Proboscis Porter

Originally, known as ‘Three Threads’ - Porter was an equal blend of three different beer styles:
an old ale
a new ale &
a mild ale :
all poured into the same glass.

Nowadays, we brew it ready combined and use locally trained proboscis monkeys to smell the balance of malts and hops so that it is perfect every time.

Method

1. Steep speciality grains in 15 pints water at 70C for 30 mins.
2. Remove grains. Allow to drain into boil.
3. Add LME and DME, stir to dissolve, make to 20 pints and bring to rolling boil.
4. Add 100g Fuggles. Maintain rolling boil. Start timer.
5. At 45 mins add 1 teaspoon Irish Moss.
6. At 60 mins, turn the heat off.
7. Chill wort - see Hefty Bird Stout for ice bath instructions.
8. Strain into primary fermenter. Make to 40 pints. Estimated OG 1057
9. Add yeast. Ferment. (6 days, 20C )
10. Transfer to secondary fermenter. Ferment. (14 days, 20C).
11. At SG 1016 or so...Keg to 30psi. Or bottle with 3/4 teaspoon of sugar for each bottle, or equivalent syrup..
12. Age. 3 weeks at 16C . If you can wait.
13. Enjoy
14. Post what its like/suggestions for improvement.

• Wine Making