General Category > Ingredients

Ginger

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tomas77:
Wanted to brew a saison using ginger.  What would a good amount be?  Plan on using the root.  Thanks.

akr71:
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.

tomas77:
Thanks.  Was thinking about using 2 ounces so I might be safe.

blatz:

--- Quote from: tomas77 on March 18, 2010, 06:02:53 AM ---Thanks.  Was thinking about using 2 ounces so I might be safe.

--- End quote ---

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.

majorvices:
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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