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Jaggery Belgian

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Jaggery Belgian

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Beer Style: American Pale Ale, Belgain Pale Ale, Classic English Pale Ale 
Recipe Type: partial mash
Yield: 5 gallons


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: 11.0%
Color SRM: 0.0
Bitterness IBU: 29.0
Recipe Type: partial mash
Yield: 5.0 Gallons
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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

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