Description:

ESB made from sorghum and goldings hops, and finished with honey

Ingredients:

• 7 lbs Sorghum Liquid Extract (prior to boil)
• 1 oz Goldings Hops (60 min)
• 1 oz Goldings Hops (30 min)
• 2 oz Goldings Hops (10 min)
• 0.5 lbs Honey (flameout)
• 1 pkg Danstar Nottingham Ale Yeast
• Brewing notes: Recipe adapted from newspaper interview with Deschutes Brewery

Additional Instructions

Primary Ferment: 7 days at 68 degrees
Secondary Ferment: 7 days at 68 degrees

Beer Profile

Original Gravity: 1.047
Final Gravity: 1.012
Alcohol by Vol: 4.5%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: extract
Yield: 5.0 Gallons

Procedure:

Source: brew.dkershner.com/2009/jaimis-gluten-free-esb/