I’m not one to follow receipts and like jumping out there and doing stuff outside the norm (maybe it's my lack of experience, but hey it's fun), however I'd like to get this one right the first time. I have a question about some ingredients I haven't used before. I'd like to incorporate cinnamon, ginger and nutmeg into a holiday/Winter Ale. I've seen many different suggestions of amounts and wort addition times, including for the lack of better words, 'dry hopping' the ingredient in the secondary. I want a very subtle and not over powering flavor profile. I'd still like the malts and hops to be out front. I was thinking 1 cinnamon stick, one nutmeg whole, and 0.25 oz of ginger root. All added to the boil at 15 min for a 5 gallon batch. What are your thoughts? Thanks.