Originally Posted by jghbt

So I'm currently brewing this, more or less. I have the 6 lbs of DME but had it split as 1LB for 60 min and the other 5 as a late extract addition. I then had a 9g 60 min cascade addition and a 7g 30 min cascade addition (to make the IBUs come out right due to the extract split). Used the same ginger schedule as you did. Fermented around 63-65 for the first week or so and then let it rise to 68.

Put in the "dry hop" today, used 4oz of ginger. While doing that, took a gravity/tasting sample. Gravity is at 1.014. It had a mild ginger aroma, some slightly gingery sweetness on the front and then a biscuity/wheaty flavor in the back. Interesting, but it's still young (2 weeks in primary) and uncarbonated. It certainly seemed like it would be a good brew with another week or so on it and bubbles.

I'm curious to see how much of the "oomph" comes from the dry "hop" ginger addition. I was hoping for something really In Your Face but I'm betting al ot of that is still to come