Too much going on in my porter? First partial mash

[89vision]

I haven't been brewing long now, but finally making the jump to partial mash. I've created a few recipes of my own so far that have turned out good to excellent, and hoping this one is more along the lines of excellent! Long story short, after getting in touch with an artist on a whim to design a beer label, I'll be sharing this beer with a member of my favorite band. I need to make sure this beer is good!

What I have so far is:
-3 lbs Maris Otter
-1 lb American chocolate malt
-0.5 coffee malt
-0.5 flaked oats
-0.5 Cara 45
-0.25 black malt
-6 lb Maris Otter LME

I'm using Saaz and Willamette for the hops, and the yeast will be Wyeast 1028. I'm thinking of 1 oz medium toast American oak cubes and 1-2 tsp of vanilla extract (had a few too many vanilla beans on hand last experiment so made a bunch of vanilla extract) added in secondary, probably all 2 weeks it would be in secondary.

Are there any glaring issues with this so far? I know there's a lot going on also, think they might not all get along so well? Since this is also my first partial mash, I wanted to make sure this would work.

 

[adiochiro3]

A whole pound of chocolate malt seems like it would be too much IMHO. Might be too bitter. One good way to get a nice chocolate flavor is to use chocolate nibs instead.

Sent from my brewery while sitting on the John.

 

[89vision]

That makes sense. Maybe go for a half pound and add some nibs? I'm also curious about the coffee malt. I'd like a nice roast, subtle coffee flavor in there, but didn't know if the coffee malt would really give that, or if a small amount of cold brew coffee should be added in secondary as well.

 

[89vision]

So I brewed this yesterday. I cut the chocolate malt down to a half pound and increased the cara slightly.

I've also decided to add 10 Oz of wheat whiskey in secondary along with the oak and vanilla. I've also considered adding some coffee beans in with the Bourbon. I generally let the Bourbon, oak, and vanilla hang out in a Mason jar during the fermentation process. Has anyone tried this before? Any ideas on whether this would be too much? I'm not looking for an intense coffee flavor, just in there along with everything else. Starting to think this is too much of a balancing act for a novice brewer!