azscoob
Brewpub coming soon!
I figured I would run this past you all for input prior to brewing because I have no experience brewing with ginger.
for a 5.5 gallon batch
grain bill:
7 lb 2-row
2 lb vienna
.25lb honey malt
.25 lb C-40
.25lb wheat malt
hops:
1.0 oz centennial at 60 min
.5 oz sorachi ace at 30 min
.25 oz sorachi ace at 15 min
.25 oz sorachi ace at flameout
the addl:
4.0 oz fresh coarsely grated ginger at 60 min
1.0 oz fresh coarsely grated ginger at 15 min
1.0 oz fresh coarsely grated ginger at flameout
1 tsp irish moss at 10 min
mash at 154 degrees
thinking of using rehydrated S-05 or Wyeast 1272 American Ale II for this one.
Ferment at 60-62°
I just tweaked edcculuss-not-so-ginger-ale recipe and tossed in my own ideas. I am hoping to get some lemon flavor from the hops to balance out with the ginger without having to add lemon zest. Also from what I have read, boiling the ginger will leave the flavor while subduing the spicyness which is what I am aiming for. Is this correct??
what do you think? Should I try it as is or tweak it a bit more?
for a 5.5 gallon batch
grain bill:
7 lb 2-row
2 lb vienna
.25lb honey malt
.25 lb C-40
.25lb wheat malt
hops:
1.0 oz centennial at 60 min
.5 oz sorachi ace at 30 min
.25 oz sorachi ace at 15 min
.25 oz sorachi ace at flameout
the addl:
4.0 oz fresh coarsely grated ginger at 60 min
1.0 oz fresh coarsely grated ginger at 15 min
1.0 oz fresh coarsely grated ginger at flameout
1 tsp irish moss at 10 min
mash at 154 degrees
thinking of using rehydrated S-05 or Wyeast 1272 American Ale II for this one.
Ferment at 60-62°
I just tweaked edcculuss-not-so-ginger-ale recipe and tossed in my own ideas. I am hoping to get some lemon flavor from the hops to balance out with the ginger without having to add lemon zest. Also from what I have read, boiling the ginger will leave the flavor while subduing the spicyness which is what I am aiming for. Is this correct??
what do you think? Should I try it as is or tweak it a bit more?