I tasted this as I transferred to secondary, and it is interesting so far. The ginger flavor from the boil was too subtle for me to detect, so hopefully the ginger in the secondary will bring out the flavor more.

After secondary, the ginger in the fermenter added much more ginger aroma to the brew. Hunter smelled and tasted the ginger more than I did. I got significant esters from the Kolsch yeast, but I think that will mellow in the bottle.

1. Steep the Special B for 30 minutes at 155 degrees F.
2. Bring water to a boil, add 1.5 lb of malt extract and 1lb of the honey.
3. Return to a boil, add bittering hops.
4. Add lactose at 40 minutes left in the boil.
5. Add remainder of malt and honey, return to boil.
6. Add ginger pieces. Boil for another 15 minutes.
7. Add yeast nutrient and DAP into 2 gallons of refrigerated water in the fermenter.
8. Kill heat at 60 minutes of boil, cool wort to 130 degrees F.
9. Strain wort into fermenter. Top up to 5.25 gallons.
10. Temperature reads at 79 degrees F. Aerate wort with sanitized spoon.
11. Pitch entire vial of yeast.
12. Seal fermenter and add main part of airlock.
13. Agitate the wort to promote oxygenation.
14. Seal airlock and place somewhere away from the cat.
15. Transfer to secondary at 10 days. Add the other two ounces of ginger at this time.
    
16. Bottle with 3/4 cup corn sugar after 10 days in secondary.