So I got this recipe off the BYO website. It's by Gordon Strong

Holiday Prowler

5 gallon/19 L, all-grain; OG = 1.058 FG = 1.014; IBU = 19 ABV = 5.8%

Ingredients:

9.5 lbs. (4.3 kg) Crisp Maris Otter malt

0.75 lb. (0.34 kg) Scotmalt crystal malt (40 °L)

0.25 lb. (0.11 kg) Crisp chocolate malt

1.5 lbs. (0.68 kg) clover honey

½ can Lyle’s Golden Syrup

¼ cup blackstrap molasses

6.1 AAU Goldings hops (60 mins) (1 oz./28 g of 6.1% alpha acids)

1.0 oz. (28 g) Fuggles hops (5 mins)

White Labs WLP002 (English Ale) yeast

Spices: 4 cinnamon sticks, 1 nutmeg seed, 1 vanilla bean, 7 allspice berries, 1.5 tsp. whole cloves, 8 coriander seeds, 2 nectarine peels

Step by Step:

Old ale base. Mash grains at 158 °F (70 °C). 90 minute boil. Steep spices (chopped up) in tight mesh bag at knockout for 10 minutes, remove, then chill rapidly. Ferment at 68 °F (20 °C). Prime with muscavado sugar and cask-condition.

So I have never attempted a beer this complex before nor have I done additions with syrup, honey or molasses. Are these three things added at the end of the boil? If someone could give me insight it would be appreciated.