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Old 06-14-2009, 01:16 AM   #1
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Default What do I do with this Jaggery?

Through the help of a friend, I was able to get 1kg (~2lbs) of Jaggery from India. This is raw, uncrystalized, cane sugar (palm sugar was not in season). Apparently, they use the term interchangably between cane and palm sugar.

Anyway, it has a creamy, butter smell just like I've read. Any ideas what I can use it for??? I just made a trippel, why I've read would be a good style for jaggery. Any other ideas?

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Old 06-14-2009, 02:44 AM   #2
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In Radical Brewing by Randy Mosher, he gives several recipes for using jaggery. I'm a bit jealous. I can't find it in my part of the world.

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Old 06-14-2009, 11:51 AM   #3
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Yeah, you could certainly send it to me! (har har har)

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Old 06-14-2009, 12:09 PM   #4
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Quote:
In Radical Brewing by Randy Mosher, he gives several recipes for using jaggery.
I have that book and see he recommends it for Trippels; but since I just made a trippel, I was looking for another style that would work. Any other ideas for styles?
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Old 06-14-2009, 12:42 PM   #5
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scottish heavy ale uses some sugar adjuncts. what about mead? 6-7 pounds of honey, couple pounds of jaggery?

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Old 06-14-2009, 12:46 PM   #6
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Just based on the description of Jaggery I always thought it would be a nice addition to an english ale of some type. It could be used in smaller amounts in an English Pale, or in greater amounts in a brown, which is likely where I would start.

I found this recipe here: Black Dog Jaggery Ale

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Old 06-14-2009, 02:43 PM   #7
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Mosher also suggests using a "small amount amount" in a weizen bock. Other recipes in that book that can include jaggery: Wee Twinkling Winkie SCottish Sparkling Ale and Jaggery Pale Ale. He also lists lots of recipes where you can use unrefined sugars.

Personally, I think it would go well in a pumpkin ale. I think it would add a richness that would complement the pumpkin and a few spices, very well.

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Old 06-14-2009, 08:04 PM   #8
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My bitter recipe uses piloncillo, which is a mexican type of unrefined cane sugar, as 5% of the grist, from what I've read it's very similar. turns out quite tasty:

80% MO
10% Crystal 55L
5% Piloncillo (Jaggery in here)
5% Corn

Cheers.

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Old 06-14-2009, 11:46 PM   #9
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Thanks, guys. You've got me thinking. I see a lot of English styles - what about a southern english brown? Something like this:

6lb Mild Malt
3/4lb Jaggery
3/4lb Special B
1/2lb C40
1/2lb Special Roast
6oz Pale Chocolate Malt
6oz Carafa II
1oz EKG (60)
WLP002 English Ale

I hope this would be a good combo. Thoughts?

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Old 06-15-2009, 01:49 AM   #10
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Quote:
Originally Posted by leghorn View Post
Thanks, guys. You've got me thinking. I see a lot of English styles - what about a southern english brown? Something like this:

6lb Mild Malt
3/4lb Jaggery
3/4lb Special B
1/2lb C40
1/2lb Special Roast
6oz Pale Chocolate Malt
6oz Carafa II
1oz EKG (60)
WLP002 English Ale

I hope this would be a good combo. Thoughts?
It would probably be great! Is that the BCS recipe? It's similar anyhow. I've made the BCS beer, though I added some oats and 'subbed a couple things. It was very good. I would think Jaggery would be a good addition here, but they are sweetish highly flavorful beers already. You might consider also trying some in a lighter, paler beer to showcase the jaggery flavor better....something similar to an ESB or a northern Brown.
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