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Old 09-10-2012, 12:31 AM   #331
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I think he should make an Anchor Steam clone and give the West Coasties some respeck

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Old 09-10-2012, 01:54 AM   #332
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Originally Posted by Mutilated1 View Post
i am sure it will be great its a pretty basic recipe.

what beer do you think obama should make next ?
I can't say anything about Obama, but I think I might start looking into BIAB.
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Old 09-12-2012, 05:48 PM   #333
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Default White House Honey Porter

White House Honey Porter

Ingredients
  • 2 (3.3 lb) cans light unhopped malt extract
  • 3/4 lb Munich Malt (cracked)
  • 1 lb crystal 20 malt (cracked)
  • 6 oz black malt (cracked)
  • 3 oz chocolate malt (cracked)
  • 1 lb White House Honey
  • 10 HBUs bittering hops
  • 1/2 oz Hallertaur Aroma hops
  • 1 pkg Nottingham dry yeast
  • 3/4 cup corn sugar for bottling
Directions
  1. In a 6 qt pot, add grains to 2.25 qts of 168˚ water. Mix well to bring temp down to 155˚. Steep on stovetop at 155˚ for 45 minutes. Meanwhile, bring 2 gallons of water to 165˚ in a 12 qt pot. Place strainer over, then pour and spoon all the grains and liquid in. Rinse with 2 gallons of 165˚ water. Let liquid drain through. Discard the grains and bring the liquid to a boil. Set aside.
  2. Add the 2 cans of malt extract and honey into the pot. Stir well.
  3. Boil for an hour. Add half of the bittering hops at the 15 minute mark, the other half at 30 minute mark, then the aroma hops at the 60 minute mark.
  4. Set aside and let stand for 15 minutes.
  5. Place 2 gallons of chilled water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons if necessary. Place into an ice bath to cool down to 70-80˚.
  6. Activate dry yeast in 1 cup of sterilized water at 75-90˚ for fifteen minutes. Pitch yeast into the fermenter. Fill airlock halfway with water. Ferment at room temp (64-68˚) for 3-4 days.
  7. Siphon over to a secondary glass fermenter for another 4-7 days.
  8. To bottle, make a priming syrup on the stove with 1 cup sterile water and 3/4 cup priming sugar, bring to a boil for five 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 1-2 weeks at 75˚.


Not sure if anyone has seen this published recipe for the White House Honey Porter but correct me if I'm wrong, isn't it established that you do not boil honey and instead add it to the cooling wort?
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Last edited by Netflyer; 09-14-2012 at 08:01 PM. Reason: Put in recipe
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Old 09-12-2012, 05:50 PM   #334
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I add it at 5 minutes. Boiling longer and I'd guess some of the volatile compounds that give honey its flavor and aroma are lost to steam.

I think adding it to cooled wort is a very bad idea. Honey won't support the growth of bacteria, but that doesn't mean it's sterile when you add it.

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Old 09-12-2012, 05:55 PM   #335
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I don't heat honey above 100-110F for anything it's going to be used in. Once you go above 110F you start to lose the compounds that make honey great (flavors and aromas). At boiling temps, it doesn't take long to remove them (even a minute is far too long IMO, actually even seconds is too long).

I've had best results when adding honey once fermentation has slowed down.

Being afraid to add honey to a cooled wort is just unfounded. I've added honey to batches once fermentation has slowed as well as during fermentation (step feeding a must more honey is done all the time) without ANY issues at all. There are plenty of mazers that do this too, without any negative impact.

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Old 09-12-2012, 06:01 PM   #336
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It was sad for me to see that the honey from on the premises will not really impact the flavor of the beer like it should... they tried hard but should have asked the experts... Ok, who is going to tell the White House Brewer the correct way to brew it next time ;p?

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Old 09-12-2012, 06:08 PM   #337
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Unfounded? I would say adding anything that is not sterile to cooled wort is risky. Please explain why it is not.

BTW, I made a couple of meads with room temp honey, no problem either. I assumed that the alcohol got so high so fast that any bacteria was quickly poisoned. Not sure though. It might be that the honey I had had been pasteurized. It came in unsealed 1g milk cartons though.

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I don't heat honey above 100-110F for anything it's going to be used in. Once you go above 110F you start to lose the compounds that make honey great (flavors and aromas). At boiling temps, it doesn't take long to remove them (even a minute is far too long IMO, actually even seconds is too long).

I've had best results when adding honey once fermentation has slowed down.

Being afraid to add honey to a cooled wort is just unfounded. I've added honey to batches once fermentation has slowed as well as during fermentation (step feeding a must more honey is done all the time) without ANY issues at all. There are plenty of mazers that do this too, without any negative impact.
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Old 09-12-2012, 06:13 PM   #338
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One pound of honey in beer, add it to the boil at 5. Its really there for the name and a little extra fermentables. 18lbs honey for a batch of mead, thats not getting boiled.

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Old 09-12-2012, 06:16 PM   #339
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What if you used honey granules?

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Old 09-12-2012, 06:16 PM   #340
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I made a Robust Honey Porter a couple of months ago... I added the honey with 5 minutes left in the boil. It haves a honey scent... some people that tried it and were not told that there was honey in the there picked up the honey anyways.... I understand that if you boil the honey a lot of the aromatics will volatilize but I don´t find a bad practice to add it in the last 5 minutes of the boil. Of course I can be wrong but can someone explain me why?

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