Vanilla Bourbon Stout recipe check

[tant]

Hi,

I found a recipe on Grainfather's website Grainfather Community Tools.

Here it is:

Grain:
2 Row - US 11 lb
Munich 2.5 lb
Brown malt UK 1.5 lb
caramel / crystal 120 1lb
caramel malt 40L (Briess) 1 lb
Chocolate (Briess) 0.5 lb
Hops:
magnum 1.5 oz 60 min
east Kent goldings 1 oz 10 min
Yeast:
Wyeast American Ale 1056

mash in 66C 60 min
mash out 75C 10 min

I decided to modify it a little a bit to get rid of all my grain from last year. Here it is:

marris otter 10 lb
Munich II 2 lb
brown malt 1 lb
caramel / crystal 120 1lb
caramunich II 0.2 lb
dark chocolate 0.5 lb
honey malt 0.6 lb

The rest I kept the same except for vanilla. He suggest adding 2 vanilla beans but I will use 2.5 table spoons of extract since I have it. I have never created any recipes myself and I figured I would check with some experts out there. The plan is to get a beer at least 7% strong and have it slowly aging to open a bottle once in a while especially during colder months. I someone could take a look and see if this recipe is adequate I would be very grateful.

 

[Jag75]

I would soak 4 vanilla beans in a tad of bourbon , then add before packaging.

 

[tant]

I would soak 4 vanilla beans in a tad of bourbon , then add before packaging.

Thanks, I'll try to source them. How about the grain bill?

 

[Jag75]

Thanks, I'll try to source them. How about the grain bill?

I really can't say . I like all the grains you listed except the brown malt ( never tried).

How many ibu are you shooting for ? I use Mt Hood and fuggles for my stout.

 

[tant]

The original recipe says 26 IBU. I guess it does not really matter since I intend to age it.