Well, I wouldn't say this was difficult to make at all, other than the step mash. If you can manage that, then why not give it a go?
I didn't take a lot of notes but remember loving this one. From memory, there was a very strong and warming ginger presence, fruitiness from the yeast and some honey notes, but no grapefruit to speak of. I remember that Munich giving it a pretty nice malt character too.
Brought it to a Oregon Brew Crew meeting, as I recall, and the keg was blown in ten minutes or something. So people liked it.
I'll be making a new version with a slightly tweaked recipe sometime in September or October. I'll skip the grapefruit juice entirely, I think and stick with just the peel.
From a judge's scoresheet:
aroma: (9/12) honey-spice-ginger evident. some fruitiness evident. malts evident as well.
appearance: (3/3) great belgian lace in glass, to style.
flavor: (16/20) some astringency from grapefruit juice but ok. phenols evident but ok. fruitiness, heat from alcohol. honey. slight sourness but ok.
mouthfeel: (4/5) med-full bodied. to style.
overall impression: (7/10) great beer! The spices work very well with the belgian base. the warming finish was great. nice lace work in glass.
From my memory, the judge may be confusing heat from the ginger with heat from alcohol. I don't remember any harsh alcohol at all, but remember the ginger was strong enough to actually make the beer a bit spicy.