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Old 03-24-2013, 06:30 PM   #1
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Default White House Honey Ale: 2nd Place, 2013 Chicago Cup

Recipe Type: All Grain
Yeast: Windsor
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5.5
Original Gravity: 1.053
Final Gravity: 1.008
IBU: 38
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 62F, 10ish days
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Jasmine aroma and flavor from the honey, dry and easy to drink

Yesterday, our version of the White House Honey Ale took 2nd place in the specialty beer category at the 2013 Chicago Cup http://www.bossbeer.org/competition.html

This is an English-style pale ale with high-quality local honey added, which gives it a little more character in both the aroma and flavor, and make its a drier, easy-to-drink beer. This was one of those beers that satisfied both craft and non-craft drinkers alike.

8.5 lbs Pale Malt
1 lbs Munich Malt
1 lb. Wheat Malt
0.75 lb. Caramel Malt 20L
1 lb. Honey
1 oz. East Kent Goldings hops (7% aa) - 60 minutes
1 oz. East Kent Goldings hops - 20 minutes
1 oz. Challenger hops (5% aa) - 5 minutes
Irish Moss
Danstar Windsor Yeast

Mashed at 151F for 60 minutes, single infusion and batch sparge.

Added the honey towards the end, with five or ten minutes to go. Had the honey (which had crystalized) measured out in a large mixing bowl. Added a pitcher or two of hot wort from the boil kettle to the mixing bowl and stirred like crazy to melt the honey. Then poured the whole mixture into the boil kettle.

Fermented at 61F.

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Old 03-24-2013, 06:39 PM   #2
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Cool. Congrats!

How did you enter it? ESB as base style with honey added?

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Old 03-24-2013, 06:52 PM   #3
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Congrats!!

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Old 03-24-2013, 07:10 PM   #4
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Cool. Congrats!

How did you enter it? ESB as base style with honey added?
I think I entered it as an English Pale Ale (base style) with honey (special ingredient). And thanks! I was surprised, because often the speciality beer category is dominated by big or over-the-top beers and this isn't that.
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Old 03-30-2013, 01:39 PM   #5
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Did you get any honey flavor in the beer? If so does it fade with time? I was thinking of adding a touch of honey malt.

Did you use MO as your base? I'm thinking of brewing something similar. My inspiration is honey nut Cheerios. I know sounds weird!!!!

I'm thinking victory malt as well

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Old 03-30-2013, 01:47 PM   #6
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Did you get any honey flavor in the beer? If so does it fade with time? I was thinking of adding a touch of honey malt.

Did you use MO as your base? I'm thinking of brewing something similar. My inspiration is honey nut Cheerios. I know sounds weird!!!!

I'm thinking victory malt as well
There was both honey aroma and flavor - with the honey I used (locally produced) it came across as a jasmine and floral aroma and flavor. It hadn't faded much in six months, but I don't know beyond that, I drank it all!

I used Gambrinus Organic Pale Malt as the base malt.

Unlike Honey Nut cheerios, which is sweet, this was a dry a beer, with a FG of 1.008. That dryness made it a very easy to drink beer.
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Old 03-30-2013, 02:11 PM   #7
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Sounds excellent thanks for the inspiration and info

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Old 04-11-2013, 07:32 PM   #8
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New to the forums. I'm going to try your recipe this weekend for my 2nd ever AG brew. However, due to availabilty, I will have to substitute Perle for Challenger and WLP013 for the Danstar Windsor. Curious how this may alter the overall character of this beer. I also plan on using a Belgian Pale 2-row, well, just because

Any idea how these changes may alter the overall feel of this recipe? I'm still trying to get a grasp how different yeasts and hops affect flavor. It seems like a giant trial and error method, which I'm OK with because the end result is always beer

Thanks.

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Old 04-11-2013, 11:02 PM   #9
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New to the forums. I'm going to try your recipe this weekend for my 2nd ever AG brew. However, due to availabilty, I will have to substitute Perle for Challenger and WLP013 for the Danstar Windsor. Curious how this may alter the overall character of this beer. I also plan on using a Belgian Pale 2-row, well, just because

Any idea how these changes may alter the overall feel of this recipe? I'm still trying to get a grasp how different yeasts and hops affect flavor. It seems like a giant trial and error method, which I'm OK with because the end result is always beer

Thanks.
London Ale yeast should be an interesting yeast for this beer, but I've not used it so can't comment from experience. I also think the Perle will be fine too, I might consider swapping it for the first East Kent Goldings hop addition, in other words using the Perle at 60 minutes and moving the EKG to the last addition.

Good luck with your second all-grain batch!
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Old 04-12-2013, 03:29 AM   #10
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Cool. I'll give that a shot. Thanks for the advice. I really dig friendly atmosphere here. One more question. I don't have the the capability to ferment at 61. The lowest I can keep it is between 64-66 degrees. Should I expect much ester production at that temp?

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