White House Honey Porter

White House Honey Porter Recipe


¾ lb cracked Munich Malt

1 lb cracked crystal 20 malt

6 oz cracked black malt

3 oz cracked chocolate malt


2 (3.3 lb) cans light unhopped malt extract

1 lb White House Honey


10 HBUs bittering hops

½ oz Hallertaur Aroma Hops

1 pkg Nottingham dry yeast

¾ cup corn sugar for bottling



  1. In a 6 Qt pot, add grains to 2.25 Qts of 168º water. Mix well to bring temp down to 155º. Steep on stove top at 155º for 45 minutes. Meanwhile, bring 2 gallons of water to 165º in a 12 Qt pot. Place strainer over, then pour and spoon all the grains and liquid in. Rinse with 2 gallons of 165º 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 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 70-80º.

  6. Activate dry yeast in 1 cup of sterilized water at 75-90º for 15 minutes. Pitch yeast into the fermenter. Fill airlock halfway with water. Ferment at room temp (64-68º) 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 ¾ 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 75º.