Homebrewers Association | AHA Forum
General Category => Ingredients => Topic started by: tomas77 on March 18, 2010, 11:30:52 AM
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Wanted to brew a saison using ginger. What would a good amount be? Plan on using the root. Thanks.
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This article ( http://byo.com/component/resource/article/1982-brewing-with-spices-techniques ) and the spreadsheet may help. It says upto 6 ounces of freshly grated ginger for the last 15 minutes of the boil in a 5 gallon batch, max.
6 ounces seems like a lot to me, but I've never used it.
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Thanks. Was thinking about using 2 ounces so I might be safe.
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Thanks. Was thinking about using 2 ounces so I might be safe.
I did a ginger wit a few years back and used 1.5oz for 5g - you could definitely detect it, but it wasn't overpowering - 2oz should be nice - 6oz is a bit insane, if you ask me.
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Depends on what you want, my Saison recipe that I responded with to your other post I used 28 grams for 10 gallons. I have doubled that much as well with good results in my Christmas Saison Noir (that beer was awesome). I have used much higher quantities when I wanted a real presence there, but for a Saison the trick is to have the spice in the background so that, when you drink the beer you say "Hmmmm .... what is that character?" If, when you make a Saison the person says "Hey, that's GINGER!" you screwed up.
Now, I used to make a Honey Gingered Ale with a Kolsch or a American Ale yeast and it was down right spicy. ;)
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I did a ginger wit a few years back and used 1.5oz for 5g - you could definitely detect it, but it wasn't overpowering - 2oz should be nice - 6oz is a bit insane, if you ask me.
It seemed a bit insane to me too! However I trust that the folks at BYO know more than me and that value was a maximum amount. The article says start small and try more in the next batch until you get to a desired level.
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I have found that the root varies intensity...Some times it is powerful others not so much.
I'm in the 2oz range and don't venture too much because of the variable.
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When's the best time to add the ginger? Full boil or at the end or in the secondary?
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My experience is if you add it at the beginning of the boil you get more heat. End of the boil more flavor. On the recipe I posted for you I add it at 5 min.