Old Fezziwig Ale - couple of brewing questions

[Keqwow]

I'm looking to attempt this as my next beer for the holidays...perhaps post holiday beer given we are half way into November now. I'm just curious about the steps. I'm doing a BIAB. I'm wondering about the additions of the cinnamon, orange peel and ginger root. Can I assume these are all added in the last 5 minutes of the boil along with the Hallertau hops?
I've never added these ingredients in a beer before. Do I just cut down a full cinnamon stick to weight and toss it in, or do you grind it up or what?

All-Grain - Old Fezziwig Clone
Recipe Type: All Grain
Yeast: Safale T-58
Yeast Starter: No
Batch Size (Gallons): 6
Original Gravity: 1.057
Final Gravity: 1.015
IBU: 27
Boiling Time (Minutes): 60
Color: 21
Primary Fermentation (# of Days & Temp): 21 @ 65
Tasting Notes: As close to Sam Adam's Old Fezziwig as I could get.

7 lbs. Two-row Pale
3 lbs. Munich
1 lb. Carapils/Dextrin
1 lb. Crystal 60L
12 oz. Special B
2 oz. Chocolate

.75 oz. Centennial 60 minutes
.5 oz. Cascade 30 minutes
.5 oz. Hallertau 5 minutes

.12 oz. Cinnamon stick - 5 minutes
1 oz. freshly grated orange peel - 5 minutes
1.2 oz. freshly grated ginger root - 5 minutes

Mashed in at 154 for 60 minutes. Batch sparge.

 

[sputnam]

yes to toss them in last 5 mins
at most i would break the cinnamon stick up into a few pieces
if you gonna grate your own orange peel, be careful not to get too much of the pith (white stuff)

 

[Keqwow]

Can the cinnamon stick be left in the fermenter or should I try to separate it when I transfer from my boiling pot to the fermenter....or doesn't it matter?

 

[tnichols00]

In for the recipe

 

[BlueHouseBrewhaus]

The orange peel and ginger will work well in the boil. I've actually had better luck with cinnamon by soaking a broken up stick or two in vodka for a few days and dumping it in the fermenter (or secondary) after fermentation is done. Cinnamon in the boil seems to add some bitterness while putting it in secondary gives a smoother flavor and better aroma.