Ginger Ale... err... Lager

[digdan]

So...

I'm throwing around some ideas on making a ginger beer. I'm having a hard time trying to think of a good grain bill, or hop profile that would compliment a good heap of ginger in the brewing processes.

If anyone could help me formulate this recipe, then I would be very happy...

Here is what I got so far :

Use a good amount of Pils 2-row German malt... enough to get a good malty taste when doing a medium bodies infusion.

a pound or so of Crystal 20L

6.00+ oz of fresh grated/liquidfied ginger root.


In my mind I'm thinking of a Lemon Lager, but replacing the Lemon with Ginger. I would also probably go malty, and ferment for 3 to 6 weeks to see if I can round off some the of the edge ginger has.

Maybe perhaps some inscentive...
I'll ship a 22oz bottle to the person who helps me the most

 

[brackbrew]

Ginger is a very distinct flavor. You probably want think about hops that would pair well with that (obviously). I'd think you'd want to stay from hops that have a profile containing the word 'citrusy.' Depending on what flavor combination you're going for, you probably don't want there to be a fight on your palate between the hops and the ginger

 

[whitescout]

Ginger is very potent stuff. Ginger can be bitter, and hot when used in excess. I think that 6 Oz. of ginger would be a lot. If you buy 6 Oz. of fresh ginger, and peel it and then use it, you might be okay, as you will lose some when you peel it, but I would not use any more than 4 oz. Something that I was considering using was some of the crystalized ginger. It is obviously sweeter than fresh ginger, so you would get the flavor of the ginger without the "bite" that fresh ginger has.

 

[digdan]

Ginger is very potent stuff. Ginger can be bitter, and hot when used in excess. I think that 6 Oz. of ginger would be a lot. If you buy 6 Oz. of fresh ginger, and peel it and then use it, you might be okay, as you will lose some when you peel it, but I would not use any more than 4 oz. Something that I was considering using was some of the crystalized ginger. It is obviously sweeter than fresh ginger, so you would get the flavor of the ginger without the "bite" that fresh ginger has.

The question should be.... Does Ginger Isomerize?

 

[BrewBrothaRick]

Good luck with your beer. I cook with ginger a lot and can't imagine it tasting good in a beer since it is so potent. I think it might work if you use it very sparingly.

Cooking tip: Sara Moulton and my Thai GF taught me this one:
When you peel the ginger use a spoon to remove the skin instead of a peeler. You will retain more of the juice just under the skin. Not sure if this should apply to brewing though. Might overpower.

 

[whitescout]

Dunno for sure what Isomerize means, I am just a dumb ex- certified executive chef. I think that it means to convert to isomeric form. ( whatever that means ) All crystalized or candied ginger is, is ginger that is cooked in a simple syrup. ( sugar and water) until the ginger is candied. This will take some of the "heat" out of the ginger, and mellow the strong flavor a bit. Buy some ginger, and cut it open and taste it. You will feel a slight heat, and a great deal of bitterness. Or, you can try this with powdered ginger, even though it is even more bitter. As another experiment, rub a little powdered ginger on the back of your hand, and see how long you can stand to leave it there. HTH, Jeff