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