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	3917
Steinans Auckland Pride Bitter	23 L	5.34%	31.41	1.053	1.012		All Grain	2911
Strong Brown Ale - #1 - good	22.5 L	6.27%	24.89	1.064	1.016		All Grain	2281
Bitter Belgian Ale	15.5 L	7.27%	45.21	1.074	1.019		BIAB	1847
DöG Summer Island Strong Ale	25 L	5.64%	40.74	1.055	1.012		All Grain	1767
British Honey Ale	5 gal	6.54%	35.94	1.065	1.015		All Grain	1516
41 - Brown Pilsner	22 L	6.18%	24.75	1.057	1.010		All Grain	1430
English Not Mild	11 gal	5.91%	46.89	1.061	1.016		Partial Mash	1416
Fullers 1845 Clone - English Strong	7.1 gal	6.39%	71.12	1.065	1.016		All Grain	1346
17A.British Strong Ale	20 L	7.26%	42.55	1.069	1.014		All Grain	1344

Newest British Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Donn's Pale Ale	6 gal	5.25%	49.63	1.052	1.012		All Grain	9
First Ale Attempt (Andre's Ale)	15 L	5.99%	38.54	1.056	1.011		BIAB	17
British strong ale	5.5 gal	6.49%	54.71	1.065	1.015		All Grain	7
Sunburnt Brit strong ale	2.5 gal	7.6%	45.67	1.077	1.019		BIAB	24
War Doctor	5 gal	6.28%	49.06	1.061	1.013		extract	8
Steel Maker Ale IV	5 gal	6.36%	27.59	1.059	1.010		BIAB	2
falcone	750 L	6.37%	0	1.065	1.016		All Grain	12
Simon Summer	42 L	5.72%	42.88	1.054	1.010		All Grain	14
Iron Maiden Trooper'ish	20 L	4.9%	58.78	1.050	1.012		All Grain	8
WHAP Pale Ale	20 L	5.92%	55.32	1.059	1.014		All Grain	9

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	202	United Kingdom	Grain	base malt	3.75°L	38	71%	6% - 100%
American - Pale 2-Row	57	American	Grain	base malt	1.8°L	37	66%	23% - 94%
United Kingdom - Chocolate	55	United Kingdom	Grain	roasted malt	425°L	34	2%	0% - 7%
Belgian - Biscuit	44	Belgian	Grain	roasted malt	23°L	35	9%	2% - 35%
American - Caramel / Crystal 60L	44	American	Grain	crystal malt	60°L	34	7%	2% - 20%
Belgian - Special B	38	Belgian	Grain	roasted malt	115°L	34	4%	0% - 10%
Torrified Wheat	32		Grain	other	2°L	36	5%	1% - 18%
Flaked Corn	31		Adjunct	raw	0.5°L	40	11%	1% - 40%
American - Caramel / Crystal 40L	31	American	Grain	crystal malt	40°L	34	10%	1% - 63%
United Kingdom - Pale 2-Row	31	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	155	5	33%	5% - 100%
Fuggles	101	4.5	31%	2% - 100%
Cascade	59	7	28%	4% - 100%
Challenger	45	8.5	31%	8% - 69%
Magnum	41	15	39%	6% - 100%
Target	40	11.5	30%	8% - 100%
Willamette	32	4.5	36%	16% - 100%
Chinook	28	13	23%	3% - 63%
Northern Brewer	27	7.8	33%	2% - 100%
Centennial	24	10	24%	7% - 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%
United Kingdom - Chocolate	4	United Kingdom	Grain	roasted malt	425°L	34	28%	10% - 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%
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 - Chocolate	3	Belgian	Grain	roasted malt	340°L	30	36%	7% - 50%
American - Chocolate	3	American	Grain	roasted malt	350°L	29	13%	5% - 22%
American - Black Malt	3	American	Grain	roasted malt	500°L	28	12%	4% - 25%

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	91	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Danstar - Nottingham Ale Yeast	35	Danstar	Ale	Med-High	High	77%	57°F	70°F
Fermentis - Safale - American Ale Yeast US-05	27	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - English Ale Yeast WLP002	23	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London Ale III 1318	15	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 - London ESB Ale 1968	13	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	11	Wyeast	Ale	0.1	Med-High	74%	64°F	72°F
Wyeast - London Ale 1028	10	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	45	Water Agt	Mash	16%	0% - 100%
Irish Moss	32	Fining	Boil	76%	0% - 100%
Whirlfloc	21	Water Agt	Mash	60%	0% - 100%
Calcium Chloride (dihydrate)	17	Water Agt	Mash	17%	0% - 98%
Epsom Salt	17	Water Agt	Mash	9%	0% - 50%
Calcium Chloride (dihydrate)	15	Water Agt	Mash	21%	0% - 51%
Lactic acid	14	Water Agt	Sparge	35%	0% - 100%
Baking Soda	14	Water Agt	Mash	11%	0% - 38%
Table Salt	12	Water Agt	Mash	3%	0% - 17%
Chalk	9	Water Agt	Mash	13%	0% - 100%

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