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Yes. Adding ginger gives more flavour, and that ginger bite.

To make it spicier, you can use cinnamon, all-spice, ginger, annise, corriander, cumin and lots of other things. Pick the flavours that you like, and go from there. That recipe I posted was probably my best.

Also, you could add some herzbrucker hops. I recon that'd work nicely.

what yeast would i use for the following recipe and would it be any good?
maybe 12%. how much do the cans cost and how should i prepare the ginger root?

1 can coopers GB
4kg raw sugar
2 juiced lemons
3-4 inches of ginger root

melbourne man wrote:what yeast would i use for the following recipe and would it be any good?
maybe 12%. how much do the cans cost and how should i prepare the ginger root?

1 can coopers GB
4kg raw sugar
2 juiced lemons
3-4 inches of ginger root

I have not tried a batch with that much in Fermentables , but I have heard on a few threads in this forum that a Champagne Yeast is good for High starting FG's.

Cans are about 8- 10 Dollars. Would it be good?? Try it and let us know.

I too have NFI on how to do the Ginger Root.

Chris, can you help us here.

Also, I went to my local Grocer today and they had a Brown Ginger Root which looked a bit dry and a Pink coloured Ginger Root. Which Type did you use Chris or does anyone know which one has more zest/spice?
Boonie

The brown root is bitier, the pink is a little sweeter.

Throw the ginger into the boil. If you don't do a boil, add it to your fermenter as soon as you add the boiling water.

4kg of sugar is pretty harsh. It will taste of alcohol and not ginger, and will be pretty thin in body. If that's your aim, then go for it. To compensate, you could add 1kg of malt, and double your ginger, but that will boost your alcohol further. I don't know your level of brewing Melbourne man, but I would only try this is you are an experienced brewer.

Oh, and to ferment this out you'll need a wine yeast. Lalvin will do the trick. But be aware that this will make it even drier than you think it will. A champagne yeast more so.

Good luck with it, but I do seriously recommend dropping your sugar down a bit.

Chris wrote:The brown root is bitier, the pink is a little sweeter.

Throw the ginger into the boil. If you don't do a boil, add it to your fermenter as soon as you add the boiling water.

4kg of sugar is pretty harsh. It will taste of alcohol and not ginger, and will be pretty thin in body. If that's your aim, then go for it. To compensate, you could add 1kg of malt, and double your ginger, but that will boost your alcohol further. I don't know your level of brewing Melbourne man, but I would only try this is you are an experienced brewer.

Oh, and to ferment this out you'll need a wine yeast. Lalvin will do the trick. But be aware that this will make it even drier than you think it will. A champagne yeast more so.

Good luck with it, but I do seriously recommend dropping your sugar down a bit.

Do you guys dice the Ginger Root, boil with brew, and strain into the fermenter or just put the whole lot in?

I too have started boiling malt and fermentables and the brew seems to kick off faster

I just made a GB and put it down and it beautifull.

Coopers GB
1kg Liquid Malt
3 Big ginger roots peeled and grated into fermenter

Came out at about 5%. Lovley

Boonie, it depends on how good you are with a knife. If you are good, use it to small dice the root.

If not so good, grate it.

Once you've done either, just put it in the boil. I don't bother straining.

And boiling your wort is a highly recommended step. For so many reasons.