Candied Ginger Usage Instructions and Amounts

[biertourist]

I'm looking for a VERY mild hint of ginger spiciness as the "Secret Ingredient" in a 5 gallon Wit.

Does anyone have any recommendations on when to use candied ginger (5 min boil, flame out, or secondary?) and how much to use to accomplish the aforementioned goal of a very light ginger kick?



Thanks,
Adam

[ChrisKennedy]

To give you a reference, we used 3oz at 15m in a 12bbl batch of summer ale and a few folks say they taste it. I don't, but I am horirble at identifying spices in beer.

[biertourist]

Thanks, Chris!

Can someone doublecheck my math?

1 Bbl = 31.5 gallons
12 bbl = 378 gallons

3oz = 85 grams
85 grams / 378 gallons = 0.22 grams per gallon (about a 1/5 of a gram per gallon)

or 1.1 grams per 5 gallon batch...

That's a TINY, TINY, TINY amount of anything I don't see how anyone would ever taste that maybe they WANTED to think that they could taste it...


-Are you talking about ginger root or candied ginger? (Candied ginger has a dramatically lighter flavor.)


Adam

[DannyW]

Maybe they used dried powdered ginger? The ratio of that stuff to fresh is like 1:24.

I've used candied ginger and fresh interchangeably. I never new candied should have a lighter flavor. I do notice significant swings in pungency with the fresh stuff, so I have to evaluate and take a guess each time I use some (we make a lot of ginger ale (soda pop)). Candied seems more consistent.