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Beer Style: American Pale Ale
(10A)
Recipe Type: partial mash
Yield: 5 US 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 degreesBeer Profile
Original Gravity: 1.092
Final Gravity: 1.011
Alcohol by Vol: 10.61%
Recipe Type: partial mash
Yield: 5.00 US Gallons
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: www.homebrewtalk.com
