« on: August 28, 2010, 08:51:28 AM »
Randy Mosher points this out in Radical Brewing that candied ginger is 'milder and purer-tasting than fresh' ginger, obviously no experience myself.
My experience has shown that spice will dramatically increase with age. I brewed a Wit that whose coriander was not noticeable for first month or two, was perfect IMO between 3-4 months, and now is a little over spiced 5-6 months in.
Looks like this is my recipe, appreciate any thoughts:
8 lbs Lager Malt
6 oz Crystal - 20L
1 oz Saaz (60 min)
1 oz Candied Ginger (5 mins)
1 tube of White Labs East Coast Ale Yeast
Mash will be a single infusion at 153-154 degrees to leave some residual dextrins (to add body and keep alcohol low).
I was originally thinking of force carbonating, but an considering adding some dry champagne yeast for bottling/kegging to get a little effervescence and a little extra carbonation.
I switched to an ale yeast because my second fridge wasn't delivered as scheduled and is probably going to be a few more weeks and my fridge is full of kegs with two beers that need to get cold conditioned still prior to Oktoberfest. Time to grab a beer I guess!...