Has anyone had any experience brewing with ginger? I think I have seen it a few times in a spice blend for a beer, but never as the main attraction (or at least a headliner).
Any thoughts, experiences, or suggestions are appreciated.
It’s strong. Go easy. In higher concentrations, it has a spicy heat to it.
OK, somebody’s gotta say it…
I prefer brewing with Maryann! :
Wasn’t that another thread? 
Go easy on it, it can be harsh and needs some sweetness to counterbalance it.
Agreed on what has been written before (including Denny’s comment).
I love ginger. I like to get a good ginger burn from my ginger stuff too. I’ve tried adding heat with just a lot of ginger - an entire pound in secondary. It doesn’t have that much heat, and the ginger is so powerfully floral it takes some getting used to.
What I’ve found is that if you want some heat in your ginger beverages (of cookies, or whatever), the best way to do it in my experience is with cayenne pepper. Use enough to get the heat, but not enough to taste the cayenne. This is one thing that will definitely depend on personal preferences so maybe start with 1/4 tsp and see how it goes.
I was going to make a ginger extract by soaking it in vodka for awhile and then dosing a keg to taste. Anyone try that?
Agree with the other comments. Use it sparingly unless you want the heat. If you want the heat use it at the beginning of the boil. If you just want the flavor with little heat use it at the last 5 minutes.
Flavor profile can vary quite a bit can’t it? I don’t cook with it really, so not very familiar with it at all.
I had a special request for a ‘ginger ale’, so flavor over heat is definitely preferred.
Anyone ever use sushi ginger (think it is pickled ginger)? Thinking this might allow for a more mild flavor.
Trade Route Brewing (formerly Laughing Buddha) in Seattle makes a ginger pale ale that is nice and mild. I don’t know the recipe though.
I’d consider boiling a measured amount of ginger in water, then dosing a not-too-hoppy pale ale with it. That will give you an idea of the amount you should use for the flavor you (or your friend) want.
I believe the sushi ginger is pickled, I wouldn’t think it would work. I make a ginger beer very regularly that uses about 34 grams of ginger the last 5 min of the boil and the ginger is subtle. I’d double it (to start), put it in late and you should get flavor but little heat.
Do you use fresh ginger? Grate it or chunks?
fresh, grated
Thanks, think I am going to do a pilsner base, lightly hopped (just for bitterness), with a clean lager yeast. I’ll have to formulate this weekend, not sure if I am going to do a small or full size batch. Maybe I’ll do full batch and separate into smaller batches in the secondary for an experiment of dry seasoning to try different dosings.
Any experience with adding it to the secondary?
With just a hint of 20L crystal.
Fresh, Candied Ginger:
Fresh ginger root from the produce section.
Peel it with a spoon or grater.
Slice med-thin (resembles kettle-style potato chips)
Cook in water for 20 min or so.
Pour off water (removes a lot of the harshness and moderates the spiciness/heat)
Add sugar.
Add a little water back to help dissolve the sugar
Cook on low heat for 20 min or so. Stir occasionally to prevent scorching.
Place the candied ginger in a nylon mesh bag.
Place the bag in the boil kettle for the last 15 minutes of the boil for flavor.
Great in a Saison. Flavor was gentle, subtle. Peppery heat seemed to come from the yeast, not the ginger.
I recently made a blonde ale with ginger. I used fresh ginger root, peeled it and sliced it. I added .5oz to the last 5 mins of the boil. It turned out not to be enough for what I was going for, but not bad. Funny thing was, at first you couldn’t even tell it was there. But after a couple months in the keg, the ginger started to come out and become quite nice. I’ll brew it again next summer and use an ounce or so in the boil. Also thinking of making it a ginger kolsch instead of a blonde.
I’ve used around 1 oz. of grated fresh ginger root at around 15 or 20 min. several times with good results. I like it especially to counterbalance a heavy bodied beer, like a stout. I’ve also had good results when used with around 1 - 2 oz. of lime juice.
Nice! I may have to try this myself. I imagine you lose some of the intensity of the ginger flavor by candying it?
Randy Mosher points this out in Radical Brewing that candied ginger is ‘milder and purer-tasting than fresh’ ginger, obviously no experience myself.
My experience has shown that spice will dramatically increase with age. I brewed a Wit that whose coriander was not noticeable for first month or two, was perfect IMO between 3-4 months, and now is a little over spiced 5-6 months in.
Looks like this is my recipe, appreciate any thoughts:
8 lbs Lager Malt
6 oz Crystal - 20L
1 oz Saaz (60 min)
1 oz Candied Ginger (5 mins)
1 tube of White Labs East Coast Ale Yeast
Mash will be a single infusion at 153-154 degrees to leave some residual dextrins (to add body and keep alcohol low).
I was originally thinking of force carbonating, but an considering adding some dry champagne yeast for bottling/kegging to get a little effervescence and a little extra carbonation.
I switched to an ale yeast because my second fridge wasn’t delivered as scheduled and is probably going to be a few more weeks and my fridge is full of kegs with two beers that need to get cold conditioned still prior to Oktoberfest. Time to grab a beer I guess!..
That looks pretty good. Hopefully this one will age a little more gracefully!