(WIP) Phrygian Ale (Pyment/Braggot similar in concept to "Midas Touch") - Beer Recipe - Brewer's Friend

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(WIP) Phrygian Ale (Pyment/Braggot similar in concept to "Midas Touch")

354 calories 34.2 g 12 oz
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Beer Stats
Method: Extract
Style: Alternative Sugar Beer
Boil Time: 15 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 11.43 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.106 (recipe based estimate)
Efficiency: 100% (steeping grains only)
Calories: 354 calories (Per 12oz)
Carbs: 34.2 g (Per 12oz)
Created: Tuesday September 13th 2022
1.106
1.024
10.7%
15.7
19.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Liquid Malt Extract - Amber1.5 kg Liquid Malt Extract - Amber 35 10 23.1%
2.50 kg Raw Honey2.5 kg Raw Honey - (late mash tun addition) 38 20 38.5%
2.50 kg Grape2.5 kg Grape - (late mash tun addition) 7.15 0 38.5%
6.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g B. C. Goldings40 g B. C. Goldings Hops Pellet 5 Boil 10 min 15.72 100%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Saffron Water Agt Secondary 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
11 Grams
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: -44.8 g       Temp: 20 °C       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 9.5 L) 6.3
Volume increase from sugar/extract (early additions) 5.1
Pre boil volume (equipment estimates 14.6 L) 11.4
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 13
Going into fermentor 13
Total: 6.3  
Equipment Profile Used: System Default
 
Notes

Inspired by an article on archeological finds from 1957. Patrick McGovern describes residues found in drinking vessels in what might be the burial site of King Midas of Phrygia, 8th century BCE, as containing "a highly unusual mixture of grape wine, barley beer and honey mead"

https://www.penn.museum/sites/biomoleculararchaeology/?page_id=143

Malt type and grape cultivar were not chosen based on any historical data, but on the author's taste. It's also a first attempt. Hops as a more affordable bittering agent was chosen over pure saffron for economical reasons.

The first attempt went down to 1.013 SG as opposed to the 1.026 Brewersfriend estimates.

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  • Last Updated: 2022-10-06 21:03 UTC