Do you want to stay logged in?

For your security, you will be logged out shortly.

Jaggery Belgian

back to search Back to Search 

Jaggery Belgian

back to search Back to Search 
Not Rated (not yet rated) 
 Click to vote


Beer Style: American Pale Ale, Belgain Pale Ale, Classic English Pale Ale 
Recipe Type: partial mash
Yield: 5 gallons

Description:

Belgian pale ale made with jaggery suger; which is a traditional uncentrifuged whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean

Ingredients:

  • 1 lb Buckwheat - roasted (steep for 30 min prior to boil)
  • 9 lbs 14.4 oz Briess Sorghum Syrup (prior to boil)
  • 1 lb 8 oz Molasses (prior to boil)
  • 1 lb Jaggery/Panela Sugar (prior to boil) - Filter Jaggery/Panela with a screen to remove debris
  • 8 oz Maple Syrup (prior to boil)
  • 2 oz Fuggles Hops (60 min)
  • 1 oz East Kent Goldings Hops (15 min)
  • 1 pkg Yeast - Recipe used Wyeast 1388 which is not completely gluten free; may also use T-58 or S-33

Additional Instructions

Primary Ferment: 14 days at 68 degrees

Beer Profile

Original Gravity: 1.092
Final Gravity: 1.011
Alcohol by Vol: 11.0%
Color SRM: 0.0
Bitterness IBU: 29.0
Recipe Type: partial mash
Yield: 5.0 Gallons
printer icon

Procedure:

Bring wort to boil, and primary fermentable sugars, return to boil and achieve hot break.

Add hops according to schedule.

Chill wort until appropriate temperature to pitch yeast.

GFHB notes: May consider using less sorghum syrup to reduce ABV; may consider using Irish Moss as author described beer as cloudy

Source:
Copyright © 2018 Gluten Free Home Brewing
Privacy Policy