Strong Vanilla Porter

During Mash, the original intention was to only rest at 130F and 150F. However, due to temperature miscalculations, Adding 10 qt of water to raise temp to 150F failed at doing so and settled out at 143F. Some mash was then removed and heated up, then added back to mash to raise temp to 150F. Sort of as a pseudo-decoction. It was not raised to a boil, only heated enough to raise Mash temp to 150F.
Also, this was a first attempt at using brewing salts to adjust chemistry. The source water is low in ion content and typically yields a mash pH of around 5.0 with a pale ale type beer at mash temp, so to counteract this effect salts were added to allow pH to be a little higher at Mash temp. Around 5.3. Salts also added to enhance maltiness. Salts were added to mash water and pH of Mash was checked, not the water.

finally, the Vanilla beans are cut and stripped of inner gunk, and the beans are cut into 2-3 pieces. All of which is added to secondary. Condition in secondary for 10-14 days.