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James Spencer's Molasses-Kissed Vanilla Porter

(5 gallons/19 L, all-grain). OG = 1.065 FG = 1.020, IBU = 24 SRM = 43 ABV 5.8%

Ingredients:

• 11.75 lbs. (5.3 kg) 2-row pale malt
• 1.0 lb. (0.45 kg) crystal malt (90 °L)
• 1.0 lb. (0.45 kg) chocolate malt
• 2 tbsp. molasses (10 min)
• 5 AAU Kent Goldings hops (60 min)
• (1.0 oz./28 g of 5% alpha acids)
• 0.5 oz. (14 g) Hallertau hops (15 min)
• 0.5 oz. (14 g) Hallertau hops (5 min)
• 5 whole vanilla beans (secondary)
• splash of bourbon (or your favorite substitution)
• Safale S-04 dried yeast

Step by Step:

Infusion mash at 153 °F (67 °C) for 60 minutes. Raise to 168 °F (76 °C) for 15-minute mashout. Boil for 60 minutes, adding molasses at last 10 minutes of boil. While beer is in primary fermentation, split vanilla beans and chop in to 1/2-inch sections. Soak for at least three days in enough bourbon to cover beans. Rack beer on top of vanilla beans and bourbon in secondary. Condition for a week.

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(5 gallons/19 L, partial-grain) OG = 1.065 FG = 1.020, IBU = 24 SRM = 44 ABV 5.9%

Ingredients:

• 1.0 lb. (0.45 kg) crystal malt (90 °L)
• 1.0 lb. (0.45 kg) chocolate malt
• 3.0 lbs. (yy kg) Munton’s Light dried malt extract
• 4.5 lbs. (yy kg) Munton’s Light liquid malt extract (late addition)
• 2 tbsp. molasses (10 min)
• 5 AAU Kent Goldings hops (60 min)
• (1.0 oz./28 g of 5% alpha acids)
• 0.5 oz. (14 g) Hallertau hops (15 min)
• 0.5 oz. (14 g) Hallertau hops (5 min)
• 5 whole vanilla beans (secondary)
• splash of bourbon (or your favorite substitution)
• Safale S-04 dried yeast

Step by Step:

In a kitchen pot, steep crushed grains at 153 °F (67 °C) for 45 minutes in 3.0 qts. (2.8 L) of water. Bring 2.5 gallons (9.5 L) of water to a boil in your brewpot. After steeping, rinse grains with 1.0 qt. (~1 L) of 170 °F (77 °C) water. Add “grain tea” and dried malt extract to brewpot and bring to a boil.

Boil for 60 minutes, adding hops at times indicated and molasses at last 10 minutes of boil. While beer is in primary fermentation, split vanilla beans and chop in to 1/2-inch sections. Soak for at least three days in enough bourbon to cover beans. Rack beer on top of vanilla beans and bourbon in secondary. Condition for a week.