I'm relatively new to brewing, and as such I want to pick your brains a little regarding my next brew. For my fourth ever batch, I would like to brew a beer that closely resembles Founder's Breakfast Stout (Founders Breakfast Stout). I found a clone recipe online, written by the brewer from Founders, but I've made a couple tweaks to it (mostly a reduction in the hops from 60 IBU's to 25, in order to more closely match Founder's).
The original recipe from BYO can be found at Recipe Locator - Stout - Founder's Brewing Company Breakfast Stout Clone
4.00 lb Light Dry Extract (8.0 SRM) Dry Extract 28.07 %
6.00 lb Northern Brewer - Gold (6.5 SRM) Extract 42.11 %
1.50 lb Oats, Flaked (1.0 SRM) Grain 10.53 %
1.00 lb Chocolate Malt (Simpsons) (450.0 SRM) Grain 7.02 %
0.75 lb Roasted Barley (Simpsons) (575.0 SRM) Grain 5.26 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.51 %
0.50 lb De-Bittered Black Malt (Dingemans) (550.0 SRM) Grain 3.51 %
0.50 oz Nugget [13.00 %] (60 min) Hops 19.4 IBU
0.50 oz Williamette [5.50 %] (30 min) Hops 6.3 IBU
0.50 oz Williamette [5.50 %] (0 min) Hops (0 IBU?)
2.0 oz. (57 g) ground Sumatran coffee (at flameout)
2.0 oz. (57 g) ground Kona coffee (in secondary)
2.5 oz. (71 g) dark, bittersweet bakers chocolate (at flameout)
1.5 oz. (43 g) unsweetened chocolate baking nibs (at flameout)
0.50 tsp Yeast Nutrient
1.00 items Whirlfloc Tablet (Boil 15.0 min)
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Est Original Gravity: 1.081 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 8.08 %
Bitterness: 25.7 IBU
Est Color: 67.2 SRM
I have a few questions.
1) Any recipe critiques?
2) Will I still get usable sugars from the grains if I put them in a grain bag and steep them in 2 gallons of water at ~155C for an hour? Is that considered a partial mash?
3) What do you think about adding cinnamon sticks or vanilla beans (or both) to the secondary?