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White House Honey Ale
Specialty Honey Lager or Ale - Extract
The Honey Ale brewed in the White House.
- 6.6 lbs (2.99 kg) Light Liquid Malt Extract (4 °L)
- 1 lbs (0.45 kg) Light Dry Malt Extract (4 °L)
- 12 oz (340.19 g) Crushed Amber Crystal Malt (10 °L)
- 8 oz (226.8 g) Belgian Biscuit Malt (23.75 °L)
- 1 lbs (0.45 kg) Honey (1 °L)
- 1.5 oz (42.52 g) Kent Golding Pellet 5.5% AA (Boil - 45 mins)
- 1.5 oz (42.52 g) Fuggle Pellet 4.25% AA (Boil - 1 mins)
- Windsor Dry Ale Yeast (Dry)
* In an 12 qt pot, steep the grains in a hop bag in 1 1/2 gallons of sterile water at 155 degrees for half an hour. Remove the grains.
* Add the 2 cans of the malt extract and the dried extract and bring to a boil.
* For the first flavoring, add the 1 1/2 oz Kent Goldings and 2 tsp of gypsum. Boil for 45 minutes.
* For the second flavoring, add the 1/2 oz Fuggles hop pellets at the last minute of the boil.
* Add 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.
* Pitch yeast when wort temperature is between 70-80˚. Fill airlock halfway with water.
* Ferment at 68-72˚ for about seven days.
* Rack to a secondary fermenter after five days and ferment for 14 more days.
* To bottle, dissolve the corn sugar into 2 pints of boiling water for 15 minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. * Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 2 to 3 weeks at 75˚.
Hold in primary fermentor for 7 days at 70 °F (21 °C).
Allow to carbonate and age for 21 days at 75 °F (24 °C).
If you started brewing this beer today you could be drinking it by Oct. 20, 2018. Start brewing this recipe.