9/11 Acquisition Reform Advertising Alaway Alcohol Ale Allergies Antisemitism Barack H. Obama Beer Billiards Biology Books Budget Bureaucracy California Capitalism Carbohydrates Carcinogen CDC Chemical Warfare Chemistry Chemophobia Chirality Climate Science Colonial Pines Computers Conservation Laws Constitution Consumerism Cosmology CPT Invariance Creationism Customer Service Daesh David Irving Dead End Defense Dinosaurs Disasters Economic Energy English Ethics Evolution Fluoride Food FTL Garden Care George W. Bush Gerlich and Tscheuschner GISS Glaciers GMOs HadCRU Haiti Health Himalayan Rock Salt HITRAN Holocaust Denial Home Brewing How It Looks From Here html Humor Information Infrared Spectroscopy IPCC Iran ISIS Islam Islamophobia Israel Ketotifen Fumarate Law Lawn Care Leibniz Lisbon Magnetism Math Medco Medicine Modeling Molecules Monopoly Monsanto Naphazoline hydrochloride Neutrinos Nietzsche NIH NIST Noether's Theorem Non-hazardous Norton Ghost Nuclear Warfare Oil Oil Spill Olopatadine hydrochloride Opinion Orson Scott Card Parody Pataday Patanol Pesticides Pheneramine maleate Physics Plumbing Politics Poll Pope POTUS Prescriptions Prop 65 Psychology Quantum Mechanics Quiz Racism Radiative Transfer Relativity Religion Respiration Senior Housing Signs Smoking Specific Gravity Statistics Stock Market Sugars Sun Tzu Surface Temperature Surgeon General Symantec Target Temperature Terrorism The Final Solution The Holocaust History Project Thermodynamics Time Trains Units Voltaire von Clausewitz Weather White House Wine Yeast

Saturday, October 6, 2012

The President's Porter

In a previous post, I described the last batch of beer I made. It's time to start a new batch. As the Whitehouse recently released their recipe for a honey porter, I thought I start there. I also changed some of my methodology to correct some of the problems I encountered in my last batch.

The recipe I used is based upon the Whitehouse recipe. My local brew store was out of Nottingham yeast; so I am used Windsor yeast. I used a local organic honey instead of Whitehouse honey. I used 9.6 HBU of bittering hops instead og 10 HBU, and 1 oz. or aromatic hops instead of 1/2 oz., because the quantities are more convenient, and a little more aromatic hops never hurt anyone. I  used diammonium phosphate as a yeast nutrient, and gypsum for flavor. Also, I will use a process that is somewhat modified from the Whitehouse process that I will describe here.