Winter Warmer Partial Mash?

[Walking_Target]

Looking for some criticism on this recipe.

5g total volume, partial boil of about 3g.

-3 liters (about 10lbs) Pale Malt LME
(might replace one L of the malt extract with a blend of pale malt and some vienna malt, hence partial mash.)
-0.45kg(approx 3/4lb) Carastan
-0.5kg(1.1lb) Blackstrap Molasses
-0.5-1kg (1-2lb) Homemade mid brown Belgian Candi Sugar
-3/4 ounce bittering hops (nothern brewer or fuggles)
- approx 1oz (maybe 2?) shredded ginger root
- approx 1tbsp black pepper corns
- 1 small stick cinnamon
- 5 or so whole cloves
- 1tsp nutmeg, fresh shredded

in 2ndary, another stick of cinnamon, maybe 1/2 oz of saaz for dry hopping.

Basically do a 1 hour boil, steep the grains, remove, then boil for an hour. hops go in a the start of the boil, spices go in during the last 15 minutes in separate steeping bags, taste testing every minute or so to see what needs to be removed when.

do this up as a Belgian dubbel using cultured yeast from Chimay White Label.

comments, suggestions?

 

[Calder]

Personally I hate lots of spices in a beer. Gets too much and difficult to drink.

Using the Chimay yeast will provide lots of flavor in a big beer (I figure it will be in the region of 1.090), that I'm not sure you really want to have too much spice. Would suggest you try and keep the spices a little subdued.

 

[GatoRailBrewery]

Watch out on the cinnamon, and cloves. They can wreck shop if used in large quantity. I like the spice bag idea, sortof a lil of this and that brew.