4

What is a reasonable amount of fresh ginger to use to lightly flavor a beer? Does the quantity to use differ based on when it is added in the process (boil vs flame out vs secondary)?

I realize "lightly" is a rather subjective term but I'm just trying to say that the ginger flavor should not be the primary taste.

3

Based purely on personal experiance I would say ~200g of boiled ginger per 23L will give a light background taste. I use ~1kg to make it the most prominent taste (like the ginger cider I brewed last weekend).

| improve this answer | |

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.