Vanilla Pumpkin Porter recipe critique

Originally posted this in the extract area. Any input is appreciated.

Robust porter
5 gal.
3 gal. Boil

Og 1.060
Fg 1.015
Abv 5.9
IBU 44.2
SRM 29.1

6 lbs Maris Otter LME
1 lb dark DME
6 oz chocolate malt
2 oz black patent
8 oz crystal 80
8 oz English extra dark crystal
8 oz flaked barley
3 lbs Pumpkin

1 oz northern brewer 60 min
1 oz east kent goldings 20 min
Irish moss

2 vanilla beans and 1.5 tsp pumpkin pie spice to the secondary.

It is indeed a flawless recipe of vanilla and pumpkin porter, however, I would do one change in your recipe here for myself. I guess 6 oz of chocolate malt would be slightly much than needed. I would say, it should be 5 oz. Otherwise chocolate malt would seem to be in excess. And vanilla beans should be increased to 4. It's my personal choice to lessen the quantity of chocolate malt and increase vanilla beans.

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Thanks for the post, Mr. realtree2
dried meals hiking

Don't see where dropping the choc by an ounce will do much of anything. I would use light DME not the dark stuff. You have enough dark malts to begin with. You don't really know what you're getting with the dark extracts and it will be much easier in the future if you need to adjust your color or flavor profile.

How about the IBU's? Should I tone the bitterness down a little?

Probably a good idea. You want the pumpkin and spices to shine. Definitely back off on the late hops...

The final product. Great flavor, full body and very nicely carbonated.