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Oatmeal Stout Help
Alright here's the oatmeal stout I want to brew.
Pale Malt (2-Row) #10
Roasted Barley #1
Crystal 90L #1
Chocolate Malt #1
Black Patent #.5
Flaked Oats #1.5
1 oz Cascade at 60min
.25 oz at 30 min
.25 oz at 15 min
White Labs British Ale Yeast
Now I'd like to experiment by adding a little bit of cinnamon and ginger to it, but I'm not sure exactly how or how much. I'll probably split the brew and experiment with different amounts but does anyone have a ballpark idea?
Thanks
Never made one of these, but as for spices, most recipes I read call for 1 tsp for most spices. That was teaspoon, not tablespoon.....
Best thing is to use LESS because next time you can increase it. You don't want it overwhelming until you know how much it will take.
Randy Mosher writes about spices in his Radical Brewing book :
Watch out for agressive spices such as ginger and rosemary, which have a tendency to take over a beer unless regulated or counterbalanced by other flavors.
Don't add spices or herbs to the primary fermenter - the vigorous outgassing takes the delicate volatile oils with the CO2 as it ferments.
And, in the recipe for Cocoa Porter, it calls for 2 teaspoons of cinnamon.
I hope this helps a bit.
That helps a lot, I'm brewing this weekend and I think I'll split the recipe and use a half a teaspoon ginger and 1 teaspoon cinnamon in one and then half a teaspoon ginger half a teaspoon cinnamon in the other. In a few weeks I'll see how it turns out. :-)
Keep us updated! 
I would start with 1 tsp of spice and 1 oz of fresh ginger.
Fred
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