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 Grain/Extract/Sugar % 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. Hops 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 Extras Amount Name Type Time 0.50 Tsp  Saffron Spice 15 Min.(boil) 1.00 Tsp  Irish Moss Fining 15 Min.(boil) Yeast 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. Notes 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 80º 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 68-70º 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