1st BIAB attempt

[Scooba]

Here's my attempt at designing a recipe.  Is this along the lines of a porter? Any suggestions would be helpful.

Recipe: Vanilla Bourbon Porter
Brewer: Craig
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.38 gal
Post Boil Volume: 6.25 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.28 gal
Estimated OG: 1.071 SG
Estimated Color: 41.8 SRM
Estimated IBU: 25.3 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 76.5 %
Boil Time: 90 Minutes

Ingredients:
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Amt                   Name                                     Type          #        %/IBU         
12 lbs 6.9 oz         Pale Malt (2 Row) US (2.0 SRM)           Grain         1        77.5 %       
11.5 oz               Barley, Flaked (1.7 SRM)                 Grain         2        4.5 %         
11.5 oz               Black (Patent) Malt (500.0 SRM)          Grain         3        4.5 %         
11.5 oz               Brown Malt (65.0 SRM)                    Grain         4        4.5 %         
11.5 oz               Caramel/Crystal Malt -120L (120.0 SRM)   Grain         5        4.5 %         
11.5 oz               Chocolate Malt (350.0 SRM)               Grain         6        4.5 %         
0.50 oz               Challenger [7.50 %] - Boil 60.0 min      Hop           7        11.7 IBUs     
0.50 oz               Challenger [7.50 %] - Boil 30.0 min      Hop           8        9.0 IBUs     
0.50 oz               Willamette [5.50 %] - Boil 15.0 min      Hop           9        4.3 IBUs     
0.50 oz               Willamette [5.50 %] - Boil 1.0 min       Hop           10       0.4 IBUs     
1.0 pkg               Thames Valley Ale (Wyeast Labs #1275) [1 Yeast         11       -             
2.00 Items            Vanilla Bean (Secondary 21.0 days)       Flavor        12       -             
0.50 Cup              Bourbon (Secondary 21.0 days)            Flavor        13       -             


Mash Schedule: BIAB, Full Body
Total Grain Weight: 16 lbs 0.6 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Saccharification  Add 38.22 qt of water at 164.4 F        156.0 F       60 min       
Mash Out          Heat to 168.0 F over 7 min              168.0 F       10 min       

Sparge: Remove grains, and prepare to boil wort
Notes:
------
Primary Ferm. for 14 days, the add Vanilla beans and Bourbon to the Secondary for 21 days

[Maine Homebrewer]

That's a lot of dark malt.

Recently I used only one ounce each of Black Patent, Roasted Barley and Chocolate Malt and it was sufficient to make a really dark brew. 

Before that I used 4oz Chocolate malt, 2oz Black Patent and 4oz Roasted Barley with the intention of making a porter, and renamed it 'Accidental Stout'.

I would suggest backing way off on the Black Patent.

Otherwise it looks pretty tasty.

[Maine Homebrewer]

Oops. I would suggest backing way off on both the Black Patent and the Chocolate Malt.  An ounce or two each should do the trick. 

[Scooba]

Thanks so much for the help!!  So I will back off on the Black Patent and the Chocalate to about 4 oz.  Is that ok?  Everything else should stay the same?

[Maine Homebrewer]

The only way to know for sure is to do it. You won't let it go to waste 

When I'm making recipes I start with a basic representation of a style, then repeat it while varying just one ingredient at a time.
For example I've been on a pilsner kick this winter.  So I've made batches with and without Carapils, different varieties of hops, dry hopping vs hops at flame-out, varying amounts of bitter hops, all to get a feel for how each ingredient affects the brew.
So far I've only make one that I didn't like. I added way to much dry hops. But that's fine. I just fill the pitcher with half 'Overhop' and top it off from another keg.

I wouldn't want to dump it down the drain. That's alcohol abuse!