Sunday, September 2, 2012

Obama the First President to Brew Beer at the White House-Get the Recipe here

When Harvard professor Henry Louis Gates was arrested outside his home by Cambridge police Sergeant James Crowley in July of 2009, Obama invited the two men to the White House for a beer summit. The beers consumed that day on the White House patio: Bud Light for Obama, Sam Adams Light for Gates, Blue Moon for Crowley, and nonalcoholic Buckler for Vice President Biden.
Home-brewed beer at the White House, however, is a relatively new development. The first time home-brewed beer is known to have been served at the White House was at a Super Bowl party in February 2011. Schultz said about 100 bottles of the home-brewed beer were served that day.
The president’s enthusiasm for the beverage has been evident, and it coincides with a national trend. There are more than 2,000 breweries in the United States today, the highest number since the end of Prohibition.
President Obama’s fondness for beer has been well documented.
Now the White House has bowed to demand for his recipe for beer that he concocted himself with a little help.

Recipe for White House Honey Ale

2 ( 3.3 lb) cans light malt extract
1 lb light dried malt extract
12 oz crushed amber crystal malt
8 oz Bisquit Malt
1 lbWhite House Honey
1½ oz Kent Goldings Hop Pellets
1 ½ oz Fuggles Hop pellets
2 tsp gypsum
1 pkg Windsor dry ale yeast
¾ cup corn sugar for priming

1. In an 12 qt pot, steep the grains in a hop bag in 1½ 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 1½ oz Kent Goldings and 2 tsp of gypsum. Boil for 45 minutes.
4. For the second flavoring, add the ½oz 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°

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