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General Category => Ingredients => Topic started by: tomas77 on March 18, 2010, 11:30:52 AM

Title: Ginger
Post by: tomas77 on March 18, 2010, 11:30:52 AM
Wanted to brew a saison using ginger.  What would a good amount be?  Plan on using the root.  Thanks.
Title: Re: Ginger
Post by: akr71 on March 18, 2010, 12:34:41 PM
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.
Title: Re: Ginger
Post by: tomas77 on March 18, 2010, 01:02:53 PM
Thanks.  Was thinking about using 2 ounces so I might be safe.
Title: Re: Ginger
Post by: blatz on March 18, 2010, 01:34:44 PM
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.
Title: Re: Ginger
Post by: majorvices on March 18, 2010, 01:47:41 PM
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. ;)
Title: Re: Ginger
Post by: akr71 on March 18, 2010, 04:05:43 PM
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.
Title: Re: Ginger
Post by: rabid_dingo on March 18, 2010, 11:22:50 PM
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.
Title: Re: Ginger
Post by: tomas77 on March 20, 2010, 11:15:15 AM
When's the best time to add the ginger?  Full boil or at the end or in the secondary?
Title: Re: Ginger
Post by: majorvices on March 20, 2010, 12:54:06 PM
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.