Bourbon Vanilla Imperial Porter@@}B1BH:?K#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`AL?<fFBGoldings - E.K.@P@AA8B4BMild, slightly flowery.EnglandEnglish Ales. Bitters, India Pale Ales, Porters.English Fuggle, B.C. Goldings, Willamette. ?A@? ^@Pale Malt(2-row)t(2-row)America?ff?@B}ϛB}ϘB0ACgBBrown Maltwn MaltGreat Britain?B@ AxBxB?qA@Munich Malth MaltGermanyj?A@ A&Bd#Bd#B @eXACrystal 120Ltal 90LAmericaX9?B@A?ӎBӋB? -@Crystal 40Lstal 40LAmericaZ? B@A'B'B?#@Chocolate Maltate MaltAmericaF?C@ AA?{B?uB?|@California AleYeastWhite LabsWLP001Clean.Use for almost any ale.IPB<̰AAfter 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! F