WHITE HOUSE
HONEY ALE
3 1/2 gallons chilled, sterile water, plus more to fill fermenter
2 (3.3 pounds each) cans light malt extract
1 pound light dried malt extract
12 ounces crushed amber crystal malt
8 ounces Biscuit Malt
1 pound good-quality honey
1 1/2 ounces Kent Goldings Hop Pellets
1 1/2 ounces Fuggles Hop pellets
2 teaspoons gypsum
1 package Windsor dry ale yeast
3/4 cup corn sugar for priming
In an 12-quart pot, steep the amber crystal and Biscuit malts 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 Kent Goldings and gypsum. Boil for 45 minutes.
For the second flavoring, add the 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 degrees. Fill air lock halfway with water.
Ferment at 68-72 degrees 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 degrees.
HONEY ALE
3 1/2 gallons chilled, sterile water, plus more to fill fermenter
2 (3.3 pounds each) cans light malt extract
1 pound light dried malt extract
12 ounces crushed amber crystal malt
8 ounces Biscuit Malt
1 pound good-quality honey
1 1/2 ounces Kent Goldings Hop Pellets
1 1/2 ounces Fuggles Hop pellets
2 teaspoons gypsum
1 package Windsor dry ale yeast
3/4 cup corn sugar for priming
In an 12-quart pot, steep the amber crystal and Biscuit malts 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 Kent Goldings and gypsum. Boil for 45 minutes.
For the second flavoring, add the 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 degrees. Fill air lock halfway with water.
Ferment at 68-72 degrees 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 degrees.