Strong British Ale - British Strong Ale

BJCP Style Guide

Top 10 British Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
British Strong	5.5 gal	7.45%	40.15	1.075	1.022		BIAB	4456
Steinans Auckland Pride Bitter	23 L	5.34%	31.41	1.053	1.012		All Grain	3040
Strong Brown Ale - #1 - good	22.5 L	6.27%	24.89	1.064	1.016		All Grain	2525
Bitter Belgian Ale	15.5 L	7.27%	45.21	1.074	1.019		BIAB	1946
DöG Summer Island Strong Ale	25 L	5.64%	40.74	1.055	1.012		All Grain	1921
Fullers 1845 Clone - English Strong	7.1 gal	6.39%	71.12	1.065	1.016		All Grain	1887
British Honey Ale	5 gal	6.54%	35.94	1.065	1.015		All Grain	1655
Cornish Tin Miner's Ale	26 L	6.23%	39.84	1.058	1.011		All Grain	1621
English Not Mild	11 gal	5.91%	46.89	1.061	1.016		Partial Mash	1560
41 - Brown Pilsner	22 L	6.18%	24.75	1.057	1.010		All Grain	1525

Newest British Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Nasty Old Oaky Dokey	12 gal	7.02%	69.34	1.076	1.022		All Grain	4
Maosaic	21 L	6.1%	36.63	1.056	1.010		All Grain	16
Awesome Recipe	20 L	7.19%	0	1.074	1.019		All Grain	3
XXL Special Bitter	4 L	7.43%	30.65	1.075	1.019		All Grain	6
Awesome Recipe	5 gal	8.93%	41.56	1.090	1.022		extract	10
Awesome Recipe	5 gal	6.72%	0	1.068	1.017		All Grain	9
Awesome Recipe	6 gal	6.11%	0	1.057	1.011		extract	5
Jaggery Pale Ale	16 L	6.36%	62.52	1.057	1.008		All Grain	20
Winter warmer	5.5 gal	6.52%	41.37	1.066	1.018		All Grain	181
Scotch Wash	18 gal	6.07%	0	1.062	1.015		BIAB	19

Fermentables Used In British Strong Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
United Kingdom - Maris Otter Pale	153	United Kingdom	Grain	base malt	3.75°L	38	70%	6% - 100%
Pale 2-Row	43		Grain	base malt	1.8°L	37	64%	23% - 94%
United Kingdom - Chocolate	43	United Kingdom	Grain	roasted malt	425°L	34	2%	0% - 7%
Munich - Light 10L	33		Grain	specialty malt	10°L	33	14%	2% - 46%
Belgian - Biscuit	30	Belgian	Grain	roasted malt	23°L	35	9%	2% - 35%
American - Caramel / Crystal 60L	29	American	Grain	crystal malt	60°L	34	8%	2% - 20%
Flaked Corn	27		Adjunct	raw	0.5°L	40	11%	1% - 40%
Belgian - Special B	25	Belgian	Grain	roasted malt	115°L	34	4%	1% - 10%
Torrified Wheat	24		Adjunct	raw	2°L	36	5%	1% - 18%
United Kingdom - Amber	23	United Kingdom	Grain	base malt	27°L	32	9%	1% - 21%

Hops Used In British Strong Ale Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	113	5	33%	8% - 100%
Fuggles	74	4.5	30%	2% - 100%
Cascade	45	7	29%	4% - 100%
Challenger	36	8.5	31%	8% - 69%
Willamette	30	4.5	37%	16% - 100%
Target	29	11.5	30%	8% - 100%
Magnum	29	15	38%	6% - 100%
Chinook	23	13	22%	3% - 63%
Centennial	20	10	23%	7% - 100%
Northern Brewer	19	7.8	30%	2% - 95%

Steeping Grains Used In British Strong Ale Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Carapils (Dextrine Malt)	4	American	Grain	crystal malt	1.8°L	33	32%	10% - 44%
Flaked Oats	3		Adjunct	raw	2.2°L	33	25%	8% - 60%
Belgian - CaraVienne	3	Belgian	Grain	crystal malt	20°L	34	39%	38% - 40%
American - Chocolate	3	American	Grain	roasted malt	350°L	29	13%	5% - 22%
United Kingdom - Chocolate	3	United Kingdom	Grain	roasted malt	425°L	34	27%	10% - 50%
Belgian - Chocolate	3	Belgian	Grain	roasted malt	340°L	30	36%	7% - 50%
American - Caramel / Crystal 60L	3	American	Grain	crystal malt	60°L	34	31%	27% - 33%
American - Black Malt	3	American	Grain	roasted malt	500°L	28	12%	4% - 25%
German - Carapils	3	German	Grain	crystal malt	1.3°L	35	24%	16% - 31%
German - CaraAroma	2	German	Grain	crystal malt	130°L	34	18%	8% - 27%

Yeasts Used In British Strong Ale Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	68	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Danstar - Nottingham Ale Yeast	25	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - English Ale Yeast WLP002	18	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Fermentis - Safale - American Ale Yeast US-05	16	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - London ESB Ale 1968	10	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Wyeast - British Ale 1098	9	Wyeast	Ale	0.1	Med-High	74%	64°F	72°F
Wyeast - London Ale III 1318	9	Wyeast	Ale	0.1	High	73%	64°F	74°F
White Labs - London Ale Yeast WLP013	9	White Labs	Ale	Medium	Medium	71%	66°F	71°F
White Labs - Dry English Ale Yeast WLP007	8	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
White Labs - Burton Ale Yeast WLP023	8	White Labs	Ale	Medium	Medium	72%	68°F	73°F

Other Ingredients Used In British Strong Ale Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	30	Fining	Boil	73%	0% - 100%
Gypsum	27	Water Agt	Mash	14%	0% - 100%
Whirlfloc	12	Fining	Boil	82%	49% - 100%
Calcium Chloride (dihydrate)	12	Water Agt	Mash	23%	0% - 98%
Lactic acid	11	Water Agt	Mash	51%	1% - 100%
Baking Soda	9	Water Agt	Mash	9%	0% - 38%
Epsom Salt	8	Water Agt	Mash	12%	0% - 50%
Table Salt	7	Water Agt	Mash	3%	0% - 10%
Chalk	7	Water Agt	Mash	17%	0% - 100%
Calcium Chloride (dihydrate)	6	Water Agt	Mash	14%	0% - 51%

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