I think I am in relatively uncharted waters here so I thought I would ask if anyone has experience doing this. I plan to add a significant amount of of fresh ginger to a rye ale of some sort. I think the natural spice edge of the rye would be nice with fresh ginger. Have not settled on a hop bill yet. Will probably go with 20%-30% rye, some crystal 120L and 2 row base malt. My primary question is how much ginger (by weight) can I get away with before it's too much. Hoping to find someone with actual experience. Base your suggestions for ginger on 10 gal. batches brewed in a Brutus type system. Thanks & Cheers!