Worked up a 2-gallon batch of this last night.
My version of the recipe looks like this:
1.5 lbs ginger, chopped w/skin on.
1 lb 6 oz brown sugar (too lazy to caramelize it)
2 lemons, juiced
I steeped the ginger in 3/4 gallon of boiling water for 45 mins, strained into fermenter & repeated w/another 3/4 gallon for 45 mins. Added sugar, then topped off with 1/2 gallon cold water and lemon juice. Cooled to 100 degrees, pitched yeast.
The "wort" smelled and tasted fantastic - very sweet, very nice ginger bite to it. Started fermenting within two hours, & bubbling away happily as I type.