Help with gingerbread stout

[Izzie1701]

I have a recipe from a HBS that has resulted in an excellent pumpkin pie porter. However I’m looking to make a gingerbread stout for Christmas. I would like to use the recipe as a baseline and switch out the pumpkin pie spice for gingerbread spices. Here’s the original:

10# 2 row
1# chocolate
1# pale chocolate
1# lactose

1oz Columbus at 60 mins

-I am thinking of cutting everything back by 10% or so to bring the AVB down to 5%.
-replacing the pale chocolate with biscuit malt and crystal 60 to give it a little baked good flavor with some caramel
-cutting lactose in half as I prefer a less sweet stout
-replacing the Columbus with 2oz cascade. I have them on hand and think the citrus will play well.
-spices I’m thinking ginger, nutmeg and cloves in a tincture.

What’s everyone’s opinion?

 

[Miraculix]

Wouldn't use nutmeg but allspice.

The rest looks OK. Maybe add 1 or 2# of flaked barley to give it better head and mouthfeel. Cut the 2row for that.

 

[TBC]

I just made a gingerbread Ale about a month ago. My spice combination was:

1 tsp ground cinnamon
0.5 tsp ground ginger
0.25 tsp ground clove
0.25 tsp ground allspice

This was for a 5 gallon batch. Added it all at flameout.