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Beer Style: English and Scottish Strong Ale

66 result(s).

Big Ben Barleywine

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Big Ben Barleywine (3.3 gallons/12.5 L, all-grain)OG = 1.109  FG = 1.030IBU = 80+  SRM = 10  ABV = 10.5% Ingredients15 lbs. (6.8 kg) Maris Otter pale malt29 AAU Target hops (90

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Gordon Strong’s English Barleywine

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“They develop such depth when well-made, well-packaged, and well-kept, changing and maturing over the years like fine red wine.” – Gordon Strong

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Sir Walter Scotch Ale

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Pete Rahn, QC Supervisor at Magic Hat Brewing Co. provides a recipe to BYO from his homebrew collection. “My brother went to Scotland for a year. I brewed this Scotch ale the day he left and conditioned it for the year he was gone.”

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Parti Like It’s 1700

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Parti-gyle is an under-utilized technique in the brewing world, which is capable of producing multiple beer types during a single brew day. Here is a recipe from Aaron Hyde outlining a parti-gyle recipe which uses a 1⁄3 and 2⁄3 split of the mash, with the smaller volume Wee Heavy collected first and the larger volume Scottish Export being collected second.

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Burton Ale: Style Profile

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Burton ale was the beer that originally put Burton on the map, beer-wise. It pre-dates IPA, and was a big export beer to the Baltic countries from about 1740 to 1822.

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Gordon Strong’s Burton Ale (Pre-WWI era)

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A Burton ale is a rich, malty, bitter, warming beer that has a comforting feel about it, which does make it a good winter beer. However, it traditionally was served year-round when tastes differed.This recipe was based on Burton Ales being brewed during the pre-WWI era.

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Fookin Buggerin Time Barleywine By Jeremy Cowan

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BOS-winning homebrew recipe, brewed by Jeremy Cowan. Winner of Because Beer Homebrew Competition (Hamilton, Ontario:
500 entries)

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Great Scot!

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Traditional Scottish breweries originally drew water from underground sources. Although some no longer have private wells, soft water remains the ideal base for a malty Scotch ale.

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Stewart’s Brewing Company McBride’s Strong Ale clone

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Close to a traditional English style Strong Ale, with earthy English East Kent Golding hops and roasted barley, pale and dark malts and some wheat malt for added body. “I would call ours a ‘Classic’ English Strong, because it isn’t as aggressive as the more modern examples out there,” says Stewart’s Head Brewer, Ric Hoffman.

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Snake River Brewing Ol’ Stinky’s Strong Ale clone

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According to Snake River Brewing Co. “This Strong Ale is sweet and fruity, balanced with a generous amount of hops. Fashioned after the “Old” ales of England this beer is intended to be heavy in alcohol. Ol’ Stinky’s has a small amount of Roasted Barley for color. In addition to a large amount of bittering hops, this beer is also dry hopped. The alcohol content is 8.2%”

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Phillips Brewery’s Burley Wine clone

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Found in Victoria, British Columbia, Philip’s Brewing Co. has since retired this barleywine from their line-up, but you can still brew it with this recipe.

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The Bruery: Mash clone

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The specifications for this English-style barleywine are all pre-barrel aging numbers. After aging in a bourbon barrel, the beer is above 13% ABV.

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66 result(s) found.