Ginger in a Rye IPA?

[chewyheel]

The other day I had just got home from the new shop with ingredients for a rye IPA and I was rummaging around the pantry for a snack when I saw some ginger root. The thought immediately popped into my mind of adding it to my brew, however, I'm not sure ginger would work well in this case. It seems to me ginger and rye share some characteristics and that having both in the beer would possibly be going overboard.

Here is the recipe I'm planning to use.

7 lbs 2 row
3 lbs flaked rye
2 lbs vienna
1 lb caramunich III

1 oz amarillo 60 min 7%
1 oz chinook 30 min 12.5%
1 oz tettnanger 5 min 2.6%

I have used fresh grated ginger before with good results in a porter and saison, typically at 15 minutes.

Any feedback would be appreciated, on the ginger or the recipe as well.

 

[MVKTR2]

I'd use your past experience for dosage/usage rate of ginger. Sounds yummy to me. The spicy aromatic qualities should blend well with hops. Chinook's pine qualities and citrus qualities should all do well together.

 

[Argentum]

Damn that's bold. I'd be very curious to know how it turns out. Only thing I can suggest is that you use rice hulls so you don't get a stuck mash from the flaked rye. That seems like a lot of flaked rye to my inexperienced eyes. Most recipes I know of use a couple of pounds of rye malt and a substantially smaller amount of flaked rye.

 

[rhys333]

You're on the upper end of where I like to be with rye. Anything over 20% comes across a bit cough syrupy to me. I might skip your 30 minute addition and just use the chinook for bittering. The ginger will be up front flavor-wise anyway. You could do a dry hop too maybe?

 

[Bauzer]

Have you used Flaked Rye before?

I haven't used flaked before, but use Rye Malt quite a bit and love it. I think your amount is okay if it was milled Rye Malt, but also never used in an IPA/Rye IPA.

As for the ginger, I'm researching the use of it in a Red Ale, and my research is saying that cooked will give you the spicy notes of the ginger, but in a sort of 'cooked' way. If you wanted a distinct ginger flavoring, do a primary/secondary addition (dry hop) after primary is done, and taste often. Or do both! But I think with the Rye, you could skip the cooking because you got the spice down.

 

[chewyheel]

I have used flaked rye before and enjoyed the result. I felt like it gave the beer a great texture and mouthfeel that you don't get with malt.

When I have used ginger I always use it raw as well, I hadn't even considered cooking it until you mentioned it. Never dry hopped with it either. Maybe in a future brew though.

 

[passedpawn]

I've used Ginger twice in saisons. It's great in that beer. I use candied ginger and just toss right into the fermentor. I can't imagine what it would be like in an IPA.

 

[chewyheel]

So I ended up putting .5 ounce of ginger into the boil at 10 minutes, it's happily fermenting away now.

 

[MVKTR2]

So I ended up putting .5 ounce of ginger into the boil at 10 minutes, it's happily fermenting away now.

Per passedpawn above if .5 oz is not enough hit it with candied ginger. Keep us posted! I wouldn't want 5 gallons of ginger infused beer but a small batch I'd entertain. I love cooking with ginger but it can become to strong for me. Of course I'm adventurous enough to have made a Thai witbier that came off nice enough, small batch of course.

 

[rhys333]

In the past I've just bashed up chunks of fresh ginger and dumped in primary post fermentation. Excellent results.