I'm wanting to develop a winter seasonal spiced type of beer. I've never brewed one before but have enjoyed them in the past from local craft breweries. Thinking of using my Irish death clone as a base (since I can harvest the yeast in 3 weeks) and would like advice on how to "spice it up". Thinking of flavor profiles of cinnamon, vanilla cloves, nutmeg and maybe orange rind? Also thoughts on when to add. I've seen some boil for 10 mins, some add at flame out while others may add after primary fermentation in order not to lose any aroma? Title: Irish Wake (Irish Death Clone) Brew Method: BIAB Style Name: Clone Beer Boil Time: 60 min Batch Size: 5.5 gallons (fermentor volume) Boil Size: 7.5 gallons Boil Gravity: 1.060 Efficiency: 70% (brew house) STATS: Original Gravity: 1.082 Final Gravity: 1.022 ABV (standard): 7.87% IBU (tinseth): 35.24 SRM (morey): 32.47 FERMENTABLES: 14 lb - American - Pilsner (77.8%) 1 lb - American - Caramel / Crystal 80L (5.6%) 1 lb - Belgian - Caramel Pils (5.6%) 1 lb - Flaked Barley (5.6%) 8 oz - American - Chocolate (2.8%) 4 oz - American - Black Malt (1.4%) 4 oz - American - Roasted Barley (1.4%) HOPS: 0.5 oz - Columbus, Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 20.46 0.25 oz - Cascade, Type: Pellet, AA: 6, Use: Boil for 45 min, IBU: 4.33 0.25 oz - Cascade, Type: Pellet, AA: 6, Use: Boil for 30 min, IBU: 3.63 0.5 oz - Mount Hood, Type: Pellet, AA: 4.8, Use: Boil for 15 min, IBU: 3.75 0.5 oz - Mount Hood, Type: Pellet, AA: 4.8, Use: Boil for 10 min, IBU: 2.74 0.5 oz - Mount Hood, Type: Pellet, AA: 4.8, Use: Boil for 1 min, IBU: 0.33 MASH GUIDELINES: 1) Infusion, Temp: 154 F, Time: 60 min YEAST: Wyeast - Irish Ale 1084 Starter: Yes Form: Liquid Attenuation (avg): 73% Flocculation: Medium Optimum Temp: 62 - 72 F NOTES: Toast the Flaked Barley in 300F oven until smells good.