style/sub category and suggested water profile for a ginger beer?

Discussion in 'General Brewing Discussions' started by Ron Reyes (Papa Piggy), Feb 25, 2019.

  1. Ron Reyes (Papa Piggy)

    Ron Reyes (Papa Piggy) Active Member

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    here is the recipe i found and wanna try.

    2 Gallon Batch: 2.5 lb pilsen 3 oz honey malt 2 oz caramel 20 malt .25 oz Motueka Hop @ 30 min 1 oz fresh grated ginger @ 5 min zest of one lime @ 5 min zest of one lemon @ 5 min 1 oz fresh grated ginger @ 0 min Juice of 1/2 lemon & 1/2 lime @ 0 min 1 oz fresh grated ginger in secondary fermenter
     
  2. J A

    J A Well-Known Member

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    BJCP style will be 30A - spice/vegetable beer. I can't imagine that water profile is going to make much difference one way or another...use filtered tap water or buy some RO water from the store.
     
  3. Nosybear

    Nosybear Well-Known Member

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    You may want to lose the 30 minute ginger addition - you're going to boil off most of its flavor. Add at 5 mins or less.... Or make a tincture if you don't want ginger's "heat".
     

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