Chilli ?

[dave-o]

I made a ginger beer with 4oz in and the ginger flavour wasn't nearly strong enough. I think I used more like 6-7oz the last time round and it was a bit better. If you want it to be really gingery, like an Idris Fiery Ginger beer, you really do need to load it.

I started my fiery ginger ale at the weekend. I used 500g of fresh ginger. I am aiming for somethign akin to Idris fiery, or Old Jamaica.

I roughly chopped it (skins on) and added this to the boil for 30 minutes in a hop bag. Reason being: I then opened the bag and added this to the primary ferment.

It was very pleasant, although not that gingery, after the boil. I am hoping fermenting it with the ginger in there will add some proper fire.

Will let people know how it went when it's finished.

[CJBrew]

I have been trying to get close to the "Ginger Marble" http://www.marblebeers.co.uk/. I still think it needs more ginger.

Hi CJ, could you post the recipe that you are using for "Ginger Marble" please? It' s a favourite of mine.

I have to admit I'm not really getting anywhere near that flavour.

If you're trying to match it you'll have to visit Marble pubs a lot to test out your version. I recommend The Bar in Chorlton

Anyway, a reasonable starting point for your experiments (just off the top of my head)

4kg pale malt
1kg wheat malt
200g black patent malt (it wants to be reddish in colour)
50g Goldings for the full boil
about a kilo of grated ginger, added at flameout

/edit, YES this is a lot of Ginger. But I have found amounts of half a pound in a 5 gallon brew give little to no ginger flavour, and the Ginger Marble is _very_ gingery indeed. Be bold -- it's incredible how much flavour is lost from spices during the ferment. In fact, I would not be surprised if Marble add some ginger directly to the barrel.

[adm]

/edit, YES this is a lot of Ginger. But I have found amounts of half a pound in a 5 gallon brew give little to no ginger flavour, and the Ginger Marble is _very_ gingery indeed. Be bold -- it's incredible how much flavour is lost from spices during the ferment. In fact, I would not be surprised if Marble add some ginger directly to the barrel.

Maybe they add ginger extract to the finished beer?

[CJBrew]

/edit, YES this is a lot of Ginger. But I have found amounts of half a pound in a 5 gallon brew give little to no ginger flavour, and the Ginger Marble is _very_ gingery indeed. Be bold -- it's incredible how much flavour is lost from spices during the ferment. In fact, I would not be surprised if Marble add some ginger directly to the barrel.

Maybe they add ginger extract to the finished beer?

That's what I was thinking -- I'm sure some ginger goes in earlier but I wonder whether they adjust it afterwards...
Not something they're likely to tell you on a brewery tour -- but I do recommend their brewery tour

[Kegman]

Hi,

I had a good Chilli Beer at the weekend brewed a few miles from where I live. It really tastes of chillies, it's fairly hot but it's the actual taste of the peppers themselves for me that comes through and made it good. It was voted Champion beer at the 19th East Anglian Beer Festival in April this year.

It's brewed for the Chilli Company by Red Rat Craft Brewery (google for the URL's), a micro I've visited a number of times and have got to know Kev there (it was also what inspired me to do some all-grain brewing of my own). He happened to be in the bar when I had it, he's great to chat to if you're just getting into all grain brewing (as I am). I told him I was nearly ready to start my first batch, just needed the yeast. He offered me some but instead I rather liked the idea of recovering some from this Chilli Beer. I have done, it is bubbling nicely and my first brew day is Tomorrow, wish me luck (and watch the brew-day section as I intend to document it there).



Kegman.

[edgearsenal]

haveing just read this post the mistake people make is by saying wow chilles there to hot for me. id guess there are hundreds of types of chilles big, small, hot and not so hot. scotch bonnets small red ones very hot. medium to large plumpish green chilles not so hot. right heres the main point the seeds thats where the heat comes from just chop the flesh. im not saying its going to be like a korma but it wont be a vindaloo neither.