Alternative Sugar Beer White House Honey Ale: 2nd Place, 2013 Chicago Cup

[kevokie]

can anyone covert this to a partial mash recipe?

I'm not using a program or anything, but this is what I would do for a partial mash.

4.5 lbs light DME OR 5.6 lbs light LME
1 lbs pale malt
1 lbs Munich Malt
1 lb. Wheat Malt
0.75 lb. Caramel Malt 20L
1 lb. Honey

Mash grains at 151F for 60 minutes

Everything else remains the same.

 

[Rustyduck]

Love honey beers and have made the original several times. IMO, the addition of 1/3 Honey malt really imarts a true honey flavor as the actual honey ferments out completely dry.

 

[raidershero]

Well after much deliberation I decided I under-carbed this one pretty good. Couple that with my OG of 1.065 and I got a very boozy ale. I really think my perle and London ale yeast substitutions have given this beer a truly peculiar character. I think I used just shy of 5 oz of corn sugar for a 5 gallon batch. According to the carbonation chart I followed that amount should be appropriate for the style. Any idea why my carb levels came out so low? It was low enough that even my wife noticed.

 

[Pappers_]

I think I used just shy of 5 oz of corn sugar for a 5 gallon batch. According to the carbonation chart I followed that amount should be appropriate for the style. Any idea why my carb levels came out so low? It was low enough that even my wife noticed.

5 ounces is fine for bottle carbonating. How long has it been, at least two or three weeks? Also when you wrote "I think I used . . ." is it possible that you're not sure how much you used?

 

[raidershero]

No I definitely used just under 5oz. I did sound uncertain in that post, sorry. I remember weighing out to about 4.75oz of dextrose. I fermented for 2 weeks in primary (i don't usually use a secondary) and bottle conditioned for 3 at around 70 degrees. Then they went to the fridge to sit about 2 more weeks at about 33/34 degrees.

I sampled all throughout the process and found it to taste very boozy. I figured it would settle down after a few weeks. I'll have to give it some more time to see, but they're almost all gone. The family loved it, despite my criticism.

 

[Pappers_]

No I definitely used just under 5oz. I did sound uncertain in that post, sorry. I remember weighing out to about 4.75oz of dextrose. I fermented for 2 weeks in primary (i don't usually use a secondary) and bottle conditioned for 3 at around 70 degrees. Then they went to the fridge to sit about 2 more weeks at about 33/34 degrees.

I sampled all throughout the process and found it to taste very boozy. I figured it would settle down after a few weeks. I'll have to give it some more time to see, but they're almost all gone. The family loved it, despite my criticism.

One thought about carbonation is to check a bottle for carbonation before moving all of them to the fridge. Have you had issues with carbonation in previous batches? If not, I think you may have just chilled them too early, although three weeks is often/usually plenty to carbonate.

 

[raidershero]

Yeah I was checking them periodically like I said. The carbonation felt a little weird but like you stated, 3 weeks should have been plenty.

One thing to consider though... my pint bottles seemed slightly more carbonated than my bombers. Coincidence?

 

[JDFlow]

FYI

ALL-GRAIN TO EXTRACT
Amount of pale malt x .8125 = amount of liquid malt extract
(example: 8 lbs. pale malt x .8125 = 6.5 lbs. liquid malt extract)

Amount of pale malt x .6875 - amount of dry malt extract (DME)
(example: 8 lbs. pale malt x .6875 = 5.5 lbs. dry malt extract)

Amount of wheat malt x .937 = amount of liquid wheat malt extract
(example: 6.5 lbs. wheat malt x .937 = 6.1 lbs. liquid malt extract)

 

[Kuhndog]

Isn't the President from Chicago? I detect an advantage in the competition just with the name.

Just kidding. It does look like a pretty good recipe and I'm sure I'll try it as I'm a fan of english style anything. Congrats!

I did look at the competition results and noticed something a little odd....someone's "old speckled rooster" came in 1st under the English Pale Ale category but it was listed as a Special/Best/Premium Bitter. If I recall, Old Speckled Hen (which I think this person was referring to on the commercial side) is an ESB by category. Of course, like our head brewer always said...you enter the beer on what it is...not what you want it to be. Maybe it should have been called Young Speckled Chick (less body and less oomph).

 

[Peruvian802]

Love honey beers and have made the original several times. IMO, the addition of 1/3 Honey malt really imarts a true honey flavor as the actual honey ferments out completely dry.

I agree that a little honey malt in this recipe would be a good thing. I assume you mean 1/3# not 1/3 of the total grain bill. That stuff is apparently quite strong.

 

[Svecke]

Was looking for a clone for Honey dew for my girlfriend and found this, I didnt have all the malt types and brewed with cara ruby 50 instead of the crystal. Opened one bottle after one week and darn I like it. To bad I have to wait another week for better carbonation. Thx for the reciepe.

 

[Pappers_]

Was looking for a clone for Honey dew for my girlfriend and found this, I didnt have all the malt types and brewed with cara ruby 50 instead of the crystal. Opened one bottle after one week and darn I like it. To bad I have to wait another week for better carbonation. Thx for the reciepe.

Glad you enjoyed it - and welcome to the HBT!

 

[s0m3f00l]

making this tomorrow for presidents day wish me luck

 

[Pappers_]

making this tomorrow for presidents day wish me luck

That's a great idea - I should have done that on Lincoln's B-Day when I was home!

 

[PackerfaninSanDiego]

Looks like this may be my next brew. What can I substitute for the Windsor yeast? I had problems with Windsor in a Stout and had to dump it, so I will never use Windsor ever again. Was thinking about Notty, many recommend it as some also say US-04. I have never used Notty so I am leaning towards it.

 

[Pappers_]

Looks like this may be my next brew. What can I substitute for the Windsor yeast? I had problems with Windsor in a Stout and had to dump it, so I will never use Windsor ever again. Was thinking about Notty, many recommend it as some also say US-04. I have never used Notty so I am leaning towards it.

I like Nottingham, too. It will attenuate more than the Windsor, leaving you with a drier beer, perhaps, and it has a cleaner, less estery yeast flavor profile. So generally, its a little less British in character than Windsor.

If you wanted to go with liquid yeast, you could try one of the English strains, like WLP002 (English) or WLP005 (British). I like WLP005 a lot when making a bitter but haven't used it for this beer.

 

[Luzer]

To make this a session beer, 4% - 4.5%, should I just reduce the 2 Row?

 

[Pappers_]

To make this a session beer, 4% - 4.5%, should I just reduce the 2 Row?

That would work.

 

[Luzer]

For 11gal batch I changed the 2 row to 7lb 14oz with a 72% eff to get about 4.6% abv.

7 lbs 14.1 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 47.5 %
3 lbs 3.4 oz Munich Malt (9.0 SRM) Grain 2 19.4 %
2 lbs 1.6 oz Wheat Malt, Bel (2.0 SRM) Grain 3 12.6 %
1 lbs 5.3 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 8.0 %
1.88 oz Goldings, East Kent [5.00 %] - Boil 60.0 min Hop 5 17.6 IBUs
1.88 oz Goldings, East Kent [5.00 %] - Boil 20.0 min Hop 6 10.7 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.88 oz Challenger [5.00 %] - Boil 5.0 min Hop 8 3.5 IBUs
2.0 pkg Windsor Yeast (Lallemand #-) [23.66 ml] Yeast 9 -
2 lbs 1.2 oz Honey (1.0 SRM) Sugar 10 12.5 %

 

[Shenanigans]

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