AndrewD
Well-Known Member
Today I'm brewing NB's Nut Brown AG kit. We plan on adding spices at the end of the boil to make it Gingerbread Cookie Ale from Randy Mosher:
4g Cinnamon
1g Allspice
1g Cloves
The recipe calls for 2g ground ginger. I despise buying ground spices, so I always grind from whole when I can. I am wondering how much fresh ginger I should use in place of the 2g ground ginger that the recipe calls for.
Also
What does everyone think about fining this? I am leaning towards fining it, as I think it should have clarity. Cloudy brown ales aren't the best in my opinion, although this is going to be Christmas presents so a rustic feel wouldn't be too bad. I have whirlfloc and gelatin available for fining, which should I use if you think clarity would be good in this beer.
4g Cinnamon
1g Allspice
1g Cloves
The recipe calls for 2g ground ginger. I despise buying ground spices, so I always grind from whole when I can. I am wondering how much fresh ginger I should use in place of the 2g ground ginger that the recipe calls for.
Also
What does everyone think about fining this? I am leaning towards fining it, as I think it should have clarity. Cloudy brown ales aren't the best in my opinion, although this is going to be Christmas presents so a rustic feel wouldn't be too bad. I have whirlfloc and gelatin available for fining, which should I use if you think clarity would be good in this beer.