White House Honey Porter
This honey porter is a home-brewed dark beer built on a full pound of honey added to the boil alongside malt extract. Four cracked specialty malts, Munich, crystal 20, black and chocolate, are steeped first to give the beer its roasted, toasty body, while the honey adds sweetness to the finished porter. Brewers who already have basic fermenting gear can make a 5 gallon batch, then bottle it with a simple priming syrup.
Instructions
Add the cracked grains to 2.25 quarts of 168°F water in a 6 quart pot and stir well until the temperature falls to 155°F. Steep on the stovetop at 155°F for 45 minutes. Meanwhile, heat 2 gallons of water to 165°F in a 12 quart pot.
Set a strainer over the larger pot and pour in the grains and their liquid. Rinse the grains with 2 gallons of 165°F water and let it drain through. Discard the grains, bring the liquid to a boil, then set it aside.
Stir the malt extract and honey into the pot until fully dissolved. Boil for one hour, adding half the bittering hops at the 15 minute mark, the rest at 30 minutes, and the aroma hops at 60 minutes. Take the pot off the heat and let it stand for 15 minutes.
Pour 2 gallons of chilled water into the primary fermenter, then add the hot wort. Top up with water to reach 5 gallons if needed. Set the fermenter in an ice bath until the wort cools to 70-80°F.
Activate the yeast in 1 cup of sterilized water at 75-90°F for 15 minutes, then pitch it into the fermenter. Half fill the airlock with water and ferment at room temperature, 64-68°F, for 3 to 4 days.
Siphon the beer into a secondary glass fermenter and leave it for another 4 to 7 days.
To bottle, boil 1 cup of sterile water with the ¾ cup of priming sugar for five minutes and pour the syrup into an empty bottling bucket. Siphon the beer in on top and stir gently so the sugar spreads evenly. Siphon into bottles, cap them, and keep them at 75°F for 1 to 2 weeks.
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