Kona’s Lemongrass Luau is described as having a “pop” of ginger. It’s very mild. No heat. I cloned it and brewed a 2.5 gallon batch and with .75 oz in the last 12 minutes.
I revisited the recipe and brewed a 6 gallon batch.
I tried not to simply scale up the ginger to 6 gal bc I want to avoid overpowering the beer.
What’s your advice on ginger if you want only a slight hint in the final product?