I did one last year which was 40% Vienna, 30% malted wheat, 20% malted rye, 10% Golden Naked Oats, and the final 10% comprised of a smattering of medium and dark crystal malts, special B, and black patent to clean up a few leftovers and add complexity for early drinking.
I mashed quite low and long to dry it out as much as possible knowing the adjuncts would give plenty of body. I really enjoyed it and will re-brew again this winter. It had a berry aroma and flavor which I really liked. I didn't note anything as spicy, but that's not surprising with all else there.