My first Christmas Warmer allgrain

Hey guys, Please look over and critique or offer suggestions to my recipe. Looking for a spicy beer to enjoy around my fire pit this winter. My beer loving cousins are coming in for this Christmas so I want it to be a hit. I BIAB, and more times than not I hit 70-75% eff. shooting for 70 this time.

Recipe calculated using Ibrewmaster:
Brew house Eff. 70%
Recipe Type: All Grain
Yeast: Safale S-33
Yeast Starter: none
Batch Size (Gallons): 5.0
Est. Original Gravity: 1.092
Est. Final Gravity: 1.028
Est. ABD 8.38%
Est. IBU: 35.4
Boiling Time (Minutes): 60
Est. Color: 18 SRM
Primary Fermentation (# of Days & Temp):until done at 67F
Secondary Fermentation (# of Days & Temp): 14@ 64F

Ingredients:

Fermentables:

12lb US 2-Row
3lb Munich
1lb Flaked wheat
1lb caramel 60L
1lb biscuit
.15lb Roasted Barley
1lb light brown sugar

Hops:
.5oz Magnum 60 min
1.oz Halletauer 30min
.75 oz Citra 10 min
.25 oz Citra flameout

Additions:
1 tbsp Bitter Orange 15 min
1 tsp Irish Moss 10 min
.5 tsp all spice flameout
.5 tsp fresh ginger flameout
1 whole clove flameout
1 cinnamon stick flameout
1 tsp real vanilla in secondary

using these hops because that is what i have on hand and I need to use em up, if you guys don't think this combo will work, i'll buy more:rockin:

Just like a 7 lb Walleye needs time to get to 7 lbs. A high octane brew, with spices will need time to mature. Brew 10 gallons. Drink five in December and age the rest out and drink next Christmas. Then, you'll have a sounding board to go by. Use a yeast starter. Experiment, that's how to gain experience. Good luck, you'll do fine.