References.
http://www.phrygians.com/dinner.html
http://www.museum.upenn.edu/new/research/E...das/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...xir/1/index.htm
http://byo.com/recipe/1011.html
http://webtrolley.org/mivastore/merchant.m...&Category_Code=
http://www.ratebeer.com/beer/dogfish-head-...xir/7293/24083/
Mike's King Midas Mix AKA Prilla's Phrygian Potion
Size: 6 gallons
Color 5 HCU (~5 SRM)
2 IBU
OG: 1.141
FG: 1.024
Alcohol: 15.1% v/v (11.8% w/w)
7 Gallons Distilled water
4 tsp acid blend and 1/2 tsp Burton water salts.
3 lb. Briess dry pilsen extract
3 lb. Wheat dry malt extract
1 lb Lactose
6 lb. Light Honey (do not boil)
1 96oz. Can of Alexanders Sun Country Muscat grape concentrate (do not boil)
Grain: 1 lb. Dextrine malt (Cara-Pils)
1 lb. Flaked wheat
1 oz Saaz hops (bittering hop) (3.75% AA, 60 min.)
1 oz Saaz hops (flavor hop) (3.75% AA, 15 min.)
1 oz Saaz hops (aroma hop) (3.75% AA, 5 min.)
0.1 oz or 2 tsp's Saffron (boil 60 minutes)
1 TBS Yeast Nutrient
1 tsp Yeast Energizer
1 tsp grape tannin
20 drops of of pectic enzyme
1 tsp Irish Moss
One packet of Plain Gelatine
1 tsp's Polyclar
1 tsp Isinglass
1 tsp Amylase Enzyme
Use either WLP500, (Trappist) or Wyeast 3787 (Trappist)
And Lalvin D-47 white wine and mead yeast
6 oz medium toasted oak chips or cubes
1 tsp Spruce essence
6 oz honey or 6 oz corn sugar to prime
Pour 1.5 gallons of Distilled water into a 5 gallon or larger pot. Add 2 tsp acid blend, 1/4 tsp Burton water salts heat to 148 F.
Then Pour 1.5 Gallons of Distilled water into another pot with 2 tsp Acid blend and 1/4 tsp Burton water salts heat to 168 F.
Put crushed grains into a large muslin bag and tie it then put it in the 148 F pot for 90 minutes Carefully remove the grain bag and sparge it with the 168 F water.
Bring to a boil add 3 lb. Briess dry pilsen extract, 3 lb. Wheat dry malt extract, 1 lb Lactose, 0.1 oz Saffron or 2 tsp and 1 oz of Saaz hops in a hop bag. Boil for 45 minutes then add the 1 tsp Irish moss and 1 oz of Saaz hops in a hop bag. Boil for 10 more minutes then add 1 oz Saaz hops in a hop bag. Total boiling time is 60 minutes
Turn off heat. Remove your pot from your heat source and remove the hop bags. Add the 6 lb. Light Honey and 1 96oz. Can of Alexanders Sun Country Muscat grape concentrate. Let the mix sit for 20 minutes to pasteurize the honey and gapes.
Cool your wort to 70 F. Strain the mix into your primary Fermenter. Add 1 TBS Yeast Nutrient, 1 tsp Yeast Energizer
1 tsp grape tannin, 20 drops of of pectic enzyme and 1 tsp Amylase Enzyme. Aerate the mix.
Siphon out 2 gallons of this concentrated wort/must into two clean empty distilled water containers and put them in the fridge. Then add water to the remaining wort/must to the 4 gallon mark. Pitch the Trappist ale yeast.
Keep the Fermenter at a temperature of 65-75 F for the duration of fermentation and aging.
In 3 to 7 days and a day after rapid bubbling has slowed down and the krausen (foamy head) has settled add one gallon of the concentrated wort/must you saved in the fridge.
After another 3 to 7 days and a day after rapid bubbling has slowed down for the second time add the second gallon of concentrated wort/must you saved in the fridge and add the Lalvin D-47 white wine and mead yeast.
3 to 7 days later and after rapid bubbling has slow down significantly siphon the beer into a 6 gallon secondary Fermenter Add 2 to 6 oz of steamed or boiled sanitized medium toasted oak chips or cubes and 1 tsp Spruce essence for 8 weeks aging top off with water to 6 gallons.
One week before bottling time add 1 packet gelatin, 1 tsp Isinglass and 1 tsp Polyclar finings.
