I've always enjoyed spicing "around" flavors. Sometimes the flavor you're going for will taste closer if you use something else that tastes like it. I made a "spiced" winter beer without any spices at all, just a spicy yeast and french oak.
Instead of adding real vanilla beans, think about using bourbon or heavy toasted american oak. Just adding rice will dry the beer out, but won't impart much flavor. I'm not sure what would taste like rice.
Cinnamon would be fine, but I wouldn't boil it. Most of spice is aroma, and those compounds are delicate. I'd just add to secondary.
How many sticks? It depends how fresh they are. If you buy them at a grocer, I'd put a lot in. If you have a good spice store with really fresh cinnamon, 1-2 sticks.
IIRC, lactose adds more body than sweetness, but it would help get you in the right direction. Wits can be pretty starchy, so maybe some flaked wheat too? That, with a dextrinous mash, would be a good place to start.
Enter your email address to join: