# spice amounts? **URL:** \ **Category:** Ingredients\ **Created:** [October 24, 2012, 3:18pm UTC](https://forum.homebrewersassociation.org/t/spice-amounts/11806 "2012-10-24T15:18:01Z")\ **Posts on this page:** 6\ **Page:** 1
**Author:** ![rorybowers](https://avatars.discourse-cdn.com/v4/letter/r/e68b1a/32.png) [@rorybowers](https://forum.homebrewersassociation.org/u/rorybowers)\ **Post date:** [October 24, 2012, 3:18pm UTC](https://forum.homebrewersassociation.org/t/spice-amounts/11806/1 "2012-10-24T15:18:01Z")
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? ---
**Author:** ![goschman](https://avatars.discourse-cdn.com/v4/letter/g/e495f1/32.png) [@goschman](https://forum.homebrewersassociation.org/u/goschman)\ **Post date:** [October 24, 2012, 4:28pm UTC](https://forum.homebrewersassociation.org/t/spice-amounts/11806/2 "2012-10-24T16:28:59Z")
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. ---
**Author:** ![jrdunne](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jrdunne/32/4550_2.png) [@jrdunne](https://forum.homebrewersassociation.org/u/jrdunne)\ **Post date:** [October 24, 2012, 4:45pm UTC](https://forum.homebrewersassociation.org/t/spice-amounts/11806/3 "2012-10-24T16:45:00Z")
> [@](#): > > 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. ---
**Author:** ![snowtiger87](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/snowtiger87/32/9272_2.png) [@snowtiger87](https://forum.homebrewersassociation.org/u/snowtiger87)\ **Post date:** [October 24, 2012, 8:36pm UTC](https://forum.homebrewersassociation.org/t/spice-amounts/11806/4 "2012-10-24T20:36:33Z")
When are you planning on putting the spices in? I suggest as late in the boil as possible. ---
**Author:** ![bigchicken](https://avatars.discourse-cdn.com/v4/letter/b/e480ec/32.png) [@bigchicken](https://forum.homebrewersassociation.org/u/bigchicken)\ **Post date:** [October 24, 2012, 9:46pm UTC](https://forum.homebrewersassociation.org/t/spice-amounts/11806/5 "2012-10-24T21:46:11Z")
> [@snowtiger87](#): > > 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. ---
**Author:** ![mtnrockhopper](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/mtnrockhopper/32/8305_2.png) [@mtnrockhopper](https://forum.homebrewersassociation.org/u/mtnrockhopper)\ **Post date:** [October 26, 2012, 3:15pm UTC](https://forum.homebrewersassociation.org/t/spice-amounts/11806/6 "2012-10-26T15:15:42Z")
> [@](#): > > 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.