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 | 6061 | |
Steinans Auckland Pride Bitter |
23 L | 5.34% | 31.41 | 1.053 | 1.012 | All Grain | 3654 | |
Cornish Tin Miner's Ale |
26 L | 6.23% | 39.84 | 1.058 | 1.011 | All Grain | 2764 | |
DöG Summer Island Strong Ale |
25 L | 5.64% | 40.74 | 1.055 | 1.012 | All Grain | 2626 | |
British Honey Ale |
5 gal | 6.54% | 35.94 | 1.065 | 1.015 | All Grain | 2501 | |
Bitter Belgian Ale |
15.5 L | 7.27% | 45.21 | 1.074 | 1.019 | BIAB | 2451 | |
000 - fullers vintage |
14 gal | 8.04% | 52.08 | 1.080 | 1.019 | All Grain | 2432 | |
41 - Brown Pilsner |
22 L | 6.18% | 24.75 | 1.057 | 1.010 | All Grain | 2251 | |
English Not Mild |
11 gal | 5.91% | 46.89 | 1.061 | 1.016 | Partial Mash | 2208 | |
Brown's Banana Bread Ale |
5 gal | 7.46% | 37.41 | 1.076 | 1.019 | extract | 1912 |
Newest British Strong Ale Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Amber Ale |
15 L | 7.14% | 22.46 | 1.073 | 1.018 | extract | 5 | |
1galmalt test |
1 gal | 6.23% | 33.62 | 1.063 | 1.016 | BIAB | 17 | |
Brick Top British Strong Ale |
5.5 gal | 6.7% | 28.82 | 1.073 | 1.022 | All Grain | 25 | |
F1845 British Strong |
22 L | 6.62% | 49.8 | 1.065 | 1.015 | All Grain | 16 | |
Awesome Recipe |
50 L | 5.51% | 0 | 1.051 | 1.009 | All Grain | 13 | |
Awesome Recipe |
11 L | 8.51% | 61.09 | 1.086 | 1.022 | BIAB | 22 | |
Bilgewater Basic Beer |
5.5 gal | 5.91% | 45.24 | 1.059 | 1.014 | BIAB | 17 | |
S’more Beer |
1 gal | 6.9% | 29.25 | 1.069 | 1.016 | All Grain | 34 | |
A beer named Brian |
290 gal | 7.96% | 46.42 | 1.074 | 1.013 | All Grain | 29 | |
Awesome Recipe |
20.8 L | 4.36% | 15.37 | 1.041 | 1.007 | All Grain | 97 |
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 | 238 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 70% | 2% - 100% |
US - Pale 2-Row | 65 | US | Grain | base malt |
1.8°L
|
37 | 64% | 13% - 94% |
United Kingdom - Chocolate | 64 | United Kingdom | Grain | roasted malt |
425°L
|
34 | 2% | 1% - 10% |
Caramel / Crystal 60L | 50 | Grain | crystal malt |
60°L
|
34 | 7% | 2% - 20% | |
Munich - Light 10L | 45 | Grain | specialty malt |
10°L
|
33 | 16% | 2% - 79% | |
Belgian - Biscuit | 44 | Belgian | Grain | roasted malt |
23°L
|
35 | 8% | 2% - 35% |
Belgian - Special B | 41 | Belgian | Grain | roasted malt |
115°L
|
34 | 4% | 0% - 30% |
American - Caramel / Crystal 40L | 37 | American | Grain | crystal malt |
40°L
|
34 | 10% | 1% - 63% |
United Kingdom - Amber | 37 | United Kingdom | Grain | base malt |
27°L
|
32 | 8% | 1% - 30% |
Brown Sugar | 36 | Sugar | sugar |
15°L
|
45 | 11% | 1% - 53% |
Hops Used In British Strong Ale Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
East Kent Goldings | 203 | 5 | 33% | 5% - 100% |
Fuggles | 142 | 4.5 | 34% | 2% - 100% |
Artisan - Cascade | 69 | 5.8 | 31% | 4% - 100% |
Challenger | 62 | 8.5 | 31% | 8% - 100% |
Magnum | 44 | 15 | 38% | 6% - 100% |
Target | 42 | 11.5 | 30% | 8% - 100% |
Willamette | 39 | 4.5 | 35% | 16% - 100% |
Chinook | 37 | 13 | 23% | 3% - 63% |
Centennial | 33 | 10 | 27% | 7% - 100% |
Northern Brewer | 31 | 7.8 | 31% | 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% |
Caramel / Crystal 60L | 4 | Grain | crystal malt |
60°L
|
34 | 36% | 27% - 50% | |
American - Black Malt | 3 | American | Grain | roasted malt |
500°L
|
28 | 12% | 4% - 25% |
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% |
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% |
Belgian - Special B | 3 | Belgian | Grain | roasted malt |
115°L
|
34 | 44% | 17% - 67% |
German - Carapils | 3 | German | Grain | crystal malt |
1.3°L
|
35 | 24% | 16% - 31% |
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 | 129 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Fermentis - Safale - American Ale Yeast US-05 | 39 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Danstar - Nottingham Ale Yeast | 33 | Danstar | Ale | Med-High | High | 77% | 57°F | 70°F |
White Labs - English Ale Yeast WLP002 | 27 | White Labs | Ale | Medium | Very High | 66.5% | 65°F | 68°F |
Wyeast - London ESB Ale 1968 | 16 | Wyeast | Ale | 0.1 | Very High | 69% | 64°F | 72°F |
Wyeast - London Ale III 1318 | 16 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°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 | 13 | Wyeast | Ale | 0.1 | Med-High | 74% | 64°F | 72°F |
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST | 12 | Lallemand | Ales | Medium | High | 80% | 50°F | 72°F |
Wyeast - London Ale 1028 | 12 | 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 | 60 | Water Agt | Mash | 14% | 0% - 100% |
Irish Moss | 41 | Fining | Mash | 72% | 0% - 100% |
Whirlfloc | 31 | Water Agt | Boil | 59% | 0% - 100% |
Lactic acid | 28 | Water Agt | Mash | 47% | 0% - 100% |
Epsom Salt | 23 | Water Agt | Mash | 11% | 0% - 100% |
Calcium Chloride (dihydrate) | 19 | Water Agt | Mash | 18% | 0% - 51% |
Calcium Chloride (dihydrate) | 17 | Water Agt | Mash | 17% | 0% - 98% |
Baking Soda | 17 | Water Agt | Mash | 10% | 0% - 38% |
Table Salt | 14 | Water Agt | Mash | 3% | 0% - 17% |
Chalk | 10 | Water Agt | Mash | 12% | 0% - 100% |