BeerMeDuffMan
Well-Known Member
Had a sample of my orange ginger IPA. Seems pretty solid. My mash temp was far too high, it finished high at 1.012. Mash temp was basically 154-155. I couldn't get it lower. Added the tincture that has been sitting for 6 days; 1/2 oz fresh ginger and 1 ounce sweet orange peel. to the keg.
I can't wait to try it.
I made a wheat a few years back where I basically replaced everything except the bittering hop addition at 60 minutes with ginger which was phenomenal. I added a bit of honey at flame out and that really balanced it all out. It was basically a gruit (mostly, not completely)