I have imbibed one or two commercial ones before but never brewed any.
One thing I would say, just looking at it, is that you may be short on vanilla. For reference sake, I made an oatmeal cookie stout and I used 2 vanilla beans. But I had sliced them open, scraped out the yummy insides, and then soaked that in vodka. I then dry hopped the homemade vanilla “extract”. It was great, and I wish I had done more.
You seem to be adding one bean to the grist? Obviously I could be misreading this recipe, but if you are adding it to your mash tun, I fear for the amount of flavor. Like I said, I had wished I used more, and vanilla was a very small piece of my flavor profile, it seems to be the major piece of yours.
Also, something I noticed with that stout I made... vanilla flavors fade FAST from home brews. I don’t know how commercial breweries maintain their vanilla flavors (maybe extracts?), but it seems that vanilla, especially in home brews, is a very quick-to-fade flavor. Which would leave you with a sweetened neipa I believe. Just food for thought