Vanilla Porter, 5 gallons

Fermentables:
4.0 lbs Maris Otter (2-Row) Pale Malt, Great Britain
4.0 lbs Pale Malt (2-Row), USA
0.88 lbs Medium Crystal (55-70L), Great Britain
0.75 lbs Flaked Barley, USA
0.5 lbs Aromatic Malt, Belgium
0.5 lbs Chocolate Malt, Great Britain
0.5 lbs Special B Malt, Belgium
0.25 lbs Black Patent Malt, Great Britain

Hop Schedule:
2.75 oz Willamette (4.0 AAU), 30 minute boil
0.25 oz Centennial (10.0 AAU), 10 minute boil

Yeast Choices:
White Laps WLP001 California Ale
Wyeast 1056 American Ale
SafAle US-56

Targets:
Mash: 156*F
60 minute boil
OG: 1.061 (15.0 Plato)
FG: 1.018 (4.6 Plato)
ABV: 5.3%
SRM: 35.6

Vanilla Beans:
Use 5 whole vanilla beans, cut across into 5 to 6 pieces each. Soak in a small amount of light unflavored rum during primary fermentation, for about 1 week. Only add beans to secondary.