White house beer

[jerrodm]

So I started my go at this recipe after most folks--brewed in late November, bottled after two weeks, started drinking it just before the New Year.

IMO, this beer is terrific--I'm not sure what little tweaks others did in converting to AG, but I added a little biscuit malt, used a cascade/willamette hop schedule and WLP007, and it's sooo tasty. Nice and malty (I mashed at 154F) but not sweet, balanced hop aroma/flavor and the honey (I used local clover honey) is evident in both aroma and flavor. It really gives a nice dry finish to the beer. And it's SO crystal clear, it looks like I used gelatin to knock down the yeast. I don't have a pic yet, but will try to remember to take one next time I pour.

OK, so it's nothing terribly special--no double-dry hopped, oaked, bourbon infused, cherry vanilla etc. etc. stuff, and it's only around 5% ABV. But I don't much go in for the extreme stuff anyway. Bottom line, this beer came out really well, it might be entering my starting rotation in the future! Will definitely brew again.

 

[alestateyall]

So I started my go at this recipe after most folks--brewed in late November, bottled after two weeks, started drinking it just before the New Year.

IMO, this beer is terrific--I'm not sure what little tweaks others did in converting to AG, but I added a little biscuit malt, used a cascade/willamette hop schedule and WLP007, and it's sooo tasty. Nice and malty (I mashed at 154F) but not sweet, balanced hop aroma/flavor and the honey (I used local clover honey) is evident in both aroma and flavor. It really gives a nice dry finish to the beer. And it's SO crystal clear, it looks like I used gelatin to knock down the yeast. I don't have a pic yet, but will try to remember to take one next time I pour.

OK, so it's nothing terribly special--no double-dry hopped, oaked, bourbon infused, cherry vanilla etc. etc. stuff, and it's only around 5% ABV. But I don't much go in for the extreme stuff anyway. Bottom line, this beer came out really well, it might be entering my starting rotation in the future! Will definitely brew again.

No offense, but, if you changed the hops and changed the yeast, is it really White House Honey Ale?

 

[jerrodm]

Oh, tomato, tomato. I made a honey pale ale or whatever you want to call it, which I wouldn't have if the White House staff didn't do it first. I'll definitely still think of it as the WHHA.

 

[coastwx]

I ended up brewing this so it would be carbed and ready by early Nov. Not an exact clone as I did not have amber malt and used aromatic instead. I used my own honey from a June 2012 harvest (mostly poplar). Absolutely delicious ale. I've not used much honey in brewing yet, but heard somewhere that little honey flavor remains after fermentation. This beer changed that thought. I use my honey in coffee every morning. The honey came through nicely, but not dominant. The fuggles and kent goldings was a nice change as I've mostly stuck to American citrus hops. I was very pleased.

 

[mlgtrumpet]

Hey everyone,

I have my first batch of Honey Ale in the primary since I started on Saturday -- using the extract kit from NB.

Just a quick survey: How long did you end up leaving in primary? Did anyone use a secondary or just go right to bottle, and how long did you condition before popping it open?

Cheers, Matt

 

[sweetcell]

Just a quick survey: How long did you end up leaving in primary? Did anyone use a secondary or just go right to bottle, and how long did you condition before popping it open?

Cheers, Matt

hi matt

"how long" will vary, because fermentations vary. it will be faster or slower depending on temperature, amount of viable yeast pitched, fermentability of the wort, etc. in general you'll want to wait 2 week at a minimum, with 3 weeks being safer.

if you have a hydrometer, take a reading on day 14, then take another on day 17. if they are identical, then fermentation is complete and you're ready to bottle.

 

[mlgtrumpet]

hi matt

"how long" will vary, because fermentations vary. it will be faster or slower depending on temperature, amount of viable yeast pitched, fermentability of the wort, etc. in general you'll want to wait 2 week at a minimum, with 3 weeks being safer.

if you have a hydrometer, take a reading on day 14, then take another on day 17. if they are identical, then fermentation is complete and you're ready to bottle.

Thanks! Just wondering what rate other people were fermenting at. It's only been 3 days and I can hardly stand it. Need to go purchase another fermenter this weekend so I can get started on my second brew.

M

 

[sweetcell]

It's only been 3 days and I can hardly stand it. Need to go purchase another fermenter this weekend so I can get started on my second brew.

THAT is how you handle it. welcome to the obsession

 

[chicken]

I left mine in primary for about 4 weeks, and did not secondary. I got impatient and tried it 2 weeks after bottling, but it wasn't truly ready for another 2 weeks.

 

[robotgas]

I've found that adding a week to everything (above what the directions call for,) makes a huge difference in taste. Set aside a few bottles to taste one a week to see for yourself. Patience really is a virtue!

 

[BonzoAPD]

I was reading the reviews of the Whitehouse Honey Porter on the Northern Brewer site and someone said it is comparable to Samuel Adams Holiday Porter. Can someone confirm or deny this?

