Advice on Ginger Beer Recipe

Hey guys, this in a ginger beer that i have put together and am looking for some advice before i brew tomorrow. Here she is;


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Ginger Ale
Brewer: Evan Cadwallader
Asst Brewer:
Style: American Pale Ale
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
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Boil Size: 6.74 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.045 SG
Estimated Color: 8.8 SRM
Estimated IBU: 20.5 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
9 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 1 90.0 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2 5.0 %
8.0 oz Honey Malt (25.0 SRM) Grain 3 5.0 %
16.00 oz Ginger Root (Boil 60.0 mins) Herb 4 -
1.00 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 5 16.6 IBUs
0.25 oz Fuggles [4.50 %] - Boil 60.0 min Hop 6 3.9 IBUs
8.00 oz Ginger Root (Boil 30.0 mins) Herb 7 -
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 8 -
8.00 oz Ginger Root (Boil 5.0 mins) Herb 9 -
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 10 -


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 10 lbs
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Name Description Step Temperat Step Time
Mash In Add 20.50 qt of water at 164.4 F 154.0 F 75 min

Sparge: Fly sparge with 4.82 gal water at 168.0 F
Notes:

Rine and juice from 2 lemons and an orange to be added at boil
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Do you add the ginger root whole, or grind/grate it first?
Also, do you wash and sterilize the ginger root before grating/grinding?

I made a similar style, although mine was only 2.5 gallons to test it out. I used 3 oz at 30min, 1 oz at 10 min, and 1 oz secondary. It has a really good ginger aroma with a slight ginger taste. I kinda wish it had more taste to it though. I would suggest taking out the 5 min addition and use that in secondary.

I used whole ginger root, washed and grated with a cheese grater. First time every using the root and it is very watery, so when you grate the whole root you need alot to get the right amount of oz..

I would add a little bat to this one.

In my very limited experience grated fresh ginger root tends to give the brew a very herbal taste. For a stronger ginger flavour I use dried ground ginger.

I ended up cubing the ginger in about 1/4 inch cubes. As for the bat... Couldn't add it, off to the lab it goes