It sounds like you have the beginning of a good Christmas Ale:
7 lbs Pale Malt (2-Row)
1.75 lbs Caramel 60L
.75 lbs Biscuit Malt
.25 lbs Wheat, Flaked
1 lb Honey (After flame-out)
.5 oz Galena (@60 min)
.5 oz Cascade (@20 min)
.5 oz Cascade (@10 min)
.5 oz Galena (dry hop)
1 tsp Irish Moss (@ 30 min)
1 oz Ginger Root, Fresh (peeled, sliced) (@10 min)
2 ea Cinnamon Sticks, broken up a bit (@10 min)
2 ea Nutmeg, whole, broken up a bit (or 1/2 tsp ground) (@ 10 min)
1 L Wyeast Belgian Abbey Yeast (1214); Starter
Mash In @ 152F (Step Temp) for 60 min; Mash out @ 168F (ST) for 10 min; Sparge @ 168F over 45 min.
Leave spices in primary after chilling wort. Primary 7 days @ 70F; Secondary 14 days @ 70F; Cold crash then bottle w/ 5oz priming sugar.
Actually, I like this one enough that I may do it as well.