Hillbilly, thank you for the recommendation. If I wasn't opposed to Splenda and other fake or chemically redesigned sweeteners, that would be a great solution.
Unfortunately ....
Any other suggestions?
Thanks!
M
PS: [I have nothing against you or anyone else if you like Splenda and please do not turn this into a sweetener flame war people. I am just expressing a personal opinion, without any backing whatsoever, and like people who hate beer - doesn't need explanation.]
I did this as an all-grain on 6/7. OG was 1.045, FG 1.002 with Safale US-05. Taste is fantastic, with a hint of ginger and definite lemon up front. I'm going to dry hop with another 2.5oz of ginger for a week before kegging to bring up the ginger flavor.
You may want to sparge with less water. I've heard more than 1/2 gal per lb of grain is about the max, but I followed the recipe below and didn't notice any tannins or off flavors. YMMV.
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain
1.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain
Mash In: Add 7.88 qt of water at 164.0 F
60 min - Hold mash at 154.0 F for 60 min
-- Drain Mash Tun
-- Batch Sparge Round 1: Sparge with 5.33 gal of 175.0 F water.
-- Add water to achieve boil volume of 6.42 gal
60 min 1.50 oz Cascade [5.50 %] (60 min) Hops
60 min 3.00 lb Honey (1.0 SRM) Sugar
30 min 2.00 items Lemon Juice (per lemon) (Boil 30.0 min) Misc
30 min 6.00 oz Ginger Root (Boil 30.0 min) Misc
15 min 1.00 tsp Irish Moss (Boil 15.0 min) Misc
10 min 2.00 oz Ginger Root (Boil 10.0 min) Misc
10 min 2.00 items Lemon Zest (Boil 10.0 min) Misc
2 min 1.00 oz Williamette [5.50 %] (2 min) Hops
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 5.00 gal
30 min 6.00 oz Ginger Root (Boil 30.0 min) Misc
10 min 2.00 oz Ginger Root (Boil 10.0 min) Misc
-Joe
Joe, I think the full 40 oz of ginger works really well with this recipe. You should try it sometime with the AG recipe. I suspect you will be pleasantly surprised by the results and will not feel a need to add more ginger in the secondary.
Also, keep in mind that ginger in the secondary adds more heat than flavor from what I understand.
Thanks maztec. If I do it again I may up the ginger.
I did this before as extract as written with the exception of using 6oz/2oz ginger as in my AG recipe and really liked the results, so I was just trying to duplicate that.
Hillbilly, thank you for the recommendation. If I wasn't opposed to Splenda and other fake or chemically redesigned sweeteners, that would be a great solution.
Unfortunately ....
Any other suggestions?
Thanks!
M
PS: [I have nothing against you or anyone else if you like Splenda and please do not turn this into a sweetener flame war people. I am just expressing a personal opinion, without any backing whatsoever, and like people who hate beer - doesn't need explanation.]
Well, Arent we the naturalist? Splenda is actually made from sugar, its the sugar alcohols, natural as an artificial sweetner can get. You are correct though, it is artificial none the less. I too have a series of recipes that i refer to as Monk beers.. Only modern thing about them is the propane that heats them. I tried to do some all naturals heating th wort with coals and wood but was very difficult to control temp in AG batches during sparge etc...
Back to your original question though. Try taking about 2# of dextrin malt and steeping it at 170degf for 1 hr in 1 gal (1/4 gal final yeild) and add that prior to bottling. Cut your priming sugar in half. that should leave plenty of unfermented sweetness behind without bottle bombs.
__________________
You gonna pull them pistols, or whistle dixie?
As you can see, head retention and clarity are beautiful. Flavor is delicious, clean with a good strong ginger flavor, but no heat. I think any more ginger would be much too much.
I had some friends over this weekend and one guy had 6 pints in an evening. So I guess it's not too bad
Hey how's it going. Found your recipe the other day and tried it out. Just got finished making the batch. I did tweak with it a little bit for my own personal likings (used limes instead of lemons, 4.5# LME, no DME, orangeblossom instead of clover, and turbinado sugar). However, I will say that I did stick to the 2.5# of fresh ginger. The wort tasted pretty good... not too spicy at all but the ginger flavor was definately there. Thanks for the recipe!
__________________
"We may be hungover... but we're still professionals!" (Said to a coworker after a night of heavy drinking)
Did this as an All-Grain a couple months ago with the 40 oz of ginger. Tastes great with a slice of lemon so the only thing I would change is up the lemons next time. There will definitely be a next time. Probably change it either 4 lemons or maybe just the zest of 4-5 lemons in the boil.
I like the idea of limes too as I love limes. Might not go with ginger though. How did it turn out UnbakedToast?
Linear Mode
