Login
  User Name
  Password

 

Sign Up Now Forgot Password

  Recipe Categories
   Lagers(10)
   Ales(21)
   Fruit Beers(4)
   Stout(6)
   Mead(1)
   Wheat Beers(0)
   Specialty Beers(0)


  Alphabet wise listing
A B C D E F G H I J K L M
N O P Q R S T U V W X Y Z

  Search Recipes
  Enter Keyword




  Latest Recipes
  Dark Sack Mead  
 
Added: 7-08-2007 Rated: Rated 2.5 from 4 votesRated 2.5 from 4 votesRated 2.5 from 4 votesRated 2.5 from 4 votesRated 2.5 from 4 votes Category: Lagers
  Mike's King Midas Mix AKA Prilla's Phrygian Potion  
 
Added: 9-07-2006 Rated: Rated 2.8 from 10 votesRated 2.8 from 10 votesRated 2.8 from 10 votesRated 2.8 from 10 votesRated 2.8 from 10 votes Category: Lagers
  burnt dragon porter  
 
Added: 4-24-2006 Rated: Rated 1.36 from 22 votesRated 1.36 from 22 votesRated 1.36 from 22 votesRated 1.36 from 22 votesRated 1.36 from 22 votes Category: Lagers
  Mike's King Midas Mix AKA Prilla's Phrygian Potion  
 
Added: 4-24-2006 Rated: Rated 3 from 4 votesRated 3 from 4 votesRated 3 from 4 votesRated 3 from 4 votesRated 3 from 4 votes Category: Lagers
  oregon esb  
 
Added: 1-28-2006 Rated: Rated 1 from 1 votesRated 1 from 1 votesRated 1 from 1 votesRated 1 from 1 votesRated 1 from 1 votes Category: Lagers
  Imperial (Double) Pilsener  
 
Added: 1-28-2006 Rated: Rated 1.33 from 9 votesRated 1.33 from 9 votesRated 1.33 from 9 votesRated 1.33 from 9 votesRated 1.33 from 9 votes Category: Lagers
  Peach Mead  
 
Added: 7-09-2005 Rated: Rated 1.9 from 10 votesRated 1.9 from 10 votesRated 1.9 from 10 votesRated 1.9 from 10 votesRated 1.9 from 10 votes Category: Mead
  California Stout  
 
Added: 7-09-2005 Rated: Rated 1 from 6 votesRated 1 from 6 votesRated 1 from 6 votesRated 1 from 6 votesRated 1 from 6 votes Category: Stout
  Coffee Room Cream Stout  
 
Added: 7-09-2005 Rated: Rated 1 from 4 votesRated 1 from 4 votesRated 1 from 4 votesRated 1 from 4 votesRated 1 from 4 votes Category: Stout
  Cream Stout  
 
Added: 7-09-2005 Rated: Rated 0 from 2 votesRated 0 from 2 votesRated 0 from 2 votesRated 0 from 2 votesRated 0 from 2 votes Category: Stout
  Red Irish Stout  
 
Added: 7-09-2005 Rated: Rated 4.33 from 6 votesRated 4.33 from 6 votesRated 4.33 from 6 votesRated 4.33 from 6 votesRated 4.33 from 6 votes Category: Stout
  Honey Clove Spiced Stout  
 
Added: 7-09-2005 Rated: Rated 2.67 from 3 votesRated 2.67 from 3 votesRated 2.67 from 3 votesRated 2.67 from 3 votesRated 2.67 from 3 votes Category: Stout
  American Chocolate Stout  
 
Added: 7-09-2005 Rated: Not rated yet Category: Stout
  Raspberry Relief  
 
Added: 7-09-2005 Rated: Rated 1.57 from 7 votesRated 1.57 from 7 votesRated 1.57 from 7 votesRated 1.57 from 7 votesRated 1.57 from 7 votes Category: Fruit Beers
  Dark Cherry Lambic  
 
Added: 7-09-2005 Rated: Rated 0.8 from 5 votesRated 0.8 from 5 votesRated 0.8 from 5 votesRated 0.8 from 5 votesRated 0.8 from 5 votes Category: Fruit Beers
  Cherry Beer  
 
