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BeerCoAU - Milli Vanilla Porter Recipe Kit https://beerco.com.au/collections/all-grain/products/milli-vanilla-porter-beerco-recipe-kit Milli | Vanilla Porter is no Milli Vanilli. No imitation essence or extract involved here, we are talking about a smooth robust full bodied English Style Porter pumped up to the Max with some of PNG finest Vanilla planifolia beans dry hopped into the secondary to add a sensational spiced vanilla song to up an already well rounded out beer. You can break out some of your favourite Milli Vanilli beats while you brew this one or hum your own tunes fireside as you warm up your brewing and social life with family and friends. Cheers! Prost #brewhappy always #enjoyresponsibly This is a starting point with grainbill and hops for the All-Grain Kit. Adjust equipment profile, mash profile and efficiency as per your own setup. Brewing salts and kettle finings such as Whirlfloc are optional , the recipe would benefit from a simple addition of 5g Calcium Sulphate mixed with the grains at the start of the mash. METHOD: 1. Mill the Grains (excluding the rolled barley). Mix the Rolled Barley into the grist post milling. 2. Mash In - Dough in your normal mash regime (say 3 Litres of Mash Water to 1 Kg of Grain or approx. 16L of water at 53C), for a first 30 minutes protein rest mash at around 50C (122F) then raise the temperature over the next 15 mins to 68.9C (156F) and hold for another 30 minutes. 3. Mash Out - Raise the temperature to mash out at 76C (168F) for 10 minutes. 4. Sparge slowly - with 14 litres of 76C (169F) water, collecting wort until the pre-boil volume is around 25 L (6.5 US gal) 5. Boil - vigorous boil for 90 mins. 6. Add the bittering hop addition with 60 minutes remaining from end of boil. 7. 15 minutes from end of boil: Add 2nd hop addition of Sabro, any yeast nutrient and a tab of Deltafloc or 1 tsp of Irish Moss (or other Kettle finings). 8. Add third and final hop addition at flameout 0 minutes from end of boil. 9. Chill the wort rapidly to 22 °C (72 °F), let the break material settle, rack to the fermenter and aerate thoroughly. 10. Begin fermentation at 22 °C (72 °F) and let it free rise temperature to 24 °C (75 °F ). 11. Post primary fermentation rack off into separate fermenter or rack off the yeast and slice the vanilla beans lengthwise and open them up. Scrape the tar-like interior of the vanilla bean out of the husk and put it and the husk into the secondary fermenter like a dry hop addition. Wait 2-4 weeks for the vanilla to extract into the beer. Sampling periodically is fun, but not strictly necessary, as it will be difficult to get too much vanilla in the beer. 12. When finished, carbonate the beer to approximately 1.7 to 2.3 volumes of CO2.