[rbowers]

I am brewing up a holiday ale tonight with a belgian dark strong ale as the base, 6 gallon batch.  OG ~1.075, IBU ~ 17.   I was a little unsure on the amounts of spices but this is what I have so far:

2 sticks cinnamon
1.5 tsp ground nutmeg
1 oz peeled fresh ginger (minced)

I am also throwing in 1lb of dark brown sugar for some of the fermentables.

I was going to add all at 10 minutes left in boil unless someone can advise otherwise.  Does anyone have a critique on the amounts?  Should the cinnamon be ground up prior to adding? 

[Iliff Ave]

That may be too much ginger but it is hard to say. I used 1-1/4 oz grated ginger root in a lighter beer a while back and is was way too much. I just brewed the same beer and dialed it down to 1/2 oz but I am not sure of the results yet as it is still fermenting. In a darker/stronger beer, it probably will not be as noticeable though and it does mellow out with time.

[Joe Sr.]

Should the cinnamon be ground up prior to adding?

Not necessary.  Especially if you're putting the sticks in the boil.  You ought to get pretty good flavor.

I have thrown a couple sticks into the keg before and gotten a nice cinnamon flavor that way, too.

[snowtiger87]

When are you planning on putting the spices in? I suggest as late in the boil as possible.

[bigchicken]

When are you planning on putting the spices in? I suggest as late in the boil as possible.

I agree with this. The last spiced beer I did I added all the spices, including whole cinnamon stick, at flame out. Turned out great. Kept the spice aroma.

[Jimmy K]

Should the cinnamon be ground up prior to adding?

If ground up, you'd likely need much less as you'll get much better and quicker extraction.