Heat 2.5 gallons of water to a boil, add malt syrup and powder and return to a boil. Add Willamette hops and boil for 60 minutes. Add 0.50 ounce of Willamette hops, Irish moss and the Saffron for last 15 minutes of the boil. Add honey at the end of the boil after you turn off the heat. Let stand for 5 minutes to sanitize the honey.
Strain out the hops, add wort to two gallons cool water in a sanitary fermenter, then add the Muscat concentrate and top off to 5.5 gallons. Cool the wort to 80º F, aerate the beer and pitch your yeast. (For a high-gravity fermentation such as this, be sure to make a yeast starter.) Allow the beer to cool to 68-70º F, and ferment for 10 to 14 days. Bottle your beer, age for three to four weeks and enjoy!
Prime using 0.75 cups of corn sugar
BYO Replicator of Dogfish Head Midas Touch