White House Honey Ale
White House Honey Ale is an extract-based homebrew that gets its character from a full pound of honey stirred in at the end of the boil. Two English hops, Kent Goldings for bittering and Fuggles added in the final minute, keep the aroma earthy rather than sharp. Crystal and biscuit malts add toasty depth beneath the honey. Plan on about three weeks of fermenting and another two to three in the bottle.
Instructions
Put each type of hop pellets into its own steeping bag. Heat 1½ gallons of sterile water to 155°F in a 12 qt pot, add the hop bags and steep for half an hour, then lift the bags out.
Stir in the light malt extract and the dried malt extract and bring the pot to a boil. Add the Kent Goldings pellets and the gypsum, and boil for 45 minutes.
Add the Fuggles pellets in the last minute of the boil. Then stir in the honey and boil for 5 more minutes.
Pour 2 gallons of chilled sterile water into the primary fermenter and add the hot wort. Top up with more water to make 5 gallons in total. There is no need to strain it.
When the wort has cooled to between 70 and 80°F, add the yeast. Fill the airlock halfway with water and ferment at 68 to 72°F for about 7 days.
After 5 days, rack the beer into a secondary fermenter and leave it for 14 more days.
To prime, dissolve the corn sugar in 2 pints of water and boil for 15 minutes. Pour the sugar mixture into an empty bottling bucket, siphon the beer over it, and distribute the priming sugar evenly.
Siphon the beer into bottles and cap them. Let them sit at 75°F for 2 to 3 weeks before drinking.
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