Recipe Help: Extract - Spiced IPA

Name: Beezlebub IPA
Style: Red IPA
Type: Extract
Batch Size: 2.125 gallons
OG: 1.064
approximated FG: 1.012
ABV: 6.7-6.9%
IBU: about 65

Grain Bill
Pilsen Light - 3lbs
Caramel (or Barley - looking for red colored beer) - 1/8lb
Victory - 1/8lb

Hops (pellets)
0.5oz cluster and 0.5oz chinook at 40min
0.25oz chinook at 10min
0.25oz cluster at 5min
0.25oz cluster and 0.25oz chinook dry hopped secondary fermenter

Yeast
Still looking - must be dry - Safbrew T-58? Looking for peppery flavor, avoiding citrus esters

Additions to secondary (this is where it gets funky)
McCormick Peppercorn Medley (black,white,pink pepper, allspice, coriander seeds) - 0.1 oz cracked not crushed
1 or 2 cinnamon sticks

Questions: Should I put the spices in with 5 minutes remaining in the boil instead of in the secondary? I want the aromas though which I'm afraid will be lost in the primary fermentation. Should I place the spices in later in secondary, say, 2-3 days before bottling where I will remove them?

I also am having issues with the yeast to choose. I will not do liquid yeast. Spending $7 on yeast on a microbatch like this is just not going to happen. This is designed to be a test run. If I get dry, I can save it for a few weeks and use the rest in another microbatch like this.

Also, I'm afraid adding caramel malts will be too fruity, so would barley be better? I don't however want it to be bitter and stout-like. But with such a small amount, 2.5% of the grain bill, is this a concern? Should I up the amount of victory or barley to 1/4lbs?

Thanks for the advice and support!

 

I also just recognized that rye may be more helpful than victory when it comes to a specialty grain (making it spicy rather than nutty). Thoughts on that?

 

Yes! Sorry, by "barley" I was referring to light roasted or black barley. I'm just concerned they will add too much coffee-like bitterness. But I'm equally as concerned that an 80L or 120L will provide too many unfermentable sugars leaving the beer sweet, where as I want it to be dry as the Sahara haha!

 

I've decided on manipulating my hop additions a little. Many more in the late stages and using a third hop (Columbus) as well. I've got it down pat but the IBU's are up to about 77. A little higher than I wanted but it'll work.
How do you do the tinctures? I'd prefer not to interfere with the beer by adding additional alcohols.

New hops for reference:

Cluster 0.25 oz pre-wart
Columbus 0.25 oz 60 min
Chinook 0.25 oz 30 min
Columbus 0.5 oz 5 min
Cluster 0.5 oz 1 min
Chinook 0.5 oz 1 min
Cluster 0.25 oz dry hop
Columbus 0.25 oz dry hop
Chinook 0.25 oz dry hop