How much ginger root?/partigyle

Im planning on brewing an IPA and would like to use enough fresh ginger to compliment the grapefruit flavor of the Simcoe and Cascade hops I'll be using. It seems like every thread on here has inconsistent amounts to use so Im taking a poll. On a side note, after sparging I was wondering if I could sourmash and partigyle a sour with the second runnings, any thoughts, opinions, or advice? Heres the grain bill... 15# 2Row , .5 # C60.

Bumping this in hopes of some responses.

Someones gotta have some advice on this.

Bumping this one last time to try and get some input.

a lot less than what you have listed, a few grams works.
Look for peoples delerium tremens clones for example on how much people use commonly
https://www.homebrewtalk.com/f73/pink-elephant-delirium-tremens-clone-112957/

although if you are making an ipa you normally cant taste much of anything but hops anyways so it might need more.

Thank you for chiming in with some input.

I recently used 1 tsp chopped fresh ginger at flameout in a 4.6 gal pumpkin beer (with 2 tsp pumpkin pie spice mix) and there's a noticeable ginger flavor. Some may not realize what it is, but once you know, it's very apparent. I'd say that using 2 tsp would be very strong and you'd really have to like ginger. 0.5 tsp would probably be subtle. It takes very very little!

That's what I'll go with then. I'm thinking by your advice 1 tsp is what I'm looking for. I want it to be noticeable, but play well off the citrus/grapefruit flavor and aroma of the hops. In my head I'm thinking somewhat of a Shiner Ruby Redbird in the form of an IPA.

Glad I could help. And just to clarify 1 tsp ... keep in mind that fresh chopped ginger is pretty spongy. So I packed it into a little 1 tsp measuring spoon, not too tight, not too loose.

Cool... We'll see how it goes