White House Honey Ale

1. Steep the crushed amber crystal malt and biscuit malt in a muslin grain bag in about 6 litres of water held at 65 to 70 C for 30 minutes, then lift out the bag and let it drip without squeezing.
2. Bring the steeped liquid to a boil, remove it briefly from the heat, and stir in the light malt extract, the dried malt extract, and the gypsum until fully dissolved to avoid scorching on the bottom.
3. Return to a rolling boil and add the Kent Goldings hops; boil for 45 minutes, then stir in the honey and continue boiling for 10 more minutes.
4. Add the Fuggles hops for the final 5 minutes of the boil, then turn off the heat. The total boil should run about 60 minutes.
5. Cool the wort as quickly as possible to about 20 C using an ice bath or wort chiller, then transfer it to a sanitized fermenter and top up with cool water to roughly 10 litres total.
6. Once the wort is at 18 to 22 C, pitch the ale yeast, seal the fermenter with an airlock, and ferment in a cool dark place for about one to two weeks until activity stops.
7. Boil the priming sugar in a little water, cool it, and gently mix it into the beer, then bottle in sanitized bottles and cap. Condition the bottles at room temperature for about two weeks before chilling and serving.

You'll use: Saucepan