I have my second ever home brew in the fermentor right now. It's a pumpkin stout. I added some roasted pumpkin to the boil. The OG was 1.062 and the FG is 1.022. It's a pretty robust stout and I'm planning on adding some pumpkin pie spices at bottling. It's a five gallon batch, so how much pumpkin pie spice should I use?
I'd like it to be noticeable but not overpowering. If anyone has any experience with this kind of beer, I would really appreciate some advice. Thanks!