I made a beer very similar to yours, although it had an additional half pound of crystal 120. I kept the spices (see Brewing Classic Styles) out of the boil and instead steeped them in a bit of vodka about a week or two before packaging. I strained it through a coffee filter and then dosed a sample of finished beer until I felt like it was enough. Then I scaled up my dose to the batch size. This way allows you to control the level of spice at the very end and with kegging, you can keep adding later. But to tell you the truth, I and others preferred the unspiced version. Not that the spiced version was bad, but a pint was all I'd want to drink in an evening. Good luck!
Fermenters: Helles, Oktoberfest
Bottled: Old Peculier, Dopplebock, Belgian ale with homemade candi syrup (2 varieties), Berliner weisse
On Deck: Hefeweizen