Mixing from Randy Mosher’ Honey Ginger and from Montreuilloise’s IPA, and adapting to ingredients I can find:

• 4kg Pale malt
• 500g Munich 15EBC
• 500g CaraRuby 50EBC
• 80g East Kent Goldings (bittering)
• 80g EKG (flavour)
• Safale S04

And in second fermentation:

• 90g candied ginger, sliced and boiled
• 120g chestnut honey

OG: 12°B

FG: 6°B

This gives 5.4%ABV, but with the addition of honey in secondary, I’m not really sure. I estimated at 5.8%.