Original Recipe called for 13lb, 1.5lb, 2.5lb, 1lb, , .5 and 1.25lb of the following grains but I lowered the amount keeping the % the same to account for 5 gallon mash tun. Lowered the ABV from 9 to 6.8 and took IBU from 31.8 to 39.3 so I reduced to .8oz at 60 rather than 1oz. We'll see how it does.
Fermentables
66% - Pale 2-Row - US
10
37
1
Mash
8% - Brown Malt - UK
1.25
33
65
Mash
11% - Munich Dark - CA
1.75
34
32
Mash
5% - Crystal 120L - CA
0.75
33
120
Mash
3% - Crystal 40L - CA
0.5
34
40
Mash
7% - Chocolate Malt - US
1
34
350
Mash
Hops
Magnum
1
Pellet
Boil
60 min(s)
12
35.9
Yeast
White Labs California Ale WLP001
70%
Wyeast Denny's Favorite 50 (WY1450) is preferred.
70%
Other Stuff
Vanilla Bean
2
each
Secondary
Vanilla bean infused Maker's Mark
8
oz
Bottle
Mash Steps
No mash steps in this recipe
Special Instructions
1.Used Munich 15L
2.Mash at 153* for 60 min
3.Cool and ferment at 68*
4.split and cut 2 vanilla beans for secondary
5.add 1 cup of vanilla infused Makers Mark at bottling (taste and add more for preference)
6.added additional vanilla extract at bottling to taste
7.split the batch and added cold brewed coffee too
We decided to split the batch into 1/2 vanilla coffee porter and 1/2 vanilla bourbon porter. Tried the coffee porter 2 weeks after bottling. Tasted Awesome!! but needed more carbonation so I'll be patient.
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