Recipe Critique: Holiday Ale

We brewed a holiday ale last year (extract) using the same spices that I liked. I wanted to make it again this year using the same amounts and types of spices but increase the gravity and add a bit more color and toasty-ness. I just wanted to get some input on the recipe I came up with, to see if there is anything I might want to change. I want to brew it mid-August to let it mellow out for about 4 months so its ready for Christmas. Any input is appreciated!

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Recipe: X-Macee Ale
Brewer: Todd
Asst Brewer:
Style: Christmas/Winter Specialty Spice Beer
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 7.39 gal
Estimated OG: 1.087 SG
Estimated Color: 14.2 SRM
Estimated IBU: 30.1 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 80.00 %
2.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 10.67 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.67 %
0.25 lb Roasted Barley (300.0 SRM) Grain 1.33 %
0.50 oz Hallertauer [3.80 %] (60 min) Hops 4.9 IBU
2.00 oz Goldings, East Kent [4.50 %] (60 min) Hops 23.3 IBU
0.75 oz Williamette [4.90 %] (5 min) Hops 1.9 IBU
0.25 tsp Allspice (Boil 5.0 min) Misc
0.25 tsp Ginger (Boil 5.0 min) Misc
0.50 tsp Nutmeg (Boil 5.0 min) Misc
0.75 oz Orange Peel, Sweet (Boil 5.0 min) Misc
2.00 oz Vanilla (Boil 5.0 min) Misc
2.20 tbsp Cinnamon (Boil 5.0 min) Misc
1.00 lb Honey (1.0 SRM) Sugar 5.33 %
2 Pkgs American Ale (DCL Yeast #US-05) Yeast-Ale


Mash Schedule: Single Infusion, Light Body, Batch Sparge - Modified
Total Grain Weight: 17.75 lb
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Single Infusion, Light Body, Batch Sparge - Modified
Step Time Name Description Step Temp
60 min Mash In Add 6.75 gal of water at 163.1 F 150.0 F

Just curious if you used EKG & Hallertauer as bittering hops in your previous effort? I've not tried those classic aroma hops as a bittering addition, so am curious how that turned out.

When I've done herbal or spiced beers, I like to use Nugget for bittering, as it is a very clean/neutral bitterness, and either skip the aroma/flavor addition or use a delicate floral hop like EKG, Willamette ... so that the spice's smell & flavor can shine through.

As for toastiness, perhaps using Maris Otter for the base malt, and/or a splash of Victory malt .. like 0.5#..

Looks like a good recipe! Good luck!
--LexusChris

We used EKG and Happertauer last year and it went well, but I was thinking about changing the bittering hops to something with a higher AA but has a clean neutral taste to it, so if that describes Nugget then I might switch em out.

As far as choosing US 2-row for my base malt, that is mostly because I buy it in bulk and haven't bought any MO in bulk yet, but have considered it. Do you think using MO would change it enough, or should I just switch out the Roasted Barley for some Victory Malt and stay using 2-row?