hoppybrewster said:Wow! Mine doesn't look that dark and it still in the carboy
Yea I am guessing I messed something up during the boil...
hoppybrewster said:Wow! Mine doesn't look that dark and it still in the carboy
bottlebomber said:Nice job! Is that a frosted mug you're using?
It is definitely not ruined. I would drink it as is and keep the ounce for a future brew day. In my experience mistakes often lead to great beer.
You could dry hop with the extra ounce. That would give a nice aroma to the beer and add a bit of taste but it would not be as intended. You won't get any bitterness from a dry hop though the 1.5 oz of fuggles wasn't giving much anyway.
hendew_24 said:Yes it was...Noob mistake?
EBrewMD said:Could I boil the leftover hops or something then add it to the batch before bottling?
White House Honey Porter
American Amber Ale
Type: All Grain Date: 9/14/2012
Batch Size (fermenter): 5.50 gal Brewer:
Boil Size: 7.26 gal Asst Brewer:
Boil Time: 60 min Equipment: Russ's Equipment
End of Boil Volume 6.76 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 85.1 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients
Amt Name Type # %/IBU
9 lbs 0.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 73.2 %
1 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2 8.1 %
12.0 oz Munich Malt (9.0 SRM) Grain 3 6.1 %
6.0 oz Black (Patent) Malt (500.0 SRM) Grain 4 3.0 %
3.0 oz Chocolate Malt (350.0 SRM) Grain 5 1.5 %
1.00 oz Goldings, East Kent [5.00 %] - Boil 45.0 min Hop 6 13.7 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 30.0 min Hop 7 11.4 IBUs
0.50 oz Hallertauer [4.80 %] - Boil 0.0 min Hop 8 0.0 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 9 -
1 lbs Honey (1.0 SRM) Sugar 10 8.1 %
Beer Profile
Est Original Gravity: 1.059 SG Measured Original Gravity: 1.059 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.2 % Actual Alcohol by Vol: 6.4 %
Bitterness: 25.1 IBUs Calories: 196.2 kcal/12oz
Est Color: 20.6 SRM
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 12 lbs 5.8 oz
Sparge Water: 5.32 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 14.20 qt of water at 167.1 F 155.0 F 60 min
Sparge Step: Batch sparge with 2 steps (1.57gal, 3.75gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.93 oz Carbonation Used: Bottle with 3.93 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
bottlebomber said:Well, not to be a ****** but a lot of flavors start making themselves more apparent at around 50 degrees, what I consider to be the ideal serving temp. I would only use a frosted mug for a Mexican lager or something like that, but it's just a matter of preference. Seriously though, try both and whatever tastes better is what's right for you.
That was brilliant.Brundoggie said:OK, so I brewed up a batch of the White House Honey Porter and thought I’d give a review:
Appearance – At first pour there was a lot of lively bubbling and a thick head but after a very short time it went completely flat. There was some residual bubble head but it was scattered and not coherent.
I expected a better color balance between the light malt extract and the darker grains but the brew color is definitely on the dark side. I’m sure that will appeal to some people.
Aroma – Very strong scent of Wright and Ayers hops which is very typical of the bitter Chicago-style brews. There is some masking of this bitterness with the use of government honey and Hawaiian flavors but the odor seems somewhat rotten as if something wasn’t quite right..
Taste – Despite the hype and expense there is very little taste. In addition to being flat and tasteless it is also very weak. Overall the flavor just doesn’t work.
When I contacted the White House they said that all my problems with this beer were due to the effects of the last batch I brewed (a Busch-clone). They also said I should try again and let the brew condition for 4 years to ensure full success.
mcissell said:So should I use the full Burton Salts with distilled water and brew with that, or will it likely be overboard? I also have a bottle of gypsum. Would adding a small amount of that to regular spring water have the same flavor enhancing effect?
edds5p0 said:Adding it to distiller water should be fine, just make sure you add the proper amount and not too much. Sulfates over about 500 ppm have been known to act as a laxative.
unionrdr said:I would think that the average extract malts wouldn't have to many sulfates in them.
unionrdr said:Me neither. And I've watched that video a couple of times. Strange that Garret would say that. Does he know something we don't?
Anyway, I was just curious if anyone has any pics of the finished product?
andrewmcd11 said:Question for you guys about the WH Honey Ale:
Should I put in more honey?
(1/2 lb went in after flameout at 110F. Another 1/2 lb went into secondary.) The batch has another 8 days in secondary before bottling. More honey? or is that enough?
superfknmario said:Thanks! Looks like tomorrow is brew day AND bottling day!
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