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Old 01-10-2012, 01:32 AM   #1
Jul 2011
Brampton, Ontario
Posts: 63
Liked 1 Times on 1 Posts

Hey guys, I thought I would share an interesting and delicious beer I brewed, that I'm currently drinking. I call it, the "Jaggery Belgian" - it's a belgian strong ale with Jaggery/Panela instead of candi sugar. Anyways, it's very tasty and i'm loving it, so here goes:

GF Jaggery Belgian
Belgian Golden Strong Ale
Type: Extract Date: 18/11/2011
5.00 gal, Boil: 60m, Pot (5 Gal) Extract

9 lbs 14.4 oz Briess Sorghum Syrup (60m)
1 lbs 8.0 oz Molasses (60m)
1 lbs Jaggery/Panela (Boil 60m) (filter with a screen somehow, theres junk in it)
8.0 oz Maple Syrup (Boil 60m)
1.00 lb Roasted Buckwheat (Boil 60.0m)
2.00 oz Fuggles [4.50 %] - Boil 60.0m 22.7 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 15.0 min 6.3 IBUs

1.0 pkg Belgian Strong Ale (Wyeast Labs #1388) - i made a 2qt starter on a stir plate with 1 cup rice syrup solids & 1 cup brown sugar (for 24h)

Original Gravity: 1.092
Final Gravity: 1.011 SG
ABV: 11%, 29.0 IBUs
Keg carbonated with 1/2 cup sugar for 3 weeks.

Taste: slightly bitter, sweet, tangy "jaggery flavor"
It looks light-brown/caramelly, kinda cloudy but I dont care, as long as it tastes good. The reason the pic doesnt show much head, is because it took me a while to find my camera; so not much head retention.

This beer is good, though next time I would use a bit less Jaggery.
Click image for larger version

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how much malt could a millet malter malt if a millet malter could malt millet?

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Old 01-10-2012, 02:07 AM   #2
usfmikeb's Avatar
Jan 2011
Leesburg, Virginia
Posts: 3,148
Liked 239 Times on 201 Posts

I've used piloncillo before, and it definitely added a silky flavor.

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