(6 customer reviews)

All grain recipe kit for Sussex Bitter clone beer. This is a traditional English best bitter that is highly drinkable.

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-This recipe Does Not Include Yeast-

Sussex Best is the most famous beer of this old English brewery, a superbly balanced bitter with prominent hop character. The brew evolved over decades, satisfying the expectations of the people of Sussex and its adjoining counties. Finest Maris Otter malted barley is supplemented with a dash of Crystal malt for balance. Their hops are a blend of four different local whole varieties, to give a distinctive traditional hoppy finish.



Crisp Extra Pale Maris Otter
Crisp Dark Crystal Malt
Crisp Flaked Maize

Total grain bill without husks 3976g

Oat Husks (500 grams)
Progress T90 Pellets (26 grams) 
Bramling Cross Pellets (26 grams)
Fuggles Pellets (15 grams)
East Kent Goldings ( GOLDINGS ) Pellets (15 grams)


Beer Style (main): British Ales
Beer Style (sub): Special Bitter or Best Bitter
Batch Size: 23
Original Gravity: 1.040
Final Gravity: 1.008
ABV %: 4.0
IBU: 35

Temperature °C: 68
Length (mins): 60
Out temp °C: 77
Out time (mins): 10

Boil time (mins): 90

Additions and timing:

26 g, Progress, ≈6.3% AA, 60 minutes
26 g, Bramling Cross, ≈6.5% AA, 30 minutes
15 g, Fuggles, ≈5% AA, at flame-out, steep until cooled
15 g, Goldings, ≈5% AA, at flame-out, steep until cooled

Secondary additions and timing:


Yeast: Sussex yeast if possible, this can be harvest and grown from Harveys Stout or see list of varieties to try
Fermentation temperature/steps: Ferment at 17c and it should end at 1.008.


-This recipe Does Not Include Yeast-

Yeast: it seems a lot of people have been growing up yeast from the actual beer as its a key ingredient to deliver a true flavour. The origin of the yeast is supposedly Tadcaster, but it has been used constantly over 50 years to develop into what it is today.

Otherwise you could use WLP017 (Whitbread strain) or WLP002 (fullers strain) and WLP005 (Ringwood strain), or try using Wyeast 1469 West Yorkshire or WLP037 Yorkshire Square, Bedford or other traditional English strains.

Additional information

Weight 4.632 kg
Country of Origin GB
HS Code 2106909853

6 reviews for SUSSEX BEST BITTER Clone

  1. Paul Cartwright (verified owner)

    Love this recipe, I have been using Safale S-04 yeast and the taste and clarity is really good in my opinion.

    • Martin Rake (verified owner)

      I’ve just brewed a batch using the new Verdant IPA yeast, thats turned out really good. Leaves a slight malty sweetness to it. Thats what I love about this kit that you can try it out with so many great yeasts.

  2. Jonathan Taylor

    Great bitter. Used Safale04. Very drinkable at 3 weeks!

  3. James Carey (verified owner)

    Well this is truly a nice beer. After brewing so many hoppy beers throughout the year this was a welcomed change. I’ve only had a small sample as I’m going to give this as much time as I possibly can to condition? And the sample was very promising. A real nice body to it and a lovely clean malty after tase, great head retention too. I brewed this with WLP 005 and happy with the results. A BIG thumbs up from me, and the mrs likes it too

  4. Clobber (verified owner)

    Incredibly tasty for a 4% ale, brewed for a friend who grew up with Sussex Best and it’s made him want to visit a Harvey’s pub. I used WLP002 and am most happy with the result.

  5. Clobber (verified owner)

    Incredibly tasty for a 4% ale, brewed for a friend who grew up with Sussex Best and it’s made him want to visit a Harvey’s pub. I used WLP002 and am most happy with the result.

  6. Jeremy Draper (verified owner)

    Interesting brew.. Not sure which was the key part of the batch, kit or yeast. I used Wyeast 1187 (Ringwood ale) which is known for quirky behaviour. As no yeast is provided, you make the choice, and I used the Ringwood strain which throws a lot of diacetyl flavours. This is the second time I have used this yeast and it behaved the same as last time – slow to start and diacetyl in abundance. The kit was a great backdrop for the yeast and after a long spell in the fermenter (3 weeks under a little pressure), the resulting brew still had faint diacetyl when barrelled. The resulting pints were the closest to a hand drawn pub pint I have had since lockdown… All gone.

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