Wanted to brew a saison using ginger. What would a good amount be? Plan on using the root. Thanks.
This article ( http://byo.com/component/resource/article/1982-brewing-with-spices-techniques ) and the spreadsheet may help. It says upto 6 ounces of freshly grated ginger for the last 15 minutes of the boil in a 5 gallon batch, max.
6 ounces seems like a lot to me, but I’ve never used it.
Thanks. Was thinking about using 2 ounces so I might be safe.
I did a ginger wit a few years back and used 1.5oz for 5g - you could definitely detect it, but it wasn’t overpowering - 2oz should be nice - 6oz is a bit insane, if you ask me.
Depends on what you want, my Saison recipe that I responded with to your other post I used 28 grams for 10 gallons. I have doubled that much as well with good results in my Christmas Saison Noir (that beer was awesome). I have used much higher quantities when I wanted a real presence there, but for a Saison the trick is to have the spice in the background so that, when you drink the beer you say “Hmmmm … what is that character?” If, when you make a Saison the person says “Hey, that’s GINGER!” you screwed up.
Now, I used to make a Honey Gingered Ale with a Kolsch or a American Ale yeast and it was down right spicy. 
It seemed a bit insane to me too! However I trust that the folks at BYO know more than me and that value was a maximum amount. The article says start small and try more in the next batch until you get to a desired level.
I have found that the root varies intensity…Some times it is powerful others not so much.
I’m in the 2oz range and don’t venture too much because of the variable.
When’s the best time to add the ginger? Full boil or at the end or in the secondary?
My experience is if you add it at the beginning of the boil you get more heat. End of the boil more flavor. On the recipe I posted for you I add it at 5 min.