Need help with spices for a spiced holiday ale

I am looking for some help with spices for a spiced winter ale. Something similar to 21st Amendment brewing co's Fireside chat.

Here's what I got going so far
12.5lb 2 row
2lb Maris Otter
1lb C60* L
1lb Wheat malt
8oz Special B
8oz Brown sugar @5 min to go

1oz Magnum @ 60
.5oz Simcoe @ 10
.5oz Simcoe @ 5
2oz Simcoe @ flameout steep

london esb yeast

I want to make a tincture with vodka and add after fermentation is over.
looking for thoughts on what and how much spices to use.
Nutmeg, allspice, cardamom, clove, mace, and/or anything reminiscent of the holidays.

Hi Brewmex,

There has been a similar subject for some weeks ago started by Baron Von Munchkrausen (Recipes / Re: Christmas Ale Help
« on: September 17, 2014, 02:17:23 PM »).
Perhaps you can find some help there.
I have copied part of my answer below.
Regards, Slurk
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This year I will brew a 20L batch of christmas beer as well. I will add the spices to the secondary as a 0,3L "spice tea" (boiled 20 min).
I will go for the following spices:
- 2.5 tsp of grated Cinnamon
- 4 pcs of star anise
- 2 tsp of fresh ginger root
- 1 tsp of grated cardamom
In addition I will add 2 vanilla beans to the secondary that have been cutted over the length and put in vodka for one week (incl vodka)

I just finished brewing a Holiday ale with an Irish Red as the base recipe to which I added the zest from two oranges at 10 minutes and 1 oz of ginger (fresh) at 10 minutes.  I mashed up some fresh cranberries and steeped them with just a few tablespoons of water at 150°F, as not to unleash all the pectin, and dumped them into the secondary the last three days.  I bottled with a tincture of Brandy with cinnamon I had prepared.  Tastes great.

Cheers,

I  ended up using 1 stick of cinnamon, tsp of allspice and cloves and a tbsp of nutmeg with 10 min to go. I like the idea of using brandy, maybe I will make a tincture of those spices in some brandy for the secondary additions.