Christmas/Winter Specialty Spiced Beer Recipe Critique

Christmas/Winter Specialty Spiced Beer w/Belgian Yeast Recipe Critique

Thanks in advance to anyone that has some recommendations. The one thing that I may change for sure is the hops.

Christmas/Winter Specialty Spice Beer
Type: All Grain
Batch Size (fermenter): 5.50 gal
Boil Size: 6.47 gal
Boil Time: 90 min
Equipment: 40 qt (10 gal) SS Pot with 10 Gal. Igloo Mash Tun
End of Boil Volume 5.72 gal
Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 5.50 gal
Est Mash Efficiency 75.0 %
Fermentation: Ale, Two Stage
Mash Name: Single Infusion, Batch Sparge
150.0 F 60 min


Ingredients
Amt Name Type # %/IBU
18 lbs Pale Malt (2 Row)
13.0 oz Caramel/Crystal Malt -120L
9.0 oz Caramel/Crystal Malt - 40L
4.5 oz Chocolate Malt
4.5 oz Special B Malt
8.0 oz Candi Sugar, Dark
8.0 oz Molasses (80.0 SRM)
1.00 oz Magnum [13.60 %] - Boil 90.0 min Hop 8 35.4 IBUs
0.50 tsp Ginger Root (Boil 10.0 mins)
1.00 Items Cinnamon Stick (Boil 10.0 mins)
0.50 tsp Nutmeg (Boil 10.0 mins)
1.0 pkg Trappist Ale (White Labs #WLP500)

Sometimes I wonder why I even ask for peoples advice or suggestions.

Looks similar to a recipe called "christmas in belgium" (use the search button) that is getting racked to secondary later today.

Half a teaspoon of ginger seems small. I grated 6 oz in another holiday beer of mine.

The molasses might leave too much of a sweet aftertaste. I would nix that and bump the candi sugar to a full pound.