Jabberwacky ESB

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Jabberwacky ESB

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Beer Style: English Ordinary Bitter, English Special Bitter, English Extra Special Bitter 
Recipe Type: partial mash
Yield: 5 gallons

Description:

ESB made with Grouse millet crystal malt. Great earthy tones balance well with the bitterness of the hops. Beautiful dark nutty brown color. Flavor lingers well after beer is drunk.

Ingredients:

  • 2.5 lbs Grouse Millet Crystal Malt (mash)
  • 3.5 lbs Sorghum Syrup (prior to boil)
  • 1 lb Corn Syrup (prior to boil)
  • 1 lb 6 oz Corn Sugar (prior to boil)
  • 1 lb Dark Candi Sugar (prior to boil)
  • 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 Nottingham Yeast

Additional Instructions

Primary Ferment: 7 days at 68 degrees
Secondary 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
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Procedure:

Perform single infusion mash at 73C to mash millet, then sparge.

Add extracts/syrups/sugars after mash.

Achieve hot break.

Add remaining ingredients according to schedule.

Source:
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