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Hey boys and girls, I want to do a pale ale using fresh ginger root but am having a hard time finding information on specifics of brewing with ginger, is it a fermentable, does it need to be boiled separately before adding to the wort, any specifics on quantity for a five gallon batch etc. etc…
I know someone did a ginger beer at the exchange a few weeks ago (which was very good) so if any one has some info on using ginger I would be ever so grateful.
Gary / NOPO Brewing
Glad to have seen this thread, as I am planning to do the Fabbri all grain soon!
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I have a ginger porter that I think is very successful. I use 3oz of grated fresh ginger, added to the boil with 15 minutes left. For me, that produces a lot of ginger flavor. Good luck!
I've made the Fabbri Ginger ale recipe on this website and it turned out amazing. I'm not really sure how much fermentable sugar is in fresh ginger root. I peeled and grated 16oz of fresh ginger and added half at the beginning of the boil and the rest 15 min later. The recipe has only a 30 min boil. I think the ginger beer you are talking about is this one cause I had it at the exchange party, too!
I think it depends on how much ginger flavor you want. If you want it to be spicier, add more and earlier. If you want a little aroma and hint of it, add an ounce or 2 in the secondary. I'm not 100%, but I don't think there isn't enough ferementatble sugar in ginger root to mess w/ your gravity, but it sure will give you some flavor!