Added: 7-09-2005 Rated: Rated 1.2 from 5 votesRated 1.2 from 5 votesRated 1.2 from 5 votesRated 1.2 from 5 votesRated 1.2 from 5 votes Category: Fruit Beers
  Strawberry Molasses Pale Ale  
 
Added: 7-09-2005 Rated: Not rated yet Category: Fruit Beers
  Starry Eyed, Bittersweet, and Laughing Ale  
 
Added: 7-09-2005 Rated: Rated 1 from 1 votesRated 1 from 1 votesRated 1 from 1 votesRated 1 from 1 votesRated 1 from 1 votes Category: Ales
  Scottish Ale  
 
Added: 7-09-2005 Rated: Rated 3 from 7 votesRated 3 from 7 votesRated 3 from 7 votesRated 3 from 7 votesRated 3 from 7 votes Category: Ales
  Broken Bow Pale Ale  
 
Added: 7-09-2005 Rated: Rated 2 from 4 votesRated 2 from 4 votesRated 2 from 4 votesRated 2 from 4 votesRated 2 from 4 votes Category: Ales
  Previous 20 | Next 20 1-20 of 42




  Mike's King Midas Mix AKA Prilla's Phrygian Potion
 
  Ingredients
  Recipe Info
  Contributor Mike Prilla
  Rating Rated 3 from 4 votesRated 3 from 4 votesRated 3 from 4 votesRated 3 from 4 votesRated 3 from 4 votes
  1 lb. Dextrine malt (Cara-Pils) 1 lb. Flaked wheat 3.3 lb. Extra Light malt extract syrup preferably Briess pilsen 3 lb. Wheat dry malt extract 4 lb. Honey 2 lb. 14 oz. Alexander’s Sun Country Muscat grape concentrate
  Instructions
  Mike's King Midas Mix AKA Prilla's Phrygian Potion When you were a Child you were told the legend of King Midas and learned that everything he touched turned to gold. Well, that was just a story but King Midas did exist He was King of Phrygia in present day Turkey and his tomb was found. In it vessels of the funeral drink were found and analyzed. The drink was a mix of honey, Grapes, Barley and flavored with Saffron. An expensive drink of high alcohol content. It used an Ale Yeast as well. Today a Commercial version of this is available "Midas Touch Golden Elixir" made by Dogfish Head. References. http://www.phrygians.com/dinner.html http://www.museum.upenn.edu/new/research/Exp_Rese_Disc/Mediterranean/Midas/intro.shtml http://gogreece.about.com/cs/fooddrink/a/retsina.htm http://en.wikipedia.org/wiki/Muscat_grape http://www.dogfish.com/brewings/Year_Round_Beers/Midas_Touch_Golden_Elixir/1/index.htm http://byo.com/recipe/1011.html Brewer: Mike Prilla Email: Mprilla@aol.com Beer: Mike's King Midas Mix Prilla's Phrygian Potion Style: Barley Wine Type: Extract w/grain Size: 5.25 gallons Color: 6 HCU (~5 SRM) Bitterness: 4 IBU OG: 1.102 FG: 1.024 Alcohol: 10.0% v/v (7.9% w/w) Water: I use Distilled water and add 1/2 tsp acid blend 1/4 tsp Gypsum 1/4 tsp Epsom salts 1/4 tsp non iodized salt. Alternately just use 1/2 tsp acid blend and 1/2 tsp Burton water salts. Don't use both. Even if you don't use the salts please use the acid blend as that is important for the Muscat grape concentrate to ferment properly. Grain: 1 lb. Dextrine malt (Cara-Pils) 1 lb. Flaked wheat Steep: Pour three gallons of Distilled water into a 4 or 5 gallon or larger pot. Add 1/2 tsp acid blend, 1/4 tsp Gypsum, 1/4 tsp Epsom salts and 1/4 tsp non iodized salt or use 1/2 tsp acid blend and 1/2 tsp Burton water salts. Put crushed grains into a muslin bag and tie the end into a knot to close it. Heat the water to approximately 150º F. Place the grain- filled bag into the brew pot water for 30 minutes DO NOT BOIL THE GRAINS just maintain that temperature. Carefully remove the grain bag and allow it to drain into the brew pot without squeezing. Save grain bags for later cold water sparging with the water you will add to get up to 5 gallons this will get more out of your grains than you would otherwise and increase the flavor and gravity of this beer do not squeeze the bag during sparging. I know sparging is normally a hot water thing but this will work to a good enough extent in an extract with specialty grains recipe. Boil: 60 minutes SG 1.178 3 gallons 3.3 lb. Extra Light malt extract syrup preferably Briess pilsen 3 lb. Wheat dry malt extract 4 lb. Honey 2 lb. 14 oz. Alexander’s Sun Country Muscat grape concentrate Heat the brew pot water to boiling. 