Anyone have an opinion on Harvey’s Sussex Best Bitter? I made a clone from a Harvey's of Lewes recipe. It’s sorta like Samuel Adams lager with its overly hoppiness , but then, I suppose that is why it is called a bitter and not an ale. I understand it is a popular beer in England. Here’s the Harvey’s of Lewes recipe for the homebrewers:
6lb Crushed Maris Otter Pale Malt Barley (or other pale malt barley)
8oz Flaked Maize
8oz Light Brown Sugar
2oz Goldings Hops
1oz Northern Brewers hops
1tsp Irish Moss
2oz Light British Ale Yeast
Bring water to 140*F and add crushed malt and flakes
Raise to 151*F & mash for 1.5 hours
Sparge grains
Dissolve 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 4-5 days until SG reaches 1010 and rack to secondary.
Dissolve gelatin finings into hot water and add to secondary whilst racking - Do not boil the gelatin
Leave for 7 days
Rack beer off sediment into keg or bottles and carbonate (use dissolved brown sugar for bottle carbonation)
Leave in keg or bottles for 7 days to condition before sampling.
6lb Crushed Maris Otter Pale Malt Barley (or other pale malt barley)
8oz Flaked Maize
8oz Light Brown Sugar
2oz Goldings Hops
1oz Northern Brewers hops
1tsp Irish Moss
2oz Light British Ale Yeast
Bring water to 140*F and add crushed malt and flakes
Raise to 151*F & mash for 1.5 hours
Sparge grains
Dissolve 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 4-5 days until SG reaches 1010 and rack to secondary.
Dissolve gelatin finings into hot water and add to secondary whilst racking - Do not boil the gelatin
Leave for 7 days
Rack beer off sediment into keg or bottles and carbonate (use dissolved brown sugar for bottle carbonation)
Leave in keg or bottles for 7 days to condition before sampling.
