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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 2918
Steinans Auckland Pride Bitter
23 L 5.34% 31.41 1.053 1.012
All Grain 2565
Strong Brown Ale - #1 - good
22.5 L 6.27% 24.89 1.064 1.016
All Grain 1829
Bitter Belgian Ale
15.5 L 7.27% 45.21 1.074 1.019
BIAB 1671
DöG Summer Island Strong Ale
25 L 5.64% 40.74 1.055 1.012
All Grain 1494
British Honey Ale
5 gal 6.54% 35.94 1.065 1.015
All Grain 1330
41 - Brown Pilsner
22 L 6.18% 24.75 1.057 1.010
All Grain 1258
English Not Mild
11 gal 5.91% 46.89 1.061 1.016
Partial Mash 1189
Big bitter
22 L 6.46% 51.37 1.067 1.018
All Grain 1064
DHS Trooper (Robinsons)
21 L 5.18% 57.05 1.051 1.012
BIAB 1057

Newest British Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
asdf
10 gal 7.33% 14.31 1.076 1.020
BIAB 1
Awesome Recipe
5 gal 6.08% 43.36 1.062 1.015
All Grain 41
Strong Ale - Flowers SA 1955
23 L 7.51% 66.28 1.076 1.019
All Grain 1
Golden Ale
21 L 6.86% 27.29 1.065 1.013
All Grain 6
Winter Warmer
12 L 6.74% 0 1.066 1.015
All Grain 5
DSB
14 L 5.43% 29.66 1.054 1.012
BIAB 9
Sjudundrande jul-Ale
20 L 7.34% 47.73 1.068 1.012
All Grain 14
UK Test Ale
25 L 5.27% 29.24 1.055 1.015
All Grain 23
Tasty Tousty
21 L 7.44% 0 1.076 1.020
BIAB 12
Old Ale
5.25 gal 7.44% 48.18 1.079 1.022
BIAB 23

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 180 United Kingdom Grain base malt 3.75°L
38 71% 6% - 100%
United Kingdom - Chocolate 49 United Kingdom Grain roasted malt 425°L
34 2% 0% - 6%
American - Pale 2-Row 48 American Grain base malt 1.8°L
37 65% 23% - 94%
Belgian - Biscuit 36 Belgian Grain roasted malt 23°L
35 8% 2% - 17%
American - Caramel / Crystal 60L 35 American Grain crystal malt 60°L
34 7% 2% - 20%
Belgian - Special B 32 Belgian Grain roasted malt 115°L
34 4% 0% - 10%
Flaked Corn 31 Adjunct raw 0.5°L
40 11% 1% - 40%
United Kingdom - Amber 29 United Kingdom Grain base malt 27°L
32 8% 2% - 21%
United Kingdom - Pale 2-Row 26 United Kingdom Grain base malt 2.5°L
38 68% 12% - 100%
Torrified Wheat 26 Adjunct raw 2°L
36 5% 1% - 18%

Hops Used In British Strong Ale Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 132 5 33% 3% - 100%
Fuggles 80 4.5 29% 2% - 100%
Cascade 50 7 28% 4% - 100%
Challenger 41 8.5 31% 8% - 69%
Magnum 37 15 37% 6% - 100%
Target 32 11.5 29% 8% - 100%
Willamette 30 4.5 35% 16% - 100%
Chinook 24 13 22% 1% - 63%
Northern Brewer 23 7.8 31% 2% - 95%
Centennial 23 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%
American - Black Malt 4 American Grain roasted malt 500°L
28 11% 4% - 25%
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%
United Kingdom - Chocolate 3 United Kingdom Grain roasted malt 425°L
34 27% 10% - 50%
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 73 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Danstar - Nottingham Ale Yeast 30 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - English Ale Yeast WLP002 23 White Labs Ale Medium Very High 66.5% 65°F 68°F
Fermentis - Safale - American Ale Yeast US-05 19 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Wyeast - London Ale III 1318 12 Wyeast Ale 0.1 High 73% 64°F 74°F
White Labs - Dry English Ale Yeast WLP007 12 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
White Labs - London Ale Yeast WLP013 10 White Labs Ale Medium Medium 71% 66°F 71°F
Wyeast - London ESB Ale 1968 10 Wyeast Ale 0.1 Very High 69% 64°F 72°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
Gypsum 34 Water Agt Mash 12% 0% - 100%
Irish Moss 31 Fining Boil 76% 0% - 100%
Calcium Chloride (dihydrate) 21 Water Agt Mash 18% 0% - 98%
Baking Soda 13 Water Agt Mash 9% 0% - 38%
Lactic acid 10 Water Agt Mash 41% 1% - 100%
Chalk 10 Water Agt Mash 12% 0% - 100%
Table Salt 10 Water Agt Mash 2% 0% - 10%
Epsom Salt 9 Water Agt Mash 11% 0% - 50%
Whirlfloc 9 Water Agt Boil 82% 49% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 15% 0% - 51%

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