Chinese Five Spice

Anyone ever use this in a batch?  It sounds like it would be good for a Christmas Ale - cloves, cinnamon, peppercorn, star anise, and fennel.  Just trying to think outside the keg a little.  Any thoughts would be appreciated regarding amount and when to add.  I was thinking 2 tablespoons with about 10 minutes to go in the boil of an amber or red ale.

Sure, It sounds acceptable. Give it a try!

Cheers
Preston

Read up on the dosage.  I put a dash of a couple spices in a big iipa/tripel and it is cloying.  The one thing I am leary of is the cinamon stick that was in there for 30 including cooling.

That was a 10gal batch and I think I used 1/4tsp each ground cloves, nutmeg, black pepper, and cinnamon.

Wow.  Thanks for the reality check on the dosage.  I'll research a bit before moving forward.  Sounds like I was on my way to having 10 gallons of alcoholic kool-aid.  Thanks again.