BB Vanilla Porter recipe critique please

Vanilla Bourbon Barrel Robust Porter

did this as a 5 gallon batch, adjusted and adapted to 11 gallons
all feedback is appreciated.
I would add another # of coffee malt, but LHMS doesnt carry it. Compensated with an extra 8oz of chocolate malt

wyeast 1335 British Ale II

SRM: 33.8 SRM
SRM RANGE: 22.0-35.0
IBU: 23.6 IBUs
Tinseth IBU RANGE: 25.0-50.0 IBUs
OG: 1.085 SG
OG RANGE: 1.048-1.065 SG
FG: 1.019 SG
FG RANGE: 1.012-1.016 SG
BU:GU: 0.279
Calories: 151.6 kcal/12oz Est
ABV: 8.7 %
EE%: 72.00 %
Batch: 11.00 gal
Boil: 13.25 gal
BT: 60 Mins

Amt Name Type # %/IBU
28 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.7 %
3 lbs Munich Malt - 20L (20.0 SRM) Grain 2 8.2 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 2.7 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 4 2.7 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 3 2.7 %
1 lbs coffee Malt (150.0 SRM) Grain 7 2.7 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5 2.7 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 8 1.4 %
Total Grain Weight: 36 lbs 8.0 oz
Total Hops: 4.00 oz oz.
---MASH PROCESS------
MAsh @ 150F for 60m
batch sparge
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.077 SG
Est OG: 1.085
SG Amt Name Type # %/IBU
1.00 oz Warrior [15.00 %] - Boil 60.0 min Hop 9 18.6 IBUs
1.00 oz Cascade [5.50 %] - Boil 10.0 min Hop 10 2.5 IBUs
2.00 oz Goldings, East Kent [5.00 %] - Boil 5.0 Hop 11 2.5 IBUs

soak 1.5 oz american oak chips in 3 oz vodka for one day. discard vodka.
soak oak chips in 4 oz homemade makers mark vanilla extract for one week.
add at the end of primary for 3-4 days.

 

also, i used 1# crystal 40 in the 5 gallon batch

any thoughts on switching that to 20/120?

 

No one?

 

Why soak the chips in vodka first, the bourbon?

 

To withdraw any astringency
Forgot where I read it.
The vodka is a vanilla bean tincture as well...

 

With beers this big the primary can take 4-6 weeks,most start soaking the wood on brew day and leave it until secondary. I soak it for a year because I read that bret lives inside and the alcohol kills it. My buddy soaked his for a couple days and ended up with a nasty infection.

 

I've soaked chips for 1 week or less and not gotten an infection...I don't think his came from not soaking long enough.

 

Soaked my chips for the last batch for a very short time. 4 days in bourbon only, then tossed into primary.
Doing a longer soak this time only because I want the bourbon to withdraw morw of the flavor, not wait forever for the beer to.
I'm pretty sure that the toasting kills any natural bacteria

Now, Bret may live in it at some point, but I don't think a company could stay in business selling infected materials to brewers...

 

Any feedback on this recipe?
First batch was great but head was small and head retention wasn't great at all
Hoping the cacarpils will help

 

Tapped the second incarnation of this a couple weeks ago
It's great.
NOTE:
I upped the coffee malt to 3# and dropped the black malt to 8oz
The coffee malt has a great smooth, creamy roast to it that I REALLY enjoy.

Needs a few more ibu and hop flavor
I think I'll double-ish the late additions next go around.
Maybe 2 cascade and 3 EKG

A great brew, none the less

Used 2L pacman.