How to Brew American Strong Ale: From Coast to Coaster with this Hearty and Hoppy Beer
American Strong Ale is a style that was created merely by accident. As the legend goes, Stone Brewing Company was making a test batch of a pale ale that became overloaded with their intended ingredients.
The brewers let the beer ferment out and the beer actually turned out to be very drinkable.
As a matter of fact, the beer that was created became known as Arrogant Bastard.
The Beer Behind the Story
Although the tale behind this beer may or may not be true, the story is still fascinating. The beer is even better than the story behind it.
American Strong Ales are malt centric, even more so than a hoppy IPA, yet not as strong and rich as an American barleywine.
The color range is somewhere between amber to almost brown, with a vibrant reddish hue. The beer has a medium-full bodied, malty, hoppy with complex flavors and aromas.
Pushing Tradition Aside
The traditionalist might raise an eyebrow and scoff at the American Strong Ale style overall. Afterall, it is sort of a catch-all style that breaks away from the restrictions of the “normal” BJCP beer style.
Nevertheless, in the spirit of craft beer innovation, the style really allows brewers the creativity and freedom to brew something uncharacteristic.
As for Stone Brewing, I guess their gargoyle is really watching over them and protecting them from the evil spirits.
Style Profile for American Strong Ale
Appearance
American strong ales are medium amber to deep copper or light brown. There is a moderate-low to medium sized off-white to light tan head.
Due to the high alcohol content, there may be low head retention. Clarity is good. Alcohol level and viscosity may present “legs” when the glass is swirled.
Aroma
The hop aroma can be high, with mostly citrusy or resiny notes of American or New World hops. Moderate to bold malt presence supports the high hop profile with a medium to dark caramel, toasty, bready backbone.
Light noticeable shades of roast and/or chocolate. Clean to moderately fruity esters. Moderate alcohol aromas, but the beer should not be hot.
Flavor
Medium to high malt presence with caramel, toffee, and dark fruit flavors taking center stage. Low to medium toasty, bready, or Maillard-rich malty flavors can add complexity.
Medium-high to high hop bitterness. Bitterness will counteract the sweet malt impressions on the palate. The hop flavor will be American or New World hops and consists of such atoms as: floral, citrus, stone fruit, pine/resin, tropical fruit, and melon.
Malt will be clean and have a grainy character with notes of caramel or toasty flavors possible. Some fruitiness is acceptable. Dry to medium dry finish with bitterness lasting to the finish of the beer.
Some light and clean alcohol flavors are acceptable, but it should not be hot. The aftertaste should be malty, hoppy, and a noticeable alcohol presence.
Mouthfeel
Medium to full body beer with an alcohol warmth, but not excessively hot.
Astringency may be present due to bold hop bitterness and should not be harsh on the palate. Medium-low to medium carbonation.
Food Pairing
American strong ales pair well with bold, robust meals such as sweet, rich caramelized flavors like roasted duck, pork chops, Mexican dishes, smoked brisket, pizza, beef stew, Italian sausage, and finally pasta with a rich marinara sauce.
Tips for Brewing your own American Strong Ale
Grain
A starting point for the base grain is a 50/50 split of Munich and Maris Otter. Twelve ounces of Victory and Special B will amp up the toasty and dark-caramel flavors that are needed for the style.
Some flaked barley, about a pound, will give the beer a solid mouthfeel and aid in head retention.
Hops
American hops really should be showcased in this beer. A traditional bittering charge at 60 minutes is a nice place to start with your hop schedule. Something like Chinook or Simcoe will give the beer a nice bitterness.
After bittering hops, the sky’s the limit with how much or little hops you want to add. Cascade, Citra, Columbus, Centennial, Amarillo, Simcoe, Warrior, Mosaic, or Chinook are always a good way to start when thinking about the hop schedule.
Hopping with New World hops like Galaxy, Nelson Sauvin or any of your favorite hops from New Zealand or Australia will work here too.
Dry hopping is very common with the style and encouraged to extract more hop aroma and flavor in your beer.
Yeast
The yeast for a double IPA should be well attenuating strain with a clean, neutral character. Some options include: While Labs California Ale (WLP001), California Ale V WLP051, Wyeast American Ale 1056 or Northwest Ale 1332.
