Midas Touch Clone (Dogfish Head) 
Extract Recipe
Submitted By: vkrishan (Shared)
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| Brewer: BYO Recipe Nov 2022 | |
| Batch Size: 5.50 gal | Style: Historical Beer - Other (27 ) |
| Boil Size: 7.75 gal | Style Guide: BJCP 2015 |
| Color: 7.2 SRM | Equipment: Extract - Large 10 Gal/38 l Batch |
| Bitterness: 15.0 IBUs | Boil Time: 60 min |
| Est OG: 1.073 (17.9° P) | |
| Est FG: 1.008 SG (2.2° P) | Fermentation: Ale, Single Stage |
| ABV: 8.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8 lbs |
DME Pale Ale (Briess) [Boil] (4.7 SRM) |
Dry Extract |
1 |
| 0.50 oz |
Willamette [5.8%] - Boil 60 min |
Hops |
2 |
| 0.55 tsp |
saffron (Boil 20 min) |
Misc |
3 |
| 0.50 oz |
Willamette [5.8%] - Boil 15 min |
Hops |
4 |
| 0.28 tsp |
Irish Moss (Boil 10 min) |
Misc |
5 |
| 3 lbs |
Honey [Whirlpool] (6.0 SRM) |
Honey |
6 |
| 0.36 gal |
Grape concentrate - Muscat [Primary] (3.0 SRM) |
Juice |
7 |
| 1.0 pkgs |
Trappist Ale (White Labs #WLP500) |
Yeast |
8 |
Notes
Mash temp 155F for an hour.
Add honey at the end of the boil after you turn off the heat. Let stand for 5 minutes to sanitize the honey, then whirlpool
Add the Muscat concentrate into the fermenter. Recipe calls for 2 Lbs of grape concentrate, so measure the weight before adding.
Ferment at 68F for 10 to 14 days. Keg and carbonate to 3.4vols CO2 and age for 4 weeks minimum
https://byo.com/recipe/dogfish-head-midas-touch-clone/This Recipe Has Not Been Rated
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