Bourbon Vanilla Imperial Porter

• 11.0# Two-row pale malt
• 2.50# Munich malt
• 1.50# Brown malt
• 0.50# Crystal malt 40L
• 1.00# Crystal malt 120L
• 1.25# Chocolate malt 350L
• 0.65oz Magnum
• 0.40oz East Kent Goldings
• 2ea Vanilla beans
• 2 tablets Irish Moss
• Wyeast 1450
• 375ml Jim Beam Black

Instructions:

1. Mash at 155-deg for 60-min with 6 gallon H2O.
2. Sparge with enough 170-deg H2O to hit your preboil volume.
3. Add 0.65oz Magnum when boil is reached and boil for 60-min.
4. Add Irish Moss with 15-min left to flameout
5. Add 0.40oz East Kent Goldings with 10-min left to flameout
6. Ferment around 65-deg if possible.
7. When fermentation is complete, transfer to secondary and add vanilla beans. Beans should be cut lengthwise, scrape seed and gunk out them and then cut beans into 2-to-3 inch pieces. Add seeds, gunk and pieces to the secondary.
8. Leave in secondary 10-14 days.
9. Prior to placing into bottling bucket or keg, add 375ml Jim Beam Black.
   

It will lose the vanilla flavor over time so it does not age well.  Best to enjoy within a month or two of bottling.