Imperial Yeast’s selection of yeasts are also a good choice. A18 Joystick, A20 Citrus, A24 Dry Hop are only a few of the wonderful yeasts produced by Imperial Yeast.
American Strong Ale the By the Numbers
- Color Range: 7 – 19 SRM
- Original Gravity: 1.062 – 1.090 OG
- Final Gravity: 1.014 – 1.024 FG
- IBU Range: 50 – 100
- ABV Range: 6.3 – 10.0%
American Strong Ale Recipe
Grain
- 76 % 13 lbs. 2-Row
- 12 % 2 lb. Biscuit Malt
- 6 % 1 lb. Flaked Barley
- 6 % 1 lb. Special B
Hops
- 1.00 oz Chinook – Boil – 60 min
- 1.00 oz Amarillo – Boil – 10 min
- 1.00 oz Chinook – Boil – 10 min
- 1.00 oz Simcoe – Boil – 10 min
- 1.00 oz Amarillo – Boil – Flameout
- 1.00 oz Simcoe – Boil – Flameout
Yeast
1.0 pkg American Ale II Wyeast #1272
Directions
- Mash at 152°F (66°C) for 60 mins
- Boil for 60 mins
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Frequently Asked Questions
What is the characteristic profile of an American Strong Ale compared to an English Strong Ale?
American Strong Ale, as featured in the discussed recipe, is known for its high alcohol content, ranging usually between 7% and 12% ABV (Alcohol by Volume). It carries a robust malt character balanced by a pronounced hop bitterness.
On the other hand, English Strong Ales are generally malt-forward with a more subdued hop profile and a rich, fruity character often with caramel and toasty notes.
While both styles are strong in terms of alcohol content, the American variant has a more assertive hop bitterness, aligning with the typical American craft beer approach of highlighting hop flavors.
How does the American Strong Ale recipe provided differ from standard ale recipes?
The American Strong Ale recipe shared in the article entails a higher grain bill and hop addition to achieve the desired higher alcohol content and bitterness characteristic of American Strong Ales.
Unlike standard ale recipes, which might have a more balanced or malt-forward profile, this recipe leans towards a hoppy bitterness while maintaining a strong malt backbone.
The use of specialty grains and a variety of hops sets it apart from a regular ale recipe, encapsulating the essence of a strong, bold American beer.
Is there a specific type of yeast recommended for brewing American Strong Ale?
Yes, the choice of yeast is crucial for achieving the characteristic profile of an American Strong Ale. It’s advisable to use a clean, high-attenuating, and alcohol-tolerant yeast strain.
Some brewers might opt for American Ale yeast strains which are known for their clean fermentation profile, allowing the hop and malt characters to shine through.
Others might experiment with different yeast strains to add a unique twist to the traditional style, but maintaining the yeast’s ability to withstand higher alcohol levels is key for a successful American Strong Ale brew.
What are some other notable examples of strong ales besides the American Strong Ale?
Some notable examples include the English Strong Ale, as previously mentioned, and the Belgian Strong Ale, each with distinct regional flavor profiles.
Belgian Strong Ales, for instance, are known for their fruity and spicy notes, often with a higher carbonation level.
There’s also the Arrogant Bastard Ale, which is known for its high IBU (International Bitterness Units) and bold flavors, aligning with the American Strong Ale’s robust profile. Exploring these variants can provide a broader understanding and appreciation of the strong ale category.
If one is looking to experiment with the American Strong Ale recipe provided, what are some suggestions?
Experimentation is at the heart of craft brewing. For those looking to put a unique spin on the American Strong Ale recipe, considering alterations in the hop varieties, malt types or even the yeast strain can yield exciting results.
Additionally, experimenting with the inclusion of adjuncts like fruit, spices, or even coffee and chocolate can introduce new flavor dimensions to the brew.
Finally, barrel-aging the American Strong Ale could impart additional complexities, drawing flavors from the wood and any previous contents like whiskey or wine. Such experimentation can lead to the discovery of a unique American Strong Ale variant, or perhaps even a new sub-style within the broad spectrum of strong ales.
Former President of my homebrew club, Plainfield Ale and Lager Enthusiasts (PALE) in the western suburbs of Chicago, IL. I brew on my BIAB system with my incredibly patient and understanding wife, adorable 9 year old daughter, and 12 year old brew dog.
