2009 Abbaye

This is for 3.5 gal.
2 1/2 lb. 2nd row
2 best light (Munich)
2 lb. vienna (Germean)
1/2 lb crystal 45L
1 lb roasted oats
Mash in at 150* for 2 hour and 15 min
Mash out 172*, batch sparge
1/2 oz Citra at 60 min
1/2 oz Willamette at 30 min
1 Pitchable White Labs Trappist Ale Yeast WLP500
2 oz Willamette ( dry hopped, Secondary)
Would anyone recomend adding a spice or other ingredient to this recipe?
This is half of a 7 gal. batch. I will do the same brew in a week and rack on the yeast from the batch above. the only difference is that I will be dry hopping with Citra in the secondary. I'm interested in the different aroma that the two hops are going to give the overall beer. Then after two weeks I will mix and bottle.

just realized that we have some almond extract, would anyone recommend that I add this to this beer? I'm boiling now, so I can add I't at the end of the boil or primary, or even secondary?

so I finished this brew with an OG. of 1.052