As I’ve said before, I like to come up with a silly name for a beer, and brew it to match. Over a year ago I conceived of a beer called “Pale’n’Ginger”, which would be a pale ale with, erm, ginger in it. The main reason I wanted to do this was that a certain special person I know is quite pale, with bright red hair. I didn’t particularly like the idea of ginger in beer before making it, but it turned out to be very nice. That first time I used stem ginger, late in the boil, which is pretty much candied ginger. I found it didn’t give enough of that ginger kick though, a small hint was there. It went down well and everyone liked it.
Said person has Significant Birthday coming up soon, so I decided to do a rerun of “Pale and Ginger” to celebrate. This time, I decided to use freshly grated ginger, again late in the boil. Judging from the taste of the unfermented Wort (which is not, admittedly the best test) it has imparted a nice amount of gingery flavour. It should be a little darker than the first run. Here was the recipe I used.
Pale and Ginger Mk. II. 30L, OG 1.039, IBU 28, 10 SRM
Grain Bill: 3.5KG Pale Ale Malt, 400G Crystal 60l, 500G Flaked Wheat, 400G Demerara Sugar (15 minutes from the end of the boil)
Hops: 20G Nelson Sauvin 11.5AA, 60 mins, 20g EKG 4.8 AA 30 mins, 10G Cascade 7.8 AA 15 mins
25G grated Ginger, 10 minutes from the end of the boil
Repitched Wyeast American Lager Yeast
Mash: 60 minutes infusion mash at 67c, 15L
Anyway this one is fermenting away in primary at the moment, but I have high hopes. I redesigned the original (excellent) label, which for some reason acquired a kindof 70s charm as soon as we made it. I was always sad that it was a black and white label, so I tinted it. I also added a little badge indicating the special occasion. Cheers!