Christmas Lager, comments please!

[SPR-GRN]

I made a 6 gallon batch of winter lager last year, and then seperated 1 gallon to make a Christmas lager that was spicier, turns out the Christmas lager was the way to go. I'm trying to tweak the recipe more for this year, I will be making a 5 gallon batch of Christmas lager instead of a 6 gallon winter lager. Here is the recipe I'm starting with for the 5 gallon batch.

Mash Temp - 152deg
Mash Type - Single infusion
Boil volue - 6.0gal (last time: 4.0gal pot 1, 2.0gal pot 2)

grain bill
8.0 lbs 2row
2.0 lbs honey malt
1.0 lbs cara-pils
1.0 lbs crystal 120

hops
1.0 oz Tettnanger @ 60mins
1.0 oz Cascade @ 30mins
1.0 oz Saaz @ 20mins

Spices/Adjuncts (boil @ 15mins)
2 ea cinnamon sticks (whole)
2 ea nutmeg (ground)
2 oz bitter orange peel

Spices/Adjuncts in bag (secondary @ 14 days)
2 ea cinnamon stick (crushed)
3 ea nutmeg (crushed)
3 oz lt toast American oak chips (boiled, liquid added to secondary)

yeast
Wyeast 2035 (American Lager) (1.5qt starter)

est OG - 1.062 (1.065 last time)
est FG - 1.015 (1.013 last time)
est ABV - 6.3%

What I'd like - more mouthfeel & head retention without sacrificing ABV
Option 1 - Add additional cara-pils to the mash
Option 2 - Add flaked oats to the mash
Option 3 - Increase mash temp, offset ABV with corn sugar/table sugar
Other options?

Once I figure this recipe out I'll convert it to PM for my brother in law, he really liked the beer but the head retention wasn't there, I helped him through his first batch of beer about a month ago.

Thanks for the help guys.

 

[kenlock]

I'd firstly up the Carapils to 5%, as you're just after a tweak.
If you're after a little more dimension in the lager, go with the oats.
I wouldn't change your mash temp, as it's dryness/sweetness level seems to be appreciated.

My 2c