Strong British Ale - British Strong Ale

Type: Ale

ABV: 5.5 - 8

IBU: 30 - 60

OG: 1.055 - 1.080

FG: 1.015 - 1.022

CO₂ Volume: 1.5 - 2.3

Color:

8 - 22

An ale of respectable alcoholic strength, traditionally bottled-conditioned and cellared. Can have a wide range of interpretations, but most will have varying degrees of malty richness, late hops and bitterness, fruity esters, and alcohol warmth. Judges s

Flavor Profile: Medium to high malt character often rich with nutty, toffee, or caramel flavors. Light chocolate notes are sometimes found in darker beers. May have interesting flavor complexity from brewing sugars. Balance is often malty, but may be well hopped, which a

Ingredients: Grists vary, often based on pale malt with caramel and specialty malts. Some darker examples suggest that dark malts (e.g., chocolate, black malt) may be appropriate, though sparingly so as to avoid an overly roasted character. Sugary adjuncts are common,

BJCP Style Guide

Top 10 British Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Method	Views
British Strong	5.5 gal	7.45%	40.15	1.075	1.022	BIAB	6061
Steinans Auckland Pride Bitter	23 L	5.34%	31.41	1.053	1.012	All Grain	3654
Cornish Tin Miner's Ale	26 L	6.23%	39.84	1.058	1.011	All Grain	2764
DöG Summer Island Strong Ale	25 L	5.64%	40.74	1.055	1.012	All Grain	2626
British Honey Ale	5 gal	6.54%	35.94	1.065	1.015	All Grain	2501
Bitter Belgian Ale	15.5 L	7.27%	45.21	1.074	1.019	BIAB	2451
000 - fullers vintage	14 gal	8.04%	52.08	1.080	1.019	All Grain	2432
41 - Brown Pilsner	22 L	6.18%	24.75	1.057	1.010	All Grain	2251
English Not Mild	11 gal	5.91%	46.89	1.061	1.016	Partial Mash	2208
Brown's Banana Bread Ale	5 gal	7.46%	37.41	1.076	1.019	extract	1912

Newest British Strong Ale Recipes

Title	Size	ABV	IBU	OG	FG	Method	Views
Amber Ale	15 L	7.14%	22.46	1.073	1.018	extract	5
1galmalt test	1 gal	6.23%	33.62	1.063	1.016	BIAB	17
Brick Top British Strong Ale	5.5 gal	6.7%	28.82	1.073	1.022	All Grain	25
F1845 British Strong	22 L	6.62%	49.8	1.065	1.015	All Grain	16
Awesome Recipe	50 L	5.51%	0	1.051	1.009	All Grain	13
Awesome Recipe	11 L	8.51%	61.09	1.086	1.022	BIAB	22
Bilgewater Basic Beer	5.5 gal	5.91%	45.24	1.059	1.014	BIAB	17
S’more Beer	1 gal	6.9%	29.25	1.069	1.016	All Grain	34
A beer named Brian	290 gal	7.96%	46.42	1.074	1.013	All Grain	29
Awesome Recipe	20.8 L	4.36%	15.37	1.041	1.007	All Grain	97

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	238	United Kingdom	Grain	base malt	3.75°L	38	70%	2% - 100%
US - Pale 2-Row	65	US	Grain	base malt	1.8°L	37	64%	13% - 94%
United Kingdom - Chocolate	64	United Kingdom	Grain	roasted malt	425°L	34	2%	1% - 10%
Caramel / Crystal 60L	50		Grain	crystal malt	60°L	34	7%	2% - 20%
Munich - Light 10L	45		Grain	specialty malt	10°L	33	16%	2% - 79%
Belgian - Biscuit	44	Belgian	Grain	roasted malt	23°L	35	8%	2% - 35%
Belgian - Special B	41	Belgian	Grain	roasted malt	115°L	34	4%	0% - 30%
American - Caramel / Crystal 40L	37	American	Grain	crystal malt	40°L	34	10%	1% - 63%
United Kingdom - Amber	37	United Kingdom	Grain	base malt	27°L	32	8%	1% - 30%
Brown Sugar	36		Sugar	sugar	15°L	45	11%	1% - 53%

Hops Used In British Strong Ale Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
East Kent Goldings	203	5	33%	5% - 100%
Fuggles	142	4.5	34%	2% - 100%
Artisan - Cascade	69	5.8	31%	4% - 100%
Challenger	62	8.5	31%	8% - 100%
Magnum	44	15	38%	6% - 100%
Target	42	11.5	30%	8% - 100%
Willamette	39	4.5	35%	16% - 100%
Chinook	37	13	23%	3% - 63%
Centennial	33	10	27%	7% - 100%
Northern Brewer	31	7.8	31%	2% - 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)	6	American	Grain	crystal malt	1.8°L	33	30%	10% - 44%
United Kingdom - Chocolate	5	United Kingdom	Grain	roasted malt	425°L	34	28%	10% - 50%
Caramel / Crystal 60L	4		Grain	crystal malt	60°L	34	36%	27% - 50%
American - Black Malt	3	American	Grain	roasted malt	500°L	28	12%	4% - 25%
Flaked Oats	3		Adjunct	raw	2.2°L	33	25%	8% - 60%
American - Chocolate	3	American	Grain	roasted malt	350°L	29	13%	5% - 22%
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 - Special B	3	Belgian	Grain	roasted malt	115°L	34	44%	17% - 67%
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	129	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	39	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	33	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - English Ale Yeast WLP002	27	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - London ESB Ale 1968	16	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Wyeast - London Ale III 1318	16	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 - British Ale 1098	13	Wyeast	Ale	0.1	Med-High	74%	64°F	72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	12	Lallemand	Ales	Medium	High	80%	50°F	72°F
Wyeast - London Ale 1028	12	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	60	Water Agt	Mash	14%	0% - 100%
Irish Moss	41	Fining	Mash	72%	0% - 100%
Whirlfloc	31	Water Agt	Boil	59%	0% - 100%
Lactic acid	28	Water Agt	Mash	47%	0% - 100%
Epsom Salt	23	Water Agt	Mash	11%	0% - 100%
Calcium Chloride (dihydrate)	19	Water Agt	Mash	18%	0% - 51%
Calcium Chloride (dihydrate)	17	Water Agt	Mash	17%	0% - 98%
Baking Soda	17	Water Agt	Mash	10%	0% - 38%
Table Salt	14	Water Agt	Mash	3%	0% - 17%
Chalk	10	Water Agt	Mash	12%	0% - 100%