Hazards Porter (Vanilla Coffee Porter)

A good day of golf at West Bolton  continues with another great day of brewing.  Andrew helped out with this one and hopefully it will turn out a little better than the Maple Pumpkin.  I will keep this one short and post the recipe and hop schedule below.  I hope you try it and enjoy it.

Brewing Recipe & Hop Schedule:

Malts (Extract & Speciality Grains)

- 7.5lbs of Dark Malt extract

- 1lb of Crystal (40L)

- 3/4lb of Chocolate Malt (350L)

- 1/2lb of Black Malt (525L)

Hops (Pellet Form)

- 2oz. of Kents Goldings (5% AAU) at 60mins

Extras:

- 2 Medium Vanilla Beans at last 5mins of boil

- 1/4 cup Green Mountain Coffee Dark Magic Espresso Roast (used during secondary)

- 1/4 cup freshly brewed GMCR Dark Magic on bottling day

Yeast:

- One package of Wyeast 1056 American Ale

_______________________________________

10/17/2013 Update:

I racked the primary into the secondary.  It smelled a bit yeasty but had a delicious chocolate taste.  Didn't get much Vanilla, hopefully that will come in the bottling stage if I choose to use the Vanilla extract (which I didn't end up using).  To spice the brew up a little I decided to add 1/4 cup GMCR Dark Magic Espresso Blend.  I hope the bold and sweet bean will add to the flavor without taking away too much head retention.