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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