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Old 04-12-2012, 12:54 PM   #61
Praesil
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Oct 2011
Falls Church, VA
Posts: 9

I'm planning to do this beer over the weekend. Grabbed a couple of all-grain things from earlier, plus the original post. Noticed that some wanted more lemon, so I upped that to three, How does this look:

8 lbs Pale Malt
0.25 lb CaraPils

3 lb Clover Honey
1 lb Cane sugar

1oz. Cascade pellets (60 min)
1oz. Willamette pellets (10 min)

40oz Fresh Ginger Root (grated)
3 Lemons (juice,zest & rinds)
1 Wirlflock tablet

(Time remaining)
60 Min: Bring to boil and add Cascade pellets.
30 min: 2 lbs honey, lemon juice and rinds, and ~3/4 of the ginger (ginger in a boiling bag).
15 min: Cane sugar and Whirflock, remove lemon rinds.
10 min: Remaining Honey, Ginger, and zest of lemons.
5 min: Willamette pellets.
0 Min: Chill, Aerate, Pitch yeast.

What's the consensus for the lemon rinds? I'll juice and zest them, but does throwing in the rinds get any of the bitter pith flavor?

 
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Old 04-14-2012, 01:56 AM   #62
Proboscidea
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Mar 2012
San Jose, CA
Posts: 219
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I brewed a batch of something similar to this last weekend. I was curious if 40 oz of ginger would knock my socks off.

I scaled it down to a 3-gallon recipe, using 16 oz ginger in the boil for 30 minutes (which scales up to about 27 oz in a 5-gallon batch). Then added 6 oz of ginger at 5 minutes (which is 10 oz for a 5-gallon batch). Total: 22 oz ginger (= 37 oz in a 5-gallon batch).

At yesterday's sample tasting, the ginger was definitely there, but it was more subtle than I expected and I kinda wish I'd added more. I'm gonna toss in 1 oz fresh ginger infused in vodka for another week, then bottle it.

Fermentation note: after 6 days, the batch was already 4 points below target FG and is still bubbling. Whoops. Sample tasted dry. Based on personal preferences, I'm gonna experiment with back-sweetening it with lactose when bottling day comes. It's a discovery process.

Anyway, just wanted to say, if the prospect of 40oz ginger sounds scary, I'm here to tell you it's definitely not. Go for it!


Recipe (which I don't necessarily recommend - just for reference):

Batch size: 3 gallons

Original Gravity: 1.057
Final Gravity: 1.016
ABV (standard): 5.35%
IBU (tinseth): 35.49

Fermentables:

5 lb Pale 2-Row (I get 64% brewhouse efficiency - ha ha, still learning)
1 lb Carapils (Dextrine Malt)
0.75 lb Honey - (late addition)
0.25 lb Honey Malt

Mashed at 154 degrees for 60 minutes.

Boil/hops/additions:

0.85 oz Cascade (60min)
16 oz Fresh ginger root, food processored (30min)
5 Tbsp Lemon juice (30min)
5 Tbsp lemon juice (10min)
4 oz Fresh ginger root, food processored (5min)
0.57 oz Willamette (2min)

Safale - American Ale Yeast US-05

Secondary:

1 oz Fresh ginger root, food processored and soaked in vodka 2 days prior to adding (7 days)
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Fermenting:
CellarCraft Sterling Collection Barbera (kit) -- first entrée into grape wines

Bottled recently:
Ginger mead (3gal), EdWort's Apfelwein (3gal)

 
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Old 05-05-2012, 02:40 AM   #63
Zuljin
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Mar 2012
Defiance
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I made the recipe in the OP over a year ago, with one exception, no cane sugar. I used turbinado sugar. Like it said for more heat, I put ginger in the secondary. My total weight in ginger was 40 oz.

The heat and spiciness is overwhelming. It's like drinking liquified ginger. Hot, spicy liquified ginger.

The ginger flavor is certainly there, and also overwhelming. Seriously, may as well chew on ginger roots.

And the carbonation is through the roof. Room temp or ice cold, a good bit of each bottle goes to foam waste. And that's the ones that don't foam up completely.

Age has done nothing to mellow anything in this beer.

For me, this beer is undrinkable. I have found only one person who likes it, and I should say, he likes it a lot. He also says it's very hot and spicy, but that's what he likes about it.

But hey, I'm no Master Judge. Maybe what is not too hot and spicy to some is way over the top to others. And maybe I goofed something. If I use ginger again, it will be way, way less than 40 oz.
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Old 06-04-2012, 12:38 PM   #64
maxwellius
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Mar 2012
falcon heights, mn
Posts: 10
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Brewed this last week. Going to transfer to secondary today. I'm not looking forward to shredding the ginger again, that was such a pain in the ass. The sample I took was amazing, but I forgot to note the og.

 
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Old 06-04-2012, 12:45 PM   #65
punkrockdave
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Transfering mine to the keg tonight. You are right about dealing with shredding the ginger, what a real pain in the arse.

 
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Old 06-05-2012, 10:35 AM   #66
maxwellius
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Mar 2012
falcon heights, mn
Posts: 10
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I decided not to add the extra ginger, it was not needed. I may have screwed up this batch my readings came in at close to water...I'm going to let it sit in secondary for a while to see what happens.

 
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Old 06-19-2012, 12:17 AM   #67
Shuznuts
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Jul 2011
Laurel, Md
Posts: 93
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Love this beer. A few tweaks to the recipe, but delicious during the summer nonetheless.
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Old 06-27-2012, 12:39 AM   #68
anthonyroggero
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Mar 2012
Posts: 4

Made this but used a Kölsch yeast. Turned out great.

 
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Old 06-27-2012, 12:44 AM   #69
anthonyroggero
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Mar 2012
Posts: 4

Made an AG version of this and used Kölsch yeast. It turned out great.

 
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Old 07-19-2012, 04:10 PM   #70
maztec
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Quote:
Originally Posted by Zuljin View Post
Like it said for more heat, I put ginger in the secondary. My total weight in ginger was 40 oz.

The heat and spiciness is overwhelming. It's like drinking liquified ginger. Hot, spicy liquified ginger.

The ginger flavor is certainly there, and also overwhelming. Seriously, may as well chew on ginger root.

And maybe I goofed something. If I use ginger again, it will be way, way less than 40 oz.
How much ginger did you put in the secondary? Anymore than an ounce or two will donkey punch you in the mouth. Skip the secondary heat, and enjoy a solid ginger brew first.

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