Fresh Ginger

[_HOME_BREW_WALLACE_]

I want to do a beer with ginger and chilli in the next few weeks, nothing too special 100% BB ale, NB to bitter. I'm just wondering how many people have used fresh ginger in their beers and what quantity is not over the top.

cheers!

 

[pants]

I want to do a beer with ginger and chilli in the next few weeks, nothing too special 100% BB ale, NB to bitter. I'm just wondering how many people have used fresh ginger in their beers and what quantity is not over the top.

cheers!

I recently brewed a beer like this for the first time. I used 100% BB Ale, bittered to 10 IBU using Stella, and added 500g of fresh ginger (smashed up in the food processor) to the boil 15 minutes from the end. This was for a post-boil batch size of 30 litres. The result was a little light on ginger flavour, so I'm currently drinking it with more ginger in the randall, which is just about perfect. Next time I'll add more to the fermenter. I didn't use any chili.

 

[Wimmig]

I've got a bottle of pure capsaicin in the fridge i've been thinking of spicing up a beer with....hmmm.... I've used fresh ginger, a whole kg of it. It was out of control and tasted like i could have mad a good 100L of ginger[esque] beer cordial with it.

 

[DUANNE]

drinking a ginger beer right now that was 100% jw ale and 1.5 kgs of ginger in a 20 litre batch. very nice but no need for a chilli addition, its got plenty of heat without it, although the addition of some lactose at kegging did bring down the heat level and increse the ginger flavour.

 

[_HOME_BREW_WALLACE_]

drinking a ginger beer right now that was 100% jw ale and 1.5 kgs of ginger in a 20 litre batch. very nice but no need for a chilli addition, its got plenty of heat without it, although the addition of some lactose at kegging did bring down the heat level and increse the ginger flavour.

thats where i was hoping to go with it beerhog. The chilli was something i have always done with my kit GB's. and i'm not kegging just yet

 

[sim]

I've got a bottle of pure capsaicin in the fridge i've been thinking of spicing up a beer with....hmmm.... I've used fresh ginger, a whole kg of it. It was out of control and tasted like i could have mad a good 100L of ginger[esque] beer cordial with it.

wow, where does one come across pure capsaicin then ay?

To my imagination 1kg ginger doesnt seem too crazy, how/when did you use it? My experience is only with diced ginger into the keg so im wondering how processes effect the "ginger" qualities?

 

[bum]

It'll be the boiling rather than the processing making the larger contribution. Processing would have some effect though, I guess, with greater surface area exposed to the beer.