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	3320
Steinans Auckland Pride Bitter	23 L	5.34%	31.41	1.053	1.012		All Grain	2723
Strong Brown Ale - #1 - good	22.5 L	6.27%	24.89	1.064	1.016		All Grain	2007
Bitter Belgian Ale	15.5 L	7.27%	45.21	1.074	1.019		BIAB	1731
DöG Summer Island Strong Ale	25 L	5.64%	40.74	1.055	1.012		All Grain	1577
British Honey Ale	5 gal	6.54%	35.94	1.065	1.015		All Grain	1395
41 - Brown Pilsner	22 L	6.18%	24.75	1.057	1.010		All Grain	1310
DHS Trooper (Robinsons)	21 L	5.18%	57.05	1.051	1.012		BIAB	1277
English Not Mild	11 gal	5.91%	46.89	1.061	1.016		Partial Mash	1266
Big bitter	22 L	6.46%	51.37	1.067	1.018		All Grain	1128

Newest British Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
American Barleywine	25 L	9.2%	39.06	1.091	1.021		All Grain	3
Awesome Recipe	5.5 gal	7.39%	43.74	1.074	1.017		All Grain	15
MO Smash I	10 gal	8.51%	24.9	1.080	1.015		All Grain	17
Awesome Recipe	10 gal	7.07%	61.34	1.081	1.027		All Grain	17
Imperial Stout	20.8 L	14.13%	21.79	1.127	1.019		All Grain	35
British Strong Ale Recipe	5.5 gal	7.1%	40.7	1.076	1.022		BIAB	61
Awesome Recipe	5.25 gal	7.75%	53.36	1.076	1.017		All Grain	48
Brown Ale	6 gal	7.27%	122.29	1.073	1.017		All Grain	26
Young's Special London Ale	5.5 gal	6.19%	33.27	1.062	1.015		All Grain	37
Kaki	40 L	12.25%	51.85	1.130	1.036		All Grain	23

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	191	United Kingdom	Grain	base malt	3.75°L	38	72%	6% - 100%
American - Pale 2-Row	54	American	Grain	base malt	1.8°L	37	66%	23% - 94%
United Kingdom - Chocolate	51	United Kingdom	Grain	roasted malt	425°L	34	2%	0% - 7%
Belgian - Biscuit	40	Belgian	Grain	roasted malt	23°L	35	8%	2% - 17%
American - Caramel / Crystal 60L	37	American	Grain	crystal malt	60°L	34	7%	2% - 20%
Belgian - Special B	35	Belgian	Grain	roasted malt	115°L	34	4%	0% - 10%
Flaked Corn	31		Adjunct	raw	0.5°L	40	11%	1% - 40%
United Kingdom - Amber	29	United Kingdom	Grain	base malt	27°L	32	8%	2% - 21%
American - Caramel / Crystal 40L	28	American	Grain	crystal malt	40°L	34	9%	1% - 63%
United Kingdom - Crystal 60L	27	United Kingdom	Grain	crystal malt	60°L	34	7%	3% - 16%

Hops Used In British Strong Ale Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	140	5	33%	3% - 100%
Fuggles	86	4.5	31%	2% - 100%
Cascade	51	7	28%	4% - 100%
Challenger	43	8.5	31%	8% - 69%
Magnum	39	15	37%	6% - 100%
Target	36	11.5	29%	8% - 100%
Willamette	31	4.5	36%	16% - 100%
Chinook	25	13	22%	1% - 63%
Centennial	24	10	24%	7% - 100%
Northern Brewer	23	7.8	33%	2% - 100%

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%
American - Caramel / Crystal 60L	4	American	Grain	crystal malt	60°L	34	36%	27% - 50%
American - Black Malt	4	American	Grain	roasted malt	500°L	28	11%	4% - 25%
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%
Belgian - Chocolate	3	Belgian	Grain	roasted malt	340°L	30	36%	7% - 50%
United Kingdom - Chocolate	3	United Kingdom	Grain	roasted malt	425°L	34	27%	10% - 50%
German - Carapils	3	German	Grain	crystal malt	1.3°L	35	24%	16% - 31%
United Kingdom - Roasted Barley	2	United Kingdom	Grain	roasted malt	550°L	29	8%	5% - 11%

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	80	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Danstar - Nottingham Ale Yeast	31	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - English Ale Yeast WLP002	24	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Fermentis - Safale - American Ale Yeast US-05	20	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
White Labs - Dry English Ale Yeast WLP007	12	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Wyeast - London Ale III 1318	12	Wyeast	Ale	0.1	High	73%	64°F	74°F
Wyeast - London ESB Ale 1968	11	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
White Labs - London Ale Yeast WLP013	11	White Labs	Ale	Medium	Medium	71%	66°F	71°F
Wyeast - British Ale 1098	10	Wyeast	Ale	0.1	Med-High	74%	64°F	72°F
Wyeast - London Ale 1028	9	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	41	Water Agt	Mash	14%	0% - 100%
Irish Moss	31	Fining	Boil	76%	0% - 100%
Calcium Chloride (dihydrate)	20	Water Agt	Mash	17%	0% - 98%
Baking Soda	14	Water Agt	Boil	10%	0% - 38%
Epsom Salt	13	Water Agt	Mash	10%	0% - 50%
Table Salt	13	Water Agt	Mash	3%	0% - 17%
Lactic acid	12	Water Agt	Mash	40%	0% - 100%
Whirlfloc	12	Fining	Boil	77%	33% - 100%
Calcium Chloride (dihydrate)	12	Water Agt	Mash	20%	0% - 51%
Chalk	11	Water Agt	Mash	11%	0% - 100%

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