Author Topic: Alpha-mashing ginger  (Read 2147 times)

Offline bluefoxicy

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Alpha-mashing ginger
« on: September 27, 2012, 05:11:28 PM »
Anyone mashed ginger root?  Apparently it has a large quantity of alpha-amylase, which will break down the starches in the root into maltose and such.  After mashing, you should be able to sparge and utilize the resulting wort to make a spicy golden ginger ale or an alcoholic ginger beer.

Offline weazletoe

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Re: Alpha-mashing ginger
« Reply #1 on: September 27, 2012, 06:29:02 PM »
I didn't mash it, but I did make ginger ale. It turned "meh". I am curious now about mashing it. I've been wanting to make ginger brandy. Seems like it would take a ton to mash it though.
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Offline euge

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Re: Alpha-mashing ginger
« Reply #2 on: September 27, 2012, 06:50:46 PM »
I didn't mash it, but I did make ginger ale. It turned "meh". I am curious now about mashing it. I've been wanting to make ginger brandy. Seems like it would take a ton to mash it though.

The problem is that it's like cider and always finishes dry without intervention. Interesting you should mention ginger brandy. I was considering some old bottles of high test ginger brew to convert over.
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Offline erockrph

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Re: Alpha-mashing ginger
« Reply #3 on: September 27, 2012, 07:49:44 PM »
Does it really convert to maltose? If so, maybe a wine yeast may be an option to keep it from fermenting bone dry.
Eric B.

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Re: Alpha-mashing ginger
« Reply #4 on: September 28, 2012, 02:07:15 AM »
IIRC if you mash corn with malt enzymes it turns to maltose. Someone correct me if I am wrong.

Interesting topic about the ginger being mashed. I use a lot of ginger, mostly all at knock out and whirl pool. One  thing I have seemed to notice with ginger is the longer you boil it the "spicier" (IOW hotter) it becomes. I am planning on doing some actual tests on that soon to see how rue it is.

I just brewed a honeyed ginger ale with lemon rind a few weeks ago and it is pretty tasty, though perhaps a little over the top on the ginger.
Keith Y.

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Offline rjharper

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Re: Alpha-mashing ginger
« Reply #5 on: September 28, 2012, 06:48:05 AM »
I did an ale where I substituted ginger for all the hop additions, then dry gingered afterwards. Very spicy, very tasty.
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Offline weazletoe

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Re: Alpha-mashing ginger
« Reply #6 on: September 28, 2012, 02:50:05 PM »
How many additions, and how much did you use?
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Offline tschmidlin

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Re: Alpha-mashing ginger
« Reply #7 on: September 29, 2012, 01:01:51 AM »
IIRC if you mash corn with malt enzymes it turns to maltose. Someone correct me if I am wrong.
Yes, barley malt amylase enzymes will favor maltose.
Tom Schmidlin