The White House has given in to an online petition requesting for the Presidential Mansion to release its coveted home brew recipes in the name of transparency.
President Barack Obama, who introduced a home-brewing kit last year to the White House kitchen, has been talking about the White House brew for weeks but refused to divulge the details of how it’s made. The home brews have become objects of fascination for beer drinkers everywhere and an online petition for the recipe ensued.
Obama is clearly taking advantage of being identified as a beer drinker to connect with votes from beer lovers all over the country. His Republican rival Mitt Romney, doesn’t drink, being an active Mormon.
On Saturday, White House press secretary Jay Carney announced the beer recipe on Twitter, linking to a blog post entitled “Ale to the Chief” written by White House assistant chef Sam Kass on the official White House website. According to the article, the brews contain honey from the first-ever bee-hive on the South Lawn. Check out the recipes below:
White House Honey Porter
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 Hallertauer Aroma hops
3/4 cup corn sugar for bottling
- In a 6 qt pot, add grains to 2.25 qts of 168˚F water. Mix well to bring temp down to 155˚. Steep on stovetop at 155˚F for 45 minutes. Meanwhile, bring 2 gallons of water to 165˚F in a 12 qt pot. Place strainer over, then pour and spoon all the grains and liquid in. Rinse with 2 gallons of 165˚F water. Let liquid drain through. Discard the grains and bring the liquid to a boil. Set aside.
- Add the 2 cans of malt extract and honey into the pot. Stir well.
- 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.
- Set aside and let stand for 15 minutes.
- 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˚.
- 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.
- Siphon over to a secondary glass fermenter for another 4-7 days.
- 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˚.
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 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
- In an 12 qt pot, steep the grains in a hop bag in 1 1/2 gallons of sterile water at 155 degrees F for half an hour. Remove the grains.
- Add the 2 cans of the malt extract and the dried extract and bring to a boil.
- For the first flavoring, add the 1 1/2 oz Kent Goldings and 2 tsp of gypsum. Boil for 45 minutes.
- For the second flavoring, add the 1/2 oz Fuggles hop pellets at the last minute of the boil.
- 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 when wort temperature is between 70-80˚F. Fill airlock halfway with water.
- Ferment at 68-72˚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.