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In this video I brew a Vanilla Porter, using Madagascar vanilla beans in the secondary. I do a quick version of a step by step tutorial on the entire brew day from milling grains to pitching yeast, also showing you how to prep the vanilla beans for secondary fermentation!

batch size 6 gallons.

Vanilla Porter Recipe:
Grains:
2-Row Malt 9.0 lbs. (66.8%)
Chocolate Malt 1.3 lbs. (9.4%)
Honey Malt 2.2 lbs. (16.3%)
Crystal 60L 1.0 lbs. (7.4%)

Mash Temp: 154F

Hops:
Cluster 1 oz. 60 mins
Willamette 1 oz. 5 mins

Whirlfloc Tablet (optional) 1 tablet 15 mins

Yeast:
Safale US-05

Secondary:
2 Madagascar Vanilla Beans, cut up into a vodka tincture. Leave 5-7 days, then package to keg or bottles. Optionally you can use 3.5 Teaspoons of a high quality vanilla extract in keg or secondary instead, but I prefer beans.
Vanilla Beans are cheaper online here:
https://amzn.to/3W2r3dY

OG - 1.056
FG - 1.011
ABV 5.9%
SRM 43.9
IBU 31.0

You can see all the exact equipment I use in my videos at my Amazon page here:
https://www.amazon.com/shop/cityscape...

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