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What is a reasonable amount of fresh ginger to use to lightly flavor a beer? Does the quantity to use differ based on when it is added in the process (boil vs flame out vs secondary)?

I realize "lightly" is a rather subjective term but I'm just trying to say that the ginger flavor should not be the primary taste.

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Slightly similar to homebrew.stackexchange.com/questions/2798/… –  Adam B Jul 27 '11 at 2:39
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Based purely on personal experiance I would say ~200g of boiled ginger per 23L will give a light background taste. I use ~1kg to make it the most prominent taste (like the ginger cider I brewed last weekend).

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