Misc addition
Ginger Root
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Type
- Spice
- Added at
- boil
- Form
- solid
- Formula
- n/a
- Concentration
- sold as the pure compound
- Typical dose
- 20-60 g fresh per 20 L
- Timing
- Grated fresh in the last 10 minutes, or dried and added with the other spices.
Before you use it
Fresh and dried are not interchangeable by weight, with dried roughly six times as strong. Peel fresh root before grating, since the skin is where the bitterness sits.
Description
Fresh root grated into the kettle gives a bright, hot, almost citrus lift; dried ground ginger is duller, earthier and stronger by weight. A staple of spiced ales, ginger beers and mulled winter beers.