Full Bodied Vanilla Porter

Description:

This has a big grain bill and I had to seperate the mash into 2 stainless steel pots.It has a rich,thick head with the addition of the flaked grains and yes it is very full bodied with alot of flavors. This is going to need to sit for a couple of more months.

Size:

• 2 1/2 gallons

Ingredients:

• 7 1/2 Lbs.American 2 row
• 1/2 Lbs. Flaked barley
• 1/4 lb. flaked oats
• 1 lb. flaked wheat
• 2 oz. black
• 2 oz. chocolate
• 2 oz. caravienna
• 2 oz. crystal 60
• 2 oz. yeast neutriants
• 1/2 Lb. Dextrine
• 3/4 oz.hallertau herbruckler leafs 75 min
• 1/4 oz. saaz leafs 30 min.
• 4 oz. Pure maple syrup
• 4 vanilla beans split in half
• 1/2 tsp. Irish moss
• Wyeast 1098 British Ale started(1 qrt. thick slurry)
• 1 tsp. Polyclar
• 3/8 cup corn sugar(priming)

Brewing Instructions:

Step mash all grains at 122f for 15min.Raise to 145f for 90min.Sparge 3x adding enough water to get 4 gallons.Boil this for 80 min adding hallertau at the beggining of the boil.After 50 min add the saaz and maple syrup.After 65 min add the Irish moss.Cool to 80,aerate,and pitch yeast starter. f

Fermentation:

• Primary for 4 days.( fermentation started within 4 hours)
• Secondary

• O.G.-1.086
• F.G.-1.024
• Alcohol-8%