Complete guess - Winter Warmer

What are your goals, i.e. what do you want it to taste like? Winter Warmers can start with practically any base beer, within reason. Without knowing your goals, about the only advice I would offer is that 7% of Aromatic in any beer would be too much for my liking. A little goes a long way, and too much can be unpleasant.

 

To me Winter Warmer = Burton Ale.

This is a classic London Burton Ale recipe:

1936 Barclay Perkins KK
pale malt 2 row 3.75 lb 31.91%
pale malt 6 row 1.50 lb 12.77%
Mild malt 2.00 lb 17.02%
Crystal malt 40L 2.25 lb 19.15%
Caramel
Flaked corn 2.25 lb 19.15%
Northern Brewer 90 min 1.00 oz
Fuggles 60 min 1.00 oz
Bramling Cross 30 min 1.00 oz
OG 1056
FG 1017
ABV 5.16
Apparent attenuation 69.64%
IBU 52
SRM 20
Mash at 148º F
Sparge at 170º F
Boil time 90 minutes
pitching temp 62º F
Yeast Wyeast 1098 British ale - dry
Wyeast 1099 Whitbread Ale

 

Sorry, got distracted for a couple days. You are describing something fairly close to Jamil's Old Ale (well, maybe not the roast part), which I have brewed (or something close to it) and it turned out very well. Do you by any chance have "Brewing Classic Styles?"

(Not at home, so don't have my recipe handy.)

 

Your recipe seems overly complex to me. Biscuit, aromatic, and special roast might layer well together, creating complexity, or might taste like mud. Do you know that each ingredient will bring something different yet complementary to the beer, or is it a shot in the dark? Also, what is the role of flaked barley in this beer? After lots of kitchen sink beers in my early brewing, I decided to try a more minimalist approach to focus on different ingredients. My experiences since have made me look at complex recipes more carefully to try to eliminate the superfluous ingredients. In this recipe, I would probably stick to one of those kilned malt, not all three, and I am not clear on the role of the flaked barley. Just one guy's opinion.

 

Jamil's recipe is called "Old Treacle Mine." The recipe should include some Black Treacle. If it doesn't, it's not the one.

ETA: I spiced mine with Nutmeg, Cinammon, Ginger, and Allspice. Look for Jamil's Pumpkin Spice Ale for an idea of how much spice to use (but not necessarily the base recipe). IIRC, I used about the same amount of spice, but eventually ended up re-spicing in the keg after the spices faded.

 

Is the apparent attenuation below 70% on purpose? If so, was it due to constraints of equipment or yeast back then, or did they want to leave fermentables behind, as to not dry it out too much? Only asking out of curiosity and lack of brewing knowledge.

 

The real FG would have been a bit lower. The recipe has the racking gravity and as this was a cask-conditioned beer that was aged for a bit - a few weeks maybe - before sale, the final FG would have been lower.

Hang on. No need to guess. I have FG's taken in pubs. Average attenuation on those is 79%.