style/sub category and suggested water profile for a ginger beer?

[Ron Reyes (Papa Piggy)]

here is the recipe i found and wanna try.

2 Gallon Batch: 2.5 lb pilsen 3 oz honey malt 2 oz caramel 20 malt .25 oz Motueka Hop @ 30 min 1 oz fresh grated ginger @ 5 min zest of one lime @ 5 min zest of one lemon @ 5 min 1 oz fresh grated ginger @ 0 min Juice of 1/2 lemon & 1/2 lime @ 0 min 1 oz fresh grated ginger in secondary fermenter

 

[J A]

BJCP style will be 30A - spice/vegetable beer. I can't imagine that water profile is going to make much difference one way or another...use filtered tap water or buy some RO water from the store.

 

[Nosybear]

You may want to lose the 30 minute ginger addition - you're going to boil off most of its flavor. Add at 5 mins or less.... Or make a tincture if you don't want ginger's "heat".