Back to SearchJaggery Belgian
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Beer Style: American Pale Ale, Belgain Pale Ale, Classic English Pale Ale
Recipe Type: partial mash
Yield: 5 gallons
Description:
This gluten-free Belgian-style pale ale showcases the unique depth and complexity of jaggery (panela) sugar, a traditional unrefined cane sugar that brings layered notes of caramel, toffee, and light molasses. Built on a sorghum extract base with a touch of roasted buckwheat malt for subtle body and structure, the beer develops a rich yet highly fermentable profile that finishes dry and drinkable. Maple syrup and molasses add soft sweetness and earthy undertones, while classic Fuggles and East Kent Goldings hops provide gentle bitterness and restrained herbal character. The result is a smooth, aromatic, and expressive gluten-free ale that highlights how alternative sugars and grains can be used to create depth, balance, and true Belgian-inspired complexity.
Ingredients:
- Grain Bill ---------------------------------------
- 1 lb Roasted Buckwheat Malt
- Fermentable Bill ---------------------------------------
- 9 lbs 14.4 oz Briess Sorghum Syrup
- 1 lb 8 oz Molasses
- 1 lb Jaggery/Panela Sugar
- 8 oz Maple Syrup
- Hop Bill Summary ---------------------------------------
- 2 oz Fuggles Hops
- 1 oz East Kent Goldings Hops
- Other Ingredients ---------------------------------------
- 1 pkg Fermentis Yeast - T-58 strong fermentation character, intense fruity and phenolic flavors – especially banana, clove, and peppery notes; or S-33 for a fruity driven strain that gives a high mouthfeel and body to the beer.
Additional Instructions
Primary Ferment: 14 days at 68 degreesBeer Profile
Original Gravity: 1.092Final Gravity: 1.011
Alcohol by Vol: 11.0%
Color SRM: 0.0
Bitterness IBU: 29.0
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
Steep milled malt along with amylase enzyme in 2 gallons of water at 163.4F for 30 - 45 minutes. Use the appropriate amount of rice hulls to ensure circulation and filtration. Sparge malt with 170F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.
Remove from heat and add all fermentables (this prevents scorching the syrup), return to boil allow to achieve hot break.
2 oz Fuggles Hops (60 min)
1 oz East Kent Goldings Hops (15 min)
1 pkg Fermentis T-58 or S-33 yeast
Recipe Note: This recipe was most likely developed between 2010-2014 before buckwheat, millet and rice malt was widely available. Therefore, it utilizes many gluten-free ingredients readily found at a LHBS or grocery store.