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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.
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).
