Bourbon Vanilla Bean Porter

**Assumes 70% efficiency**

Fermentables:

• 13 lbs. American Two-Row
• 2 lbs. Munich Malt
• 1 lb. Brown Malt
• 1 lb. Crystal 120L
• 1 lb. Pale Chocolate
• 0.8 lbs. Crystal 40L

Hops:

• 1 oz. Magnum (60 min)
• 0.5 oz. Fuggles (10 min) 

Yeast:

• California Yeast (WLP001) 

Additions:

•  2 Pitted and Sliced Vanilla Beans in secondary for ~7 days
•  0.5-0.75 cups/5 gallons Bourbon at bottling

 Mash at 153 degrees for 60 min. Seep dark grains separately in room temp water for 2-3 hours. Bring  temp up to 160 degrees and remove and drain grains. Add liquid at beginning of boil.

OG: 1.079
FG: 1.019
IBU: 43
Alcohol: 8%