4 litre batch (1.06 gal)
0.375g wheat lme (13.2 oz)
8g saaz 60 min (0.25 oz)
6g saaz 30 min (0.22 oz)
3g saaz 5 min (0.1 oz)
75g grated ginger (didn't peel it) 10 min (2.65 oz)
1/2 lemon zest 10 min (1/2
left the ginger and lemon in to 'dry hop'.
1/4 packet wyeast 3333 (used the rest for 3 other small batches), no starter.
pitched at 28oC (82oF)
fermented at 18oC (64oF) for 2 weeks
bottled (500ml (16.9 fl oz) ) and primed with a carbonation drop
tasted good after only 5 days in bottle, it'll likely be fully conditioned in less than 2 weeks.
strong ginger aroma, taste is predominately saaz with a little ginger.
would probably give the ginger a longer boil next time or use more.