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

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Harvey's - Sussex

138 calories 14 g 12 oz
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Beer Stats
Method: BIAB
Style: Best Bitter
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 90% (brew house)
Source: BirtieBrewMonster/Seymour see notes
No Chill: 10 minute extended hop boil time
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Friday September 7th 2018
1.042
1.010
4.2%
40.6
7.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 88.1%
0.48 lb United Kingdom - Crystal 70L0.48 lb Crystal 70L 34 70 7%
0.33 lb Flaked Corn0.33 lb Flaked Corn 40 0.5 4.8%
6.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Progress0.55 oz Progress Hops Pellet 7.9 Boil at 212 °F 60 min 18.41 26.8%
0.70 oz Bramling Cross0.7 oz Bramling Cross Hops Pellet 6.5 Boil at 212 °F 30 min 16.38 34.1%
0.40 oz Fuggles0.4 oz Fuggles Hops Pellet 4.5 Whirlpool 0 min 2.45 19.5%
0.40 oz East Kent Goldings0.4 oz East Kent Goldings Hops Pellet 6.1 Whirlpool 0 min 3.32 19.5%
2.05 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
Wyeast - British Ale 1335
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
House softened
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
Strike water volume (equipment estimates 8.93 g | 35.7 qt) 8.6 34.4  
Mash volume with grains (equipment estimates 9.47 g | 37.9 qt) 9.15 36.6  
Grain absorption losses -0.85 -3.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 5.53 22.1  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Volume into fermentor 5.5 22  
Total: 8.6 34.4
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: 2018-11-14 01:50 UTC