Making a fall spiced beer. Ginger, cinnamon and cloves. How should I add the ginger? Fresh whole? Dried (like in tea)? Or candied? Also, any thoughts on the beer!? Thinking simple English ale???
What I know is to go lite on the spices. If you over do it, you have to blend it with another beer. If it’s not strong enough, add a little more and wait a week.
Any of the choices you mentioned would be fine. If fresh, chop it a little to bring out the flavor better.
Or make a tincture with vodka (or rum) and add it to the fermented beer to taste.
I made a ginger ale of a basic British Bitter recipe, went very easy on hops and I used fresh ginger in the last 15min of the boil.
I use 2 tsp of fresh grated ginger root in my winter beer the last 5 minutes. Seems to work well.
anyone have a good gain bill for this?
90% Maris Otter, 10% British crystal. Anything from 40-90L.
