Creating a Porter with Mull Spices

[OtisLamb]

Hello:

One of the projects that the Home Brew Club I am a member of does is create Holiday or Winter Beers. This year I decided to create a brew for this presentation. My idea is to use a basic Porter recipe (and there are hundreds of them) and adopt it to include mulled spices.

In this discussion, I would like to get anyone's views, comments, recipes, etc., as to what they think of this idea.

I have found numerous recipes for creating mulled spiced wine and/or apple juice, can I just adopt and modify these recipes, usually created for a 750ml wine or 2 gallon apple juice, for an all grain 5 gallon batch?

Here is a list of the spices I have decided to use, indicating the amount(s) for a 5 gallon batch:

Spice Cache (Mull Spices)
2.0​	oz	Allspice	berries
14.0​	oz	Brown Sugar	light
0.9​	oz	Cardamon	seeds
3.0​	oz	Cinnamon	sticks
2.0​	oz	Cloves	whole
1.0​	oz	Ginger	crystallized, finely chopped
2.7​	oz	Lemon	peel, dried
1.0​	oz	Nutmeg	whole (~6)
2.7​	oz	Orange	peel, dried
2.7​	oz	Peppercorns	whole, black
4.0​	oz	Star Anise	whole (~27)
Roughly crush the Cinnamon sticks and whole Nutmeg.
Add the remaining spice.

Give me your thoughts.
Also, what suggestions do you have as to when the spice(s) and/or tea and/or tincture should be added to the wort/beer.

Thanks.