Thanks for the kind words, John. In all honesty, the three additional additions were our experiment, so I added what I thought sounded right based on other recipes calling for the same ingredients, and tasted until I though it was right.
I added all three when I racked the stuff to a keg, pressurized, bled out whatever remaining oxygen, and shook it like crazy. I then opened the keg back up and pulled a sample out.
I tweaked each until it tasted right, but it came to something like 1-2oz vanilla, 2-3oz hazelnut coffee syrup (yup, the stuff you can buy in the store for your mornin java, or simply stop by Starbucks and ask for a few ounces), and 4-5 drops of the graham cracker extract (just look online for the stuff. It comes in a small dropper that is crazy concentrated). In fact, I've made the 'Pumking' clone as well, and the graham cracker extract is the secret ingredient that makes it all come together.
As for the roasting of the malts, I made them one day ahead of time and let them sit in a brown paper bag until I ground everything up. Happy brewing!