MadLuke
Active Member
- Joined
- Apr 1, 2020
- Messages
- 28
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Hi everyone,
I am currently thinking of a ginger beer. Planning something for the next (south-hemispheric) summer, and one idea I have in mind in a ginger + white-wine quality beer. Can be full-extract or partial mash.
Currently I am thinking along the lines of using mix of pale + extra pale extract, tons of ginger, and some nelson sauving hops (with some low dryhop as well to get the aroma). I am still doing research on how much ginger to use – ideally so it pairs with the NS hops rather than one subduing the other… but the main thing I am not sure about is the yeast. One clear point is high attenuation, but apart from that…
I still have a pack of WB-06, which is said to have the white-wine quality (and I wouldn’t mind a bit of Belgian touch in the beer), but I am not sure how much would it overpower the ginger.
Maybe some other and then finish with champaign yeast?
Any idea welcome…
I am currently thinking of a ginger beer. Planning something for the next (south-hemispheric) summer, and one idea I have in mind in a ginger + white-wine quality beer. Can be full-extract or partial mash.
Currently I am thinking along the lines of using mix of pale + extra pale extract, tons of ginger, and some nelson sauving hops (with some low dryhop as well to get the aroma). I am still doing research on how much ginger to use – ideally so it pairs with the NS hops rather than one subduing the other… but the main thing I am not sure about is the yeast. One clear point is high attenuation, but apart from that…
I still have a pack of WB-06, which is said to have the white-wine quality (and I wouldn’t mind a bit of Belgian touch in the beer), but I am not sure how much would it overpower the ginger.
Maybe some other and then finish with champaign yeast?
Any idea welcome…
