BYO Robust porter partial mash?

[Lametrout]

the original Jamil Zainasheff recipe is

10.6 lb. (4.82 kg) Great Western pale malt 2 °L
1.3 lb. (600 g) Best Malz Munich malt 8 °L
14.1 oz. (400 g) Great Western pale malt (or similar) Crystal 40 °L
10.6 oz. (300 g) Briess chocolate malt (or similar) 350 °L
7 oz. (200 g) Briess black patent malt (or similar) 525 °L
7.2 AAU Kent Goldings, pellet hops, (1.44 oz./41 g) at 5% alpha acids) (60 min.)
3.15 AAU Fuggle, pellet hops, (0.63 oz./18 g at 5% alpha acids) (15 min.)
3.15 AAU Kent Goldings, pellet hops, (0.63 oz./18 g at 5% alpha acids) (0 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast

what im thinking of doing is

3.3 lb Light LME
1.63 lb light DME
3lb of pale 2 row

and the rest is the same

i was going too mash all the grains at 153 for an hour then sparge with 170 to yeaild a total of 3.6 gallons.

i was gonna add 1/3 of the DME/LME and use the hopping scheduling and at the last 10 min add the rest.

should i adjust the hops to account for a partial boil or would the hops be fine?

another question is i was thinking about vanilla bean i was gonna soak 2 vanilla beans in a oz or 2 of vodka for a week then dump it all in a secondary and rack on top and let it sit for a week. does that ound good or am i gonna ruin it?


thanks for any feed back

 

[brew_ny]

should i adjust the hops to account for a partial boil or would the hops be fine?

I would say yes you will need to adjust it for the partial boil, put your recipe in some software to be sure

all the best

S_M

 

[Lametrout]

was thinking doing 2 packs of safale 5 for yeast instead of making a starter

 

[brew_ny]

if it is 5.5 gallon one pack is enough but rehydrate it, I use 2 packs for 11 gallon batches

you can pitch dry, it only takes 30 minutes to rehydrate

all the best

S_M