Belgian white with cloves?

[BrewPounder]

First time posting, would like to say hello to everyone.

I'm new to brewing and so far I've only brewed one kit to completion and I currently have one fermenting right now.

I have an idea for a future recepie I'd like to try involving Belgian candy sugars, wheat LME, wheat DME, not sure what types of hops yet, and cloves. I had heard that less is more when it comes to cloves as they can be over powering. I was thinking of doing a primary fermentation then putting a teaspoon of ground cloves in a grain bag and filtering the beer through it into a carboy thus starting a secondary. Any thoughts?

 

[NineMilBill]

As I'm envisioning this happening, it's not the way I would go about it. I would use fresh, split cloves and likely wouldn't bother with the grain bag or filtering technique.

 

[NewBrewB]

why the secondary and not during the lat 5 min of the boil? (I agree that less is more... with just about every 'flavoring' for beer)

 

[BrewPounder]

I like the convinience of adding at the end of the boil, however, I was kinda wondering if cloves would work the same as with dry hopping. I was considering the filtering technique as a means to just add a hint of clove flavor. I fear that if I were to just drop the cloves in I could end up with an overpowering clovey mess.