我说蜂蜜是个好东西吧，连奥总都喜欢。近日，美国白宫在其网站公布了奥巴马自酿蜂蜜啤酒的配方，国内的各大网站纷纷发表文章进行报道。据说这种啤酒是白宫自酿的，里面包含蜂蜜，而且蜂蜜还是第一夫人自产的蜂蜜(看了第一夫人有大把的时间啊)。　　以下是谷歌翻译的啤酒配方，来自自动翻译，大家将就着看吧，如果有英文好的朋友，可以看一下原文。　　白宫蜂蜜波特　　成份　　2(3.3磅)罐的光unhopped麦芽提取物　　3/4磅慕尼黑麦芽(破解)　　1 LB系列水晶20的麦芽(破解)　　6盎司黑麦芽(破解)　　3盎司的巧克力麦芽(破解)　　1磅白宫蜂蜜　　10 HBUS苦味的啤酒花　　1/2盎司Hallertaur酒花的香味　　1 PKG诺丁汉干酵母　　3/4杯玉米糖，装瓶　　制作方法：　　1.在6 QT锅，添加谷物168˚2.25夸脱的水。搅拌均匀，使温度下降到155˚。陡峭的炉灶在155˚45分钟。同时，将2加仑的水到165˚在12 QT锅。地点过滤网，再倒入勺所有的谷物和液体英寸165˚2加仑的水冲洗。让排液。放弃谷物和沸腾的液体。备用。　　2.添加麦芽提取物，蜂蜜2罐放入锅中。搅拌均匀。　　3.熬了一个小时。加入啤酒花的苦味在15分钟大关的一半，另一半在30分钟大关，那么的香气跳数在60分钟的标记。　　4.一边，静置15分钟。　　5.2加仑的冷冻水到主发酵罐，并添加到它的热麦汁。顶配更多的水，如有必要，共5加仑。到冰浴中，冷却至70-80˚地点。　　6.在1杯的无菌水的干燥酵母的激活在75-90˚15分钟。间距到发酵罐中的酵母。填写一半水气闸。发酵3-4天，在室温下(64-68˚)。　　7.虹吸式玻璃发酵罐再过4-7天到第二个。　　8.瓶，使吸在炉子上用1杯无菌水3/4杯吸糖糖浆，把煮沸五分钟。把混合物倒入一个空装瓶桶。虹吸啤酒在它的发酵。分配均匀吸糖。虹吸式进瓶和瓶盖。让我们坐1-2周，在75˚。　　白宫蜂蜜啤酒　　成份　　2罐轻(3.3磅)麦芽提取物　　1 LB光干麦芽提取物　　12盎司粉碎琥珀水晶麦芽　　8盎司饼干麦芽　　1磅白宫蜂蜜　　1/2盎司的肯特Goldings颗粒酒花　　11/2盎司Fuggles颗粒酒花　　2茶匙石膏　　1的PKG温莎干酒度啤酒酵母　　3/4杯玉米糖吸　　制作方法：　　1.在的12夸脱锅，陡峭的晶粒在1 1/2加仑的无菌水，在半小时的155度中的跳袋。删除谷物。　　2.加入2罐麦芽提取物和干燥的萃取物，煮滚。　　3.对于第一个调味料，添加1 1/2盎司的肯特Goldings和2茶匙的石膏。煮45分钟。　　4.对于第二个调味料，添加1/2盎司Fuggles的颗粒酒花在最后一分钟的熬。　　5.加入蜂蜜，煮沸5分钟。　　6.加入2加仑冷却到主发酵罐的无菌水，并添加到它的热麦汁。顶配更多的水，总共5加仑。有没有必要对应变。　　7.沥青酵母，麦芽汁的温度是在70-80˚。填写一半水气闸。　　8.在68-72˚发酵约七天。　　9.五天后机架到二次发酵，发酵14天。　　10.瓶，15分钟到2品脱沸水中溶解的玉米糖。把混合物倒入一个空装瓶桶。虹吸啤酒在它的发酵。分配均匀吸糖。虹吸式进瓶和瓶盖。让我们坐2～3周，在75˚。　　大概意思吧，下面是英文的原文，供英文好的朋友参考。　　WHITE HOUSE HONEY PORTER　　Ingredients　　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 Hallertaur Aroma hops　　1 pkg Nottingham dry yeast　　3/4 cup corn sugar for bottling　　Directions　　In a 6 qt pot, add grains to 2.25 qts of 168˚ water. Mix well to bring temp down to 155˚. Steep on stovetop at 155˚ for 45 minutes. Meanwhile, bring 2 gallons of water to 165˚ in a 12 qt pot. Place strainer over, then pour and spoon all the grains and liquid in. Rinse with 2 gallons of 165˚ 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　　Ingredients　　2 (3.3 lb) cans light malt extract　　1 lb light dried malt extract　　12 oz crushed amber crystal malt　　8 oz Biscuit 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　　Directions　　In an 12 qt pot, steep the grains in a hop bag in 1 1/2 gallons of sterile water at 155 degrees 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˚. Fill airlock halfway with water.　　Ferment at 68-72˚ 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˚.　　大洋彼岸的信息迅速的传过来，地球已经是一个村了，已经有厂家表示会复制白宫蜂蜜啤酒，相信不久的未来，我们国家也会蜂蜜啤酒面世的，一定不会太远。