So I know this is reviving a slightly older post but I'm dying to know how you felt about the caraway seeds. 1.5t doesn't seem like a lot to me, but that's because I'm a bread baker - there's 3 times that much caraway in one loaf of rye bread. Usually in caraway rye bread we use 1.75% caraway, and that's expressed in terms of percentage of the amount of flour in the recipe. If we use this same percentage applied to a beer with 10# of malt, we'd be using .17# of caraway, which comes out to around 3/4C of caraway seeds. That's a little ridiculous too.
I'm thinking we can take a lead from pumpkin beers, which generally use somewhere between 1T and 5T of spices. Caraway and cinnamon seem equally powerful as spices, though cinnamon seems to have more "drinkability" - I could imagine consuming cinnamon via beer over long periods of time but caraway is a bit more intrusive on the palate. So I'm leaning towards 1-2T on this one, probably added a couple times towards the end of the boil. I'm also thinking of making this some sort of dunkel or schwarz beer, so there will be some added roasty maltiness to compete with.
Any feedback and reports on your own experience would be appreciated.