1 Add all of the Dried Wheat malt extract 55% or 60% wheat is fine. I find it hard to believe that Midas didn't use some Wheat. Ancient beers tended to use whatever they had on hand and ancient Egyptian beers were a mix of wheat and barley sometimes they also added grapes and/or honey too. You are not adding the liquid at this time for several reasons. Add first hop addition (1 oz Saaz in a hop bag) It is likely that Midas did not use any hops at all or if he did he used wild hops which are very low in alpha acids so I am using only a small amount of Saaz hops which are very low in Alpha acids. 3 Boil for an 30 minutes, stirring occasionally do not let it boil over add another add the 1 tsp Irish moss. I know you were told to add the Irish Moss at the last 15 minutes disregard your past life this is the better method. 4 Boil for another 15 Minuets and add 1/2 teaspoon dry saffron use a full teaspoon if you can afford it Saffron is the most expensive spice in the world after all. 5 Boil for 10 more minutes Add finishing aroma hops (1 oz Saaz in their own hop bag) 5 minutes prior to end of boil (total boiling time is 60 minutes). 6 Turn off heat. Remove your pot from your heat source, Remove the hop bags and let drain in a strainer above your cooling wort you will sparge these as well as your specialty grains with the rest of the water you will add to get up to 5 gallons again this will get more out of them than if you didn't sparge them. And yes a cold water sparge is better than no sparge at all. Add the 3.3 lb liquid malt extract (I prefer Briess Pilsen it is the lightest liquid malt you can buy) to the wort. This will let your malt not turn darker and will also sanitize it, be part of the cooling process and get more out of your hops and Saffron than if you boiled them with all your malt in the mix. It keeps your malt from caramelizing and tasting like a malt based beer. People might even not be able to tell you used malt extract to make this beer and will think just by tasting it that you made an all grain beer if you do it this way. Boil the hops not the malt see the article about that on-line if you have questions just do a search for "boil the hops not the malt". Stir the malt sugars to dissolve into the beer. The temperature of your wort will drop to about 170 Let the beer sit at this relatively high temperature for 10 minutes (no more no less) to sanitize the malt sugars you just added to the beer. You do not need to boil your malt to sanitize it. In any event the canned malt is already pasteurized and only the dry malt needs any sanitizing anyway. Cool your wort as you would do normally with an ice bath or wort chiller. Cool the wort rapidly to 70º F or even cooler. Cooling can be done quickly by immersing the brew pot into a tub of cold water and ice. Be careful to make sure none of the cooling water/ice contacts the wort at all. During cooling sparge hop bags and Grain bags with a gallon or more of cold distilled water in a strainer over the cooling wort. All sparging is for this recipe is pouring some cool water through the grain and hop bags in a strainer over your wort. This isn't a real all grain sparge here and it is not meant to be. This will help the cooling and get more out of your hops and grains as well. Yes a cold water sparging isn't so bad especially in an extract with grains recipe. Discard the grain and hops from inside the bags. Save the bags and wash them out and sanitize for next time. Once cooled keep wort covered in freezer 6 to 8 hours (don't actually freeze it) this is so that the cold trub settles. Cold trub settles better the colder and longer you let it be. I realize you may want to start the fermentation right away and might not want to wait to ensure all the trub settles that is your choice but letting the trub settle out and never adding it to your primary will make a better beer. Hops: 1 oz. Saaz (3.75% AA, 60 min.) 1 oz. Saaz (aroma) Yeast: The best yeasts to use are one of the following White labs WLP500, WLP510, WLP530, WLP550, WLP570 or Wyeast 3787, 3944, 1388, 1762 or 1214. They are all High Gravity Ale yeast strains. And they are frequently used in wheat beers and honey beers too. They can handle this mix quite well. This beer/ mead/wine mix did use an ale yeast so I am also using one. Other high gravity ale yeasts are acceptable and it is possible to use a wine yeast or a mead yeast for this as well or even dry ale yeasts or dry wine yeasts will do in a pinch but I would use two packs of dry yeast since this is a high