Back to SearchJabberwacky ESB
5.0 stars based on 1 votes
Beer Style: English Ordinary Bitter, English Special Bitter, English Extra Special Bitter
Recipe Type: partial mash
Yield: 5 gallons
Description:
A gluten-free take on a classic English ESB, built around Grouse caramel millet malt. Earthy, herbal hop character balances firm bitterness, while rich caramel and nutty malt flavors give this gluten-free beer depth and staying power. Pours a deep nut-brown with a smooth mouthfeel and a lingering, satisfying finish that carries well past the last sip.
Ingredients:
- Grain Bill ---------------------------------------
- 2.5 lbs Caramel Millet Malt
- Fermentable Bill ---------------------------------------
- 3.5 lbs Sorghum Syrup
- 1 lb Corn Syrup (or rice syrup)
- 1 lb 6 oz Corn Sugar
- 1 lb Dark Candi Sugar
- Hop Bill Summary ---------------------------------------
- 1 oz Magnum Hops
- 2 oz Tettnang Hops
- 1 oz Fuggle Hops
- Other Ingredients ---------------------------------------
- 1/2 tsp Irish Moss
- 6 oz Maltodextrin
- 1 pkg LalBrew London ESB Yeast
Additional Instructions
Primary Ferment: 7 days at 68 degreesSecondary Ferment: 7 days at 68 degrees
Beer Profile
Alcohol by Vol: 0.0%Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
Steep milled malt along with amylase enzyme in 2 gallons of water at 163.4F for 30 - 45 minutes. Use the appropriate amount of rice hulls to ensure circulation and filtration. Sparge malt with 170F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.
Remove from heat and add sorghum syrup, corn syrup, corn sugar, and candi sugar (this prevents scorching the syrup), return to boil allow to achieve hot break.
1 oz Magnum Hops (60 min)
2 oz Tetnang Hops (30 min)
1 oz Fuggle Hops (10 min)
1/2 tsp Irish Moss (10 min)
6 oz Maltodextrin (10 min)
1 pkg LalBrew London ESB Yeast