Vanilla Rum Porter

A vanilla porter for the winter months.

Brewer:	Jim		Email:	jvorel2@uiuc.edu
Beer:	Vanilla Rum Porter		Style:	Robust Porter
Type:	Extract w/grain		Size:	5 gallons
Color:	80 HCU (~30 SRM)		Bitterness:	23 IBU
OG:	1.058		FG:	1.014
Alcohol:	5.6% v/v (4.4% w/w)
Water:	1 tsp. gypsum for harder water.
Grain:	1 lb. American crystal 60L 9 oz. American chocolate 3 oz. American black patent
Boil:	60 minutes	SG 1.096	3 gallons
	6.6 lb. Light malt extract .5 lb. Brown sugar
	8 oz maltodextrin in boil 1 tsp. Irish moss at 15 min.
Hops:	1 oz. Cluster (7.9% AA, 60 min.) 1 oz. Willamette (4.6% AA, 15 min.)
Yeast:	White Labs Irish Ale yeast
Log:	2 weeks in primary. Two Madagascar Vanilla beans prepared by slitting beans and opening them up, scraping seeds into a cup. Beans cut, steeped in Captain Morgan's Private Select until beer goes to secondary. Before transferring to secondary, put beers and rum in bottom of carboy. Siphon onto beans. 4 weeks in secondary. Bottle.

Recipe posted 11/03/08.