gravity beer. A yeast starter is preferred since this is a pretty high gravity beer/mead/wine. Alternately you can rather than make a starter use two different strains of yeast. That is more expensive but the blend of the two yeasts will make a very fine beer/wine/mead indeed. Log: Pour brew pot contents into a sanitized 6.5 gallon food grade plastic Fermenter, leaving sediment (trub) behind and running it through a strainer especially if you did not put your hops in a hop bag. Add 1 tsp Amylase enzyme (this will ensure most of the complex sugars are fermented and make sure the honey and Muscat grape concentrate are fully fermented), 2 tsp Super Ferment or other yeast nutrient (this will ensure your fermentation will go well also critical for your honey and grape concentrate to ferment well). Do not add the honey or grape concentrate at this time we will add it later on to pump up your primary fermentation with a pseudo krausening. This will make your beer better than you realize and ensure your yeast is able to ferment a higher gravity beer/mead/wine than it could otherwise. Add 70º F distilled water until the level reaches the 4 1/2 gallon mark on the bucket. The saved honey and grape concentrate makes your batch really 5 1/2 gallons but you will lose a lot to sedimentation of yeast and trub so don't worry about it. Aerate the mix by splashing it around or better yet by an air hose but only do this before you have added the yeast. Whatever your method of Aeration do it well since this is a high gravity beer for a pilsener yeast strain. Once yeast is in the mix do not aerate anymore. Don't bother taking the Original Gravity (O.G.) reading (you heard me) because you don't have everything in the mix (remember the grape concentrate and honey we haven't added it yet) it won't be accurate anyway. Don't worry about having 5 1/2 gallons of wort total a 5 gallon secondary can hold 5 1/4 to 5 1/2 anyway and you will still lose some volume to more trub and sediment of yeast. In the end you will probably end up with a 5.25 gallon batch of beer/mead/wine anyway because of sedimentation and that is just fine trust me on that. Your primary Fermenter will be able to handle this volume of wort so don't get excited about that either. Add your yeast (a yeast starter will help this higher gravity beer) into the wort and stir well. Secure the lid on the Fermenter with the airlock in place (approximately half filled with distilled water, glycerine or vodka). Place the Fermenter in a warm area to maintain a temperature of 65-75 º F. Keep the Fermenter away from sunlight and fluorescent lights. You should notice bubbling in the airlock within 24 hours probably sooner if you have aerated well and used a starter. In any case follow your yeast strains guidelines for temperatures not mine. Rapid bubbling will slow down significantly and then nearly stop after 3 to 7 days maybe less. A full day at least or more after rapid bubbling has slowed down to a crawl and the krausen (foamy head) has settled boil a gallon of water turn off the heat add the honey to it (do not boil the honey) cool it down to 70 F then remove the lid add the honey/water mix. Also if it bothers you having trub in your primary at this time you can siphon your fermenting beer off the trub/hops, clean out your primary and then siphon it back and then add the honey water mix. Seal it up and let it work another 3 to 7 days probably less until it is done with rapid fermentation. A full day at least or more after rapid bubbling has slowed down to a crawl for the second time and the krausen (if a second one formed it may not) has settled remove the lid add the 46 oz Alexander’s Muscat grape concentrate can (do not boil the grape concentrate) This is the smallest can of this stuff 46 oz. Muscat grapes are perhaps the oldest grapes ever cultivated and very appropriate to this recipe. Beers that use fruit in them tend to add the fruit later on to begin with and ferment that after the beer has been fermented. Add 20 drops of pectic enzyme and 5 drops of grape tannin to ensure a balance to the flavor and good fermentation of the Muscat grape Concentrate. Why are we using the primary Fermenter for this? Because it will start a violent fermentation again each time we add the