Christmas Spiced Amber Ale

I'm planning on brewing a simple, flavorful spiced amber ale for Christmas. I've come up with this recipe, and was hoping for critique.

This is for a 3 gallon batch, hence the relatively small grain bill:

OG: 1.055
FG:1.014
ABV: 5.4%
SRM: 14
IBU: 30

Grain
4.5 lb Maris Otter (66%)
0.75 lb Munich II Malt (20L) (11%)
1.0 lb German CaraAmber (15%)
0.5 lb Carapils (7.4%)

Hops
0.75 oz Cascade (5.5%) - added during boil, boiled 60 min
0.5 oz Cascade (5.5%) - added during boil, boiled 5 min

Spices
0.5 tsp Cinnamon (ground) - added during boil, boiled 5.0 min
0.5 tsp Allspice - added during boil, boiled 5.0 min
0.5 tsp Nutmeg (ground) - added during boil, boiled 5.0 min
0.5 tsp Ginger (fresh) - added during boil, boiled 5.0 min

Yeast
1.0 ea Fermentis US-05 Safale US-05

Anyone have any comments or suggestions, especially about the choice of yeast and hops.

Your recipe looks pretty good! I did a similar beer a few months ago..

I usually go with less crystal/caramel in a batch.. like around 10% total. Your cara-amber + carapils is at 22.5%. And I mashed low (150-F)..

I also used a small Cascade addition at 5-min, and it came out great with the spices. US-05 yeast should work well!

Spice-wise, when using fresh ginger, I would boil for 15 mins to get all the ginger flavor in there. I used 3oz per 5 gallon batch and it is noticable, but not overwhelming.

Good luck!
--LexusChris

Thanks LexusChris. If I reduce the crystal/caramel malts down, would you recommend replacing that with MO or some more Munich? .....or maybe a little Vienna?

Wasnt quite sure if the fruity/floral character of Cascade would complement or contradict the spices...glad to know it worked out well for you!