Since it’s been a very hot and muggy summer, we were talking about what we’d like to brew for later in the year when it cools off.  We were fondly remembering the imperial stout we brewed last year, but recognizing that even on a chilly fall evening, we weren’t often in the mood for a 10% beer.

So we thought we’d scale it down a bit, to something more approachable like 6%, but keep the same ratios of grains — a mix of maris otter, mild, chocolate, crystal, special B, etc. that we’re calling Colonial Stout.  It’s in the fermenting bucket now, and cacao nibs are infusing in vodka to be added next week.