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?