Beer Forum

Hey everyone, I'm going to be brewing a clone of Midas touch this weekend. I have Sam's reciepe from his book and the byo reciepe, but don't thInk either is quite right. Right now I am thinking of mixing them together.

My idea is to use the hops yeast and fermentation profile from Sam's book and the grain bill from byo. (all grain)

Any ideas on this or has anyone tried either reciepe and what were your results like.
Thanks

I made this one last December. I have the book and converted the recepie to all grain. I don't have the recepie in front of me right now, but I think I used around 12 lbs 2 row in stead of the dme.
It is the best beer that I have ever made.
I plan on aging it at least a year.
Good luck with yours.

Cheers

What makes you think Sam's recipe of his own beer is not right? I'm pretty sure he wouldn't publish a recipe that wasn't accurate.

Well the reciepe in sans book isn't actualy from Sam, but from one of the brewers at dogfish head. Sam's reciepe though is from byo interview. What makes me question the reciepes is which one is more accurate to what the reciepe is now.

Sam's interview with byo was done in 2002 where he gave the reciepe as follows:
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)
Replace the light syrup with 6.0 lbs. two-row pale malt. Mash your grains at 155º F for 45 minutes. Lower the amount of bittering hops to 0.4 ounces.

Now the book's reciepe is from Bryan Selders from 2006(publish year) and follows:
8 lb light malt extract~13lb 2row
2lb honey
1/4oz simco @ 60min
10 saffron threads @ 0 min
Wlp 001/wyeast1056
1 quart muscat concentrate.

To me the recipes differences seem large enough to make a big enough difference to be noticeable. Also I question the wil. Hop additions but also the grain bill from the book.

The differences can be accounted for due to the fact that it's 4 years apart. I'm sure with a beer like this, signfcant recipe evaluation takes place each year.

Having never tried the beer, I guess the trade off is whether you want neutral yeast or Belgian style.