Midas Touch

A ProMash Recipe Report

Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 4.00
Total Grain (Lbs): 14.30      
Anticipated OG: 1.079 Plato: 19.06
Anticipated SRM: 6.7        
Anticipated IBU: 22.5      
Brewhouse Efficiency: 40  %   
Wort Boil Time: 60  Minutes   

Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 4.71  Gal   
Pre-Boil Gravity: 1.084  SG 20.17 Plato

% Amount Name Origin Potential SRM
38.5 5.50 lbs.  Maris Otter Pale Ale Malt (2 Row) England 1.039 2
3.5 0.50 lbs.  Crystal 40L America 1.034 40
23.1 3.30 lbs.  Briess LME- Gold America 1.035 4
21.0 3.00 lbs.  Honey    1.042 0
14.0 2.00 lbs.  Muscat grape concentrate America 1.030 0

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
1.00 oz.  Willamette Pellet 5.00 19.8 60 min
0.50 oz.  Willamette Pellet 5.00 2.6 15 min

Amount Name Type Time
0.50 Tsp  Saffron Spice 15 Min.(boil)
1.00 Tsp  Irish Moss Fining 15 Min.(boil)

WYeast 3787 Trappist High Gravity

Mash Schedule
Mash Type: Single Step   
Grain Lbs: 6.00   
Water Qts: 7.98 Before Additional Infusions
Water Gal: 2.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.33 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 154 60 Min
Mash-out Rest: 168 10 Min
Sparge: 170 10 Min

Total Mash Volume Gal: 2.48 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Heat 2.5 gallons of water to a boil, add malt syrup and powder and return to a boil. Add Willamette hops and boil for 60 minutes. Add 0.50 ounce of Willamette hops, Irish moss and the Saffron for last 15 minutes of the boil. Add honey at the end of the boil after you turn off the heat. Let stand for 5 minutes to sanitize the honey.

Strain out the hops, add wort to two gallons cool water in a sanitary fermenter, then add the Muscat concentrate and top off to 5.5 gallons. Cool the wort to 80 F, aerate the beer and pitch your yeast. (For a high-gravity fermentation such as this, be sure to make a yeast starter.) Allow the beer to cool to 68-70 F, and ferment for 10 to 14 days. Bottle your beer, age for three to four weeks and enjoy!

Prime using 0.75 cups of corn sugar

BYO Replicator of Dogfish Head Midas Touch

Generated with ProMash Brewing Software