In my vanilla porter, I use like 2# of Munich. Also, do some c40 and c120.
I'm personally not a fan of 90 minute hop additions so I would just up them and do it at 60, but that's just a personal preference.
Having brewed my vanilla porter a few times, I'd highly recommend using two vanilla beans and adding them after primary fermentation instead of during the boil.
On Tap: Amber Ale, 80/-, ???, Oatmeal Stout
Fermenting: Märzen, BBD Dark Mild, Session IPA
Lagering: Doppelbock, Wee Baby Seamus, Helles
Kegged: 4 am Dry Stout, Barleywine, RIS, JD Barrel Barleywine