Thanks for the post; I adjusted a few things that seemed like they may be a bit too much (per personal preferences and prior experiences).
The malt and grains I kept the same, however I only used 8oz of ginger. The taste is fantastic, and to be frank, I don't know if I could tolerate any more than it; as there isn't anything to crazy in here the ginger is front and center (as well it should be).
I didn't use lemon pith (I wouldn't recommend using the pith in anything).
After 2 weeks the flavors were right where I wanted them, after 2 months this stuff rocks. If you like ginger, this is a great baseline recipe. Fantastic paired with Chinese food.
BONUS: I keep my fermenting tank in the bathroom (warmest room, and c'mon, the bucket is locked in). My bathroom smelled like fresh ginger for a week; SWMBO loved it.