Harvey's Sussex

[Brownster]

Hi,
I fancy having a crack at this beer as I love Harvey's Sussex.
SiHoltye managed to get his hands on yeast from the brewers, any idea on what I could use please?
Hopefully SiHoltye is reading this, did you use purely EKG in the end and being a newb do you add the brown sugar at flame out just to dissolve it?

This will be only my second AGB but I'm hopeful!

Cheers,

Wayne.

[SiHoltye]

Hello,

I did this.....

Ingredients

Amount Item Type % or IBU
3.86 kg Pale Malt, Maris Otter (5.9 EBC) Grain 83.90 %
0.29 kg Maize, Flaked (2.6 EBC) Grain 6.23 %
0.12 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 2.67 %
0.05 kg Black (Patent) Malt (1160.0 EBC) Grain 1.08 %
51.12 gm Goldings, East Kent [5.60 %] (90 min) Hops 27.7 IBU
17.04 gm Goldings, East Kent [5.60 %] (15 min) Hops 4.3 IBU
0.28 kg Brown Sugar, Light (15.8 EBC) Sugar 6.12 %

Yes, just using Goldings and the sugar was dissolved at about half an hour into the boil by running of wort from the boiler into a jug and dissolving the sugar in that and returning it.

I used the brewery yeast in 2 brews, and both were infected . Thinking about this now I'll stick this on my list again with good old S-04. Perhaps the Maize/Patent/Sugar combo gives the Harvey's flavour I thought the yeast gave...I dunno. Definately something I'll do again, it was a promising brew until a week in the keg.

[Brownster]

Hi SiHoltye,
Thanks for the reply, that was real unlucky with the yeast I would have been gutted to say the least, there was me thinking you lucky guy!

Looking back at the original post it's a 25ltr brew
90 minute mash then 60 min boil 75% efficiency?

I understand with the hops I adjust the qty depending on the AA content, do I need to do anything with the quantities of malts or can I just use these figures? I don't know my mashing efficiency yet!!!

Cheers,

Wayne.

[SiHoltye]

I was a bit peed off with the infections but hey-ho.

You made Tribs IPA with 5kg Pale Malt, 500g CaraPils, and 100g Spec B 1st time round I think.


If so, and your efficiency remains the same you'll need about 18% more grain to hit target OG. Ignore the efficiency into boiler bit and batch efficiency, my guess is even if you get slightly less of wort than planned for, as long as the gravity is right you're happy, so would I be 17.5L on 20L planned...looks good enough, and that shortfall should disappear as you get used to the processes and your equipment batch after batch.
Upping the grain along with adjusting your hops for your AA% (and their age if you feel like it - brewing programs have a calculator for this; or with variety, AA%, what year, and storage method, I could do this) you should get you close.

Sods law though.... your efficiency will go up and throw all the allowances out the window!

[Brownster]

Hi SiHoltye,
What can I say but thank you very much for your help

I'll do what you suggest and up the grain by 18% then.
If it comes out stronger than the target OG I'll think myself a lucky man

Cheers

Wayne.

[Brownster]

Hi,
The orders placed with H&G so should be brewing any day now!
Just doing my homework and I realise I don't know what mash temperature to use, what would you suggest please?
I've gone for the Safele -04 yeast as you suggested for your next brew.

Thanks again,

Wayne.

[Andy]

I've got all the ingredients to make this one also. I was going to use S04 in 1/2 the batch and try Windsor in the other 1/2.

[tonybrown]

Hey Bro,

Use two packets of yeast (top-tip from L.A.B mtg on Monday night).

How about 66 degrees mash temp?

Cheers!

[Brownster]

I thought I would post an update since I brewed the beer today.
I ended up using the same grain bill and hoped I got a better efficiency, and I did final volume of 23ltrs at 1045, so well happy with that.
I managed to miss off the 120gm's of caramel/crystal from my order hopefully not a deal breaker I'm guessing it adds colour mostly?
Getting the mash temp. right didnt' go too smoothly, I calculated the strike temp. to be 76.5 for 8ltr liquor to 4.3kg of grain. heated the liquor to just over 80, put it into the (warmed) mash tun and it was a bit under the temp. I had a kettle of boiling water so added this, and another ltr of water at about 80. now of course the volume has gone up so the strike temp. doesn't need to be so high, aaargh! quick calculation and I thought I was about right, stirred in the grain and found to be a bit low, doh! added more boiling water, too hot, added cold in 500mls and got it down to just .5c under my target of 66, oh well, left it at that for a while, boiled up some more liquor and after 45 minutes added some to raise the temp up to about 67c. So, not the smoothest mash in history but hey I can only get better!!!
Other than the mash and the missing crystal malt it went well, I followed the tips on here for making a starter bottle from the wort with the SF - 04 and got the yeast going well before pitching. I sneaked a taste after adjusting the volume / gravity and it was lovely! Quite surprised how hoppy it tasted after making the ipa last time, I was expecting less hops but I'm not complaining, I'm still new to this so it's a learning curve.
It's fermenting well at present so fingers crossed for a good beer!

Cheers,
Wayne.

[SiHoltye]

Good work & forget about forgetting the crystal! Fingers crossed for a beer to your taste, that's what it's about after all.

[Andy]

Brewed this last Saturday, soooo nearly forgot to add the sugar to the boil!

Should be interesting to compare the taste of the S04 batch to the Windsor batch (I split into two and used different yeasts).

[Brownster]

Brewed this last Saturday, soooo nearly forgot to add the sugar to the boil!

Should be interesting to compare the taste of the S04 batch to the Windsor batch (I split into two and used different yeasts).

Hi,
How did your batches come out? I thought I'd just post an update on mine.
Although the beer is still conditioning, it's had a week in the bottle and dropped clear so I couldn't resist a taster
Congrats to SiHoltye, it's a cracking beer, from what I remember of the original Harveys I think it does taste similar (hard to know for sure without having a pint beside me I know) and well just, lovely

All the best,

Wayne.

[Andy]

Both are conditioning - the SO4 batch has now dropped clear without any finings, will check on the windsor today

[tonybrown]

Will be having a go at this recipe.

Any views on water treatment and fancy liquid yeasts?

I can measure (with Palintest) and adjust (with CRS) alkalinity. Can also adjust calcium with DLS (from Brupacks website info).

Can buy other chemicals to suit.

Could drive to Harveys and collect 5 gallons of liquor and some yeast from the brewery?

Thanks in advance.

Hello,

I did this.....

Ingredients

Amount Item Type % or IBU
3.86 kg Pale Malt, Maris Otter (5.9 EBC) Grain 83.90 %
0.29 kg Maize, Flaked (2.6 EBC) Grain 6.23 %
0.12 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 2.67 %
0.05 kg Black (Patent) Malt (1160.0 EBC) Grain 1.08 %
51.12 gm Goldings, East Kent [5.60 %] (90 min) Hops 27.7 IBU
17.04 gm Goldings, East Kent [5.60 %] (15 min) Hops 4.3 IBU
0.28 kg Brown Sugar, Light (15.8 EBC) Sugar 6.12 %

Yes, just using Goldings and the sugar was dissolved at about half an hour into the boil by running of wort from the boiler into a jug and dissolving the sugar in that and returning it.

I used the brewery yeast in 2 brews, and both were infected . Thinking about this now I'll stick this on my list again with good old S-04. Perhaps the Maize/Patent/Sugar combo gives the Harvey's flavour I thought the yeast gave...I dunno. Definately something I'll do again, it was a promising brew until a week in the keg.