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Old 09-25-2012, 10:51 PM   #1
Apr 2011
McDonough, GA
Posts: 78

My son and I are wanting to do a beer with LOTS of ginger and one with coriander. I'm thinking probably an amber of some kind but have no idea about the amoounts of ginger or coriander to use. Any suggestions on amounts and styles would be appreciated. And whether they are going into the boil or fermenter.

Rick near Atlanta

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Old 09-26-2012, 12:25 AM   #2
tally350z's Avatar
May 2011
Tallahassee, FL
Posts: 1,288
Liked 90 Times on 75 Posts

I made a wasabi ginger ale and used 3oz at 30 min, 1 oz at 10 min, 1 oz in secondary. That was for a 2.5 gallon batch. It has a nice Ginger aroma and a slight ginger flavor. Could use more in the secondary or at the end of the boil to get more ginger to come through. As far as the coriander I wouldn't go over 1 oz for a 5 gallon batch at the end of the boil..
Toasting Tortoise Brewery
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