borrowed a recipe from the local Dry Dock Brewery for this one.
Grain bill too long too list (lots of different specialties : maris otter, american 2 row, flaked barley, choc, aromatic, special b, crystal, black pat, etc.)
Mashed at 156 for 60 minutes with no salts added to water (local colorado water is just fine thanks) Sparged at 180 and hit OG right on.
Boiled 60 minutes full boil - pitched 2.75 oz Willamette @ 30 min, pitched .75 oz East Kent Goldings @ 10 minutes with yeast nutrient and whirlfloc
transferred to 6 gal better bottle, agitated, pitched safale-05
notable activity after just 7 hours, really chugging after about 24 hrs
After pitching yeast I took out 5 madagascar vanilla beans and chopped them up -> put them in mason jar with Appleton Jamaican Rum and sealed -> to be added to secondary before transfer
The color on this porter is going to be fantastic I can tell already...I'll post a picture or two ASAP.