blackjack porter

great porter with a hint of espresso and vanilla

Brewer:	dr mitch turner		Email:	-
Beer:	blackjack porter		Style:	porter
Type:	Extract w/grain		Size:	5 gallons
Color:	123 HCU (~41 SRM)		Bitterness:	31 IBU
OG:	1.066		FG:	1.021
Alcohol:	5.9% v/v (4.6% w/w)
Grain:	2 lb. American Vienna 1 lb. American crystal 75L 8 oz. Dextrine malt (Cara-Pils) 1 lb. American chocolate 4 oz. American black patent
Steep:	steep grains for 60 mins at 160° and sparge with .5 gals of water at 170°
Boil:	60 mins minutes	SG 1.111	3 gallons
	6 lb. 0 oz. Light dry malt extract
	at 35 mins of boil add (for a 5 gal recipe) 21 crushed espresso beans and 1/2 vanilla bean chopped or (for a 13 gal recipe) add 42 crushed espresso beans and 1 vanilla bean chopped)... i also added 4 oz of maltodextrin (for a 5 gal batch)
Hops:	.25 oz. Northern Brewer (8.5% AA, 60 min.) .25 oz. Perle (8% AA, 60 min.) 1 oz. Cascade (6% AA, 30 min.) .75 oz. Chinook (12% AA, 30 min.)
Yeast:	irish stout yeat
Log:	primary for 7 days secondary for 6 weeks (yes, 6 weeks) but its worth every second of waiting

Recipe posted 02/24/06.