[danmages]

I am planning on brewing a tripel next week using ginger grown in a local greenhouse. The ginger is sweet, floral and juicy. How does this look as a recipe.

12 lbs pilsner malt
2.5 lbs raw sugar

Mash at 148, boil for 90 minutes

.6 oz magnum hops 60 minutes
.4 oz each of tettnanger and saaz at 15 minutes
2 oz fresh ginger, crushed 10 minutes
.4 oz each of tettnanger and saaz at flame out

Ferment with trappist high gravity yeast. Abbey yeast will be the back up.

Ferment at 75f.

Thoughts? I have not brewed with ginger before. It's this the right amount and timing?

Dan

[RPIScotty]

I would ferment lower.


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[Stevie]

I'd edge more towards flameout with ginger and steep a bit before cooling. Never done it myself, but that's where I would start. Also the amount seems pretty high. Again I have no experience, it's just what I know from using ginger in cooking. 1 TBS is a normal amount for a curry and is certainly noticeable.

[brewinhard]

I'd edge more towards flameout with ginger and steep a bit before cooling. Never done it myself, but that's where I would start. Also the amount seems pretty high. Again I have no experience, it's just what I know from using ginger in cooking. 1 TBS is a normal amount for a curry and is certainly noticeable.

+1 to both accounts.  Start your fermentation around 64F or so and let it rise to low-mid 70's by the end of one week.  This will give you health attenuation and proper ester/phenol balance. 

And yes, I think 2 oz of fresh ginger is quite a bit. Be sure to peel it to remove the "woody" outer layer first as this can taste pretty rough in your beer (not what you want at all).  I would maybe start with 1 oz closer to flameout as well to keep some of those volatile ginger aromas in your beer.