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.