honey and grape concentrate because we are pseudo krausening. This is a true secondary and tertiary fermentation even though we are doing it in the primary Fermenter. We are doing it that way in order to not blow out the air lock with beer and make a mess in and around the secondary. You will need the head space a primary Fermenter provides to do this if you do it in the secondary a mess will ensue. This will ferment more of the sugars even the complex sugars than if you didn't do this and it will clarify and smooth out the beer/mead/wine and lessen the harsh off flavors that are possible if we did not do this. It will also enable your yeast to work a higher gravity beer than it could or should do if you did not do this because we are feeding it sugars gradually. Trust me you will love doing this and it's effects. It also makes fermenting higher gravity beers much easier. You will love this so much I predict if you do it once you will do it on all your beers from then on. Rapid bubbling will slow down significantly and then nearly stop after 3 to 7 days maybe less. A full day at least or more after rapid bubbling has stopped or slowed down to a crawl, and any Krausen (if there was a third one) is down. Remove the lid siphon the beer into the secondary Fermenter being careful to leave behind any trub and yeast sediment and don't stir it up at all no aeration at this point. Add 2 to 6 oz of steamed or boiled sanitized medium toasted oak chips or cubes and 1 tsp Spruce essence. The ancient Greeks and near easterners used to use pine resin to seal their amphora jars of wine, beer and mead from air and light. Some Greek wines still add pine resin. However pine resin is unavailable to us but we can get spruce essence. In any event it is likely that all the ancients used pine resin to seal their mead, wine and beer amphora jars and very likely that Midas did for his mix too. And Dogfish Head the company that makes the replica of this claim to have a secret ingredient likely this is it. . Leave it in your Secondary Fermenter for the next 4 to 8 weeks. One week after putting it into the Secondary start rousing your yeast once a day until you add fining's shake up or stir your secondary to rouse your yeast this will ferment out what sugars are left better than if you didn't do this. Rousing your yeast will help a higher gravity beer fully ferment. When rousing the yeast no longer has any effect on fermentation and all signs of fermentation are gone or one week before (or however your directions say to do it) bottling time add some fining's gelatin, Isinglass or Polyclar whatever you prefer to use to clear it. Do not add anything that wine makers use to kill the yeast we will be carbonating this in the bottle so use only finings that are usable by both beer and wine makers. Stop rousing the yeast after adding any fining's to let it settle and clear. If you have never used finings before start now. They help a lot. Carbonation: 2.3 volumes Honey: 4.67 oz. for 5.25 gallons @ 70°F Bottle or keg as you would normally but let it age and carbonate 4 to 8 weeks in the bottle or keg before drinking it at all. You can bottle with Honey, dried wheat malt or corn sugar as you prefer. This is a high gravity beer/mead/wine and it should be aged longer than you would age a normal gravity beer and most wines and meads are aged far longer than beers so keep that in mind. Let it age you won't regret it. Don't rush things you are making a masterpiece here. Tasting: This is what Michael Jackson "The Beer Hunter" said about the Commercial version of this "Midas Touch Golden Elixir" made by Dogfish Head. "A wonderfully complex beer, a wonderfully delicate beer, a dangerous thing, a great drink to welcome people to a party... Fill your bath full of ice, put some bottles of Midas Touch on there a serve it in champagne flutes. Not some freak of nature, not some gimmick, it's something to be taken very seriously... It used to be wine... but King Midas touched it and turned it to gold!
Print This Save This Email This Post Comments
 
Rate this recipe 1 2 3 4 5




Copyright @ 2005 http://www.homebrewingrecipes.com
Brew Plus | Brew Tips | Pasco FL | Pasco Shops | Server Manual | Tech Handbook | Covert Gamer | Home Support Forum | Tech Support Forum