DogfishHead Midas Touch Clone

I like Dogfish Head’s Midas Touch, which was developed from analysis of the funerary beverage found in King Midas’ tomb (well, it could have been his father’s tomb).  Dr. Patrick McGovern works closely with Dogfish Head to develop all their Ancient Ale line.  I am a huge fan of Dr. McGovern’s and a pretty fair fan of the Ancient Ales, despite most of Dogfish Head’s beers being much hoppier than I enjoy.  Here are various notes I’ve saved on cloning Midas Touch.  I’ve noted the sources wherever I have them.  This is pretty much the same recipe, three times.

Version 1:  for 5 gallons, extract with grains and adjuncts  OG = 1.078 FG = 1.010 IBUs = 10 ABV = 9.0%

Ingredients:

  •  3.3 lbs. Briess Golden light malt extract syrup
  • 1.5 lbs. Briess Gold light dry malt extract (DME)
  • 3 lbs. Honey (do not boil)
  • 2 lbs. Alexander’s Muscat grape concentrate (do not boil)
  • 0.5 tsp. dry saffron (boil 15 minutes)
  • 2.5 AAU Willamette hops (bittering hop) (0.50 oz. of 5.0% alpha acid)
  • 2.5 AAU Willamette hops (flavor hop) (0.50 oz. of 5.0% alpha acid)
  • 1 tsp. Irish moss
  • White Labs WLP500 Trappist or Wyeast 3787 Trappist yeast
  • O.75 cup of corn sugar (for priming)

Step by step:

  1. Heat 2.5 gallons of water to a boil, add malt syrup and DME and return to a boil.
  2. Add Willamette hops, Irish moss and boil for 60 minutes.
  3. Add 0.50 ounce of Willamette hops and the saffron for last 15 minutes of the boil.
  4. Add honey at the end of the boil after you turn off the heat. Let stand for 5 minutes to sanitize the honey.
  5. 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.
  6. Cool the wort to 80F, aerate the beer and pitch your yeast. (For a high-gravity fermentation such as this, be sure to make a yeast starter.)
  7. Allow the beer to cool to 68F – 70F, and ferment for 10 to 14 days. Bottle your beer, age for three to four weeks and enjoy!

All-grain option:

Replace the light syrup with 6.0 lbs. two-row pale malt. Mash your grains at 155 F for 45 minutes. Lower the amount of bittering hops to 0.4 ounces.

Here is the URL for the U of Penn site that has the history of it: http://www.museum.upenn.edu/new/research/Exp_Rese_Disc/Mediterranean/Midas/intro.shtml

This URL is to an online site that sells super commercial grade saffron.They also sell vanilla beans, and pure vanilla and fruit extracts, which I haven’t tried.  www.saffron.com    

Basically a small pinch equals about 20 threads; a medium pinch about 35; a large pinch about 50. And since saffron can overpower a dish, it’s better to err on the light side. To enhance saffron’s flavor before adding it to a dish. toast it in a small skillet over medium heat for about a minute, until you begin to smell its distinctive aroma. Grind the toasted threads into a powder with a mortar and pestle or crumble them between your fingers right into the dish.

 Version 2:  OG = 1.075-ish FG = 1.010-ish IBUs = 10-ish So, around ABV = 9.0%

  • 9lb 2-Row (single cheap xanax online pharmacy infusion @ 155F)
  • 3lb Honey (add at kettle flame-out//rest 10 minutes)
  • 2lb Muscat Grape Concentrate (add to primary at high kraeusen)
  • .5oz 5% Willamette 60mins
  • .5oz 5% Willamette 10mins .5tsp
  • Saffron 10mins (?!) WLP500 Trappist

From Northern Brewer forums, by Bobcat/Master Brewer, yet another clone version:

I spoke to Sam Calagione, brewer at Dogfish Head Brewery, about how they make this beer, and it is far from the normal beer. Midas Touch is a high-alcohol beverage with a relatively light body, the floral aroma of the Muscat grape juice and a hint of spiciness from saffron. The brewery first mashes pale malt to get approximately 60 percent of the total sugars in this beer. They then boil the wort, adding another 20 percent of the sugars as honey at the end of the boil. Since this is a recreation of an ancient recipe, they use saffron in place of most of the hops. Saffron is an expensive spice with a delicate aroma and a slight yellow color. Sam said they decided to add a very small amount of Willamette hops to this beer. After the wort and honey is cooled, they add the final 20 percent of the fermentable sugars as a white Muscat grape juice. This brings the original gravity to about 1.075-1.080. You can get more information about the brewery at www.dogfish.com.

Version 3: Dogfish Head Midas Touch (5 gallons, extract with grains and adjuncts) OG = 1.078 FG = 1.010 IBUs = 10 ABV = 9.0%

Ingredients:

  • 3.3 lbs. Briess light malt extract syrup
  • 1.5 lbs. Briess light dry malt extract
  • 3 lbs. honey (do not boil)
  • 2 lbs. Alexander’s Muscat grape concentrate (do not boil)
  • 0.5 teaspoon dry saffron (boil 15 minutes)
  • 2.5 AAU Willamette hops (bittering hop) (0.50 oz. of 5.0% alpha acid)
  • 2.5 AAU Willamette hops (flavor hop) (0.50 oz. of 5.0% alpha acid)
  • <>1 tsp. Irish moss White Labs WLP500 (Trappist) or Wyeast 3787 (Trappist) yeast
  • O.75 cup of corn sugar (for priming)

Step by step:

    •  Heat 2.5 gallons of water to a boil, add malt syrup and powder and return to a boil.
    • Add Willamette hops, Irish moss and boil for 60 minutes.
    • Add 0.50 ounce of Willamette hops 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 80F, 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!

All-grain option:  Replace the light syrup with 6.0 lbs. two-row pale malt. Mash your grains at 155 F for 45 minutes. Lower the amount of bittering hops to 0.4 ounces.

Related Post