White House Honey Ale

• 12 oz crushed amber crystal malt
• 8 oz Biscuit Malt
• 2 (3.3 lb) cans light malt extract
• 1 lb light dried malt extract
• 1.5 oz Kent Goldings Hop Pellets
• 2 tsp Gypsum
• 1.5 oz Fuggles Hop Pellets
• 1 lb White House Honey
• 1 pkg Windsor dry ale yeast
• 3/4 cup corn sugar for priming

 

 

Amount of Hops	Type of Hops	Boiled For
1.5 oz	Kent Goldings Hop Pellets	45 minute boil
2 tsp	gypsum	45 min of boil
1.5 oz	Fuggles Hop Pellets	last 1 min of 60 min boil
1 lb	Honey	Boil 5 additional minutes

 

Directions

Steep in 155 degree water for 30 minutes

• 12 oz crushed amber crystal malt
• 8 oz Biscuit Malt
  

Add Malt Extract and bring to a boil

• 2 (3.3 lb) cans light malt extract
• 1 lb light dried malt extract
  

Add Kent Goldings Hops and Gypsum and boil for 45 minutes

• 1.5 oz Kent Goldings Hop Pellets
• 2 tsp Gypsum

Add Fuggles Hop Pellets for last minute of 45 minute boil

• 1.5 oz Fuggles Hop Pellets

Add 1 lb of Honey and boil for 5 more mintes at end of 45 minute boil (50 minute total)

• 1 lb White House Honey

Other Ingredients

• 1 pkg Windsor dry ale yeast
• 3/4 cup corn sugar for priming

or these instructions

1. In an 12 qt pot, steep the grains in a hop bag in 1 1/2 gallons of sterile water at 155 degrees for half an hour. Remove the grains.
2. Add the 2 cans of the malt extract and the dried extract and bring to a boil.
3. For the first flavoring, add the 1 1/2 oz Kent Goldings and 2 tsp of gypsum. Boil for 45 minutes.
4. For the second flavoring, add the 1 1/2 oz Fuggles hop pellets at the last minute of the boil.
5. Add the honey and boil for 5 more minutes.
6. Add 2 gallons chilled sterile water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons. There is no need to strain.
7. Pitch yeast when wort temperature is between 70-80˚. Fill airlock halfway with water.
8. Ferment at 68-72˚ for about seven days.
9. Rack to a secondary fermenter after five days and ferment for 14 more days.
10. To bottle, dissolve the corn sugar into 2 pints of boiling water for 15 minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 2 to 3 weeks at 75˚.