This coming Sunday I am going to try vanilla beans for the first time in my beer. Here is the recipe I plan to use. My mouth is watering already, and it'll be at least a month before I can start drinking more than a sample at a time.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Creme Brulee Bourbon Porter
Brewer: Jeff
Asst Brewer: Diana
Style: Specialty Beer
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
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Batch Size: 13.00 gal
Boil Size: 14.88 gal
Estimated OG: 1.070 SG
Estimated Color: 29.4 SRM
Estimated IBU: 17.1 IBU
Brewhouse Efficiency: 73.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
25.00 lb Pale Malt 70% 6 row 30% 2 row (2.2 SRM) Grain 71.43 %
3.00 lb Caramel Malt - 60L (Briess) (60.0 SRM) Grain 8.57 %
2.00 lb Chocolate (Briess) (350.0 SRM) Grain 5.71 %
1.00 lb Barley, Flaked (Briess) (1.7 SRM) Grain 2.86 %
1.00 lb Brown Malt (65.0 SRM) Grain 2.86 %
1.00 lb Oats, Flaked (Briess) (1.4 SRM) Grain 2.86 %
2.50 oz Goldings, East Kent [5.00 %] (60 min) Hops 15.0 IBU
1.00 oz Goldings, East Kent [5.00 %] (10 min) Hops 2.2 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
2.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 5.71 %
14.00 gal Milwaukee, WI Water
1 Pkgs London Ale III (Wyeast Labs #1318) Yeast-Ale


Mash Schedule: Temperature Mash, 1 Step, Medium Body
Total Grain Weight: 33.00 lb
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Temperature Mash, 1 Step, Medium Body
Step Time Name Description Step Temp
60 min Saccharification Add 10.31 gal of water at 167.3 F 154.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F


Notes:
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Add 6 vanilla beans to the secondary.
Add 300 ml of Old Grand Dad to Secondary.
Add very small handful of oak chips to secondary?

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