Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Adding ginger
Reply
 
Thread Tools
Old 10-27-2012, 03:42 AM   #1
benzy4010
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Posts: 1,136
Liked 8 Times on 8 Posts
Likes Given: 1

Default Adding ginger

He recipe calls for fresh ginger 0.3 ounces. Should it be peeled and then just one .3 ounce price or shredded or chopped or smashed in a food processor?


benzy4010 is offline
 
Reply With Quote
Old 10-27-2012, 03:47 AM   #2
AndrewD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Santa Rosa, CA
Posts: 289
Liked 49 Times on 33 Posts
Likes Given: 14

Default

When I made ginberbread ale, I used about 2 one-inch pieces and processed them, skin and all, with some water to get the job done. I didn't skin them because they were going into the boil for 10 minutes, so no need.


AndrewD is offline
 
Reply With Quote
Old 10-27-2012, 12:59 PM   #3
zzARzz
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Posts: 420
Liked 47 Times on 39 Posts
Likes Given: 5

Default

For a strong ginger flavor when making ginger beer, I'll peel it, then slice it thin on a mandolin into X number of discs. Boil the pieces for 15-20 minutes and strain when dumping the wort into the fermenter. The final product keeps some of the heat from the ginger if you want it that strong.
zzARzz is offline
 
Reply With Quote
Old 10-29-2012, 05:13 PM   #4
Keithww
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: San Antonio, TX
Posts: 138
Liked 10 Times on 7 Posts
Likes Given: 9

Default

Quote:
Originally Posted by zzARzz View Post
For a strong ginger flavor when making ginger beer, I'll peel it, then slice it thin on a mandolin into X number of discs. Boil the pieces for 15-20 minutes and strain when dumping the wort into the fermenter. The final product keeps some of the heat from the ginger if you want it that strong.
On my list for next year is a strong, burn your tongue, ginger beer. How much do you add to get the heat? I was thinking about 3 to 4 oz of fresh.
Keithww is offline
 
Reply With Quote
Old 10-29-2012, 09:47 PM   #5
zzARzz
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Posts: 420
Liked 47 Times on 39 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Keithww View Post
On my list for next year is a strong, burn your tongue, ginger beer. How much do you add to get the heat? I was thinking about 3 to 4 oz of fresh.
When I make a batch that's HOT I'll use 4 oz in a 3 gallon batch. I also age it fairly long (about 2 months in the bottle) as it diminishes over time. Drinking it right out of the conditioning phase tastes nasty, but once it mellows and melds with the other flavors, it's pretty tasty. Assuming you like ginger, of course. I use young ginger root, too, as I find mature ginger root a little too earthy.
zzARzz is offline
 
Reply With Quote
Old 10-31-2012, 01:15 AM   #6
AndrewD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Santa Rosa, CA
Posts: 289
Liked 49 Times on 33 Posts
Likes Given: 14

Default

I'm guessing there was about 2-3 oz in my 5 gallon batch and there was distinct ginger aroma but no ginger heat.
AndrewD is offline
 
Reply With Quote
Old 10-31-2012, 03:23 AM   #7
SpeedYellow
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Posts: 1,343
Liked 147 Times on 125 Posts
Likes Given: 36

Default

To use ginger, simply cut some discs, cut the peel off the discs, then finely dice it. Quick and easy. I recently used 1 tsp in a pumpkin beer at flame out and the ginger seemed rather pronounced.
SpeedYellow is offline
 
Reply With Quote
Old 10-31-2012, 01:55 PM   #8
benzy4010
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Posts: 1,136
Liked 8 Times on 8 Posts
Likes Given: 1

Default

That's what I did. I wasn't sure if I had to sterilize it or anything. Just dipped in vodka
benzy4010 is offline
 
Reply With Quote
Old 10-31-2012, 03:52 PM   #9
danielbt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Austin, TX
Posts: 122
Liked 6 Times on 6 Posts
Likes Given: 6

Default

The amount of ginger really depends on the ginger itself. I have fairly mild, young ginger available fresh, and I have to use a lot to get strong ginger flavor that lasts without fading.

By a lot, I mean two pounds for a 5 gallon batch. It was delicious.
danielbt is offline
 
Reply With Quote
Old 10-31-2012, 05:23 PM   #10
benzy4010
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Posts: 1,136
Liked 8 Times on 8 Posts
Likes Given: 1

Default

Mine was a wit so only needed half an ounce of ginger just a hint


benzy4010 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Adding peach puree or ginger to secondary? otherchuck Mead Forum 0 08-14-2012 09:04 PM
Adding crystallized ginger to fermented mead squeezemama Mead Forum 2 06-13-2012 05:53 PM
Adding ginger to cyser in secondary ciderslug Mead Forum 3 07-19-2010 12:27 PM
Adding ginger juice? Nazhuret Cider Forum 3 02-11-2008 03:03 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS