Winter Warmer Question

I'd like to have a nice Winter Warmer ready for Christmas, to drink and to pass to family and friends. I've concocted the following recipe...any thoughts or suggestions?

5 gal

10 lb English Pale
1 lb English Crystal 95-115L
.5 lb Roasted Barley
.5 lb Chocolate Malt

Mash at 154 for 1 hr

60 min boil

1 oz Challenger @ 60
1 oz East Kent Golding @ 10
1 tsp each of All Spice, Cinnamon, Nutmeg, Cloves, and a Few spruce tips @ 1 min

Fermentation: London Ale WLP013

Projected OG: 1.065
Projected FG: 1.019
ABV: 6.1
IBU: 32.5

You may want to dial back the spice additions. i just kegged my Winter Warmer. I did a robust porter with a similar grain bill as your recipe and with .5 tsp of All Spice, Cinnamon, Nutmeg, Cloves at 1 min, and the aroma and flavor is overpowering right now. i just hope that it calms down between now and the Holidays.

I would personally dial back the roasted barley. I think that the roastiness might overshadow what you're trying to achieve with the mellow nature of the spices. I think it would end up as a stout with spices-but it's all about your personal preference-

Would mashing at a higher temp (maybe 156) make it "warmer?"

That'll give it a little more body and residual sweetness, less fermentable sugars for the yeasties to eat.