Need Help with spicing Imperial Pumpkin Ale

[Brounds24]

I will be making an all grain Imperial Pumpkin Ale over Labor day and need help/input on how much spice to add and when to add them. I've only made one pumpkin ale in the past and the spices were overpowering. Here is my recipe for 10 Gallons:

25lbs 2 row
5lbs Maris Otter
6lbs Victory
2lbs 80L
2oz Magnum 50 mins
2oz Sterling 15 mins
American Ale Yeast 1056

Additives:
2 Whirlfloc Tabs 10 mins
5.2 pH stabilizer in Mash
Yeast Nutrients in Primary
Capella Graham Cracker Flavoring in secondary
2 Vanilla beans soaked in 8oz of vodka, vodka to secondary
5lbs Pumpkin puree baked for 45 mins at 350, Drizzle with natural honey and bake for another 45 minutes. cool and add to wort at 154.

Mash & Boil:
Mash at 154 for 75 minutes
Boil for 90 minutes

Starter:
3.78L starter with 3.75C of DME and 2 Vials of yeast on a stir plate. Let fully ferment, settle, decant, and pitch.

Still unsure about:
adding individual spices (cinnamon, cloves, etc) or just adding pumpkin pie spice.
Adding brown sugar and/or demerara sugar


All advice is wanted, thanks!

 

[Sepanik1986]

I just brewed a 5 gallon batch today and used cinnamon, allspice, nutmeg, and cloves. All ground and used 1 tsp each with 5 minutes in the boil. I also hear people doing just the pie spice but I've never done that. I also used a pound of dark brown sugar as well. Spices and sugar went in at 5 minutes left of boil. Hope you find the route you want to go

 

[monkeeroot]

I brewed a pumpkin beer at the beginning of August last year for consumption at Halloween. I had good results by spicing it as follows:

For 5 gallons:

• 10 minutes left in boil added 1lb Light Brown Sugar
• 5 minutes left in boil added 1 tsp Pumpkin Pie Spice, .5 tsp Cinnamon, .125 tsp Nutmeg
• After 7 days in fermenter added 1 tsp Pumpkin Pie Spice, .5 tsp Cinnamon, .125 tsp Nutmeg

I didn't do any hop additions later than 60 minutes because I didn't want hop flavor competing with the spices.

Hope this helps.

 

[Brounds24]

UPDATED 10 Gallon:

Ingredients:
25lbs 2 row
5lbs Maris Otter
6lbs Victory
2lbs 80L
1.5oz Magnum 60 mins
.5oz Sterling 15 mins
American Ale Yeast 1056
1tsp Cinnamon 5 mins
1tsp Clove 5 mins
1tsp allspice 5 mins
1tsp nutmeg 5 mins
.75lb light brown sugar 10 mins
.75lb dark brown sugar 10 mins


Additives:
2 Whirlfloc Tabs 10 mins
5.2 pH stabilizer in Mash
Yeast Nutrients in Primary
Capella Graham Cracker Flavoring in secondary
2 Vanilla beans soaked in 8oz of vodka, vodka to secondary
5lbs Pumpkin puree baked for 45 mins at 350, Drizzle with natural honey and bake for another 45 minutes. cool and add to wort at 154.


Mash & Boil:
Mash at 154 for 75 minutes
Boil for 90 minutes

Starter:
3.78L starter with 3.75C of DME and 2 Vials of yeast on a stir plate. Let fully ferment, settle, decant, and pitch.

Still unsure about:
Adding demerara sugar
Adding Candied Ginger

 

[Brounds24]

bump- buying grains this weekend just wanted some input on the final decision.