Ginger in beers

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Grizz
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Ginger in beers

Post by Grizz » Sat Oct 31, 2009 11:20 am

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.
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spgriffin
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pumpkin

Post by spgriffin » Sat Oct 31, 2009 10:32 pm

I would add the spices at flameout or to secondary; I think cooking them at 220degrees or higher likely pulled some of the essential oils from it and the off-flavors occurred.

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Grizz
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Spices

Post by Grizz » Sun Nov 01, 2009 5:38 pm

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.
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Grizz
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Post by Grizz » Thu Nov 05, 2009 12:07 am

Well gave my pumpkin brew to a few trusted friends. They all have said the beer came out great. As often is the case with things of taste I am my own worst critic. Still will rerun the brew with the spice extract.
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a_daley
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Re: Ginger in beers

Post by a_daley » Wed Jul 09, 2014 1:37 am

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)

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