My last batch, (and I am trying this from memory, so I might be off)
6 lbs Extra light DME
1 lb Clover Honey
1lb Biscuit Malt (Steeped for flavor)
1 - 2 oz Cascade / Centennial Boiling hops. (Somewhere around 8-15HBU)
1 oz Cascade at the last five minutes of boil for hop flavor
6 - 7.5 oz fresh shredded ginger.
Ginger is added at flameout with the cascade. I don't boil my ginger, but I hold it above 160 degrees for 20 minutes to pasteurize.
1 week primaried, 1 week secondaried. Siphoning is a bitch, the ginger clogs up the siphon intake.
I've made several batches over the last year with occasional variants in the recipe. This comes out around 6 - 7% ABV, is a cool and fresh beer with very little bitterness or hop aroma, and a clean ginger bite. My goal was to make it just shy of overpoweringly gingery, and this recipe hits it just where I wanted.
My next batch of this will probably have another 8 - 12 HBU of boiling hops, and an ounce less of ginger.