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	2753
Strong Brown Ale - #1 - good	22.5 L	6.27%	24.89	1.064	1.016		All Grain	1710
Bitter Belgian Ale	15.5 L	7.27%	45.21	1.074	1.019		BIAB	1635
DöG Summer Island Strong Ale	25 L	5.64%	40.74	1.055	1.012		All Grain	1442
British Honey Ale	5 gal	6.54%	35.94	1.065	1.015		All Grain	1286
41 - Brown Pilsner	22 L	6.18%	24.75	1.057	1.010		All Grain	1224
English Not Mild	11 gal	5.91%	46.89	1.061	1.016		Partial Mash	1138
Big bitter	22 L	6.46%	51.37	1.067	1.018		All Grain	1008
DHS Trooper (Robinsons)	21 L	5.18%	57.05	1.051	1.012		BIAB	920
O'Rudy Red	5.5 gal	6.07%	96.78	1.063	1.017		All Grain	919

Newest British Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Amber2	50 L	4.14%	38.54	1.041	1.009		All Grain	2
Hobgoblinish	19 L	5.33%	47.03	1.056	1.016		All Grain	5
Mystic Beer	11 L	6.46%	96.8	1.065	1.016		All Grain	4
Barleywine	5.5 gal	10.66%	58.74	1.099	1.018		All Grain	10
Cinnamon Toast Crunch British Strong Ale	6 gal	8.24%	54.22	1.081	1.018		All Grain	16
STRONG BRITISH ALE	5 L	6.74%	52.99	1.069	1.018		All Grain	22
nuttyabbot	9 L	5.65%	58.59	1.057	1.014		BIAB	16
Wassail	23 L	6.96%	26.77	1.069	1.016		All Grain	16
Fuller's clone	14 gal	8.15%	63.68	1.080	1.018		All Grain	22
10 Gal Fuller's ESB Clone	11 gal	6.65%	59.92	1.069	1.018		All Grain	17

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	168	United Kingdom	Grain	base malt	3.75°L	38	71%	6% - 100%
American - Pale 2-Row	47	American	Grain	base malt	1.8°L	37	65%	23% - 94%
United Kingdom - Chocolate	43	United Kingdom	Grain	roasted malt	425°L	34	2%	0% - 6%
Belgian - Biscuit	35	Belgian	Grain	roasted malt	23°L	35	8%	2% - 17%
American - Caramel / Crystal 60L	34	American	Grain	crystal malt	60°L	34	7%	2% - 20%
Belgian - Special B	31	Belgian	Grain	roasted malt	115°L	34	4%	1% - 10%
Flaked Corn	31		Adjunct	raw	0.5°L	40	11%	1% - 40%
United Kingdom - Amber	27	United Kingdom	Grain	base malt	27°L	32	9%	2% - 21%
Dry Malt Extract - Light	26		Dry Extract	extract	4°L	42	42%	6% - 100%
United Kingdom - Pale 2-Row	24	United Kingdom	Grain	base malt	2.5°L	38	68%	12% - 100%

Hops Used In British Strong Ale Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	125	5	33%	3% - 100%
Fuggles	79	4.5	30%	2% - 100%
Cascade	48	7	27%	4% - 100%
Challenger	40	8.5	30%	8% - 69%
Magnum	36	15	36%	6% - 100%
Target	31	11.5	29%	8% - 100%
Willamette	28	4.5	34%	16% - 100%
Chinook	24	13	22%	1% - 63%
Centennial	24	10	24%	7% - 100%
Northern Brewer	23	7.8	31%	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%
American - Black Malt	4	American	Grain	roasted malt	500°L	28	11%	4% - 25%
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%
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	93%	78% - 100%
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%
American - Caramel / Crystal 60L	3	American	Grain	crystal malt	60°L	34	31%	27% - 33%
United Kingdom - Chocolate	3	United Kingdom	Grain	roasted malt	425°L	34	27%	10% - 50%

Yeasts Used In British Strong Ale Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis / Safale - Safale - English Ale Yeast S-04	69	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Danstar - Nottingham Ale Yeast	28	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - English Ale Yeast WLP002	22	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Fermentis / Safale - Safale - American Ale Yeast US-05	18	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
White Labs - Dry English Ale Yeast WLP007	11	White Labs	Ale	Med-High	Med-High	75%	65°F	70°F
Wyeast - British Ale 1098	11	Wyeast	Ale	0.1	Med-High	74%	64°F	72°F
Wyeast - London ESB Ale 1968	10	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
White Labs - London Ale Yeast WLP013	10	White Labs	Ale	Medium	Medium	71%	66°F	71°F
Wyeast - London Ale III 1318	9	Wyeast	Ale	0.1	High	73%	64°F	74°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
Irish Moss	32	Fining	Boil	76%	0% - 100%
Gypsum	31	Water Agt	Mash	12%	0% - 100%
Calcium Chloride (dihydrate)	23	Water Agt	Mash	17%	0% - 98%
Baking Soda	12	Water Agt	Mash	7%	0% - 38%
Whirlfloc	10	Fining	Boil	84%	49% - 100%
Chalk	10	Water Agt	Mash	12%	0% - 100%
Lactic acid	9	Water Agt	Mash	48%	1% - 100%
Epsom Salt	8	Water Agt	Mash	12%	0% - 50%
Table Salt	8	Water Agt	Mash	2%	0% - 10%
Phosphoric acid	4	Water Agt	Sparge	79%	0% - 100%

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