Piloncillo is Mexican unrefined brown sugar which will add a subtle, yet distinctive, caramel flavor. Combined with a European brown ale, this recipe is something unique.
Specialty malts: Crystal 150L, Carastan®, Golden Naked Oats, flaked barley, chocolate malt
Featured hops: Perle, Kent Golding, Fuggle
Other additives: Piloncillo (Panela)
O.G. = 1.057
F.G. = 1.018
Approximately 5.1% ABV
Approximately 193 Cal / 12 oz
Makes 5 US gallons
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I brewed the mini-mash, and I doubled down on the brown sugar. In addition to the piloncillo, I added one pound of Okinawan brown sugar infused with jujube and logan fruit that I picked up at my local Asian supermarket (Okinawan brown sugar is prepared similar to Panela and Piloncillo, as its boiled down evaporated raw sugar cane juice). I also dry-hopped the recipe with Syrian Goldings kept in the secondary for 10 days until cleared up and bottled. With the additional sugar added, I topped off at 6.8% ABV. The flavor of this beer is pretty unique, the Okinawan sugar adds complex fruity-raisin notes and is quite tasty. I fully encourage others to experiment with Okinawa brown sugars and other natural sugars. Prost!
I just brewed this and I\'m drinking it as I write. It came out very good with a complex flavor and a nice head. I brewed the AG version and ended up making it stronger than it\'s suppose to be, about 6.5 ABV%. The higher alcohol seemed to work well for this style though. The Piloncillo sugar adds a unique taste, kind of like caramel and raisins. The beer almost tastes like a Belgian, maybe like a Dubbel. Anyway it\'s real tasty, I recommend it. I would brew it again.
There's a great flavor in this beer. I brewed the Partial Mash and it has a nice Carmel and slightly sweet flavor. I'd recommend this beer for the fall and winter.