Fresh Ginger in beer. How much is too much???

[JustBrewIt]

I think I am in relatively uncharted waters here so I thought I would ask if anyone has experience doing this. I plan to add a significant amount of of fresh ginger to a rye ale of some sort. I think the natural spice edge of the rye would be nice with fresh ginger. Have not settled on a hop bill yet. Will probably go with 20%-30% rye, some crystal 120L and 2 row base malt. My primary question is how much ginger (by weight) can I get away with before it's too much. Hoping to find someone with actual experience. Base your suggestions for ginger on 10 gal. batches brewed in a Brutus type system. Thanks & Cheers!

 

[Nosybear]

Just used the equivalent of 2 oz in 5 gal and it's barely noticeable. I'd go with 3, of course as with all spices, that depends on freshness and strength of the spice.

 

[JustBrewIt]

Nosybear, did you use fresh, dried or some sort of extract? Did you have other spices in the beer too? I will be using fresh and no other spices. I do want the ginger fairly forward but not so strong that you can't taste the beer. With that in mind, would you still recommend 3 oz or maybe 4?

Thanks, & Cheers

Just used the equivalent of 2 oz in 5 gal and it's barely noticeable. I'd go with 3, of course as with all spices, that depends on freshness and strength of the spice.

 

[Nosybear]

Nosybear, did you use fresh, dried or some sort of extract? Did you have other spices in the beer too? I will be using fresh and no other spices. I do want the ginger fairly forward but not so strong that you can't taste the beer. With that in mind, would you still recommend 3 oz or maybe 4?

Thanks, & Cheers

Just used the equivalent of 2 oz in 5 gal and it's barely noticeable. I'd go with 3, of course as with all spices, that depends on freshness and strength of the spice.

Fresh, grated. Next batch - I'm trying to dial in a lemongrass ginger American wheat ale recipe - I'll go with the higher equivalent amount of ginger. I find with spices, less is generally better so I'll step up to 3 oz (equivalent) per 5 gallons.

 

[McKnuckle]

It's important when comparing weight, volume, etc. of adjuncts to mention when in the process they are added. I used 1 oz of fresh ginger in secondary (4 gal of witbier) and it overwhelmed the beer.

 

[Ozarks Mountain Brewery]

I used 1 teaspoon of dried powder in a 5 gallon batch in the keg and was almost too much, that spice is potent

 

[Nosybear]

I'll be doing a small extract batch soon to try to get my spices dialed in. I'll likely switch to powder for both the lemongrass and the ginger simply for consistency. I get my spices at a local spice shop for freshness. As far as the amount - the beer I brewed was very good, the lemongrass compliments the American wheat flavor far better than actual lemon zest would. I just didn't quite get enough ginger flavor. Extract allows me to "shortcut" and get the batch done in shorter time since I already know how to make the base beer I want.

 

[Grey Ghost]

I make a tea by steeping fresh ginger then add to secondary till I get the the flavor I want. Also do the same for pepper beers. That way there is no guessing to get the flavor I want.