Alternative Sugar Beer White House Honey Ale: 2nd Place, 2013 Chicago Cup - Page 2 - Home Brew Forums
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Old 04-12-2013, 11:42 AM   #11

Quote:
Originally Posted by raidershero View Post
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?
That range should be fine for the London yeast.



 
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Old 04-12-2013, 01:42 PM   #12
raidershero
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Apr 2013
San Diego, CA
Posts: 10

Cool. Thanks.



 
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Old 04-12-2013, 10:52 PM   #13
Dfrr15
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Mar 2013
Posts: 3


Congrats on the 2nd place!

Id like to brew this but am not sure how to convert the recipe to extract. Anyone have any idea on what the malt/grain would be converted to an extract recipe?

 
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Old 04-13-2013, 06:01 AM   #14
s4l
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Oct 2012
Killeen/HH/CC, Texas
Posts: 104
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Beersmith gave me the following using light dry extract as the base.

3.8 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 1 2.8 %
3 lbs 9.8 oz Light Dry Extract (8.0 SRM) Dry Extract 2 42.4 %
7.0 oz Wheat Liquid Extract (8.0 SRM) Extract 3 5.1 %
3.7 oz Amber Liquid Extract (12.5 SRM) Extract 4 2.7 %
3 lbs 15.9 oz Honey (1.0 SRM)

Does that look close?
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Old 04-14-2013, 06:06 AM   #15
raidershero
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Apr 2013
San Diego, CA
Posts: 10

You know, I forgot to ask... what it's the size of the boil and the sparge?? I'm still pretty new at this. I didn't seem to see it in the OP.

 
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Old 04-14-2013, 06:29 AM   #16
Feldmann
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Jan 2013
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How long did you ferment for?

 
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Old 04-14-2013, 06:46 AM   #17
raidershero
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Apr 2013
San Diego, CA
Posts: 10

Quote:
Originally Posted by Feldmann View Post
How long did you ferment for?
Ah. Good question too.

 
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Old 04-14-2013, 12:56 PM   #18

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Originally Posted by Feldmann View Post
How long did you ferment for?
A couple of weeks, no secondary.

 
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Old 04-14-2013, 01:31 PM   #19

Quote:
Originally Posted by Dfrr15 View Post
Congrats on the 2nd place!

Id like to brew this but am not sure how to convert the recipe to extract. Anyone have any idea on what the malt/grain would be converted to an extract recipe?
The recipe released from the White House chefs was an extract recipe - you can find it here http://www.homebrewtalk.com/f14/whit...e-beer-357936/

 
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Old 04-14-2013, 04:38 PM   #20
raidershero
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Apr 2013
San Diego, CA
Posts: 10

Well I just finished brewing this recipe this morning. My God the honey aroma was amazing. The whole thing smelled just like honey wheat bread. My gravity after cooling the wort was a bit high though, about 1.065. My temps may have been off a bit during mash and sparge. We'll see what happens.



 
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