Ginger IPA wants lemon

PolluxStar

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I've been working on this recipe for a Ginger White IPA. Brewed twice so far to pretty good reception.

https://www.brewersfriend.com/homebrew/recipe/view/459335/i-am-root

I am interested in general feedback on the recipe, but I am also looking for advice on getting a bit of lemon flavor into it. My only thought so far is replacing the Citra finishing hops with Brewer's Gold. All advice is welcome. Thanks!
 
I've been working on this recipe for a Ginger White IPA. Brewed twice so far to pretty good reception.

https://www.brewersfriend.com/homebrew/recipe/view/459335/i-am-root

I am interested in general feedback on the recipe, but I am also looking for advice on getting a bit of lemon flavor into it. My only thought so far is replacing the Citra finishing hops with Brewer's Gold. All advice is welcome. Thanks!
I use lemongrass. The flavor is reminiscent of citronella in a good way.
 
I have a lemon-rosemary blonde ale recipe that I put some lemon zest in for 10-15 minutes after I turn off the heat.
I imagine lemon zest would do the trick. About how much do you use, and how intense of a flavor do you get from it?
 
Man! That is a LOT of ginger!
I use about 1 oz of fresh grated ginger root at 5 mins in a bag. I wouldn't add anymore myself. I guess you likes your ginger!
 
Man! That is a LOT of ginger!
I use about 1 oz of fresh grated ginger root at 5 mins in a bag. I wouldn't add anymore myself. I guess you likes your ginger!
Haha, we do. It's probably not as intense as your method since we just chop it in to small chunks instead of grate. We end up with a very ginger forward beer still, but not so intense as to pucker your face or anything.
 
I just checked my ginger Ninger thinking it wasn't too much of a Ninger I used 150g in this
https://www.brewersfriend.com/homebrew/recipe/view/828285/ginger-ninger
FWIW I grow ginger and picked ginger it depends on the ginger you use old brown ginger 2 year old more of a bite to it or the young fresh stuff 1 year old.
I'm sure I used a bit of both In mine.

For the OP I'd go zest of a lemon at 0.
Or lemon myrtle highest cirtonel level in the world Aussie too:);).
Or there is Kafir Lime I've not tried this yet in a brew but it would go well with ginger and I'd have no qualms putting it in the Ninger up above.
 
So I guess a couple tablespoons of lemon juice added after fermentation isn't desirable? I can't think of any ill effects.
 
I sometimes dry hop with Lemondrop hops. However, the flavor is very subdued.

Are you familiar with the Italian liqueur Limoncello? It has a very intense lemon flavor. Not sure how much you would need for a batch of beer.
 

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