You can read more about the release of the White House beer recipes in this news report.

Order your White House Honey Ale Kit from HomeBrewUSA today

White House Honey Ale Recipe

Ingredients

• 2 (3.3) lb. cans light unhopped malt extract
• 3/4 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
• 10 HBUs bittering hops
• 1/2 oz Hallertaur Aroma hops
• 1 pkg Nottingham dry yeast
• 3/4 cup corn sugar for bottling

Directions

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 fifteen 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 3/4 cup priming sugar, bring to a boil for five 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˚.

(source https://petitions.whitehouse.gov/response/ale-chief-white-house-beer-recipe)

Order your White House Honey Porter Kit from HomeBrew USA today

White House Honey Porter Recipe

Ingredients

• 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 1/2 oz Kent Goldings Hop Pellets
• 1 1/2 oz Fuggles Hop pellets
• 2 tsp gypsum
• 1 pkg Windsor dry ale yeast
• 3/4 cup corn sugar for priming

Directions

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 1/2 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˚.

(source https://petitions.whitehouse.gov/response/ale-chief-white-house-beer-recipe)

1. Dissolve 3 tbsp. Easy-Clean in 3 gallons warm water in 6.5 or 7.8 gallon (primary) bucket. Use to clean all equipment. Set aside.
2. Immerse container of malt extract in warm tap water and let stand 15 min. (Remove paper from front of bucket.)

   If your kit included crushed grains please follow the procedure below: if not go to Step #3.

   Steeping

   1. Put crushed grains into mesh bag. Tie shut or knot shut.
   2. In a large pot, heat 3 gallons of water to 150 degrees Fahrenheit.
   3. Immerse bag, allow to steep 15-30 minutes agitating often.
   4. Remove bag from water, allowing excess to drip into pot.
   5. Discard bag and bring Tea-bagged water, now called wort, to a boil. Go to Step #4.

3. In a large pot, bring 3 gallons of water to a boil.
4. Remove pot from hot burner and add malt extract to pot, mix for 3 to 5 min.
5. Turn heat down by 1/3 and return pot to hot burner.
6. Slowly bring wort to a boil, adjust heat so you avoid a boil over. (Hot break)
7. Once a rolling boil is established, set your clock to 60 minutes.  Add your first hop if applicable.
8. Add remaining hops as the recipe dictates, counting down to 0.
9. Remove from heat. Stir vigorously. Add cold, clean water up to 5 gallons and let stand in ice bath until wort is around 75f.
10. Transfer to primary fermenter and top off to 5 gallons if needed.
11. Check that wort temperature is 70-75f.
12. Take hydrometer reading (OG) and record it.
13. Aerate well, pitch yeast and seal fermenter with airlock and place in a cool dark place. This is the only time to aerate wort.
14. Unless otherwise specified in the recipe, allow to ferment at 70f for 7 days. Airlock should begin bubbling vigorously within 24 hours, and slow down 4-6 days later.
15. Secondary Fermentation: If you have a glass carboy, siphon beer to it from your primary fermenter, leaving sediment behind, and seal. Otherwise, do nothing. Wait 7-10 more days.
16. Bottling: Sanitize 50-60 twelve-ounce bottles. Take hydrometer reading (FG) and record it. To approximate alcohol content, subtract FG from OG and multiply by 131.
17. Bring 2 cup of water to a boil in a Pyrex measuring cup (in a microwave) and dissolve either 1¼ cup of DME or 5 oz of corn sugar. Allow to cool to room temperature, then pour the solution into bottling bucket and siphon beer on top. Slowly stir (do not aerate) the beer with a tall spoon once you finish siphoning. Stir occasionally between bottle filling to get a consistent mixture of priming sugar into each bottle.
18. Bottle, cap, and store at room temperature for at least 2 weeks, or period of time specified in recipes.
19. Refrigerate and enjoy.

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