I followed the original recipe with a few mods (Nottingham yeast, 4.5 lb light LME instead of 3.5 lb extract + 1 lb sugar to get more malt character). Fermented in the primary for 18 days (10 days at 60 degrees, then raised to 65 for last 8 days). I'm bottling today and it tastes incredible!
40 oz ginger added per the original recipe seems perfect, good ginger flavor and a tiny bite but no burn. Entirely personal preference, of course, but I think "dry-hopping" with ginger would be overkill. Wasn't sure how the lemon would turn out but there's a nice lemon taste in there as well, complements the ginger well rather than overpowering it. Can't wait to taste it in a few weeks once it's carbed up!
So thanks for the awesome recipe! If you like ginger you've got to try this one, and I'd recommend giving the original recipe a shot (subbing malt for sugar) before tinkering with the ginger bill. I'll post again when it's carbed up.