| Author |
Message |
    
Erich Gaedeke
Junior Member
Username: Fishead
Post Number: 41
Registered: 02-2006
Posted From: 208.207.43.2
| | Posted on Tuesday, October 17, 2006 - 05:29 pm: | 
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I am planning on trying a Raspberry-Ginger Wheat beer but obviously want to be very cautious on the amount of ginger. Wondering if anybody has used ginger and their thoughts. I was thinking of using fresh ginger in a hop bag in the secondary. Any thoughts or recommendations on amount to use?? Thanks. |
John Baer
Member
Username: Beerman
Post Number: 158
Registered: 03-2003
Posted From: 141.158.20.2
| | Posted on Tuesday, October 17, 2006 - 06:39 pm: |
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Erich,
The only time I use spices is for a christmas ale I make. The recipe calls for several spices (including ginger), orange peel and honey, all of which is steeped at 170 degrees for 30 minutes while I'm boiling the wort. When I'm done with the boil I strain the steeped liquid into the mash tun while I'm cooling the wort. Also, I typically use fresh grated ginger.
This recipe, which I got from BP, comes out very good, with a nice ginger flavor. The recipe calls for 6 tablespoons of grated ginger. If you are going to do it in the secondary, I'd probably use an ouce or two and rack it off once the flavor developed to where I wanted it.
The only thing is that it definately takes a little aging for all the flavors to mellow and blend together nicely.
JB |
Tom Gardner
Advanced Member
Username: Tom
Post Number: 861
Registered: 01-2001
Posted From: 162.119.232.100
| | Posted on Wednesday, October 18, 2006 - 06:12 pm: |
|
JB, That's interesting. So no pieces of ginger go into the boil? Just the liquid? Maybe that would cut down on some bitterness I get from boiling the ginger in my Holiday Spice ale. Tom |
John Baer
Member
Username: Beerman
Post Number: 159
Registered: 03-2003
Posted From: 141.158.20.2
| | Posted on Wednesday, October 18, 2006 - 06:19 pm: |
|
Tom,
That's the only way I've ever done it and it has worked very well. The recipe I have calls for cinnamon sticks, allspice, ginger, orange peel and honey. Everything is steeped and the liquid is added after the boil, while cooling.
It comes out very good with a month or so of aging, all the flavors mellow out and blend together really well. It is always well liked by the by the thanksgiving and christmas crowds.
JB |
Tom Gardner
Advanced Member
Username: Tom
Post Number: 862
Registered: 01-2001
Posted From: 162.119.232.100
| | Posted on Wednesday, October 18, 2006 - 07:22 pm: |
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Thanks JB, I've always thrown them into the boil Would you share the recipe? TIA, Tom |
John Ferens
Member
Username: John_ferens
Post Number: 146
Registered: 05-2003
Posted From: 192.104.24.222
| | Posted on Wednesday, October 18, 2006 - 07:45 pm: |
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JB,
I've thought that, were I ever to use spices again, that I would probably do as you describe. My limited experience with spices have made me hesitant to use them again due to the harsh bitterness they always seem to impart - I'm encouraged to hear that steeping them separately seems to help the issue.
Thanks,
John. |
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