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oing a IPA with ginger, I would like to use the crystallized to add some extra sugar. How much and when should I add this in the boil. Or should I do this in secondary. I don’t want insane ginger flavor, its just supposed to complement the spiciness of the rye.
And this is on a seperate track but I did an imperial stout with chocolate, hoping to do something along the lines of Southern Tier Mokah but I didn’t get near that sort of intense chocolate flavor. Anyone know how the hell Southern Tier pulled that off?
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Dude, all I know is that I want to try more of your beer! That imperial scotch porter you shared at Cigar City was badass. Seriously good shit.
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I’ve used ginger in two ways and in two forms: crystalized and freshly grated.
I used the crystalized ginger in a braggot. I pureed it and used it in the secondary. Came out with a nice ginger nose and heat.
I just bottled a hopless Double Wit with honey, ginger, and lemon. I used grated ginger at first boil. Since I boiled it it REALLY took the bite out of it, but the ginger nose and sweetness remain.
From what you are describing, it sounds like the former is your best bet. I’d say that 8 oz. of crystalized ginger in the secondary will do the trick. I used 13 oz. and it was not overpowering, but it had a distinct ginger character.
I don’t know how they do it, but my guess would be to use a fair amount of crystal type malts and chocolate malt (obviously) in your mash. Mash high. Use cocoa powder in your mash and cocoa nibs in the secondary. I might also use Irish or English ale yeast so that you get a little less attenuation. Other than that, if you’re going for Mokah, I’d say that you’d do well to mash with ground coffee beans and add a pot of freshly brewed coffee either to your secondary or bottling bucket or both.
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I’m brewing this on Monday so I’ll post the results but here is what I am going to do.
I’m going to use a bag of crystalized in the boil. The nose is the main thing I am looking for (so thanks for the info absolutesites). Mostly because some of the spiciness I am hoping to get from rye. This may be crazy but I’m using rye as a steeping grain in hopes that I can get flavor/aroma out of it. I know I’ll get zero benefit in terms of gravity because it hasn’t been converted. So my HOPE is that I’ll still get the rye flavor and aroma. Am I completely crazy? Should I just abandon the rye thing all together for a few months until I have the space to do all grain?
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Yes.
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I tasted this the other day prior to dry hopping. I did use rye but only a small amount. It gave me a little flavor but not much else it did however seem to give me some very nice color. Very hoppy, alot of ginger on the nose and a little in the flavor as well. Spicy on the backend. Once dry hopped and carbonated this may be one of my best brews to date. Thanks for the help all!
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Glad it worked out for ya. 
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