Vanilla Bourbon Porter Recipe

Here goes my first attempt at an all grain brew. I roughly adapted this recipe to a 3 gal batch from the original 5 gal recipe. This brew is a little pricey at about $50 once you add vanilla & bourbon, that price includes only the used portion of the vanilla & bourdaon bottle by the way. With that said it is still about half the price of a similar retail product so lets just call it a once in a while home brew treat.

Vanilla Bourbon Porter
batch size: 11.5 liter (3gal)

5 lbs 2-Row Malt
2 lbs Munich Malt
1 lb Crystal 77
1 lb Brown Malt
1/2 lb Chocolate Malt
1 0z Magnum hops (bittering hops)
1 oz Saaz hops (aroma hops)
Safale US-05 dry yeast
2 oz pure vanilla extract
8 oz bourbon

I don't have a sparging apparatus so I am going to fake it with this all grain brew. Here is how I have thought it out so far:

• Mash grain in 3 gallons of water at 150f for 60min. Well mashing, heat 2 gallons of strike water to 150f and hold temp. After mashing pour wort off to a bucket well reserving the grain in the brew pot. Now add the 2 gallons of 150f strike water to the grain and mash again for 30min. Pour wort off, remove grain and add the 5 gals of wort back into the brew pot.
• With all the wort in the brew pot bring to a rolling boil. At hot break add 1oz magnum hops and continue the boil for 60 min. Watch that the pot does not boil over and stir occasionally. At :10 of the boil added the saaz hops.
• With the boil done put the pot in an ice water bath and quickly bring the wort temp down to 70f.
• Once cooled strain the wort into a bucket. Then aerate the wort really well by transferring it between the bucket and pot about 8 times.
• Now transfer the wort to a carboy, pitch rehydrated yeast and allow to primary for 2 weeks
  
• After the primary fermentation rack off the lees to a secondary fermenter and allow to ferment until it is finished, 2-3 weeks.
• With fermentation done make a priming solution by dissolving 3oz sucrose with 2 cups of water and heat to dissolve. Now add the cooled priming sugar, vanilla & bourbon to a bottling bucket. Rake the porter onto the solution and lightly stir. Proceed to bottle and bottle condition for at least 2 weeks.
  

Brew day photos to follow soon, hopefully tomorrow evening.