Originally Posted by cooper58d2002
the only time I really start to have issues is when I sparge but it's usually an easy fix.
Sparge nice and hot, and it will help runoff. You may have to acidify your sparge water to avoid extracting tannins at higher temps, but that's an easy fix.
The recipe is unlike anything I've ever brewed, so I can't comment too much, except to say it's interesting. The only thing that caught my attention is the nutmeg. One ounce of nutmeg is a crapton of that stuff; it's stupid strong. I'd scale that way back. Grate it fresh, too. Preground nutmeg is one spice that is invariably stale and flavorless by the time you buy it.
For the spices, I'd recommend a vodka tincture. Soak the spices in vodka, then add them at bottling time at a rate you've determined to be best. To do that, draw a sample, add at known rates until you get the profile you want, then compute up to your total batch size.