White house beer

[greenhaze]

Have to say its freaking awesome that they put their recipes out. I'm new to brewing two extract kits under my belt. I def will try the porter one !
Slainte

 

[hoppybrewster]

Silly me- I actually followed the 'original' recipe and only added 1/2 oz. of fuggles. Now I'm ready to bottle and it tastes like. . . well, not much. Is there any way to add the 1oz of hops that's missing or did I just ruin it?

If you add the hops now you'll end up with some kind of goofed up IPA or maybe a **********

 

[alestateyall]

Silly me- I actually followed the 'original' recipe and only added 1/2 oz. of fuggles. Now I'm ready to bottle and it tastes like. . . well, not much. Is there any way to add the 1oz of hops that's missing or did I just ruin it?

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.

 

[Pappers_]

i think you're missing something.. because my plug-in gave me 1.067 as a target SG

Yes, I mentioned it somewhere above, I failed to change the volume from my standard 6 gallons to 5 gallons.

 

[jeremy0209]

Alright what kinda honey you all use? I have a local bee lady I can get jars from just didn't know if it need to be filtered pasteurized or any of that other happy b.s. thanks for any info

I used local wildflower honey from a farmer's market. Having said that, I also boiled it for 60 min per the instructions...I wanted to make it like they do as a baseline and adjust from there. When you're boiling it for 60 min, I don't think it really matters what kind of honey you use.

 

[Qhrumphf]

I got some honey sourced from DC hives, one in the Georgetown neighborhood and another in Shaw (if you don't know DC, they're both a mile to a mile and a half from the White House as the crow- or bee- flies, maybe less). Perks of living 5 minutes from DC I guess. Haven't done the porter yet, but the Shaw honey went into the Honey Ale.

 

[hendew_24]

I just tried my 12oz WH Honey Ale. This is my first home brew. Wow, wasn't ready for the flavor, I so new that really don't know all the lingo yet, but I think it is pretty hoppy. Anyway I am pretty stoked. I am going to put a few sixers in the fridge and share with my co_workers. IPA up next for me, just gotta get the family over this bug so I can have some me time in the ktichen

 

[bottlebomber]

Nice job! Is that a frosted mug you're using?

 

[hoppybrewster]

I just tried my 12oz WH Honey Ale. This is my first home brew. Wow, wasn't ready for the flavor, I so new that really don't know all the lingo yet, but I think it is pretty hoppy. Anyway I am pretty stoked. I am going to put a few sixers in the fridge and share with my co_workers. IPA up next for me, just gotta get the family over this bug so I can have some me time in the ktichen

Wow! Mine doesn't look that dark and it still in the carboy

 

[tom_gamer]

I just ordered the hone ale kit from Austin Homebrew Supply, can't wait to try it.

 

[hendew_24]

Wow! Mine doesn't look that dark and it still in the carboy

Yea I am guessing I messed something up during the boil...

 

[hendew_24]

Nice job! Is that a frosted mug you're using?

Yes it was...Noob mistake?

 

[EBrewMD]

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?

 

[bottlebomber]

Yes it was...Noob mistake?

Well, not to be a ****** 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.

 

[alestateyall]

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.

 

[jerrodm]

http://www.nytimes.com/2012/10/17/dining/reviews/a-white-house-beer-we-can-believe-in.html?src=dayp

 

[Furrey]

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.

 

[weeple2000]

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?

 

[hendew_24]

Well, not to be a ****** 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.

 

[aubiecat]

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.

 

[mcissell]

I was reading THIS article about Brooklyn Brewery's Garrett Oliver reviewing the White House Honey Ale, when a particular line struck me...

"They had taken another British-style step, adding mineral salts to the water, a process intended to mimic the famous waters of Burton-on-Trent, a British town renowned for its brewing heritage."

Now from what I understand, they were brewing an extract beer.

I thought you weren't supposed to add brewing salts to extract recipes because the minerals are already IN the extract.

I could use some advice here, because I have this kit from Northern Brewer, and I'd like to make it as close to the original White House recipe as possible (WH honey aside). Should I order Burtonizing salts and use distilled water for this one?

Thoughts?

Thanks, guys!

 

[edds5p0]

In this case, Burtonizing the water is to enhance the flavor of the beer. The high sulfate concentration accentuates the hop flavor, but the alkalinity is not as important because there is no mash in an extract brew.

 

[alestateyall]

Got my ingredients for the WH Honey Ale tonight. Can't wait to brew it up.

 

[mcissell]

So should I use the full Burton Salts with distilled water and brew with that, or will it likely be overboard? I also have a bottle of gypsum. Would adding a small amount of that to regular spring water have the same flavor enhancing effect?

 

[unionrdr]

I've got a bunch of those burton salts packets I have yet to use. Decided to try my #3 burton ale recipe without it first. Here's a link to a description of Burton water salts; http://www.brewerslair.com/index.php?p=brewhouse&d=additives&id=&v=&term=4

 

[edds5p0]

So should I use the full Burton Salts with distilled water and brew with that, or will it likely be overboard? I also have a bottle of gypsum. Would adding a small amount of that to regular spring water have the same flavor enhancing effect?

Adding it to distiller water should be fine, just make sure you add the proper amount and not too much. Sulfates over about 500 ppm have been known to act as a laxative.

 

[mcissell]

Adding it to distiller water should be fine, just make sure you add the proper amount and not too much. Sulfates over about 500 ppm have been known to act as a laxative.

Since I can't know the mineral content of the extract, is there any way to calculate if this is going to be the case?

 

[Peruvian]

I'm thinking about making the WH Honey porter but have a bunch of roasted barley. Could I replace the black malt with roasted barley (I have a bunch left over from a Scottish Ale)?

Oh and does anyone know what the bittering hops used and how much in that recipe are?

 

[unionrdr]

I would think that the average extract malts wouldn't have to many sulfates in them.

 

[Pappers_]

I don't remember any mention of water additions in the White House Chefs ' video.