Brewing 1st Lager, and with Spices
I've made 3 batches of homebrew since buying my kit, adn they've turned out great. They've all been Ales so far though as I don't have any temperature control to keep them cool. However now being up in Boston, the weather is getting cold and I have a room that isn't insulated which usually hovers in the 40s during the winter which would be PERFECT for lagering.
So I'm planning on making my first attempt sometime this week at a lager. I have some home grown Cascades I want to use for a dry hop as well. But my main question is how would I use spices, such as cinnamon, ginger, vanilla, in my brewing? I've read that just a few teaspoons or tablespoon of each spice is usually enough for 5 gallons but how do they mix? I know that you add them with about 10 mins left of the wort boil too.
Can you use grains for lagers, and is it all the same mashing process of around 158F?
Bottled: Christmas Ale
On Deck: Oktoberfest/Summer Ale
In The Garden: 2nd year Cascades