Trying to make a Spiced Rum Brown Ale

8.5oz Briess Pale Ale Malt
2oz Belgian Biscuit Malt
1oz Weyermann® Caramunich® II
.5oz Belgian Special B
.5oz Briess Caramel 90L
.25oz Fawcett Pale Chocolate
3.5lbs Norther Brewer Amber Malt syrup

Liberty Hop Pellets 1 oz @ 60mins
Liberty Hop Pellets .5oz @ 30mins
Liberty Hop Pellets .5oz @ 5mins

In the Fermenter
1oz Captain Morgan (Boil the alcohol out)
2 vanilla beans - Split and Diced
1oz cinnamon stick
1oz star anise
.5oz Whole cloves
1oz whole all-spice berries
1oz Sweet orange peel
1oz cardamom seeds
.5oz Peppercorn
1oz Oak Cubes - French medium toast

Soak all the Ingredients in Dark Rum to Sterilize.

Yeast - Safbrew T-58 Ale Yeast

Primed with - Brun Leger Soft Candi Sugar

Any input would be great, Im basing this off of my grandmothers spiced rum recipe however I dont know what grains I should use so I picked some that I thought would work well with it. Will somethings not work? Or do you think it might be to much? What do you think would work better?

You could also try some Mexican piloncillo if you can find it. I added about a lb to a five gallon batch of beer that I made and it definitely has a distinctive rum-like character. I think you may have way too much spice if you are adding them directly to the fermenter. I would either, 1) add the spices to the end of your boil and strain them out before the wort hits primary, or 2) create your spiced rum tincture and add just before bottling, a little at a time until your desired spice level is reached.

Hmmm How was it?

I am thinking about spiking a HB Brown with a little rum...
Anybody tried it?