blueberry cheesecake porter - American Porter

Black & Blue
BREW DAY. 6 gallon batch
Strike water (8.89 gallons) temp 166 degrees.
Grain-in temp 156 degrees.
GRAIN BILL:
MASH-IN 1st addition- 10 lbs- pale 2-row
4 lbs- Maris otter
2 lbs- flaked oats
1/2lbs- dark Munich
1/2lbs- caramel 60L
1/2lbs- honey
1/2lbs- chocolate
2nd grain bill late addition:
.6lbs- special B in at 15 minutes to flame out
.35lbs-black malt in at 15 minute to flame out. Raise the temperature to 170 and allow it to sit for 15 minutes.
HOP BILL:
1oz EKG @60
1oz northern brewer @30
.50oz of each EKG/willamette @5 minutes to flame out. =3 oz total
YEAST: {pitch @70 degrees}
Windsor (59°F and 72°F). and Nottingham (between 50°F and 72°F) dry yeast co-pitch. Fermentation temperature should be 66 degrees for the first week and gradually raising it to 70 til day 25 then cold crashing for days 26-28.
SALTS: 1 Campden tablet to strike water. 1tsp gypsum (as per pH level or if needed)
Lactic acid (as per pH level or if needed)
1 tablet of Whirlfloc. (Added at 15 minutes to the end of boil)
9 grams of fermaid O at flame out.
Additions: -2 vanilla beans (spilt and scraped. Soak in vodka for 2 days) at day 14 of secondary.
-Blueberry flavor is added 3 days before racking out. -cacao nibs added after primary fermentation (day 14 with the vanilla bean) Soak nibs in vodka for 2 days.
Primary duration is one week.
Secondary duration is 3 weeks for conditioning purposes.
Note: test the gravity from the wort right after pulling the grains cool down the wort to 70°.
Check the gravity of the wort after it’s cooled down to pitching temperature.