I have a dunkelweizen that stalled in the fermenter about half way through. I added some Wyeast 1056 to get it to finish and it did a fine job. The problem is the beer is this hybrid, kind of boring brown ale that I though I could spice up with some pumpkin pie spice for halloween. Is there any problem adding a spice tincture to already cold and carbonated beer?

Plus, anyone have a quick recipe of spices and a time frame in alcohol to get the flavors out? Thanks.

Here's what goes in to my pumpkin ale. I boil the spices for 5 minutes in about 2 cups of water, then pour that in to the secondary through a strainer. YMMV.

1 tsp powdered cinnamon
1/2 tsp ground ginger (1 tsp candied ginger is ok)
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/8 tsp ground mace (yes, really)

Now I also add 3/4 cup maple syrup and 3/4 packed brown sugar to this, so the beer undergoes a second fermentation, but if you don't want to add those as well you should still be ok as long as you have some residual sweetness. What was your FG?

It started at 1.060 and ended at 1.015. I would have liked a little more attenuation, as there is a little residual sweetness. Are you grinding your own spices or just getting them from the store already ground?

I just buy them already ground. Don't have the time/desire/motivation to do it myself. And trust me when I say this, that residual sweetness will help balance out the spices very nicely.

Does the maple syrup and brown sugar add any sweetness or are the sugars fermented out? I would like to taste a hint of brown sugar and maple syrup in a pumpkin ale. How much flavor does each add?