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Old 10-25-2012, 01:11 AM   #11
crusader1612
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Quote:
Originally Posted by jghbt View Post
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
Any good?????
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Old 12-02-2012, 08:01 PM   #12
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Curious if anyone has tried an all grain of this. Extract is so expensive.
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Old 12-10-2012, 05:23 PM   #13
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Newb here with a question... i recently brewed the White House honey ale and SWMBO is a ginger fanatic! I added 4 oz fresh grated ginger in the last 10 of the boil. Bottled on 11/28. Took a taste to check carb(very early) and it seemed very peppery!! It definately hadnt aged long enough, but any thoughts on if i over did it with the ginger??
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Old 11-15-2013, 12:08 AM   #14
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I'm intrigued!
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Old 11-15-2013, 12:57 AM   #15
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I'm intrigued!
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Old 07-01-2015, 03:09 AM   #16
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Does this taste more a beer, or ginger ale? I'm looking for more of a ginger ale recipe than an ale.
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