Harvey's Sussex Best Bitter - Beer Recipe - Brewer's Friend

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Harvey's Sussex Best Bitter

132 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.23 liters
Post Boil Size: 23.47 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Dave Line
Calories: 132 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Tuesday September 13th 2022
1.040
1.011
3.8%
29.0
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg United Kingdom - Maris Otter Pale3.6 kg Maris Otter Pale 38 3.75 85.9%
290 g Crisp Malting - Flaked Torrefied Maize290 g Flaked Torrefied Maize 36.8 0.66 6.9%
300 g Brown Sugar300 g Brown Sugar 45 15 7.2%
4,190 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 60 min 19.07 33.3%
10 g Northern Brewer10 g Northern Brewer Hops Pellet 7.8 Boil 60 min 9.92 11.1%
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5 Boil 0 min 33.3%
20 g Northern Brewer20 g Northern Brewer Hops Pellet 7.8 Boil 0 min 22.2%
90 g / £ 0.00
 
Yeast
Lallemand - LALBREW® WINDSOR BRITISH-STYLE BEER YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 80 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.31 L Sparge 68 °C 68 °C 60 min
Starting Mash Thickness: 5.22 L/kg
Starting Grain Temp: 68 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5.2 L/kg 20.3
Mash volume with grains 22.9
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 13.4 L) 11.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 29.2 L) 27.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 23 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 23
Total: 31.8  
Equipment Profile Used: System Default
 
Notes

Jamil Zainasheff raves about this beer which is Matt's fave too.
Dave Line p93 but he puts all 90ghops in at start of boil giving IBU of over 40.
Hence Ive moved over half the hops to flame out

see
https://www.youtube.com/watch?v=8Lq7ajkQyWY

From the Malt Miller kit (£17 plus £6 carriage without yeast);
-This recipe Does Not Include Yeast-

Sussex Best is the most famous beer of this old English brewery, a superbly balanced bitter with prominent hop character. The brew evolved over decades, satisfying the expectations of the people of Sussex and its adjoining counties. Finest Maris Otter malted barley is supplemented with a dash of Crystal malt for balance. Their hops are a blend of four different local whole varieties, to give a distinctive traditional hoppy finish.



Ingredients

Crisp Extra Pale Maris Otter
Crisp Dark Crystal Malt
Crisp Flaked Maize

Total grain bill without husks 3976g

Oat Husks (500 grams)
Progress T90 Pellets (26 grams)
Bramling Cross Pellets (26 grams)
Fuggles Pellets (15 grams)
East Kent Goldings ( GOLDINGS ) Pellets (15 grams)

Method

Beer Style (main): British Ales
Beer Style (sub): Special Bitter or Best Bitter
Batch Size: 23
Original Gravity: 1.040
Final Gravity: 1.008
ABV %: 4.0
IBU: 35

THE MASH
Temperature °C: 68
Length (mins): 60
Out temp °C: 77
Out time (mins): 10

THE BOIL
Boil time (mins): 90

Additions and timing:

26 g, Progress, ≈6.3% AA, 60 minutes
26 g, Bramling Cross, ≈6.5% AA, 30 minutes
15 g, Fuggles, ≈5% AA, at flame-out, steep until cooled
15 g, Goldings, ≈5% AA, at flame-out, steep until cooled

But Harveys website says;
Finest Maris Otter malted barley is supplemented with a dash of Crystal malt for balance. Our hops are a blend of four different local varieties, to give a distinctive hoppy finish.The malt miller version looks closer to this ..do this as a separate recipe on brewers friend Millers Sussex Best...

The yeast..
the Malt Miller recipe is for highish attenuation yeast (havnt calculated it exactly) UK based Brewlabs do a yeast slope of Harveys!!!

Ive put in low attenuation yeast Windsor
(doing different mash temps doesn't seem to affect efficiency/ABV in the software??
? plan to mash low at 65 if using a low attenuating yeast in contrast to Malt Miller recipe which mashes at 68.
(Another tack would be to mash high and use verdant)



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  • Last Updated: 2022-09-19 16:14 UTC