rickprice407

Recipes 

My son and I are wanting to do a beer with LOTS of ginger and one with coriander. I'm thinking probably an amber of some kind but have no idea about the amoounts of ginger or coriander to use. Any suggestions on amounts and styles would be appreciated. And whether they are going into the boil or fermenter.

Rick near Atlanta

tally350z

Recipes 

I made a wasabi ginger ale and used 3oz at 30 min, 1 oz at 10 min, 1 oz in secondary. That was for a 2.5 gallon batch. It has a nice Ginger aroma and a slight ginger flavor. Could use more in the secondary or at the end of the boil to get more ginger to come through. As far as the coriander I wouldn't go over 1 oz for a 5 gallon batch at the end of the boil..

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Toasting Tortoise Brewery
Primary - Slightly Smoked APA V.2, Milk Chocolate Oatmeal Coffee Stout

Secondary - American BarleyWine.

Kegged- Indian Brittish Ale,
Dry Irish stout.
Bottled - Rum Oaked Porter , Hibiscus Mead, Belgian Pale.