baptistbrewer
Well-Known Member
I am making a molasses Ginger Porter. Here is my recipe:
OG 1.065
10.50 lbs American two row Pale
00.75 lbs Black Patent
00.60 lbs Roasted Barley
00.50 lbs Chocolate
00.25 lbs Americak Crystal 60
00.40 lbs Molasses 15 min
3 oz Crystallized Ginger at 5 min
1.00 oz Palisades - 60 min
0.75 oz Willamette - 20 min
So I had a huge brain fart and I did 2 things wrong. 1. I didn't dice the ginger extremely fine, I should have and the recipe called for it. 2. I added it at 2 min into the boil and not 5.
My question is form your guys experience will I even be able to taste it? Should I leave it alone, or could I rack ginger in the last week of the primary. If I rack it in the last week, how do I sanitize it?
Thanks, JC
OG 1.065
10.50 lbs American two row Pale
00.75 lbs Black Patent
00.60 lbs Roasted Barley
00.50 lbs Chocolate
00.25 lbs Americak Crystal 60
00.40 lbs Molasses 15 min
3 oz Crystallized Ginger at 5 min
1.00 oz Palisades - 60 min
0.75 oz Willamette - 20 min
So I had a huge brain fart and I did 2 things wrong. 1. I didn't dice the ginger extremely fine, I should have and the recipe called for it. 2. I added it at 2 min into the boil and not 5.
My question is form your guys experience will I even be able to taste it? Should I leave it alone, or could I rack ginger in the last week of the primary. If I rack it in the last week, how do I sanitize it?
Thanks, JC
