Barrel Aged Imperial Porter

This is a late post. This beer was actually brewed back in September.

Back in May some buddies and I did a collaboration beer, a clone of KBS. That beer spent some time in the 15 gallon bourbon barrel acquired from Sugar House Distillery. It was recently kegged and the barrel was re-filled with an Imperial Porter based on La Cruda from The Lost Abbey. Like the KBS, this will spend a few months chilling in the barrel. Below is the recipe we used for the Imperial Porter. The following grain bill is for five gallons.

13.0# 9oz Rahr 2-row
1.0# 6oz Crisp Extra Dark Crystal (120)
14oz Crisp Chocolate (630)
11oz Crisp Dark Crystal (77)
3oz Crisp Roasted Barley
17g Cascade (90 min)
19g Mt Hood (30 min)
31g Tettnang (1 min)
WLP028 Edinburgh

Mash at 152F, start fermentation at 65F, raise to 68F over a couple days.

No major issues but this beer did get mashed on three different systems (5 gallons each) so there is some variance in the mash efficiencies. Fermentation was really quick. I suspect there will be a fair amount of residual sugars with this yeast.