Originally Posted by LexusChris
I like your base beer and spice choices. The spice additions seem a bit light to me, but it depends upon how much of the herbal character you want in the final product.
So much of spicing comes from trial & error ... so keep it on the lighter side to start and take notes for next winter!
Thanks for the feedback. I had the ginger at .5 oz to start, but my LHBS guy said that he thought that quantity (if fresh ground) would put the ginger so up front that nothing else would come through. My thought here is to add just enough ginger that it gets through right at the very end of the beer, after the malty sweetness and the orange and cinnamon goodness. Kind of like an exclamation point at the end rather than a show stealer.
I am also thinking about splitting this into two 2.5 gal boils and in the second one I would use just a little brown sugar, cloves, cardamon, and lemon peel. All in reasonably small amounts, of course. I have an old German Christmas cookie recipe from my great grandmother that is spiced with these things, and I'm guessing they would give it a really interesting profile.