So, I'm looking to brew a Xmas ale with some spices (Cinnamon, Ginger, Nutmeg, and Allspice). The spices are to be added to the wort during the last minute of the boil. I usually filter my trub when transferring the cooled wort to the primary. This will filter out the spices (I think). This would seem to reduce the effectiveness of the spices (but maybe the 1 minute of boil is enough?) Should I just put the whole trub into the primary, spices and all?
Also, more generally, is it too late for this to work? I imagine spiced beers need some time to age and balance out, and we are looking at 8-9 weeks to drinkability. So, should I just skip it this year and go brew a porter or stout or something?
Most Xmas ales seem to be based on Old Ales, but I was going to lighten up the recipe to be more like an Amber or similar.
Primary: Fish Drool Brown, Momma's Irish Stout, Apfelwein
Keg: Leftover Porter, Westside Red
Bottled: Top Shelf Stout, Big *ss Stout, Apfelwein, Fish Drool Brown Ale, ATC Ale