Vanilla bean Chocolate Rye

I brewed this beer after purchasing chocolate rye when my local HBS was out of rye malt. Turned out to be one of the best tasting beers I have brewed. I plan to scale it up to a five gallon batch.

All grain/ 2.25 gal batch
Mash at 152 for 60 min.
I used Brew in a bag with full pre-boil volume of about 3.5 gal.
OG 1.055
FG 1.012

4# northwest pale malt
1# Munich malt
4oz of chocolate rye
.25 oz EKG at 60
.25 oz EKG at 30
.25 oz EKG at 5. Total IBU 26
Yeast 1/2 packet of S-33 dry yeast.

Ferment at 70 deg until done. I then split batch into one gallon jugs and added one whole vanilla bean to each. After one week bottle.

Curious about this. Does the chocolate rye give a toasty flavor burnt toast like) or a roasty flavor (more coffee like)?

I'm interested in a very similar recipe except adding lactose, cocoa powder, and more chocolate malt but I don't want any toasty flavor.

It has been a while since I brewed this beer. I recall the amount of chocolate rye used only contributed color, no flavor that I could discern. The vanilla was the dominate flavor in this beer.