Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Specialty Beer > Extract - Dog Fish Head - Midas Touch

Reply
 
LinkBack Thread Tools
Old 09-26-2011, 03:49 PM   #151
tmains
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Cleveland
Posts: 116
Liked 2 Times on 2 Posts
Likes Given: 2

Default


I was thinking about bottling mine today. It's been close to a month that it's been sitting in the secondary. How much time can a brew sit in a fermenter before you need to repitch yeast to achieve good carbonation in bottles? Also considering this is a high ABV drink.

__________________
tmains is offline  
 
Reply With Quote Quick reply to this message
Old 02-06-2012, 07:48 PM   #152
justw8asec
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Mission Viejo
Posts: 2
Liked 1 Times on 1 Posts

Default How did the Midas Touch turn out in the end ?


I just came across this old thread. How did this Midas Touch turn out in the end? I like this beer and would like to brew it this weekend.
Thanks


QUOTE=cercueil;816737]Hello All,
I went through the forum and didn't see anyone post results if they made a Midas Touch clone from the recipe in Extreme Brewing. Mine is sitting in the secondary right now and I will definitely post the results in a few months when its ready. As you know it is always hard to get the exact recipe so here is what I was able to find:

8 pounds (3.6 kg) light malt extract - (I used liquid here which was a mistake because I didn't get anywhere near the OG stated in the recipe. I now realize after researching that LME is 20% water!)

2 pounds (900 g) clover honey - (I used a local Wildflower honey)

1/2 ounce (7g) Simcoe hops - (Homebrew shop didn't carry these so I went with another DFH favorite..Columbus)

10 Saffron threads - (My brother brought back some really good Saffron from Turkey)

Fermentation
White Labs WLP001 or Wyeast 1056 ale yeast. (I went with WLP099 Super High Gravity Ale Yeast thinking that the OG would be huge)

1 quart (1 L) White muscat grape juice concentrate - (No home brew shop had this so I ordered it from Northern Brewer - Alexanders Muscat Grape Concentrate)

Process was similar to mentioned above except that I put the honey in at flame out. My OG was 1.060 and I added the Muscat after 4 days. From what I read this will only add about .005 fermentable sugar. If my FG is about 1.015 the beer will only be about 6%. Although on the brite side I might not have to condition it for as long as a 9% beer.[/QUOTE]

__________________
justw8asec is offline  
 
Reply With Quote Quick reply to this message
Old 03-14-2012, 05:33 AM   #153
ScarletBegonias
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: tempe
Posts: 2
Default


I've had this in primary for almost four weeks. Any point in conditioning it now or just strait to bottles?

__________________
ScarletBegonias is offline  
 
Reply With Quote Quick reply to this message
Old 03-14-2012, 07:38 PM   #154
cercueil
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: New Jersey
Posts: 243
Liked 4 Times on 4 Posts
Likes Given: 7

Default


By conditioning it now do you mean secondary? You don't need to do that. Put it in the bottles and store in a cool dark place and it will bottle condition for as long as you like. It takes about 3 months or so for that hot alcohol taste to start going down. What was your ABV?

__________________
On Tap
Cerises Fonces (Dark Cherry Belgian Quad)

Up Next
Oaked IPA?
cercueil is offline  
 
Reply With Quote Quick reply to this message
Old 03-15-2012, 04:54 AM   #155
ScarletBegonias
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: tempe
Posts: 2
Default


I haven't taken a reading in a while. I'll probably measure this weekend and possibly bottle then too.

__________________
ScarletBegonias is offline  
 
Reply With Quote Quick reply to this message
Old 06-18-2012, 10:29 AM   #156
azoteman213
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Mesa
Posts: 23
Liked 3 Times on 3 Posts
Likes Given: 2

Default


This is how I did a 5 gallon all grain batch. I brewed it on April 18. I used 13 pounds of pale malt and mashed at 148F (I was worried about attenuation). I added .50 oz of Simcoe at 60 minutes and the 10 threads of saffron at flameout but did not add the honey in the boil. The O.G was 1.061. On the third day of fermentation I added ~2 pounds of mesquite honey (some was left int he bottom of the jar so it is less than that) and the 32 oz of Muscat grape juice concentrate. With this addition and the assumption of 2 pounds of honey I calculated 1.092 OG using beer smith to calculate the gravity of the honey (14 points) and I used the brix to caclulate the amount of sugar added (1.89lb sugar = 1.017 points)*.

I pitched a 2L starter of Wyeast 1056 and fermented between 18C and 19C for the first few days then dialed it in to 18.5C and 19C for the remainder of the fermentation. I transferred to secondary on June 7 and crash cooled it between 3C and 5C until today when I bottled it. The F.G. was 1.006. It had a noticeable honey aroma so I am looking forward to tasting it and sharing the results in a couple of weeks.

I wish all of you happy brewing and I hope you can enjoy your brews soon!

azoteman213

*To calculate the gravity contribution of the Muscat grape juice in a 5 gallon batch:

Since Brix is sugar as a percent by weight (or mass if you want to be accurate), it is important to note the weight (or mass) of Muscate grape juice being added and not the volume.

