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 |
