I just posted this in the Recipes/Ingredients forum, and thought I'd add it to the database since I wrote it up anyway.
(Anyone know why the porter database lacks the pre-filled forms of the other styles?)
I love, love, love Ballast Point's Victory at Sea porter. It's a coffee vanilla porter, about 10% abv, and a wonderful sipping winter brew. My first sip of Victory at Sea resulted in the heavens opening up and angels singing. It's amazing! I have yet to actually do a side-by-side comparison of my clone attempt, but in my memory it's very close, and even if it's off, this recipe is worth the brew! I tend to prefer porters more on the chocolatey side, and less on the roasted barley burned side, so that's what this recipe aims for.
Note: The base grains for this recipe are loosely based on Heretic's (Jamil Z.) Shallow Grave Porter (recipe can be found at Morebeer's site), which is also AMAZING.
14lbs Pale 2-row
1lb Chocolate Malt (NOT CHOCOLATE CANDY!!)
1lb Crystal 40L
This is a big brew... you'll need to adjust the 2-row for your personal efficiency. I did a large sparge, collecting 7.5-8g of wort, which I gave a 2+ hour boil (slow boil off here.. adjust according to your system), to eventually get down to a ~5g batch.
Hops start at T-60m
1oz Columbus at 60m
2oz Cascade at 15m
Mash low. 150 max. You want this sucker fermentable because of the high OG (1.092 or so)
I pitched it with Notty, but any american ale yeast (WLP001, 1056, or S-05) will be fine I'm sure. Note, per Chris White's (White Labs) recommendation with big beers, I gave this two shots of pure 02. One right before pitching, and again 12 hours later.
Left in primary for two weeks at 66F (increased to 70-71 after 4-5 days to encourage full attenuation, again per Chris White), and secondaried for 3 months.
About 2 weeks remaining in secondary, I added 3 chopped/scraped vanilla beans which I had soaked in about 1/2c of vodka for a week (including the vodka... tossed it all in). At the same time, I added about 2cups of cold press coffee (french press, fine grind, 24 hours in cold water... press it to filter the grinds and add liquid to secondary. I worried about bugs, but had no contamination issues.)
I then transferred it to a keg, and it took another 2 months or so, but it's heavenly now (Total of about 5-6 months, I made it Nov. 10). Just in time for summer which is a pity, because it's an awesome winter brew.
Some people detect the vanilla right away in this recipe, but it's subdued to me and I'm not going to reduce my beans on my rebrew. Everyone's noses/tastes are different.
Anyone looking for an extract recipe can substitute out the 2-row for 12lbs or so of LME. Don't use the ultralight LME if your LHBS happens to carry it (it's less fermentable), just plain LME is fine because you're darkening it anwyay. You'll need several grain bags for the 2.5lbs of specialty grains.
I bottled a few from the keg and mailed them to a friend on the East Coast. Here's the pic I got back: