Bricktop – Strong Bitter


Strong Bitter – 38 Point Score
Brewed by Bill Becker of Altus, Oklahoma

Gold Medal at the 2016 Kansas City Bier Meister’s Annual Competition

Brewers background: “I have been brewing for over 10 years now and competing for about 8 years. I got into home brewing from a co-worker, he was stationed in Saudi Arabia for work which is a Dry country. So they had to take matters into their own hands, needless to say he explained how it was done and I was intrigued. So like most people I started with an extract kit and have been hooked ever since.”

Brewing System: “Currently I use a two vessel system, an insulated SS Brew Tech mash tun and an SS Brew Tech boil kettle. All of my beers are created using the no-sparge method and gravity.”

Homebrew Club: “Southwest Oklahoma Brewers Association or SOBA.”

Favorite style of beer? “During the summertime – sessionable beers.”

Advice you would give to new competition brewers? “If you are brewing a beer for a competition then I would recommend ordering the freshest ingredients you can get. Pick a HBS that has a high turnover.”

Recipe for Bricktop Strong Bitter

Batch Size: 5.5 Gallons
Recipe Type: All Grain
Yeast Type: Wyeast 1968 London ESB Ale
Original Gravity: 1.046
Final Gravity: 1.010
SRM: 15.9
Bitterness: 39 IBU’s
Boiling Time: 90 Minutes

Recipe Ingredients and Details

Good beer with just enough aroma hops. This beer is from Gordon Strongs new book!

11 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 79.3 %
1 lbs 8.0 oz Caramel/Crystal Malt – 40L (40.0 SRM) Grain 2 10.8 %
1 lbs Corn, Flaked (1.3 SRM) Grain 3 7.2 %
4.0 oz Simpsons Extra Dark Crystal (160.0 SRM) Grain 4 1.8 %
2.0 oz Black (Patent) Malt (500.0 SRM) Grain 5 0.9 %
1.25 oz East Kent Goldings (EKG) [5.00 %] – First Wort 90.0 min Hop 6 20.3 IBUs
0.50 oz Northdown [8.50 %] – Boil 60.0 min Hop 7 12.9 IBUs
1.00 oz Northdown [8.50 %] – Boil 5.0 min Hop 8 5.1 IBUs
2.00 oz Tettnang [4.50 %] – Boil 1.0 min Hop 9 1.2 IBUs
2.00 oz Styrian Goldings [4.50 %] – Steep/Whirlpool 0.0 min Hop 10 0.0 IBUs
2.0 pkg London ESB Ale (Wyeast Labs #1968) [124.21 ml] Yeast 11

Mash Process

Single infusion mash with mash out. 152F for 60 minutes, 168F for 15 mintues. My efficiency was 62% for this beer. I use a NO sparge method which is lower efficiency though produces a great malt flavor.

Fermentation Process

Fermented at 67F and allow to free rise to no more than 72F for 20 days, cold crashed at 40F for 7 days, racked to keg and carbonated.

Additional Notes

Created a 1 liter starter.

RO Water treated with 1/4 tsp 10% phosphoric acid per 5 gallons

.5 TSP CACI2 and 1 TSP CASO4 in mash