Midnight Sun M

Was thinking of using extract in place of the 2 row as I couldn't do something that big. Also I have a used victory dark intrigue barrel, could I chop up and use that? Is it still any good?

 

I am having a hard time wrapping my head around this yeast scheme. I get the 2 belgians.
Is 1056 for attenuation? Hard to believe it helps out those two horses.
1968? Floccuation? I do not get it.
What is the pitching rate here? Is it distributed equally between each strain?

At any rate, I say once you have a solid grain bill and yeast pitch just go for it and damn the torpedos.

 

I would love to join a homebrew BIF so count me in if it happens!

 

There is no smoked malt and SG was 37 plato.

 

Is this a pretty close clone recipe? Enough to maybe taste a little of what this beer actually tasted like?

 

And exactly where, good sir or madam, do you get your information on this matter?
And are you just being coy or is your wealth spent on that paltry crust of bread?

 

Considering brewboone lists his location as anchorage, and there's a brewer at MS with the last name boone, I'm going to guess that the info comes straight from the horse's mouth, or something like that.

 

No kidding . I am trying to goad some more tidbits.

I remember a thread about BlackTuesday and PJR himself gave out some tips. He did not give a specific receipe but alot of information on the approach.

Since Brewboone decided to chime in maybe we can ge something of the like.

Anyway, I brewed a belgian barleywine once. It could have been better.

 

I am really curious about the rationale behind 4 different yeast strains and how they were employed.
edit. while i am at it the hands down best, and i mean best ever, beer i ever had was a partigyle weizenbock where i way overshot my og and the high final gravity does not surprise me at all. mine started at 130 and ended at 40. i boiled down the first runnings and cooked the syrup for over an hour. i could still taste different flavors 30 to 60 seconds after a sip. blew my mind.

i also have not had many whales, but that beer was so good i have not even tried to repeat it.

 

Notes are spotty on this so I can't shed too much light on it since I wasn't at MSBC at the time. I know it had noble hops, starting gravity was 37 Plato, no smoked malt and 4 different yeast were used. Wish I could be of more help. It's an epic beer that I won't ever try to recreate. But I hope to make a beer that will reach it's "white whale" status in my career.

 

I don't mean to thread jack here, but do you have a link to this thread?

 

Great thread, thanks for the info!

 

Thanks for the info and good luck brewing a whale.

No, it was on the old forum and quite a while ago. But I did find this while looking for it.

 

Have you considered e-mailing them and asking? It's possible the brewers who were there would divulge the recipe, it's not like they're going to make it again.

 

Having never had the beer itll be tough. If any good progress gets made I would love to hear about it.