dzamba

Recipes 

Please help. I think I added too much ginger to my ale. I am a week in the primary, can anyone think of something to balance the flavor so it doesn't have such a bitter/sour aftertaste?


Here's the recipe:


6.6 Lbs LME
8oz. Dark Crystal Grains (steeped for 30 min)
2oz. Pillgrim Hops (60 min)
1oz. First Gold (1 min)
6oz. fresh grated ginger

SG: 1.046

__________________
Primary: Pear Mead
Secondary: Rear Window Double IPA
Bottling:
Drinking: Ed Wort's Apfelwein
On Deck: Orfy's Hobgobbolin 3 Clone, Left Hand Milk Stout Clone

kahunaman

Recipes 

whoa. 6 oz?
thats a lot. was the recipe maybe .6?

__________________
Useful Idiot Brewing Co.

Current Brewing Profile:
Primary Fermenter 1 (5 Gal): Belgian Tripel
Primary Fermenter 2 (5 Gal): Double Chocolate Stout
Primary Fermenter 3 (5 Gal): Dogfishhead 60IPA Clone
Primary Fermenter 4 (5 Gal): N. Belgian Fat Tire Clone
Primary Lagerer (5 Gal): Dutch Lager

dzamba

Recipes 

No recipe. I was just f*cking around.

__________________
Primary: Pear Mead
Secondary: Rear Window Double IPA
Bottling:
Drinking: Ed Wort's Apfelwein
On Deck: Orfy's Hobgobbolin 3 Clone, Left Hand Milk Stout Clone

DragonTail

Recipes 

6oz is nothing.
My original recipe for Ginger Ale uses 40oz, but I add it to the boil, which "cooks" much of the harsh/bitter flavor out of it. My current, Ginger Honey Wheat, only uses 2.5oz in the secondary, but is a little bitter.
I think the next time I make it, I'll omit the late hop addition.
As for your batch, age it awhile.
Some of the bitterness will age out.
The next time you make yours, cut back the 60 min hops to 1oz, that will cut back on some some of the bittering.

__________________
Michael Herrenbruck
Herrenbruck Brewery
L.C.Q. Racing

dzamba

Recipes 

I was thinking on more on the lines of adding something. Maybe some fruit. Oranges might pair well with ginger, or quite possibly lemon.

__________________
Primary: Pear Mead
Secondary: Rear Window Double IPA
Bottling:
Drinking: Ed Wort's Apfelwein
On Deck: Orfy's Hobgobbolin 3 Clone, Left Hand Milk Stout Clone

LovetheHops

Recipes 

I have had a similar experience. I added 1 tablespoon of fresh ground ginger at boil, and my beer had an overpowering ginger flavor upon my first taste test.

Here's what I did. I boiled 3 cinnamon sticks in 1 cup of water, let it cool and added it to my secondary. After a little extra bottle aging, around 4 weeks, it is now drinkable. Still gingery, but not too bad. I found that with some extra time and some carbonation the ginger flavor improves/mellows.

TerapinChef

Recipes 

I have used fresh ginger in several of my beers. Here's my advice. RDWHAHB. Ginger mellows out a ton. Its starts as spicy and mellows into more of a gentle flavor. My Christmas brew is undrinkable for the first two months of it's existance. It will mellow out, I promise.

__________________


See My Profile for Current Brews

My 3/4 Ton Brewstand "Build"
The Belgian Lady Brewery

dzamba

Recipes 

Thanks guys. I think I will add some cinnamon sticks I think.

DragonTail: my beer is called Doggie's Tail Ginger Ale. Want to swap a bottle for Dragon's Tail Ginger Ale?

__________________
Primary: Pear Mead
Secondary: Rear Window Double IPA
Bottling:
Drinking: Ed Wort's Apfelwein
On Deck: Orfy's Hobgobbolin 3 Clone, Left Hand Milk Stout Clone

DragonTail

Recipes 

PM me.
I'll have to look and see if I actually have any left. If not I should be bottling the Ginger Honey Wheat soon.

__________________
Michael Herrenbruck
Herrenbruck Brewery
L.C.Q. Racing

david_42

Recipes 

Chamomile tea will balance the ginger.

__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"