Briess Recipe Database

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  Sunburnt Brit Strong Ale

  
  

  Between bitters and barleywines, there are British Strong ales. A nice catch all for bigger beers brewed by the Brits. Here’s one with great English flavor, and just enough kick to drink after fermentation, or let it sit and age.

  
  

  Type: Ale

  Style: Scottish / Irish Ales

  Batch Size: 5 gallons

  Recipe Type: All grain

  Recipe Contributed By: Briess Technical Team

  
  

  Ingredients

  Quantity	Ingredient	Comment	Malt Style
  7 lbs	Briess Ashburne® Mild Malt	Mashing grain
  7 lbs	Briess Pale Ale Malt	Mashing grain
  0.5 lb	Briess Caramel Malt 80L	Mashing grain
  0.5 lb	Briess Extra Special Malt	Mashing grain
  1 oz	Challenger Hops (8.0% AAU)	90 min boil
  1 oz	Kent Goldings Hops (5.0% AAU)	10 min boil
  1 oz	Kent Goldings Hops (5.0% AAU)	0 min boil
  2 packs	White Labs WLP007 Dry English Ale Yeast	Fermenter
  1 capsule	Servomyces Yeast Nutrient	10 min boil

  
  

  Procedures

  1. Bring 4.5 gallons of water to 168°F.
  2. Mash grains at 154°F for 90 minutes.
  3. Heat 4.1 gallons of 180°F sparge water in a kettle.
  4. Sparge and collect 6.4 gallons in kettle; bring to boil.
  5. Add 1 oz Challenger hops.
  6. After 80 minutes add yeast nutrient and Kent Goldings hops.
  7. Turn off heat. Add 1 oz Kent Goldings hops.
  8. Cool beer to 70°F. Transfer to fermentor.
  9. Pitch two packs of White Labs WLP007 Dry English Ale yeast.

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  Primary Fermentation: 4 weeks at 68°F -70°F.

  Secondary Fermentation: 2 weeks to 2 months at 65°F -68°F.

  Fermentation Notes:  Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet of WLP007 Dry English Ale yeast for 3-4 weeks.

  Original Gravity: 1.074

  Final Gravity: 1.015

  Alcohol by Weight:

  Alcohol by Volume: 7.8%

  IBU: 43

  Color: 18

  Tags: