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White House Honey Ale

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White House Honey Ale

back to search Back to Search  Style Details 

Beer Style: Cream Ale (6A)
Recipe Type: partial mash
Yield: 5 US gallons

Cream Ale

Description:

Inspired by home brewers from across the country, last year President Obama bought a home brewing kit for the kitchen. After the few first drafts we landed on some great recipes that came from a local brew shop. We received some tips from a couple of home brewers who work in the White House who helped us amend it and make it our own. To be honest, we were surprised that the beer turned out so well since none of us had brewed beer before.

Ingredients:

  • 2 (3.3 lb) cans light malt extract
  • 1 lb light dried malt extract
  • 12 oz crushed amber crystal malt
  • 8 oz Bisquit Malt
  • 1 lb Honey
  • 1 1/2 oz Kent Goldings Hop Pellets
  • 1 1/2 oz Fuggles Hop Pellets
  • 2 tsp gypsum
  • 1 pkg Windsor dry ale yeast
  • 2/4 cup corn sugar for priming

Additional Instructions

Primary Ferment: Until bubbling activity slows
Secondary Ferment: 7 days

Beer Profile

Original Gravity: ??
Final Gravity: ??
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

1. In an 12 qt pot, steep the grains in a hop bag in 1 1/2 gallons of water at 155 degrees for a half hour. Remove the grains

2. Add the 2 cans of th emalt extract and the dried extract and bring to a boil.

3. For the first flavoring, add the 1 1/2 oz Kent Goldings and 2 tsp of gypsum, boil for 45 minutes.

4. For the second flavoring, add the 1/2 oz Fuggles hop pellets at the last minute of the boil.

5. Add the honey and boil for 5 more minutes

6. 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.

7. Pitch yeast when wort temperature is between 70-80 degrees F. Fill airlock halfway with water

8. Ferment at 68-72 degrees for about 7 days

9. Rack to secondary fermenter after five days and ferment for 14 more days.

10. Mix the priming sugar into the beer evenly and siphon into bottles and cap. Let sit for 2 to 3 weeks at 75 degrees F.

Source:

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review rating
 Reviewed by David on Mon Mar 23 2015

This looks like a good recipe, but it isn't a partial mash. This is a partial boil extract recipe. Think it should be re categorized as an extract. Having said that. Think I'll give it a try but I will probably do a full volume boil.

Unclear on the hops 1.5 oz at 45? .5 oz at 0?