I recommend trying the recipe as it was originally formulated. Then if you find that you want to tweak it a bit you can make adjustments at that point. I like the recipe as originally made. The only thing I changed was the brand of bourbon added. I use Knob Creek but the bourbon is a subtle flavor so it really doesn't make much difference.
I think this is the original recipe. Right Denny?
DC's Bourbon Vanilla Imperial Porter
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 19.75
Anticipated OG: 1.084 Plato: 20.24
Anticipated SRM: 40.1
Anticipated IBU: 46.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 75 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
65.8 13.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
7.6 1.50 lbs. Brown Malt Great Britain 1.032 70
12.7 2.50 lbs. Munich Malt Germany 1.037 8
5.1 1.00 lbs. Crystal 105L Great Britain 1.033 105
2.5 0.50 lbs. Crystal 40L America 1.034 40
6.3 1.25 lbs. Chocolate Malt America 1.029 350
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Magnum Whole 14.00 44.6 60 min.
0.50 oz. Goldings - E.K. Whole 4.75 1.5 10 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)
Yeast
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WYeast 1056 Amercan Ale/Chico or Wyeast 1450
Notes
-----
After primary, slit open 2 vanilla beans. Scrape the insides, chop the pods
into quarters, add to secondary fermenter, rack beer onto vanilla. Taste p
eriodically for the correct balance. I left the beer in secondary for 11 da
ys. Rack to bottling bucket and add 10 ml. per pint of Jim Beam Black Bourb
on (or to your taste). Bottle, enjoy!