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.

Ingredients

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

Directions

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