Vanilla Porter

Batch Size: 5.00 gal	Style: Robust Porter (12B)
Boil Size: 4.27 gal	Style Guide: BJCP 2008
Color: 37.0 SRM	Equipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
Bitterness: 31.6 IBUs	Boil Time: 60 min
Est OG: 1.069 (16.7° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.018 SG (4.5° P)	Fermentation: porter
ABV: 6.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
2 lbs 8.00 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
1 lbs 8.00 oz	Brown Malt (65.0 SRM)	Grain	2
1 lbs	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	3
8.00 oz	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	4
8.00 oz	Chocolate Malt (350.0 SRM)	Grain	5
7.20 oz	Chocolate Wheat Malt (400.0 SRM)	Grain	6
3 lbs 2.40 oz	Maris otter (4.5 SRM)	Extract	7
3 lbs	Extra Light Dry Extract [Boil for 60 min] (3.0 SRM)	Dry Extract	8
1.00 oz	Fuggle [5.7%] - Boil 60 min	Hops	9
1.00 oz	Fuggles [4.8%] - Boil 60 min	Hops	10
1.00 oz	Goldings, East Kent [5.8%] - Boil 10 min	Hops	11
1.0 pkgs	Irish Ale (Wyeast Labs #1084)	Yeast	12
1.0 pkgs	Scottish Ale (Wyeast Labs #1728)	Yeast	13
2.00	Vanilla bean (Secondary 14 days)	Misc	14
2.00 oz	Oak Chips (Secondary 7 days)	Misc	15

moved to secondary June 30, Gravity 1.019 7/13- added 1.5 cups of boubon & 1 oz oak temp 73 8/1 - bottled w/ 4 oz corn sugar f g 1.009

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