Completed normal 2 batch sparge (first running gravity was 79, second running gravity was 52) with mash in temp of 156@ 45 min, sparge water was 170 on second batch. Second batch held for additional 45 min before draining bed and adding the rest of the water from HLT to rinse the grains. Resulted in dropping our target o.g. from 58 down to 52.
Wort added to primary and pitched yeast using a 1.5L starter. Fermented for four full days before initial tasting. Color is nice and dark, at least 49 SRM. Beer has a well stated coffee aroma and taste.
Added two chopped vanilla beans when racked to secondary. Added 8oz. Wild Turkey Bourbon at kegging.
Body was a little thin but strong coffee nose and taste. Vanilla aroma present but a bit understated. Slight warmth from the bourbon, could increase amount at Kegging.
