Miller's Sussex Best - Beer Recipe - Brewer's Friend

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Miller's Sussex Best

139 calories 16.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Ordinary Bitter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27.14 liters
Post Boil Size: 23.47 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Malt Miller
Calories: 139 calories (Per 12oz)
Carbs: 16.2 g (Per 12oz)
Created: Tuesday September 13th 2022
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OG: 1.038 FG: 1.009 ABV: 3.8% IBU: 38

1.042
1.013
3.8%
33.5
9.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.85 kg United Kingdom - Maris Otter Pale3.85 kg Maris Otter Pale £ 0.00 / kg
£ 0.00 		38 3.75 88.1%
300 g United Kingdom - Dark Crystal 80L300 g Dark Crystal 80L £ 0.00 / kg
£ 0.00 		33 80 6.9%
220 g Crisp Malting - Flaked Torrefied Maize220 g Flaked Torrefied Maize £ 0.00 / kg
£ 0.00 		36.8 0.66 5%
4,370 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Progress21 g Progress Hops £ 0.00 / g
£ 0.00 		Pellet 6.25 Boil 60 min 16.41 29.2%
21 g Bramling Cross21 g Bramling Cross Hops £ 0.00 / g
£ 0.00 		Pellet 6.5 Boil 60 min 17.07 29.2%
15 g Fuggles15 g Fuggles Hops £ 0.00 / g
£ 0.00 		Pellet 4.5 Boil 0 min 20.8%
15 g East Kent Goldings15 g East Kent Goldings Hops £ 0.00 / g
£ 0.00 		Pellet 5 Boil 0 min 20.8%
72 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g oat hulls Water Agt Mash 0 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
£ 0.00 / each
£ 0.00
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °C       CO2 Level: 1.02 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5.2 L/kg 22.8
Mash volume with grains 25.7
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 11.5 L) 9.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.1 L) 27.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
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: 32.4  
Equipment Profile Used: System Default
 
Notes

Clone of Harveys Sussex Best from Malt Miller; adjusted malt bill for 70% efficiency. Dont know precise proportions of Malt Miller recipr…. MM doesnt have kit in stock atm
May reuse Pompey Royal yeast Wy 1969 or Bengal Lancer dregs to make a starter
Harveys Stout is pasteurised atm. Doh ! He
Crisp Extra Pale Maris Otter
Crisp Dark Crystal Malt
Crisp Flaked Maize

( For proportions of the malts , from https://www.homebrewinguk.com/post/harveys-sussex-best-bitter-8479645
88.1% 3.5 kg, Maris Otter Pale Malt
6.8% 272 g, Dark Crystal Malt (≈90-115°L)
5.1% 204 g, 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


Yeast: Sussex yeast if possible, this can be harvest and grown from Harveys Stout or see list of varieties to try
Fermentation temperature/steps: Ferment at 17c and it should end at 1.008.

Comments:

-This recipe Does Not Include Yeast-

Yeast: it seems a lot of people have been growing up yeast from the actual beer as its a key ingredient to deliver a true flavour. The origin of the yeast is supposedly Tadcaster, but it has been used constantly over 50 years to develop into what it is today.

Otherwise you could use WLP017 (Whitbread strain) or WLP002 (fullers strain) and WLP005 (Ringwood strain), or try using Wyeast 1469 West Yorkshire or WLP037 Yorkshire Square, Bedford or other traditional English strains.

from Malt Miller Clone of Harveys sussex best (£17 plus £6 carriage plus yeast) (see my notes in the other recipe recorded called Harveys
others have used S04 or Verdant IPA yeast.

Another clone discussed with in detail;
https://www.homebrewtalk.com/threads/harveys-sussex-best-bitter-clone.478311/

? hoew will it compare to Summer Lightening at Matts wedding or Burrowbridge Badger?

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  • Last Updated: 2022-11-13 17:23 UTC