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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 4456
Steinans Auckland Pride Bitter
23 L 5.34% 31.41 1.053 1.012
All Grain 3040
Strong Brown Ale - #1 - good
22.5 L 6.27% 24.89 1.064 1.016
All Grain 2525
Bitter Belgian Ale
15.5 L 7.27% 45.21 1.074 1.019
BIAB 1946
DöG Summer Island Strong Ale
25 L 5.64% 40.74 1.055 1.012
All Grain 1921
Fullers 1845 Clone - English Strong
7.1 gal 6.39% 71.12 1.065 1.016
All Grain 1887
British Honey Ale
5 gal 6.54% 35.94 1.065 1.015
All Grain 1655
Cornish Tin Miner's Ale
26 L 6.23% 39.84 1.058 1.011
All Grain 1621
English Not Mild
11 gal 5.91% 46.89 1.061 1.016
Partial Mash 1560
41 - Brown Pilsner
22 L 6.18% 24.75 1.057 1.010
All Grain 1525

Newest British Strong Ale Recipes

Title Size ABV IBU OG FG Color Method Views
Nasty Old Oaky Dokey
12 gal 7.02% 69.34 1.076 1.022
All Grain 4
Maosaic
21 L 6.1% 36.63 1.056 1.010
All Grain 16
Awesome Recipe
20 L 7.19% 0 1.074 1.019
All Grain 3
XXL Special Bitter
4 L 7.43% 30.65 1.075 1.019
All Grain 6
Awesome Recipe
5 gal 8.93% 41.56 1.090 1.022
extract 10
Awesome Recipe
5 gal 6.72% 0 1.068 1.017
All Grain 9
Awesome Recipe
6 gal 6.11% 0 1.057 1.011
extract 5
Jaggery Pale Ale
16 L 6.36% 62.52 1.057 1.008
All Grain 20
Winter warmer
5.5 gal 6.52% 41.37 1.066 1.018
All Grain 181
Scotch Wash
18 gal 6.07% 0 1.062 1.015
BIAB 19

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 153 United Kingdom Grain base malt 3.75°L
38 70% 6% - 100%
Pale 2-Row 43 Grain base malt 1.8°L
37 64% 23% - 94%
United Kingdom - Chocolate 43 United Kingdom Grain roasted malt 425°L
34 2% 0% - 7%
Munich - Light 10L 33 Grain specialty malt 10°L
33 14% 2% - 46%
Belgian - Biscuit 30 Belgian Grain roasted malt 23°L
35 9% 2% - 35%
American - Caramel / Crystal 60L 29 American Grain crystal malt 60°L
34 8% 2% - 20%
Flaked Corn 27 Adjunct raw 0.5°L
40 11% 1% - 40%
Belgian - Special B 25 Belgian Grain roasted malt 115°L
34 4% 1% - 10%
Torrified Wheat 24 Adjunct raw 2°L
36 5% 1% - 18%
United Kingdom - Amber 23 United Kingdom Grain base malt 27°L
32 9% 1% - 21%

Hops Used In British Strong Ale Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 113 5 33% 8% - 100%
Fuggles 74 4.5 30% 2% - 100%
Cascade 45 7 29% 4% - 100%
Challenger 36 8.5 31% 8% - 69%
Willamette 30 4.5 37% 16% - 100%
Target 29 11.5 30% 8% - 100%
Magnum 29 15 38% 6% - 100%
Chinook 23 13 22% 3% - 63%
Centennial 20 10 23% 7% - 100%
Northern Brewer 19 7.8 30% 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%
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%
American - Chocolate 3 American Grain roasted malt 350°L
29 13% 5% - 22%
United Kingdom - Chocolate 3 United Kingdom Grain roasted malt 425°L
34 27% 10% - 50%
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%
American - Black Malt 3 American Grain roasted malt 500°L
28 12% 4% - 25%
German - Carapils 3 German Grain crystal malt 1.3°L
35 24% 16% - 31%
German - CaraAroma 2 German Grain crystal malt 130°L
34 18% 8% - 27%

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 68 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Danstar - Nottingham Ale Yeast 25 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - English Ale Yeast WLP002 18 White Labs Ale Medium Very High 66.5% 65°F 68°F
Fermentis - Safale - American Ale Yeast US-05 16 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - London ESB Ale 1968 10 Wyeast Ale 0.1 Very High 69% 64°F 72°F
Wyeast - British Ale 1098 9 Wyeast Ale 0.1 Med-High 74% 64°F 72°F
Wyeast - London Ale III 1318 9 Wyeast Ale 0.1 High 73% 64°F 74°F
White Labs - London Ale Yeast WLP013 9 White Labs Ale Medium Medium 71% 66°F 71°F
White Labs - Dry English Ale Yeast WLP007 8 White Labs Ale Med-High Med-High 75% 65°F 70°F
White Labs - Burton Ale Yeast WLP023 8 White Labs Ale Medium Medium 72% 68°F 73°F

Other Ingredients Used In British Strong Ale Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 30 Fining Boil 73% 0% - 100%
Gypsum 27 Water Agt Mash 14% 0% - 100%
Whirlfloc 12 Fining Boil 82% 49% - 100%
Calcium Chloride (dihydrate) 12 Water Agt Mash 23% 0% - 98%
Lactic acid 11 Water Agt Mash 51% 1% - 100%
Baking Soda 9 Water Agt Mash 9% 0% - 38%
Epsom Salt 8 Water Agt Mash 12% 0% - 50%
Table Salt 7 Water Agt Mash 3% 0% - 10%
Chalk 7 Water Agt Mash 17% 0% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 14% 0% - 51%

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