Recipe Type: Extract
Yeast: WLP001/Wyeast1056 ale yeast
Yeast Starter: n/a?
Additional Yeast or Yeast Starter: n/a
Batch Size (Gallons): 6.5
Original Gravity: 1.086
Final Gravity: 1.026
IBU: 12
Boiling Time (Minutes): 75
Color: Dark Amber
Primary Fermentation (# of Days & Temp): 5-7 days 68-75 F
Additional Fermentation: n/a
Secondary Fermentation (# of Days & Temp): 12-14 days 68-75 F

Let me start off by saying, this is NOT my recipe. This recipe came from a book that Sam Calagione wrote. He is the owner of Dog Fish Head Brewery. I believe this recipe was created by Bryan Selders, who is a brewer at DFH. I will write down the ingredients/directions exactly as they were written here. All credit goes to Sam Calagione and Bryan Selders. I just wanted to share the recipe with you fine folks.

Description
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The recipe for Midas Touch was discovered in a 2700 year old tomb in Turkey, believed to belong to King Midas. In addition to its exotic pedigree, the saffron, honey, white muscat grapes and higher than average alcohol content are what make this recipe so special.

Ingredients
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Preboil
6 gallons (23 L) water

Boil
8 pounds (3.6 kg) light malt extract - (75 minutes)
2 pounds (900 g) clover honey - (75 minutes)
1/2 ounce (7g) Simcoe hops - (60 minutes)
10 Saffron threads - (end of boil)

Fermentation
White Labs WLP001 or Wyeast 1056 ale yeast.

1 quart (1 L) White muscat grape juice concentrate - (3 days)

Bottling
5 ounces (125 g) priming sugar

Starting Gravity: 1.086
Final Gravity: 1.026
Final Target ABV: 9%
IBUs: 12



Process
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1. In a brew kettle, heat 6 gallons (23 L) of water to a boil. Remove the heat and add light malt extract and honey. Return to a boil.

2. After 15 minutes, add Simcoe hops. Boil for 60 minutes.

3. Remove from heat and add saffron threads and swirl contents of kettle to create a whirlpool.

4. Cool the wort and rack to a fermenter leaving as much of the solids behind in the kettle as possible. (Its okay to get some of the sediment into the fermenter as it is beneficial to yeast health).

5. Pitch the cooled wort with a fairly neutral ale yeast and ferment at around 68 F - 71 F (20-22 C). "Rock the baby" to aerate the wort.

6. After the most vigorous fermentation subsides (about 3 days), add the White Muscat grape juice concentrate. Rock the baby again.

7. Ferment for 5 to 7 more days then rack to secondary fermenter. Allow Beer to condition for 12 to 14 days.

8. Before bottling, clean and sanitize bottles and caps and create a priming solution of 1 cup (235 ml) boiling water and priming sugar. Siphon beer into a sterilized bottling bucket, add the water-diluted priming solution and gently stir. Bottle and cap beer. Beer will be ready to drink in about 2 weeks.