Tasted mine yesterday. It's not this recipe but I'm posting so everyone can have reference for amount of spices.
Here's my recipe:
8 gallons bottled
(1.067 OG, 1.012 FG, 31 IBUs)
78% 2 row
9% Crystal 80
4% brown malt
4% wheat malt
2% roasted barley
2% crystal 120
I know, heavy on the crystal malt but it's exactly what I'm looking for in a Winter Warmer.
Here's my kettle additions:
60 min: warrior hop to 31 IBUs
30 min: 5 cinnamon sticks, 1 tsp nutmeg, 1/4 tsp of diced (not fresh) ginger.
20 min: 1 orange peel
15 min: 14 grams of table salt
Yeast WLP002
Carbed to 2.25 vol of CO2
I tasted this last night. Not fully carbed, but close enough. It was great!!
I would have added 2 more cinnamon sticks, 1/2 tsp more of nutmeg, 1 more orange peel. The cinnamon is definitely there but not "obvious." I don't want it to hit you in the face but next time I do want it to be obvious. The amount of time I boiled the cinnamon certainly has something to do with it too.
The nutmeg and orange is hardly apparent.
The spice flavors were extremely prominent after the boil and through active fermentation, but once bottled not so much. I guess the lesson from this is, don't be afraid to spice more than you think!