How much Fresh Ginger in a 23 litre Ginger Beer

Last year i was proposing making a ginger beer recipe with grated ginger. So basically i have gone back to it and im still wondering how much ginger for a mildish ginger flavour for 23 litre all grain brew with soft citrus notes, so is 55 gms of fresh chopped ginger enough or too much or should i go for 80gms. I do not want a fiery flavour only a mildish ginger flavour.

Also which yeast is best? would a champagne yeast work on it ok Also do i put the Ginger in the main boil or add to FV 2 after boiling for five minutes in 300ml of water let it cool and add when dry hopping

I didnt think i was asking much but i thought somebody could have answered my query enough looked at it

I've only brewed an all ginger beer with spice etc and sugar , that had either 1.5 kg or 3 kg ( sure it was 1.5kg ) of ginger which was very ginger beer but just not that great ( made it twice ) .
Now you say an all grain recipe with ginger , I would think you'd have to do split brews . Can you split it into 3 or 4 ? try adding different amounts ( boiled earlier ) to each d j . I would think anywhere from 100g to 1 kg depending on how strong you want it for a 23 litre batch .
I think you would require a clean simple recipe , no roast malts ( imo ) ibu below 30 ( imo ) and a clean yeast .

I think it is a very subjective question, everyone's going to have a different answer. If I were to make a lager orpale ale with ginger I would want a very light ginger taste. However I made the alcoholic ginger beer recipe from this site and thought it wasn't gingery enough.

Perhaps try getting a beer and boiling it for 15 minutes with a small amount of ginger. That will give you an indication of strength of flavour. As Pittsy said you'd probably going to have to do it a few times to get the right balance.

I did a ginger IPA with 300g of fresh ginger. It was very citrussy so the ginger had to punch through.

It was a good beer.

Edit: Added last 15 of boil.

[Borischarlton]

I make a Belgian Witt that I put ginger into. A fist sized lump, grated and added to the boil in the last five minutes and then left to steep for 30 minutes works well for me. The WLP400 works a treat for this as well, if you would prefer dry yeast Mangrove Jacks have just released one. The resulting beer will remain cloudy so use a different yeast if you want something clear.

can you add ginger after fermentation in dry hopping stage if you boil it first

can you add ginger after fermentation in dry hopping stage if you boil it first

Yes. I would add the water as well.
Or soak it in vodka for a bit then add it.

The G Hughes book has a recipe for a ginger flavoured beer. It uses 150g at 5min in the boil for a 23L batch. So that should give you a rough idea of how much to use.