Making a scratch batch with my left over grains, any pointers?

I don't have enough experience making my own recipes to know what this is going to taste like. The first one contains everything I have, the second one is without the black patent malt and adding the Northern Brewer hops earlier.

Does anyone have any suggestions? Should I leave stuff out, rearrange the hop additions? I also have 2oz of bourbon chips and a bunch of vanilla beans left over. I'm leaning towards the second one at this point.

With Black Patent, everything I have left over

Recipe: Scratch Batch #1 TYPE: All Grain Style: American Brown Ale
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 28.2 SRM
IBU: 28.5 IBUs
OG: 1.059 SG
FG: 1.013 SG
ABV: 6.1 %
Batch: 5.00 gal

7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 60.9 %
12.0 oz Black (Patent) Malt (500.0 SRM) Grain 2 6.5 %
12.0 oz White Wheat Malt (2.4 SRM) Grain 3 6.5 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 4 4.3 %
8.0 oz Caramel/Crystal Malt - 15L (15.0 SRM) Grain 5 4.3 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 6 4.3 %
8.0 oz Honey Malt (25.0 SRM) Grain 7 4.3 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 8 4.3 %
8.0 oz Vienna Malt (3.5 SRM) Grain 9 4.3 %

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.049 SG Est OG: 1.059 SG Amt Name Type # %/IBU
0.20 oz Columbus (Tomahawk) [16.30 %] - Boil 60. Hop 10 13.4 IBUs
0.75 oz Northern Brewer [9.60 %] - Boil 30.0 min Hop 11 15.1 IBUs
0.50 oz Willamette [4.70 %] - Aroma Steep 5.0 mi Hop 12 0.0 IBUs


Without Black Patent

Recipe: Scratch Batch #1 - No BP TYPE: All Grain Style: American Pale Ale
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 7.2 SRM
IBU: 42.9 IBUs
OG: 1.056 SG
FG: 1.012 SG
ABV: 5.8 %
Batch: 5.00 gal

7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 65.1 %
12.0 oz White Wheat Malt (2.4 SRM) Grain 2 7.0 %
8.0 oz Biscuit Malt (23.0 SRM) Grain 3 4.7 %
8.0 oz Caramel/Crystal Malt - 15L (15.0 SRM) Grain 4 4.7 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 5 4.7 %
8.0 oz Honey Malt (25.0 SRM) Grain 6 4.7 %
8.0 oz Melanoiden Malt (20.0 SRM) Grain 7 4.7 %
8.0 oz Vienna Malt (3.5 SRM) Grain 8 4.7 %

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.047 SG Est OG: 1.056 SG Amt Name Type # %/IBU
0.75 oz Northern Brewer [9.60 %] - Boil 60.0 min Hop 9 29.6 IBUs
0.20 oz Columbus (Tomahawk) [16.30 %] - Boil 60. Hop 10 13.4 IBUs
0.50 oz Willamette [4.70 %] - Aroma Steep 5.0 mi Hop 11 0.0 IBUs

I definitely like the 2nd recipe better. In the 1st recipe, that much black patent malt would be too strong for the rest of it... maybe its just me.

The pale ale sure could use a little more hops towards the end of the boil. Would be great to have more Willemette at 5-min left or something. If you can only use what you have here, you might consider moving the Columbus to the last few minutes (2-5min) of the boil. The drop in IBU is totally fine for an APA, and pickup some hop flavor/aroma from the Columbus would be nice.

Happy Brewing!

--LexusChris