I would also be interested in a recipe for Dogfish Head's Birra Etrusca Bronze, which is also a member of the Ancient Ale series of beers. Does anyone have ideas where I might score the same info as was published for Midas Touch?
I brewed the BYO version of this, kinda. The batch was All Grain, the juice was muscadine juice and I did not use saffron. 2.5 gallon batch. OG 1077 FG 1010, not taking into account the muscadine juice, which was added about 32 hours after I noticed active fermentation. I have no idea what that did to the ABV, which calculates to be 8.8%. I bottled the batch today after about five weeks in the primary. Smells like wine. Tastes pretty good so far. I'll give it several weeks in the bottle. The Wyeast 3787 Trappist HG really comes through in the flavor profile. The honey seems to have fermented out, although there's a hint of it in there.
5 lb 2 row
5 g Willamette 60 min
5 g Willamette 15 min
3 tsp yeast nutrient 10 min
1/4 tablet Whirlfloc 5 min
1.5 lb honey at flameout
Primary
23 oz Muscadine juice added at the 32nd hour of fermentation.
Mashed at 154 for 60 minutes
Fermentation was crazy. Even though this was a 2.5 gallon batch, Krausen hit the 5 gallon mark in a 6 gallon Better bottle!
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.
This is a fun recipe and comes out with a very similar taste and drinkability to Midas Touch - very happy to have this in my barsenal. Batch, bottle and forget about it for a few months and you won’t regret the wait. I hate the time involved with bottling but if there was ever an ale that deserves the extra step it’s this one. Much thanks to all hands involved in the design and dissemination of this recipe
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