I'm brewing up 10 gallons of an Oatmeal Stout for the holidays and want to 'spice' it up a bit.
I want to use the following spices, but unsure of how much to use:
Cinnamon - amount for 10 gallons?
Nutmeg - amount for 10 gallons?
Vanilla - I used this in a burbon porter before using whiskey to extract the scraped vanilla from the beans.
Anyone have a preference on when to add the spices? 5 mins, flameout?
Thanks in advance!