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Jaggery Belgian

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Jaggery Belgian

back to search Back to Search  Style Details 

Beer Style: American Pale Ale (10A)
Recipe Type: partial mash
Yield: 5 US gallons

American Pale Ale


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


  • 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: 10.61%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe


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