Ingredients:
3 1/3 # Munton & Fison malt extract
3 1/3 # Munton & Fison amber malt extract
3 # Munton & Fison amber dry malt extract
1/2 oz. Hallertauer hops (55 minutes)
3/4 # honey (simmer 45 minutes)
5 3-inch Cinnamon sticks (simmer 45 minutes)
2 teaspoons allspice (simmer 45 minutes)
6 rinds from medium-sized oranges (simmer 45 minutes)
6 oz. ginger root (simmer 45 minutes)
1 teaspoon cloves (simmer 45 minutes)
1/2 oz. Hallertauer hops (5 minutes)
1 pkg Wyeast German Ale (1007) yeast

Procedure:
Simmer spices and honey for 45 minutes. Add extract and boiling hops
and boil for 55 minutes. Add finishing hops for last 5 minutes of
boil. Cool and rack to primary fermenter. Pitch yeast when cooled
below 80 degrees F.
Primary Fermentation: 14 days at 61 degrees F in glass
Add 7 oz. corn sugar at bottling if bottling
Age: about two months
Original specific gravity: 1.069
Final specific gravity: 1.030    

Wow. 6 oz of ginger? I would think 2 months is not enough time to mellow out that much ginger. Sounds like a great recipe otherwise though.