Last year i was proposing making a ginger beer recipe with grated ginger. So basically i have gone back to it and im still wondering how much ginger for a mildish ginger flavour for 23 litre all grain brew with soft citrus notes, so is 55 gms of fresh chopped ginger enough or too much or should i go for 80gms. I do not want a fiery flavour only a mildish ginger flavour.
Also which yeast is best? would a champagne yeast work on it ok Also do i put the Ginger in the main boil or add to FV 2 after boiling for five minutes in 300ml of water let it cool and add when dry hopping