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This is for a 10G batch, I know Amarillo isn’t traditional for a Saison, but I have a 1# bag open and it seems like a Saison with a tropical/citrus splash might be good. Will an oz of ginger be noticeable, should it be added sooner? Making a starter, not just using 1 package of yeast…

Amt Name Type # %/IBU
15 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 88.2 %
1 lbs Honey Malt (25.0 SRM) Grain 2 5.9 %
1.50 oz Amarillo Gold [8.50 %] - First Wort 60.0 min Hop 3 27.6 IBUs
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 4 5.9 %
1.00 oz Ginger Root (Boil 5.0 mins) Herb 5 -
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 6 -

Sounds pretty tasty to me. I’ve always wondered how well ginger would react to flameout or dryhopping as opposed to a boil addition. I love ginger, but some ginger beers I’ve had taste too cooked for my preference.

I ended up using 0.75(1.5 oz total) oz ginger per carboy in a tincture after the wort cooled, also dry-hopped one carboy with 1 oz amarillo. I tried some when I dry hopped and I couldnt really taste the ginger. Think I’m gonna bottle on monday, so we’ll see in a couple of weeks

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