Ginger in beers
Moderator: slothrob
Ginger in beers
OK I love Pumpkin Pies and all other pumpkin spiced items. I do not like the amber like base beers that most pumpkin beers are so i brewed. I did a pumpkin wheat beer with pumpkin and pie spices. Now the beer finished and racked to keg. I find that it has a little extra bitter after taste(not a hoppy bitter) . Spices went in the boil at the last 10 min. I did use 2 oz of Mt. Hood 5% alpha hops. 1 oz @60 min, .5 oz @ 30, .5 @15min. The body and mouth feel are prefect nice aroma to. Could the ginger or clove gone bitter from to much boil time? No spice beers under my belt till now.
Beer is to Men as Water is to Fish!
Spices
Next batch I plan on doing the spices will go in vodka for an extract. Then adding it before bottling or kegging. This will give me more flavor control. Also I think less hops.
Beer is to Men as Water is to Fish!
Re: Ginger in beers
If you used fresh ginger I grate it then let it simmer for approx 45 mins... Although I don't use powered spices unless I have to I always add them in the last 10 minutes of the boil... With fresh ginger the outside skin can cause off flavors. I haven't ever had any problems with cloves even when put in at the start of the boil.... (I normally brew the wort for approx 60 - 90 mins depending on the recipe used)