Vanilla Porter Brew Session

Mashed in 4 gallons of water at 170 degrees F, stabilized to strike temp of 153.5. Mashed for 60 minutes and sparged out with 5 gallons of 170 degree water. Approx 7.5 gallons of water in the boil. Had issues with timer on propane burner shutting off and having to reheat the kettle, and once had a boil off that put out the burner. Took a little over 2 hours to get 60 minutes of boil time. Cooled down to approx 78 degrees and poured off contents into primary fermentor. Pitched a one liter starter of Irish ale yeast and aerated well. Vigourous activity within eight hours of pitching starter. Continued strong fermentation through the first 36 hours and was fairly complete within 48. Took FG reading on day four after activity had ceased. Racking off to secondary on Oct 9 and adding vanilla bean infusion. Will leave in secondary for 2-1/2 weeks minimum and test at that time to determine flavor level for bottling.