Rich3001 said:
This is the first time I have created my own recipe. I am going for a light to medium body with slightly sweet taste. I will add some vanilla soaked in vodka to the secondary.
With Cream Ale, less is more. The style is sort of an ale version of American Lager, but just a bit lighter than Blonde Ale. So, you want it to finish dry, but low hop in order to let some residual sweetness through.
My first few recipe designs made similar attempts at flavors that yours does. They didn't go so well. It took time, but I eventually learned that my best beers are also the simplest recipes.
I agree with Maltlicker that crystal malt doesn't work for the style. The 15% corn is perfect, since 6 Row will give a fuller body to the beer, on its own.
The Biscuit malt looks really interesting. I think it'll add some excellent complexity and golden color. The percentage is spot on, too.
Sugar and adjuncts (the corn) are interchangeable, most of the time. They're for adding fermentables, but not body. Pick one (I'd pick the corn).
The Carafoam is the wildcard, to me. It's main job is to add foam stability, but it does add some body, too. However, there's nothing I can think of that it adds that isn't already in 6 Row. So, it's not going to hurt, but can be replaced.
Lastly, I'd skip the vanilla bean on the first go-round. This is what struck a chord for me, because it says you're trying to guide flavors like a cook. It's the same mistaken approach I made when I started. A brewer guides flavors with process, more than ingredients. Concentrate on making solidly fermentable wort, sanitation and fermentation control. These are your tools for making great beer. Once those are predictable, so are variations and additions.