Can I Save My Stout?

May have overdone something on my first stout attempt. Took a wee taste a few days into fermentation and the bitterness is off the chain.

8.5 qt batch

3.3 lb Munich LME
4 oz English chocolate
4 oz black malt
4 oz roasted barley

about 1.25 - 1.5 oz chinook/simcoe blend at 60 (it's what I had on hand)
no aroma or finishing

Should I expect the bitterness to mellow? I was thinking of adding some vanilla extract and/or honey to secondary to balance it out a bit and add some different flavor.

Does this sound reasonable, or should I just let the stout ride as-is?

Thanks for your input.

1.5 oz of high alpha hops at 60 minutes in a 2 gallon batch? Yea, that's going to be insanely bitter. Bitterness does tend to fade over time, but good lord.

I'd brew up another 2-3 gallons of the same thing, with no hops, and then mix the two. Probably your best bet at this point.

Thanks for the advice. Wish me luck.

Time will also take care of it, probably.
I brewed a rye, coffee, hoppy beer out of what I had around the house and it was way too bitter.

I kept giving it time and had a glass from time to time to see how it was doing.
Turned out awesome.

Here's the tricky part. I made five gallons and there was probably a gallon or so left when it got to the point of being great.
You are starting out with less than I drank checking on it!