Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Biscuit | 1 medium (45g) | 166 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Hop | not in our table | 0 |
| Malt | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ oz Kent Goldings Hop Pellets
- 1½ oz Fuggles Hop pellets
- 2 cans (6.6 lb ) light malt extract
- 1 lb light dried malt extract
- 12 oz crushed amber crystal malt
- 8 oz Biscuit Malt
- 1 lb White House honey
- 2 tsp gypsum
- 1 pkg Windsor dry ale yeast
- ¾ cup corn sugar (powdered glucose ) for priming
Directions
Place each type of hop pellets in a separate hops steeping bag.
In an 12 qt pot , steep the hops bags in 1½ gallons of sterile water at 155°F for ½ hour. Remove the bag.
Add the light malt extract and the dried malt extract and bring to a boil .
For the first flavoring, add the Kent Goldings hop pellets and gypsum. Boil for 45 minutes.
For the second flavoring, add the Fuggles hop pellets at the last minute of the boil.
Stir in 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.
Add the yeast when wort temperature is between 70–80°F. Fill airlock halfway with water.
Ferment at 68–72°F for about 7 days.
Rack the mixture to a secondary fermenter after 5 days and ferment for 14 more days.
To bottle, dissolve the corn sugar into 2 pints of boiling water for 15 minutes.
Pour the sugar mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly.
Siphon everything into bottles and cap. Let sit for 2–3 weeks at 75°F.