1st BIAB Attempt

How does this look? Will this match a true porter style?

Recipe: Vanilla Bourbon Porter
Brewer: Craig
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
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Boil Size: 8.38 gal
Post Boil Volume: 6.25 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.28 gal
Estimated OG: 1.071 SG
Estimated Color: 41.8 SRM
Estimated IBU: 25.3 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.5 %
Boil Time: 90 Minutes

Ingredients:
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Amt Name Type # %/IBU
12 lbs 6.9 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 77.5 %
11.5 oz Barley, Flaked (1.7 SRM) Grain 2 4.5 %
11.5 oz Black (Patent) Malt (500.0 SRM) Grain 3 4.5 %
11.5 oz Brown Malt (65.0 SRM) Grain 4 4.5 %
11.5 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 5 4.5 %
11.5 oz Chocolate Malt (350.0 SRM) Grain 6 4.5 %
0.50 oz Challenger [7.50 %] - Boil 60.0 min Hop 7 11.7 IBUs
0.50 oz Challenger [7.50 %] - Boil 30.0 min Hop 8 9.0 IBUs
0.50 oz Willamette [5.50 %] - Boil 15.0 min Hop 9 4.3 IBUs
0.50 oz Willamette [5.50 %] - Boil 1.0 min Hop 10 0.4 IBUs
1.0 pkg Thames Valley Ale (Wyeast Labs #1275) [1 Yeast 11 -
2.00 Items Vanilla Bean (Secondary 21.0 days) Flavor 12 -
0.50 Cup Bourbon (Secondary 21.0 days) Flavor 13 -


Mash Schedule: BIAB, Full Body
Total Grain Weight: 16 lbs 0.6 oz
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Name Description Step Temperat Step Time
Saccharification Add 38.22 qt of water at 164.4 F 156.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: Remove grains, and prepare to boil wort
Notes:
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Primary Ferm. for 14 days, the add Vanilla beans and Bourbon to the Secondary for 21 days

Any thoughts?