Ginger is pretty strong, so I wouldn't use much. A 1/2 ounce at the most would work for a 5 gallon batch, but even that's pushing it, as far as I'm concerned. A friend of mine had way too much in his ginger beer, I think he used an ounce. Do you do extract, or all grain? If you do extract, use about 6 to 8 pounds of LME, an ounce of centennial hops for full boil, and no more than a 1/2 ounce of grated ginger root for 15 minutes of the boil. I'd use something like US-05 for the yeast.
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