On Sunday I brewed my all-grain version of the White House Honey Porter recipe. The brew process was okay but I have to devise a better way to measure volume… the O.G. was a bit too low.
Here’s the funny thing about this porter: it’s Kick Ass. What do I mean? 40% more alcohol.
The BeerSmith software I used for this recipe has a feature to compare the recipe with a “standard” beer style. For a “brown porter” the bitterness and color were within the style range although the color was on the low end. The O.G. and the alcohol were too high… off the scale actually. It turns out that this Honey Porter is just a regular brown porter – but with almost 40% percent more alcohol than the maximum for the style (7.5% ABV vs 5.4%)
I will not be driving anywhere after a few of these!
The reason for all this alcohol in the brew? The pound of honey! Honey just about 100% sugar and that translates to lots of extra alcohol. We’ll see if there is any residual honey flavor. I added the honey in the last 15 minutes to try and keep as much honey flavor as possible.
Here’s the recipe that I used:
- 9 lbs US pale malt
- 1 lbs 20L crystal malt
- 3/4 lbs Munich malt
- 6 oz Black Patent malt
- 3 oz Chocolate malt
- 1/2 oz US Perle hops (60 minute boil)
- 1/2 oz Magnum hops (60 minute boil)
- 1/2 oz Hallertauer hops (1 minute boil)
- 1 lb Clover honey (last 15 minutes)
- 1 lb rice hulls
I mashed at 148 F for a lighter body which is more appropriate for a brown porter.
Taste reports will be forthcoming in a few weeks!
[UPDATE] The fermentation appears complete and wow, was it active. Without my high-volume air lock I’m sure the lid would have been blown off. Bottling in a few days.
[UPDATE 2] Bottled on Saturday morning after 13 days in the primary fermenter. It smells about right (malty with some hop aroma.) It is quite well attenuated: F.G. was 1.010. I calculate it is about 6.8% ABV.