How to brew the white house honey brown ale at home?
We may brew the White House Honey Brown Ale by Angel yeast CS31 at home, as Barack Obama does at the White House.
Barack Obama, the former President of the United States, is the first president of the USA who brews beer at the White House. He has brewed three kinds of craft beer, since he purchased a set of micro-beer equipment at 2011. Those are the White House Honey Brown Ale, the White House Honey Porter, and the White House Honey Blonde Ale. Fortunately, two of them has been published, and today we share you how to brew the White House Honey Brown Ale with Angel beer yeast CS31 at home.
Prepare the ingredients of the White House Honey Brown Ale according to the table below.
Tab. 1 Ingredients
Light malt extract
3.3 lb（2 cans）
Light dried malt extract
Amber crystal malt
White House Honey
Kent Goldings Hop Pellets
Fuggles Hop pellets
Beer yeast Angel-CS31
Angel ale yeast
Corn sugar for priming
In a 12 qt pot, steep the grains in a hop bag in 1.5 gallons of sterile water at 155°Ffor half an hour. Remove the grains.
Add the 2 cans of the malt extract and the dried extract and bring to a boil.
B.3 Adding hops
For the first flavoring, add the 1.5 oz Kent Goldings and 2 tsp of gypsum. Boil for 45 minutes. For the second flavoring, add the 1.5 oz Fuggles hop pellets at the last minute of the boil.
B.3 Adding honey
Add the honey and boil for 5 more minutes.
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.
Pitch yeast Angel-CS31when wort temperature is between 70°F-80°F. Fill airlock halfway with water.
v CS31 is an excellent ale yeast to help produce ales of fruit aroma.
v Vigorous fermentation, high attenuation and middle flocculation.
v Quick start to fermentation, which can be finished in 4~5 days at 18℃.
v High alcohol tolerance, suitable for higher concentration of beer , 14%(v/v) above.
v Displays abundant ester and fruity aroma if properly handled.
Ferment at 68°F-72°F for about seven days. Rack to a secondary fermenter after five days and ferment for 14 more days.
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°F.
Have a taste at 46°F~50°F, and enjoy it with your friends.
Here are some tips to help you to convert the Unit.
A qt = 0.946 L;
1 pint = 0.55 L;
1 lb = 453.6 g;
1 oz = 28.3 g;
1 gallon = 3.8 liters;
°C= ( °F -32) x 5 / 9;