Hi all!
I wanting to make a Ginger PA, with a Bundaberg kick, around 5%ish. Using extract malts and hops, 23l.
I have to my disposal, Fresh Ginger, Candied Ginger, Powdered Ginger and some pieces in syrup. I also have a vodka ginger tincture extract. The candied ginger is very fiery and hot, and there's a lot of flavour in the syrup ginger pieces too.
My questions are;
1. Do I add the fresh ginger raw, or shall I boil it first? How long should it be boiled for to retain maximum flavour? Ive heard boiling ginger, letting it cool, and reboiling it, intensifies the flavour? Should it be boiled in just water or with sugar?
2. Should ginger powder be avoided, I haven't seen many recipes with it, and some say its too strong?
3. When would it be best to add any of these ingredients, at the start and leave it in the ferment, or in a mesh bag for a set time period, or just at the end of bottling (ginger tincture)? Is it best to add them all at the start and just let them ferment and create flavours?
4. When adding candied/syrup ginger pieces, should I reduce the amount of malt sugar to tally?
5. When bottling, could I use the Syrup that the ginger pieces had been in? Is the vodka
tincture a bit harsh?
6. Any other flavourings? Ive seen Juniper berries, Pepper corns and Cayenne
pepper added.
7. Hop Choices? I thought Amarillo, Galena, Zitra, Columbus Motueka, Summit, Cascade, Simcoe styles?
Thank you greatly in advance.
I wanting to make a Ginger PA, with a Bundaberg kick, around 5%ish. Using extract malts and hops, 23l.
I have to my disposal, Fresh Ginger, Candied Ginger, Powdered Ginger and some pieces in syrup. I also have a vodka ginger tincture extract. The candied ginger is very fiery and hot, and there's a lot of flavour in the syrup ginger pieces too.
My questions are;
1. Do I add the fresh ginger raw, or shall I boil it first? How long should it be boiled for to retain maximum flavour? Ive heard boiling ginger, letting it cool, and reboiling it, intensifies the flavour? Should it be boiled in just water or with sugar?
2. Should ginger powder be avoided, I haven't seen many recipes with it, and some say its too strong?
3. When would it be best to add any of these ingredients, at the start and leave it in the ferment, or in a mesh bag for a set time period, or just at the end of bottling (ginger tincture)? Is it best to add them all at the start and just let them ferment and create flavours?
4. When adding candied/syrup ginger pieces, should I reduce the amount of malt sugar to tally?
5. When bottling, could I use the Syrup that the ginger pieces had been in? Is the vodka
tincture a bit harsh?
6. Any other flavourings? Ive seen Juniper berries, Pepper corns and Cayenne
pepper added.
7. Hop Choices? I thought Amarillo, Galena, Zitra, Columbus Motueka, Summit, Cascade, Simcoe styles?
Thank you greatly in advance.