Bottle with 6 oz honey or 6 oz corn sugar and let it age for 8 weeks
http://www.phrygians.com/dinner.html
http://www.museum.upenn.edu/new/research/E...das/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...xir/1/index.htm
http://byo.com/recipe/1011.html
http://webtrolley.org/mivastore/merchant.m...&Category_Code=
http://www.ratebeer.com/beer/dogfish-head-...xir/7293/24083/
Mike's King Midas Mix AKA Prilla's Phrygian Potion
Size: 6 gallons
Color 5 HCU (~5 SRM)
2 IBU
OG: 1.141
FG: 1.024
Alcohol: 15.1% v/v (11.8% w/w)
7 Gallons Distilled water
4 tsp acid blend and 1/2 tsp Burton water salts.
3 lb. Briess dry pilsen extract
3 lb. Wheat dry malt extract
1 lb Lactose
6 lb. Light Honey (do not boil)
1 96oz. Can of Alexanders Sun Country Muscat grape concentrate (do not boil)
Grain: 1 lb. Dextrine malt (Cara-Pils)
1 lb. Flaked wheat
1 oz Saaz hops (bittering hop) (3.75% AA, 60 min.)
1 oz Saaz hops (flavor hop) (3.75% AA, 15 min.)
1 oz Saaz hops (aroma hop) (3.75% AA, 5 min.)
0.1 oz or 2 tsp's Saffron (boil 60 minutes)
1 TBS Yeast Nutrient
1 tsp Yeast Energizer
1 tsp grape tannin
20 drops of of pectic enzyme
1 tsp Irish Moss
One packet of Plain Gelatine
1 tsp's Polyclar
1 tsp Isinglass
1 tsp Amylase Enzyme
Use either WLP500, (Trappist) or Wyeast 3787 (Trappist)
And Lalvin D-47 white wine and mead yeast
6 oz medium toasted oak chips or cubes
1 tsp Spruce essence
6 oz honey or 6 oz corn sugar to prime
Pour 1.5 gallons of Distilled water into a 5 gallon or larger pot. Add 2 tsp acid blend, 1/4 tsp Burton water salts heat to 148 F.
Then Pour 1.5 Gallons of Distilled water into another pot with 2 tsp Acid blend and 1/4 tsp Burton water salts heat to 168 F.
Put crushed grains into a large muslin bag and tie it then put it in the 148 F pot for 90 minutes Carefully remove the grain bag and sparge it with the 168 F water.
Bring to a boil add 3 lb. Briess dry pilsen extract, 3 lb. Wheat dry malt extract, 1 lb Lactose, 0.1 oz Saffron or 2 tsp and 1 oz of Saaz hops in a hop bag. Boil for 45 minutes then add the 1 tsp Irish moss and 1 oz of Saaz hops in a hop bag. Boil for 10 more minutes then add 1 oz Saaz hops in a hop bag. Total boiling time is 60 minutes
Turn off heat. Remove your pot from your heat source and remove the hop bags. Add the 6 lb. Light Honey and 1 96oz. Can of Alexanders Sun Country Muscat grape concentrate. Let the mix sit for 20 minutes to pasteurize the honey and gapes.
Cool your wort to 70 F. Strain the mix into your primary Fermenter. Add 1 TBS Yeast Nutrient, 1 tsp Yeast Energizer
1 tsp grape tannin, 20 drops of of pectic enzyme and 1 tsp Amylase Enzyme. Aerate the mix.
Siphon out 2 gallons of this concentrated wort/must into two clean empty distilled water containers and put them in the fridge. Then add water to the remaining wort/must to the 4 gallon mark. Pitch the Trappist ale yeast.
Keep the Fermenter at a temperature of 65-75 F for the duration of fermentation and aging.
In 3 to 7 days and a day after rapid bubbling has slowed down and the krausen (foamy head) has settled add one gallon of the concentrated wort/must you saved in the fridge.
After another 3 to 7 days and a day after rapid bubbling has slowed down for the second time add the second gallon of concentrated wort/must you saved in the fridge and add the Lalvin D-47 white wine and mead yeast.
3 to 7 days later and after rapid bubbling has slow down significantly siphon the beer into a 6 gallon secondary Fermenter Add 2 to 6 oz of steamed or boiled sanitized medium toasted oak chips or cubes and 1 tsp Spruce essence for 8 weeks aging top off with water to 6 gallons.
One week before bottling time add 1 packet gelatin, 1 tsp Isinglass and 1 tsp Polyclar finings.
Bottle with 6 oz honey or 6 oz corn sugar and let it age for 8 weeks
