So can I ask a question? Where is this coming from? Is this based off of something? Or just something you tossed together? No offense, I just don’t really know what the end result should be.
First off, I would recommend a book about recipe design, I liked Ray Daniels Designing Great Beers. It’s simple and straight forward.
Second, I would say that you should simplify right off the bat. Drop the caramel munich, or sub in regular munich, Do one hop addition at 60 minutes and one at 10.
Again, what style are we looking for here? And what yeast?
At the least drop all the cinnamon and nutmeg. No matter what style your going for id also suggest doing a sixty minute hop addition for one of your hop additions, drop a pound of crystal and choose between the biscuit and aromatic.
I have no idea what style your shooting for. You need to include more info such as beer style, sg,fg,ibu’s,size of batch,yeast strain.then your grain bill and hop schedule. then we will be able to help you.
Based on some of the feedback I have gone in and made a few adjustments to the recipe. Still trying to get a Winter/Christmas Ale that has more a more pronounced hop flavor. Batch size is still 5 gallons.
American Two Row Pale - 10 pounds
Briess Caramel Munich 60L - 1 pounds
Briess Aromatic Malt - 6 ounces
Mt. Hood ~ pellet: 1 ounce, boil for 60 min
Chinook ~ pellet: 1 ounce, boil for 10 min
Whirlfloc Tablet: 1 tablet, boil for 15 min
Cinnamon Sticks: 4 sticks, boil for 10 min
Nutmeg: 2 ounces, boil for 5 min