I've read that the general thoughts in Belgium when brewing with spices is that if you can taste the specific spices, you've used too much.
For a five gallon batch of my Inner Sanctum Triple, I use 9g total of spices (no orange). For a five gallon batch of my White Tornado Wit, I use 14g spices + 7g chamomile + 1 orange peel (of course this has a lot thicker mouthfeel, so the viscosity plays on this). This is about the top range of what I would recommend (for my palate, anyway).
My best advice is to try a batch, see it through to completion, take careful notes, and adjust accordingly next time around.