just out of curiousity, which recipe is this? there are some awesome recipes in there!Mulcahey's Brewing said:Anyone know where to get jaggery sugar. I am tweaking a recipe from Radical Brewing and it calls for jaggery sugar, but it is now where to be found locally around me. Is there website that has it?
The Three Nipple Tripel recipe. In a later chapter, he talks about fruit in beers. And one of the recommendations is a Mango Tripel. I was thinking of doing this, but maybe adding a couple of different fruits to make a tropical tripel. I am still tweaking the recipe. yeah that book is really good, I loosely based my Mint Chocolate stout recipe off his in the book and it came out awesome!DeathBrewer said:just out of curiousity, which recipe is this? there are some awesome recipes in there!
The only indian market in town closed. There is an asian market, I didn't think they would carry it but I will check. Thanks for the tip!!javedian said:If you have an Indian or Asian grocery store, check there.
Lots of Indian recipes call for Jaggery... one of my favorites one of my coworkers taught me us adu pak. Basically jaggery, butter, coconut, and ginger fried together then cooled. It makes this DELICIOUS dessert!javedian said:Jaggery is palm sugar, not cane sugar, but fairly similar to raw / turbinado / demerra sugar. A little different taste, but similar. If you have an Indian or Asian grocery store, check there. I have several big Asian markets around here, and it goes for $1-1.50/lb. Comes in a big disc or bag of small golf-ball size mini lumps.
If you can't find jaggery, I highly recommend sucanat.Sucanat (a contraction of "Sugar Cane Natural") is non-refined cane sugar. Unlike refined and processed white sugar, Sucanat retains its molasses content; it is essentially pure dried sugar cane juice. The juice is extracted by mechanical processes, heated and cooled at which point the small brown grainy crystals are formed.
Sucanat is generally accepted as a substitute for brown sugar. Unlike regular brown sugar, sucanat is grainy instead of crystalline. Of all major sugars derived from sugar cane, Sucanat (not a "processed" sugar) ranks the highest in nutritional value, containing a smaller proportion of sucrose than white cane sugar. However, Sucanat (in common with all sugars) is not a significant source of any nutrient apart from carbohydrate.
Sucanat may be confused with Turbinado sugar; however, the two are fundamentally different. Turbinado sugar contains only a trace amount of its original molasses content, making it more or less like refined sugar except with a golden color and a hint of molasses flavor. Sucanat, on the other hand, retains its full molasses content and flavor, thus making it, as stated above, pure dried cane juice. Its grainy form also contrasts with the clear, crystalline form of Turbinado.
There is a palm sugar sold under the brand name of Jaggery, but jaggery sugar sold in India and southeast Asia is cane sugar, almost without exception.
By the sounds of it, if you can't find sucanat or jaggery, head to the hispanic section and grab some piloncillo cones, which is pretty much the same thing, unrefined cane sugar, almost the same production process as well.Lots of health food stores sell sucanat---it's pure unrefined dried cane juice, even purer than turbinado. It retains its molasses content, making it very flavorful (coffee-like). It also has a smaller proportion of sucrose, which is nice for brewing. I use it in a lot of my brews.
If you can't find jaggery, I highly recommend sucanat.