Biergarden
Well-Known Member
I'm going back down uncharted territory here with the hopes that one of us has used powdered ginger vs fresh root. This is the design I'll use.
Ten Gallons
11 lbs White Wheat Malt (2.4 SRM)
4 lbs Munich Malt - 10L (10.0 SRM)
2 lbs Pale Malt (2 Row) US (2.0 SRM)
2.00 oz Saaz [3.75 %] - Boil 60.0 min
Yeast Belgian Saison Wyeast
But I'm not certain how much powdered ginger to use. My expectation is powdered ginger will give more consistent product time after time. Besides, I don't want to worry about having fresh ginger laying around
Any thoughts?
A
Ten Gallons
11 lbs White Wheat Malt (2.4 SRM)
4 lbs Munich Malt - 10L (10.0 SRM)
2 lbs Pale Malt (2 Row) US (2.0 SRM)
2.00 oz Saaz [3.75 %] - Boil 60.0 min
Yeast Belgian Saison Wyeast
But I'm not certain how much powdered ginger to use. My expectation is powdered ginger will give more consistent product time after time. Besides, I don't want to worry about having fresh ginger laying around
Any thoughts?
A
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