"White Woman's Instagram" PSL White Stout 5gal kit

Make 16oz tincture with spices- crush spices and let sit in mason jar with alcohol (vodka, everclear... or burbon if you're feelin' like adding an extra smoky complexity) for 1-2 weeks. Strain with coffee filter and add spice tincture to fermenter to taste preference right before you package. I cant imagine you'll use the whole 16oz of tincture of this but you do you!
You can get the whole versions of all the spices at Spice and Vine off N Sullivan by Steady Flow Growler House.

Add 1 can of pumpkin puree (Libby brand) at beginning of boil and still well.

Add Maple syrup, brown sugar and lactose to boil kettle with last hop addition.

For Cacao Nibs, add to fermenter in a mesh bag a week into fermentation.

For coffee beans, add whole coffee bens in a mesh bag 3-5 days before you want to package.

For vanilla, add 3 tbsp with coffee after you do a yeast dump or rack in to secondary (if yeast dump or rack). If you can find a good quality vanilla extract, use that. AVOID the imitation vanilla that you'd usually find in the baking isle. Fred Meyer's has some good quality ones but we use a brand called Beanilla that we order off their website (they have other cool extracts too!)