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Old 10-17-2012, 01:52 AM   #521
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Quote:
Originally Posted by hoppybrewster

Wow! Mine doesn't look that dark and it still in the carboy
Yea I am guessing I messed something up during the boil...
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Old 10-17-2012, 01:54 AM   #522
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Originally Posted by bottlebomber
Nice job! Is that a frosted mug you're using?
Yes it was...Noob mistake?
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Old 10-17-2012, 03:59 AM   #523
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It is definitely not ruined. I would drink it as is and keep the ounce for a future brew day. In my experience mistakes often lead to great beer.

You could dry hop with the extra ounce. That would give a nice aroma to the beer and add a bit of taste but it would not be as intended. You won't get any bitterness from a dry hop though the 1.5 oz of fuggles wasn't giving much anyway.
Could I boil the leftover hops or something then add it to the batch before bottling?
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Old 10-17-2012, 04:44 AM   #524
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Originally Posted by hendew_24

Yes it was...Noob mistake?
Well, not to be a douche but a lot of flavors start making themselves more apparent at around 50 degrees, what I consider to be the ideal serving temp. I would only use a frosted mug for a Mexican lager or something like that, but it's just a matter of preference. Seriously though, try both and whatever tastes better is what's right for you.
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Old 10-17-2012, 12:30 PM   #525
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Quote:
Originally Posted by EBrewMD

Could I boil the leftover hops or something then add it to the batch before bottling?
According to iBrewMaster the 1.5 ounce fuggles hop addition adds 0.91 IBU out of a total bitterness of 22.46 IBU for the White House Honey Ale. The contribution of only 0.5 ounce of fuggles is 0.3 IBU. That is a very minor difference in overall bitterness. From a bitterness perspective trying to correct the mistake is not worth it.

A hop addition at 1 minute is designed to add more aroma and flavor than bitterness. If you want to make up for that I would just add the extra ounce as dry hops. It won't be exactly the same. Dry hops is more aromatic and less flavor than a 1 minute addition. But it would be close.

If you choose to boil the hops in water I don't know what will happen. I don't know if the hops need any compounds from the malt to isomerize. You can try it. Just remember to cool that boiled water to around 70F before pouring it in the fermenter.
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Old 10-17-2012, 02:02 PM   #526
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Default White House Honey Ale reviewed in NYT

http://www.nytimes.com/2012/10/17/dining/reviews/a-white-house-beer-we-can-believe-in.html?src=dayp
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Old 10-17-2012, 09:35 PM   #527
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Pored some last night, and tastes great!!

As for the honey, I won't add so much next time. Had a slight headache this morning. If you're boiling it, I've read the type of honey won't matter. Boiling it denatures the honey, so no real flavor carries over.

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Old 10-18-2012, 01:12 AM   #528
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Originally Posted by Netflyer View Post
White House Honey Porter
American Amber Ale
Type: All Grain Date: 9/14/2012
Batch Size (fermenter): 5.50 gal Brewer:
Boil Size: 7.26 gal Asst Brewer:
Boil Time: 60 min Equipment: Russ's Equipment
End of Boil Volume 6.76 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 85.1 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU
9 lbs 0.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 73.2 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 8.1 %
12.0 oz Munich Malt (9.0 SRM) Grain 3 6.1 %
6.0 oz Black (Patent) Malt (500.0 SRM) Grain 4 3.0 %
3.0 oz Chocolate Malt (350.0 SRM) Grain 5 1.5 %
1.00 oz Goldings, East Kent [5.00 %] - Boil 45.0 min Hop 6 13.7 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 30.0 min Hop 7 11.4 IBUs
0.50 oz Hallertauer [4.80 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 9 -
1 lbs Honey (1.0 SRM) Sugar 10 8.1 %

Beer Profile
Est Original Gravity: 1.059 SG Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.2 % Actual Alcohol by Vol: 6.4 %
Bitterness: 25.1 IBUs Calories: 196.2 kcal/12oz
Est Color: 20.6 SRM

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 12 lbs 5.8 oz
Sparge Water: 5.32 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 14.20 qt of water at 167.1 F 155.0 F 60 min
Sparge Step: Batch sparge with 2 steps (1.57gal, 3.75gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.93 oz Carbonation Used: Bottle with 3.93 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Did you brew this? I have maris otter on hand and was thinking of doing maris otter instead of the 2 row and munich. Also, I am wonder what is the point of boiling it for 15 minutes before adding any hops? Or did you not boil for an hour as their extract recipe called for?
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Old 10-18-2012, 02:11 AM   #529
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Quote:
Originally Posted by bottlebomber

Well, not to be a douche but a lot of flavors start making themselves more apparent at around 50 degrees, what I consider to be the ideal serving temp. I would only use a frosted mug for a Mexican lager or something like that, but it's just a matter of preference. Seriously though, try both and whatever tastes better is what's right for you.
No worries, I had another sample in a simple beer glass, and I am pretty happy with the flavor, so much so I am going to share with the my co-workers.
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Old 10-18-2012, 03:32 AM   #530
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Quote:
Originally Posted by Brundoggie
OK, so I brewed up a batch of the White House Honey Porter and thought I’d give a review:

Appearance – At first pour there was a lot of lively bubbling and a thick head but after a very short time it went completely flat. There was some residual bubble head but it was scattered and not coherent.

I expected a better color balance between the light malt extract and the darker grains but the brew color is definitely on the dark side. I’m sure that will appeal to some people.

Aroma – Very strong scent of Wright and Ayers hops which is very typical of the bitter Chicago-style brews. There is some masking of this bitterness with the use of government honey and Hawaiian flavors but the odor seems somewhat rotten as if something wasn’t quite right..

Taste – Despite the hype and expense there is very little taste. In addition to being flat and tasteless it is also very weak. Overall the flavor just doesn’t work.

When I contacted the White House they said that all my problems with this beer were due to the effects of the last batch I brewed (a Busch-clone). They also said I should try again and let the brew condition for 4 years to ensure full success.
That was brilliant.
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