Coffee Imperial Porterl Porter@@B%Bp=?Z#PorterRobust Porterff?Q?7?J ?@@A4BABDark brown to black.Full bodied, coffee-like dryness, malty.Hopped only to balance malt flavors.Fruity esters, and diacetyl, are moderate to none.Sierra Nevada Porter, Anchor Porter, Great Lake's Edmund Fitzgerald Porter.AMagnum`A@ABA AAGermanyA`A?<BGoldings - E.K.@P@AA8B"4BMild, slightly flowery.EnglandEnglish Ales. Bitters, India Pale Ales, Porters.English Fuggle, B.C. Goldings, Willamette. ?A@ ? zou@Pale Malt(2-row)(2-row)ow)Great Britainum/݄?@@@BB̬?All English Ales.Workhorse of British Brewing. Infusion Mash.f&BnwBnwB@A-iuBMunich Malth MaltGermanyj?A@ A&Bd#Bd#B @ GACrystal 120Ltal 90LAmericaX9?B@A?ӎBӋB?y@CaraMunich Maltch MaltBelgiumX9?B@A@ӎBӋB?y@Chocolate Maltate MaltAmericaF?C@ AA?{B?uB ?- @Crystal 40Lstal 40LAmericaZ? B@A'B'B ?$@Rogue PacmanhicoWYeast056Dry, Soft, Smooth, Clean.Great all round yeast.IMBZADAfter primary, slit open 2 vanilla beans. Scrape the insides, chop the pods into quarters, add to secondary fermenter, rack beer onto vanilla. Taste periodically for the correct balance. I left the beer in secondary for 11 days. Rack to bottling bucket and add 10 ml. per pint of Jim Beam Black Bourbon (or to your taste). Bottle, enjoy! Tom FriesTeri Friesong1??G?33@D@@@)\>)\>)\>***@@@ A@I? ^@Bff??<fff>A?