For this type of brew, you will need 8.5 pounds of 2-row base malt, 1.5 pounds of crystal malt, 0.5 pounds of carapils, 1 tsp. Irish Moss or another fining agent (15 minutes), 0.65 ounces of Centennial hops (11%AA) for 1 hour, 0.5 ounces of Centennial hops (11%AA) for 15 minutes, and 0.5 ounces Centennial hops (11%AA).
For the yeast, you should go for either Fermentis SafAle US-05, Wyeast 1056, or White Labs WLP001. Once you have all the ingredients, the brewing process may then commence. After the brew, bottle or keg at least 2.5 volumes of carbon dioxide. Drink and enjoy.
The Vanilla Porter
To make a vanilla porter, it is recommended to use a good base of Malt Otter or Two Row. After that, add some chocolate malt, roasted barley, black patent malt, and a little roasted wheat. For the hops, add a generous amount at first because it is better to have bitterness and not too much aroma or hop taste. For the yeast, we recommend a Safale US-05 as a starter. There are other variants you can use for the yeast as well.
Of course, this brew would not be so named without the vanilla. There are plenty of vanilla options, but it is recommended that you use water-killed vanilla beans commonly from Madagascar. You can usually find your vanilla need at your local food store, but if you are having trouble finding them there, you can still find them online. After you have all the ingredients, you may then start brewing.
For the vanilla extract, wait for about 2-4 weeks for it to be infused with the beer. Carbonation levels maybe around 2 to 2.5 volumes.