Strong British Ale - British Strong Ale
An ale of respectable alcoholic strength, traditionally bottled-conditioned and cellared. Can have a wide range of interpretations, but most will have varying degrees of malty richness, late hops and bitterness, fruity esters, and alcohol warmth. Judges s
Flavor Profile: Medium to high malt character often rich with nutty, toffee, or caramel flavors. Light chocolate notes are sometimes found in darker beers. May have interesting flavor complexity from brewing sugars. Balance is often malty, but may be well hopped, which a
Ingredients: Grists vary, often based on pale malt with caramel and specialty malts. Some darker examples suggest that dark malts (e.g., chocolate, black malt) may be appropriate, though sparingly so as to avoid an overly roasted character. Sugary adjuncts are common,
BJCP Style GuideTop 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 | 6539 | |
Steinans Auckland Pride Bitter |
23 L | 5.34% | 31.41 | 1.053 | 1.012 | All Grain | 3927 | |
Cornish Tin Miner's Ale |
26 L | 6.23% | 39.84 | 1.058 | 1.011 | All Grain | 3261 | |
DöG Summer Island Strong Ale |
25 L | 5.64% | 40.74 | 1.055 | 1.012 | All Grain | 3031 | |
000 - fullers vintage |
14 gal | 8.04% | 52.08 | 1.080 | 1.019 | All Grain | 3030 | |
British Honey Ale |
5 gal | 6.54% | 35.94 | 1.065 | 1.015 | All Grain | 2731 | |
Bitter Belgian Ale |
15.5 L | 7.27% | 45.21 | 1.074 | 1.019 | BIAB | 2690 | |
English Not Mild |
11 gal | 5.91% | 46.89 | 1.061 | 1.016 | Partial Mash | 2563 | |
41 - Brown Pilsner |
22 L | 6.18% | 24.75 | 1.057 | 1.010 | All Grain | 2438 | |
Brown's Banana Bread Ale |
5 gal | 7.46% | 37.41 | 1.076 | 1.019 | extract | 2332 |
Newest British Strong Ale Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
quick recipe |
2 gal | 6.52% | 45.29 | 1.066 | 1.017 | extract | 15 | |
Strong British ale |
6 gal | 7.5% | 69.73 | 1.073 | 1.016 | All Grain | 26 | |
Awesome Recipe |
1000 L | 4.98% | 9 | 1.051 | 1.013 | All Grain | 32 | |
Big Abbot Ale |
5 gal | 7.46% | 33.24 | 1.071 | 1.014 | extract | 44 | |
Zero-Dark-Thirty |
93 gal | 9.67% | 54.14 | 1.093 | 1.019 | All Grain | 56 | |
Awesome Recipe |
27 L | 4.94% | 19.12 | 1.058 | 1.020 | extract | 38 | |
Out of The Blue |
20 L | 7.3% | 12.87 | 1.067 | 1.011 | All Grain | 73 | |
Homegrown & Wheat DME XBeeriment |
1 gal | 5.97% | 58.75 | 1.057 | 1.011 | extract | 82 | |
barreleye v4 |
400 L | 10.09% | 0 | 1.102 | 1.026 | All Grain | 62 | |
British Strong Ale |
5.25 gal | 6.53% | 41.29 | 1.072 | 1.022 | extract | 101 |
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 | 254 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 70% | 2% - 100% |
United Kingdom - Chocolate | 68 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 2% | 1% - 10% |
US - Pale 2-Row | 66 | US | Grain | base malt |
1.8°L
|
37 | 64% | 13% - 94% |
Caramel / Crystal 60L | 55 | Grain | crystal malt |
60°L
|
34 | 7% | 2% - 20% | |
Belgian - Biscuit | 48 | Belgian | Grain | roasted malt |
23°L
|
35 | 9% | 2% - 35% |
Munich - Light 10L | 44 | Grain | specialty malt |
10°L
|
33 | 14% | 2% - 46% | |
Special B | 42 | Grain | crystal malt |
115°L
|
34 | 5% | 0% - 30% | |
United Kingdom - Amber | 42 | United Kingdom | Grain | base malt |
