White House Honey Ale is the much-anticipated recipe to White House beer.
Ingredients
- 1½ oz Kent Goldings Hop Pellets
- 1½ oz Fuggles Hop pellets
- 2 cans (6.6 lb) light malt extract
- 1 lb light dried malt extract
- 12 oz crushed amber crystal malt
- 8 oz Biscuit Malt
- 1 lb White House honey
- 2 tsp gypsum
- 1 pkg Windsor dry ale yeast
- ¾ cup corn sugar (powdered glucose) for priming
Procedure
- Place each type of hop pellets in a separate hops steeping bag.
- In an 12 qt pot, steep the hops bags in 1½ gallons of sterile water at 155°F for ½ hour. Remove the bag.
- Add the light malt extract and the dried malt extract and bring to a boil.
- For the first flavoring, add the Kent Goldings hop pellets and gypsum. Boil for 45 minutes.
- For the second flavoring, add the Fuggles hop pellets at the last minute of the boil.
- Stir in the honey and boil for 5 more minutes.
- Add 2 gallons chilled sterile water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons. There is no need to strain.
- Add the yeast when wort temperature is between 70–80°F. Fill airlock halfway with water.
- Ferment at 68–72°F for about 7 days.
- Rack the mixture to a secondary fermenter after 5 days and ferment for 14 more days.
- To bottle, dissolve the corn sugar into 2 pints of boiling water for 15 minutes.
- Pour the sugar mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly.
- Siphon everything into bottles and cap. Let sit for 2–3 weeks at 75°F.