美国总统奥巴马在白宫用蜂蜜酿造啤酒

所用蜂蜜来自奥巴马夫人米歇尔在白宫花园内养的蜜蜂

据英国广播公司报道，美国白宫在2012年公布了一项秘密：总统奥巴马偏好的自酿蜂蜜啤酒的配方。

喜好喝啤酒的奥巴马成为首个在白宫自酿啤酒的总统。

这个名为“白宫蜜酿”的啤酒陪同奥巴马竞选连任，奥巴马也在不同的场合谈到过这种啤酒。

与不沾酒的共和党总统候选人罗姆尼相比，奥巴马利用啤酒拉近与选民关系，据称，他还让一名支持者品尝他的佳酿。

在2012年美国多达1.3万民众联名网上“上书”，要求公布啤酒配方，并打着要求信息自由的旗号。

于是白宫于2012年9月在其官方网站上公司了这种蜂蜜啤酒的配方。

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，而且还是美国第一夫人在白宫自产的蜂蜜，看来美国第一夫人也非常喜欢蜂蜜！

本人不懂英文，全部来自谷歌自动翻译，不明之处敬请谅解

翻译后配方如下：

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165˚倒在12 QT锅内。再把所有的谷物和液体进行过滤，英寸165˚2加仑的水冲洗。排掉液体，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.熬制一个小时。加入啤酒花，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。配更多的水，如有必要，共5加仑。到冰浴中，冷却至70-80˚。

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.空瓶，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˚。

英文版原文如下：

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˚.

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