How much fresh ginger root in a saison?

[yungalb]

Hello everybody. I am looking to brew a ginger saison, had one at a local pub awhile ago that I thought was amazing. I am thinking of adding fresh ginger root grinded with a grater at flame out. How much do you think I should add? I have been looking all around the internet but I have not found any good answers yet. I want the ginger to be present, but not overpowering of the yeast charachters you expect from a well made saison. Here is my recipe:

9L batch
1,75 kg Pilsner Malt, 2Row
0,30 kg Wheat Malt
10 g Saaz 60 min
15 g Saaz 30 min
15 g Saaz 10 min
Lallemand Belle Saison
Est OG 1,048
Est ABV 5,3%
Est IBU 27

Thanks.

 

[stealthfixr]

I'd create a tincture with vodka and add it incrementally in secondary until I got to the right taste desired. Ginger is easy to overdo.

 

[yungalb]

I'd create a tincture with vodka and add it incrementally in secondary until I got to the right taste desired. Ginger is easy to overdo.

Yeah, I decided to make a tincture. Do not want a saison that only tastes ginger. Thanks!

 

[Miraculix]

Made a ginger spiced beer once, only a few slices in the boil is already plenty of ginger in the final beer.