| Re: Ginger Beer
"David Lloyd-Jones" <dalj@rogers.com> wrote in message
news:3EFDBE0F.7010300@rogers.com...[color=blue]
> David M. Taylor wrote:[color=green]
> >
> > Go ahead and add more ginger. It won't hurt a thing. Use an ounce or[/color][/color]
two[color=blue][color=green]
> > per 5 gallons, depending how strong you want it to end up. And wait to[/color][/color]
add[color=blue][color=green]
> > it until the last few minutes of the boil to get the best result.
> >[/color]
>
> David,
>
> What are you using here, ginger powder? Ginger extract?
>
> I tried a pound of mashed fresh ginger in an 8-litre boil, and ended
> up with only the barest background hint of ginger flavour, nothing
> like the Jamaican ginger beer strength I was hoping for.
>[/color]
I used 4 tablespoons of ginger powder for 5 gallons, which I believe is
approximately equivalent to about 1.5 ounces. The beer ended up with a
slight but very noticeable ginger bite. If I had wanted to make a ginger
ale with a very distinctive flavor, I might have tried using 3/4 cup of
ginger powder or 4 ounces of the real stuff. I've never done this, so it's
only a guess. I'm not exactly sure what the relationship is between ginger
powder and fresh ginger, but I would guess it should be vaguely similar
ounce for ounce.
It seems to me like a pound of fresh ginger in two gallons would have quite
a hefty ginger flavor!!!!!! Did you boil yours for an hour, or just for a
couple of minutes? That might make a big difference. I'd imagine you'd
lose some aromatics if you boil it for too long. Otherwise, maybe you could
try ginger powder instead of fresh ginger. Maybe it's more readily absorbed
into the beer. I wouldn't think it would matter, but maybe it does.
Hope this helps.
--
Dave
"Just a drink, a little drink, and I'll be feeling GOOooOOooOOooD!" --
Genesis, 1973-ish
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