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Harveys Sussex Best Bitter

Post #1 made 14 years ago
by moctez
Hi folks,

I am planning a clone of Harveys Sussex Best which is the no 1 beer here in Lewes, Sussex, UK. I am struggling to find an exact recipe but from scouring the net I have come up with this, I think the base recipe came from Dave Lines old brewing book and I have amended this in terms of yeast, grain and hop quantities. Now not being very experienced in recipe formulation I'd appreciate any comments that the (and don't I use the word lightly) genius' on this site have.
Yeast is an issue as Harveys use their own strain and I don't have it so am thinking to go with Wyeast 1318 (London Ale III) anyone have experience with this?

I'd appreciate someone having a look at The Calculator to check I've got things right.

'Harvey's Sussex Best Bitter'

3.1 kg (85%) Crushed Maris Otter Pale Malt Barley
275 g (7.5%) Flaked Maize
275 g (7.5%) Light Brown Sugar
18g Goldings Hops (10.5% aa)
9g Northern Brewers hops (5.9% aa)
1tsp Irish Moss
WYEAST STRAIN: 1318 | London Ale III™

OG 1041
SG 1010
30-35 ibu (based on 25% hop utilization)
4.1% abv
19 ltr

Bring water to 60*C and add crushed malt and flakes
Raise to 66*C & mash for 90 min
Disolve sugar in a little hot water
Boil wort and add hops & sugar and boil for 1.5 hours.
Pitch irish moss as per instructions
Ferment until SG reaches 1010 and rack to secondary.
Disolve gelatin finings into hot water and add to secondary whilst racking
Leave for 7 days
Rack beer off sediment into keg or bottles and carbonate (use dissolved brown sugar for bottle carbonation)
Leave in bottles for 7 days to condition before sampling.


Thanks and happy brewing
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Post #2 made 14 years ago
by Yeasty
Hi moctez

Looks nice. I've changed a few things to make it more accurate.

The recipe involves an addition of soft brown sugar so you need to take this into account as it is 100% extractable and not effected by the efficiency percentage. The thing to do is calculate what gravity points the sugar provides and subtract this figure from the recipes OG. You then use this altered OG to calculate the grain bill.

Here's what I did.

The sugar provides about 4.46 gravity points to the wort, the calculations are as follows assuming extract potential of 370 for 1 Kg in 1 L water.

370 x 0.275/22.8 = 4.46 ( Potential extract x Weight of sugar / End of boil volume = Gravity points)

The next thing to do is take this away from the recipes OG so 1.041 - 0.00446 = 1.0365 ish. This is the OG figure we use in the calculator Cell B11.

I then tidied up your grain bill, removing the sugar and the percentages then entered the grain weights as per the recipe.

Lastly I removed the IBU figures you had entered in the hop bill (as this overrides any weights entered), corrected the original weights as per the recipe and altered the original end of boil volume to match the scaled version. The IBU's are now 33.6 which matchs the recipe range of 30-35.

File attached. Happy brewing and don't forget to add the sugar during the last 15min of the boil. Don't do it any earlier as it will effect your hop utilisation.

Yeasty
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Last edited by Yeasty on 31 Jan 2012, 22:47, edited 3 times in total.
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Post #3 made 14 years ago
by moctez
Yeasty - you young man are a star! When my new boiler is made this will be the brew to Christan it I shall take a bottle to the pub and give a taste and colour test and post some pictures back here.

Thanks for your input.

Grmski
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