Ian's Whiskey Barrel Vanilla Porter

Brewer: Ian Dibble
Batch Size: 5.50 gal	Style: American Porter (20A)
Boil Size: 6.75 gal	Style Guide: BJCP 2015
Color: 32.5 SRM	Equipment: Ian's Equipment
Bitterness: 40.6 IBUs	Boil Time: 60 min
Est OG: 1.058 (14.3° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.015 SG (3.8° P)	Fermentation: Ale, Single Stage
ABV: 5.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.50 gal	Reverse Osmosis	Water	1
2.66 g	Baking Soda (Mash 60 min)	Misc	2
1.78 g	Calcium Chloride (Mash 60 min)	Misc	3
1.72 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	4
1.35 g	Chalk (Mash 60 min)	Misc	5
9 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	6
1 lbs	Medium Crystal, English (55.0 SRM)	Grain	7
12.00 oz	Barley, Flaked (1.7 SRM)	Grain	8
8.00 oz	Aromatic Malt (26.0 SRM)	Grain	9
8.00 oz	Chocolate Malt (450.0 SRM)	Grain	10
8.00 oz	Special B Malt (180.0 SRM)	Grain	11
4.00 oz	Black (Patent) Malt (500.0 SRM)	Grain	12
1.70 g	Baking Soda (Sparge 60 min)	Misc	13
1.14 g	Calcium Chloride (Sparge 60 min)	Misc	14
1.10 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	15
0.86 g	Chalk (Sparge 60 min)	Misc	16
0.95 oz	Magnum [12.0%] - Boil 60 min	Hops	17
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	18
1.00 oz	Fuggle [4.3%] - Boil 10 min	Hops	19
5.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	20
1.0 pkgs	Nottingham (Danstar #-)	Yeast	21
2.00 oz	Whiskey Barrel Oak Chips (Primary 7 days)	Misc	22
3.00	Vanilla Bean (Primary 7 days)	Misc	23

Dry Dock's comments: cut up vanilla beans, add to 2ndary; target OG 1.061 (75% eff), FG 1018, 5.3 abv, ferment @ 68 F

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