27°L
|
32 | 8% | 1% - 30% |
Flaked Oats | 40 | Adjunct | raw |
2.2°L
|
33 | 7% | 1% - 29% | |
American - Caramel / Crystal 40L | 38 | American | Grain | crystal malt |
40°L
|
34 | 10% | 1% - 63% |
Hops Used In British Strong Ale Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
East Kent Goldings | 223 | 5 | 34% | 5% - 100% |
Fuggles | 155 | 4.5 | 33% | 2% - 100% |
Challenger | 72 | 8.5 | 32% | 8% - 100% |
Cascade | 71 | 7 | 31% | 4% - 100% |
Target | 49 | 11.5 | 31% | 8% - 100% |
Magnum | 49 | 15 | 37% | 6% - 100% |
Willamette | 43 | 4.5 | 37% | 16% - 100% |
Chinook | 41 | 13 | 24% | 3% - 83% |
Centennial | 36 | 10 | 25% | 2% - 100% |
Northern Brewer | 34 | 7.8 | 32% | 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) | 6 | American | Grain | crystal malt |
1.8°L
|
33 | 30% | 10% - 44% |
United Kingdom - Chocolate | 5 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 28% | 10% - 50% |
American - Black Malt | 4 | American | Grain | roasted malt |
500°L
|
28 | 14% | 4% - 25% |
Caramel / Crystal 60L | 4 | Grain | crystal malt |
60°L
|
34 | 36% | 27% - 50% | |
German - Carapils | 3 | German | Grain | crystal malt |
1.3°L
|
35 | 24% | 16% - 31% |
Flaked Oats | 3 | Adjunct | raw |
2.2°L
|
33 | 25% | 8% - 60% | |
American - Chocolate | 3 | American | Grain | roasted malt |
350°L
|
29 | 13% | 5% - 22% |
Special B | 3 | Grain | crystal malt |
115°L
|
34 | 44% | 17% - 67% | |
Belgian - CaraVienne | 3 | Belgian | Grain | crystal malt |
20°L
|
34 | 39% | 38% - 40% |
United Kingdom - Crystal 60L | 3 | United Kingdom | Grain | crystal malt |
60°L
|
34 | 89% | 67% - 100% |
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 | 135 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Fermentis - Safale - American Ale Yeast US-05 | 48 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Danstar - Nottingham Ale Yeast | 38 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
White Labs - English Ale Yeast WLP002 | 32 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
Wyeast - London ESB Ale 1968 | 19 | Wyeast | Ale | 0.1 | Very High | 69% | 64°F | 72°F |
Wyeast - London Ale III 1318 | 18 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST | 17 | Lallemand | Ales | Medium | High | 80% | 50°F | 72°F |
White Labs - Dry English Ale Yeast WLP007 | 14 | White Labs | Ale | Med-High | Med-High | 75% | 65°F | 70°F |
Wyeast - British Ale 1098 | 14 | Wyeast | Ale | 0.1 | Med-High | 74% | 64°F | 72°F |
Danstar - Windsor Ale Yeast | 12 | Danstar | Ale | Medium | Medium | 72% | 64°F | 70°F |
Other Ingredients Used In British Strong Ale Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Gypsum | 74 | Water Agt | Mash | 14% | 0% - 100% |
Irish Moss | 47 | Fining | Boil | 70% | 0% - 100% |
Whirlfloc | 38 | Water Agt | Boil | 57% | 0% - 100% |
Lactic acid | 37 | Water Agt | Mash | 46% | 0% - 100% |
Calcium Chloride (dihydrate) | 29 | Water Agt | Mash | 18% | 0% - 85% |
Epsom Salt | 29 | Water Agt | Mash | 9% | 0% - 100% |
Baking Soda | 21 | Water Agt | Mash | 10% | 0% - 38% |
Calcium Chloride (dihydrate) | 17 | Water Agt | Mash | 17% | 0% - 98% |
Table Salt | 16 | Water Agt | Mash | 2% | 0% - 17% |
Chalk | 10 | Water Agt | Mash | 12% | 0% - 100% |