Yesterday we brewed up a 20 liter batch of an Imperial Porter, that should be ready for drinking around Christmas. We were aiming for a dark, roasty and smooth porter, that will hopefully not be too acrid and harsh, and feature some tones of dark fruits along with the roastiness. We will probably age the batch on some vanilla pods and bourbon-soaked oak chips, to give the beer some further complexity. The brewday went quite well, and we ended up just slightly shy of the predicted original gravity (1.082 instead of 1.088) using a 105 minute boil. Airlock activity was noticeable within 12 hours and hopefully the gravity will drop to around 1.020. This is the first time I’m using Special B, and I’m very interested in tasting the results. No pictures unfortunately from this brewday either, as we were brewing outdoors and it was quite dark.

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