ginger saison - recipe critique

[loapathy]

Rhys333,
Due the extreme attenuation of 3711, I find the ginger comes through really strong. But I also use pink (not pickled or cured but pink fleshed) ginger from a local thai market. Not sure how much of a difference that makes in the finished product. I don't know enough about ginger.

You could also steep some ginger in vodka/grain alcohol and then add to taste at bottling/kegging if you're worried it may be too strong.

 

[rhys333]

Rhys333,
Due the extreme attenuation of 3711, I find the ginger comes through really strong. But I also use pink (not pickled or cured but pink fleshed) ginger from a local thai market. Not sure how much of a difference that makes in the finished product. I don't know enough about ginger.

You could also steep some ginger in vodka/grain alcohol and then add to taste at bottling/kegging if you're worried it may be too strong.

Thanks loapathy. I think I'll go with 0.75 oz grated fresh ginger at 10 minutes (4 gal batch). From what you say and from info I found in the link below, this seems a good amount for subtle but still noticeable.

http://www.nchomebrewing.com/beer-ingredient-profile-ginger-root/