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_HOME_BREW_WALLACE_

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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

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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

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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

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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_

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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

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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

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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.
 

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