Count me in!

If you keep the gravity down, there's no reason you can't get a holiday beer done before Christmas. I'd start with a malty ale style as your base (Scottish 80/-, Porter, Brown Ale, etc.). Since you're tight on time, I would recommend adding your spices during the boil instead of the secondary...

I'd love to have a setting on a per-ingredient basis that allows you to adjust how fermentable it is. At the very least, I would like to be able to mark something as 100% fermentable (for things like simple sugars, Candi Syrup, etc.). This would bypass the yeast's attenuation percentage...