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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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