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Real Ale Dark Mild

135 calories 13.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Best Bitter
Boil Time: 90 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17.5 gallons
Post Boil Size: 15 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 90% (brew house)
Source: John B Marsh
No Chill: 10 minute extended hop boil time
Calories: 135 calories (Per 12oz)
Carbs: 13.8 g (Per 12oz)
Created: Wednesday March 4th 2026
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OG: 1.042 FG: 1.012 ABV: 3.9% IBU: 36

1.041
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4.1%
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Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb United Kingdom - Maris Otter Pale16 lb Maris Otter Pale 38 3.75 86.5%
1.50 lb United Kingdom - Crystal 70L1.5 lb Crystal 70L 34 70 8.1%
1 lb OiO - flaked wheat1 lb flaked wheat 32 2 5.4%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Northern Brewer - US Brewer Gold2 oz US Brewer Gold Hops Pellet 9.4 Boil at 212 °F 60 min 28.02 30.8%
1.50 oz East Kent Goldings1.5 oz East Kent Goldings Hops Pellet 5 Boil at 212 °F 30 min 9.5 23.1%
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Whirlpool 0 min 3.37 23.1%
1.50 oz Hallertau Mittelfruh1.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Whirlpool 0 min 2.81 23.1%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Gypsum Water Agt Mash 1 hr.
1.20 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
3 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 203 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.02 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Using balanced profile. Will be making again and compare with balance profile II. It is believed that The Harvey brewery Burtonizes its' water. The water is first boiled for 15 min and racked to removed the tempory hardness.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Infusion -- 152.6 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.38 gal (69.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.38 gal (21.53 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.54 gal (86.17 qt). Suggest reducing initial strike volume to 10.52 gal (42.08 qt) and adding 9.54 gal (38.17 qt) sparge/top-off. 20.06 80.3  
Strike water volume (equipment estimates 19.94 g | 79.8 qt) 20.06 80.3  
Mash volume with grains (equipment estimates 21.42 g | 85.7 qt) 21.54 86.2  
Grain absorption losses -2.31 -9.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.38 g | 69.5 qt) 17.5 70  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 15 60  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Top off amount 0.11 0.5  
Volume into fermentor 15 60  
Total: 20.06 80.3
Equipment Profile Used: System Default
 
Notes

Adaptation of this recipe by Seymore:

https://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=61147&start=30

HARVEY'S SUSSEX BEST BITTER/BB
…being Seymour's all-grain, research-based clone recipe of Harvey's/Harvey & Son/The Bridge Wharf Brewery - Lewes, East Sussex, UK

6 US Gallons = 5 Imperial Gallons = 22.7 Litres

FERMENTABLES:
88.1% = 7.75 lb = 3.5 kg, Maris Otter Pale Malt
6.8% = .6 lb = 272 g, Dark Crystal Malt (≈90-115°L)
5.1% = .45 lb = 204 g, Flaked Maize (don't skip this essential adjunct, trust me)

MASH ≈ 152.6°F/67°C 60 minutes or until converted.

SPARGE ≈ 171°F/77°C, collect 7 US gal/5.8 Imperial gal pre-boil, to allow for evaporation

BOIL 60-90 minutes

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

afterwards, STEEP all hops awhile before chilling, transfer to fermentor, aerate, then pitch.

YEAST:
Harvey's proprietary dual-strain, top-cropped and repitched for over 50 years, possibly available as BrewLab Sussex 1, also used by nearby micros such as Rectory

STATS: (assuming ≈75% mash efficiency and 76% yeast attenuation)
OG: 1041
FG: 1010
ABV: 4.0%
IBU: 35
COLOUR: 9°SRM/18°EBC, light amber

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  • Last Updated: 2026-03-25 01:05 UTC