 

[CGVT]

I liked this so much the first time I brewed it that I am brewing 5 more gallons this morning... (Honey Ale)

 

[timcadieux]

This is how they do it in the White House, right?

I LOL'd !

 

[timcadieux]

So I'm looking at a copy of the Honey Ale recipe (thx BorealBrewer). I've read through all the 80 or so pages of this forum so far and there seems to be some discussion on whether the 1lb of Honey @5min is enough to get the honey taste to come through?
Some say to add to secondary, some say its fine.

Any comments?

 

[chicken]

I added the honey at flameout instead of boiling it, and I'm happy with how the honey flavor came through.

 

[TopherM]

It is difficult to dissolve honey in secondary. Even if you boil it first, by the time you cool it down, you'll end up with coagulated honey in your trub.

I also always add honey at flameout, but lately just skip the honey and go with honey malt, it's much more consistent.

 

[bleme]

As far as I am concerned, honey should only be added to primary, after most of the fermentation is complete.

First, boiling and fermentation push off a lot of the volatile aromas. Also, when the honey ferments it will create more trub. Why would you want to fill your secondary with that? Don't worry about mixing it. That's what yeast are for.

As long as it hasn't been contaminated, honey is naturally sterile and anti-bacterial. Honey has been found in ancient Egyptian tombs and it is still good. Honey is also being used to treat wounds as it keeps bugs out but provides nutrients that speed the skin in healing itself.

 

[CGVT]

I put the honey in at 5 minutes.

It leaves a hint of honey flavor and the perception of sweetness.

I thought it was good that way. I would not want anymore honey flavor than I got by doing it that way. I did not secondary, BTW.

 

[timcadieux]

Damn, 3 answers, 3 completely different answers!! LOL!

 

[rifraf]

Damn, 3 answers, 3 completely different answers!! LOL!

You'll find that happens with a lot of brewing related questions!

 

[Brewskii]

I put the honey in at 5 minutes.

It leaves a hint of honey flavor and the perception of sweetness.

I thought it was good that way. I would not want anymore honey flavor than I got by doing it that way. I did not secondary, BTW.

Me too, on all counts except I put it in @ ~ 1 min. -enough to let it see some heat before chilling. I think it was the beersmith pod cast where I heard someone say If you do a lot of honey beers and add it to secondary, you will eventually get an infected batch as honey is not clean. I suppose this is for non-pasteurized natural honey? Not sure about that.
Also, it is true that the flavor of honey will eventually degrade with the boil.
I suppose it depends on where you see yourself in this debate.

 

[Pappers_]

Me too, on all counts except I put it in @ ~ 1 min. -enough to let it see some heat before chilling. I think it was the beersmith pod cast where I heard someone say If you do a lot of honey beers and add it to secondary, you will eventually get an infected batch as honey is not clean. I suppose this is for non-pasteurized natural honey? Not sure about that.
Also, it is true that the flavor of honey will eventually degrade with the boil.
I suppose it depends on where you see yourself in this debate.

I added it at the very end of the boil too - I took some of the wort out, in a separate bowl, and softened the honey in it, then poured it into the boil at 1 or flameout, I don't remember. But it had a very nice wildflower/jasmine aroma and flavor.

 

[cpesko]

They said the d word.

 

[Patro]

So do you think the white house brewers will come up with a couple more brews during the second term, switch over to all grain, or maybe even start growing grains and hops in the white house garden?

 

[Stu-Brew]

This is mildly interesting - that is all.

 

[alestateyall]

This is mildly interesting - that is all.

I find lots of HBT threads mildly interesting and many more not interesting at all. But I don't bother posting just to say that.

 

[mpride1911]

I just want to know how I can get a job as the White House beekeeper.

 

[CGVT]

I have decided that I really like this beer

 

[NewJersey]

i just now found out that the white house beers are extracts... let down to say the least...

 

[CGVT]

I converted it to all-grain. (I add the honey at 5 minutes left in the boil)

Fermented at 65* The White House recipe calls for two TBS of Gypsum. I've made it with and without. With my water it is better with the gypsum


Ingredients
Amt Name Type # %/IBU
-
9 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 80.9 %
12.0 oz Biscuit Malt (23.0 SRM) Grain 3 6.4 %
8.0 oz Amber Malt (22.0 SRM) Grain 4 4.3 %
0.75 oz Goldings, East Kent [5.00 %] - First Wort 60.0 min Hop 5 16.1 IBUs
0.75 oz Goldings, East Kent [5.00 %] - Boil 30.0 min Hop 6 11.2 IBUs
1.50 oz Fuggles [4.50 %] - Boil 5.0 min Hop 7 5.2 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 8 -
1 lbs Honey (1.0 SRM) Sugar 9 8.5 %

Beer Profile

Est Original Gravity: 1.056 SG Measured Original Gravity: 1.056 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.0 % Actual Alcohol by Vol: 6.0 %
Bitterness: 32.6 IBUs Calories: 185.8 kcal/12oz
Est Color: 6.7 SRM