Making The Two White House Beers
You dont need to get re-elected to brew up a tub of the now infamous White House beers
. You have no opponents, but it sure would be nice to have a few million bucks of PAC money to get the project started (and for a vacation to the U.S. Virgin Islands for a couple of years).
No matter which side of the aisle you sit, the suds created by the folks who live in the Peoples House is actually pretty good beer. Weve tasted it. And while its got a conservative kick, you can always go boilermaker with a shot of booze from that other famous president Jack Daniels.
A Nice Pair
Fresh from the White House website, we want to be totally transparent with the recipe. Were adding just one thing to the process. If you like it, thank the chefs at the D.C. office. If you dont, leave a comment for them, not us. Were only happy warriors. Say we start with the Honey Porter ingredients:
2 ( 3.3 lb) cans light unhopped malt extract
lb Munich Malt (cracked)
1 lb crystal 20 malt (cracked)
6 oz black malt (cracked)
3 oz chocolate malt (cracked)
1 lb White House Honey (Editors note: Yeah, right. A good local honey will be just ducky)
10 HBUs bittering hops
oz Hallertaur Aroma hops
1 pkg Nottingham dry yeast
cup corn sugar for bottling
Ready? Set. Brew!
1. In a 6 qt pot, add grains to 2.25 qts of 168 water. Mix well to bring temp down to 155. Steep on stovetop at 155 for 45 minutes. Meanwhile, bring 2 gallons of water to 165 in a 12 qt pot. Place strainer over, then pour and spoon all the grains and liquid in. Rinse with 2 gallons of 165 water. Let liquid drain through. Discard the grains and bring the liquid to a boil. Set aside.
2. Add the 2 cans of malt extract and honey into the pot. Stir well.
3. Boil for an hour. Add half of the bittering hops at the 15 minute mark, the other half at 30 minute mark, then the aroma hops at the 60 minute mark.
4. Set aside and let stand for 15 minutes.
5. Place 2 gallons of chilled water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons if necessary. Place into an ice bath to cool down to 70-80.
6. Activate dry yeast in 1 cup of sterilized water at 75-90 for 15-minutes. Pitch yeast into the fermenter. Fill airlock halfway with water. Ferment at room temp (64-68) for 3-4 days.
7. Siphon over to a secondary glass fermenter for another 4-7 days.
8. To bottle, make a priming syrup on the stove with 1 cup sterile water and cup priming sugar, bring to a boil for 5-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 1-2 weeks at 75.
Second Up Honey Ale
The ingredients are a tad different. The process is too. First, get these items from your favorite home brewing establishment. Once again, forget about the White House Honey bit. You dont want the Secret Service breathing down your neck as you filch some sweetness from the Presidents bees.
2 ( 3.3 lb) cans light malt extract
1 lb light dried malt extract
12 oz crushed amber crystal malt
8 oz Biscuit Malt
1 lb White House Honey
1 oz Kent Goldings Hop Pellets
1 oz Fuggles Hop pellets
2 tsp gypsum
1 pkg Windsor dry ale yeast
cup corn sugar for priming
Now What?
1. In a 12 qt pot, steep the grains in a hop bag in 1 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 1st flavoring, add the 1 oz Kent Goldings and 2 tsp of gypsum. Boil for 45 minutes.
4. For the second flavoring, add the 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. (Editors note: Lovely, we hate straining.)
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 5 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.
Vary these recipes at your own risk. Remember, there are cameras everywhere. Make sure you wear a aluminum foil hat when performing any of these functions. And keep a free eye out for the black helicopters. Theyre piloted by Bigfoot.
by: Stan Schubridge
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