Ginger in beer

[Deon Botha]

Hey brewer friends. Just wanted to know if there is anyone on here that might have experience with adding fresh ginger to your brew? I am planning on doing a Golden Ale with ginger and honey, but I am unsure of the amount of ginger needed to add just that slight undertone of ginger. Any advice will be appreciated. Thank you in advance

 

[bobeer]

I usually make a Christmas beer that has a half oz of fresh grated ginger root in a 2.5 gallon batch. I put in cinnamon sticks too but the ginger isn't too pronounced yet it's there. I put it all in with 5 minutes left in the boil.

 

[darynsd]

When I was researching my ginger molasses porter, I came across this site: Brewing with Ginger – NC Home Brewing. I used 2 oz. of fresh ginger and it was noticeable. I think I’ll use a little less next time. If you’re unsure about the flavor, start low.

 

[bobeer]

When I was researching my ginger molasses porter, I came across this site: Brewing with Ginger – NC Home Brewing. I used 2 oz. of fresh ginger and it was noticeable. I think I’ll use a little less next time. If you’re unsure about the flavor, start low.

Yea, for 5 gallons, I'd start with 1 oz of shredded fresh ginger root and add it late in the boil, almost at flame out. I find that carbonation brings out a lot of the ginger character. Once you get that ginger smell it'll come through the pallet more.