Can of Muscat grape juice contains 4lb

(32fl.oz/46fl.oz) * 4lb = 2.78lb

Since it is a (wt/wt%) you could use the pounds directly to find out the amount of sugar being added:

2.78lb * 0.68 = 1.89lbs of sugar

If you use BeerSmith and input this amount of sugar it should give you a S.G of 1.017

__________________

Last edited by azoteman213; 06-18-2012 at 10:34 AM.
azoteman213 is offline  
 
Reply With Quote Quick reply to this message
Old 06-21-2012, 05:05 AM   #157
justw8asec
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Mission Viejo
Posts: 2
Liked 1 Times on 1 Posts

Default


I can't wait to hear how things went. I've held off on this clone so this might be just what I need to brew it.

__________________
justw8asec is offline  
azoteman213 Likes This 
Reply With Quote Quick reply to this message
Old 06-28-2012, 05:48 PM   #158
zimmerj81
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Phoenixville
Posts: 79
Default


I did mine a bit differently. I added the muscat grape juice at flameout. I was concerned about the sterility since it was given to me by the owner of my LHBS in a glass bottle, so that is part of the reason for adding it in the boil but also because I was following the Brew Your Own recipe. I also added the saffron in the last 15 mins of the boil & added the honey at flameout. It tastes great so far but I'm letting it age in the keg for a while, maybe a month or so. I don't have the ability to cold crash so I had to just be patient & let the yeast drop out of suspension naturally.

After doing some more research, I will do it differently next time, much more similar to this technique. I read the article someone posted a link for on this thread where one of the Dogfish brewers said they add saffron in the fermentor for aroma more than flavor. I'm wondering how I'm going to do that..whether to boil it in a little water or just soak it in 95% ethanol for a few days to sanitize it. Also, I just listened to an old podcast interview of Sam Calagione on The Brewing Network where he says they add the honey during the whirlpool above 180 degrees. Since I'm not able to do a whirlpool since I use an immersion chiller, I think I will cook it in a pot on the stove for 45-60 mins around 180 since that's how long professional breweries typically whirlpool. Sam also says they add the muscat grape juice a couple of days into the fermentation. So next time I'll also get one of the sterile cans of muscat grape juice to do that.

__________________
zimmerj81 is offline  
 
Reply With Quote Quick reply to this message
Old 07-01-2012, 08:43 PM   #159
azoteman213
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Mesa
Posts: 23
Liked 3 Times on 3 Posts
Likes Given: 2

Default


I tasted a 12oz bottle yesterday (one day short of two weeks after bottling). I heard a little hiss when I opened it, but it poured flat. It did not have much aroma, but I am hopping that will change once it is carbonated since it did have a strong honey aroma at bottling time. I may have tasted it to cold, but it seemed very tame, not much bitterness or alcohol hotness and not much honey flavor even though I added the honey directly into the bucket along with the grape juice. I will say that this beer is strong: I could feel the alcohol sneaking up on me after half a bottle. I gave all the bottles a few quick turns to re-suspend the yeast and see if that helps the carbonation a bit and will taste another bottle in a week or two.

Happy brewing to all of you!

__________________
azoteman213 is offline  
 
Reply With Quote Quick reply to this message
Old 07-03-2012, 04:15 AM   #160
azoteman213
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Mesa
Posts: 23
Liked 3 Times on 3 Posts
Likes Given: 2

Default


OK, I couldn't wait a week. I opened another bottle of this beer. This time, I let it warm up a bit before I drank it. I was wrong about the flavor. It definitively has some alcohol to it, maybe some bitterness but it is masked by the alcohol. I like the color of it. I nice golden hue like honey. The honey is definitively in the aroma (imagine sticking your nose in a jar of honey) I used mesquite honey instead of clove. Alcohol is also present in the aroma. It still is not carbonated (I roused the bottles to lift the yeast into suspension to see if that helps). At this point is more like drinking a liquor neat or a still mead more than it is drinking a beer, and, frankly, I wouldn't mind drinking them all just as is. Has anyone else had any issues with carbonation or has anyone all-grained this and mashed at 149? What has your experience been? I have been mashing low obsessed with high attenuation, but I do realize that some styles benefit form a higher mash temp to get a little body and I am wondering if this is one of those styles. Thanks and happy brewing. Will update when they are finally carbonated.

__________________
azoteman213 is offline  
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
DFH Midas Touch zac Recipes/Ingredients 10 06-30-2013 05:18 PM
Midas Touch Pschof General Beer Discussion 15 01-23-2013 07:27 AM
DFH Midas Touch Ryno General Beer Discussion 21 06-05-2009 01:55 PM
DFH Midas Touch Ryanh1801 Commercial Brew Discussion 16 01-04-2008 09:06 PM
Midas Touch Golden Elixir Moundbrewer Recipes/Ingredients 16 12-13-2007 02:51 AM