Brought 7.5 gallons water to boil
Drained 1.5 gallons water for sparge
At boil, add corn sugar, brown sugar. Dissolve both sugars then;
add peeled/shredded ginger root, lemon juice, lemon zest and spices directly to 6.0 gallons water.
Bring to boil and hold boil :15-:20 minutes.
Drain and cool into primary ferment.
Sparge remaining contents of boil with warm/hot sparge water until fermenter is topped at 6.0 gallons.
Remove 1-2 pounds of boiled ginger and place in primary ferment.
When cooled to appropriate temperature- pitch hydrated/primed yeast.
Two week ferment in primary, then transfer malt only (no fruit/root) into secondary ferment. Ferment until fermentation complete.
Prime with 2 oz. corn sugar when bottling.
Brewer's choice- Add 1 cup malto dexatrine to batch when bottling for additional sweetness.
Note: Some recipes state that ginger need not be peeled. If you choose to not peel, at the very least, I would break up and scrub the ginger root with a stiff vegetable brush to remove any remaining dirt.