Midnight Sun M

While that's a good idea I have found that they do not respond to emails. Maybe someone else will have better luck than I.

 

That's too bad, I guess I'm spoiled by only ever e-mailing Russian River and Cantillon, they're super responsive (although I've never asked about recipes).

 

They may, Tod Mott has given out the recipe for KtG and that brewed every year.

 

Yeah I have heard Vinnie from RR is super responsive which is awesome! I emailed Goose Island once and John Hall responded to me which I greatly appreciated. Minimal luck for me with everybody else (probably about 4 other breweries).

I will be visiting Cantillon in just over a month, I hope I get to meet Jean Van Roy but am not necessarily getting my hopes up. But I am really excited to see the brewery in person!

 

I know Boone said there was no smoked malt, but I think it could be great in this given light hand.

And, as to the 4 yeasts, possibly fermented in 4 batches (one yeat each) and blended? Seems like overkill, but I dont really know how else all 4 would actually come across in the final beer.

 

That's tough because that looks like horrible attenuation (55% apparent; 45% actual), not sure how that beer wouldn't be cloyingly sweet. I know there is something that you can add to kill the yeast but I have also read that it can leave off flavors in the beer. Would you still need all those grains even with a 4 hour boil? Remember, that 4 hour boil is going to really concentrate the wort (I boil off about 1.5 gallons an hour so for me that's 6 gallons worth of boil off). This seems really interesting and I am really looking towards the outcome of this beer. Worst case scenario you can do a sort of partial mash here where you add a bunch of extract for any grains that you cant fit in the tun. You could also do two separate mashes if you don't mind a really long brew day or have a buddy with another large mlt.

 

I had the same question/concern. If 37 plato is accurate, either the ABV or the FG is out of whack. I recognize we don't have a FG (unless someone has a refractometer and a bottle they're planning on opening).

That being said, I am interested in trying it. The blend of yeasts (IMO) is probably to achieve good attenuation and a more interesting flavor profile. There are yeasts that will attenuate well up into the 12-13% range (like 1056) but have a relatively clean profile and others that have more flavorful profiles but either worse attenuation and/or less alcohol tolerance.

I was able to use 3711 on an english barleywine that stuck at about 1040 with the primary yeast (1728) and the 3711 (I presume) was able to get it down to 1029 (12.8%ABV, OG 1.123). It was aged on oak for a while (3m) and I used a third yeast to bottle and it carbonated (took a while) just fine (and hasn't gotten overcarbed in the past year since bottling).

 

2011 Darklord clocks in at 1.055. Measured it last year.

 

That 1.064 number is from a few years ago, I think, as I have been seeing that number for a while now.

 

Bringing this one back from the dead, did anyone make this?

Trouble hitting OG? Any tips? Did you pitch all yeast at once? Did you hit FG? How? Did it end there, or did you have to stop it somehow?

We are planning to do this keeping in 1 lb. of smoked, and with assumption of a bit lower efficiency, so adding a bit add.al fermentables.

Any recommendations, esp. from someone(s) who have tried this would be appreciated.

 

Honestly, I think you'd be better off emailing Gabe Fletcher at Anchorage Brewing since he was the brewmaster at Midnight Sun when they made M. He's a super cool guy so I wouldn't be too surprised if he didn't give some advice.

Edit: no disrespect intended to Brewboone. I didn't see your posts when I posted this.

 

Read up 9 posts. He got a respons from Gabe.

 

I will try, won't be worse off if no reply.

Meanwhile if anyone wants to give advice that is also appreciated, esp. from someone who has tried to make this recipe.