Per outcome of a judging session at Big Beers in January 2009, each of the three judges said that the malt should be more supportive of the vanilla and cinnamon. I increased the Vienna and Munich malts for mouthfeel and added 3 pounds of pilsner malt for backbone and grainy characteristics. Additionally, since the malt is such a strong presence, I decreased the amount of sucrose by .25 of a pound.