Black Tuesday All-Grain Clone

Do a massive imperial stout with a large yeast starter and continue to feed it sugar/nutrients/oxygen......no way of really nailing down the grain bill. If you're adventurous enough to make a brew this big then just go for it. Once all is said and done age it on the nibs and beans.

 

Yeah man. Not to be a nay-sayer, but that sounds like a nightmare to brew.

 

I would suggest doing a partigyle and collecting the first runnings of two or three mash tun fills. Boil the shit out of that and you could boost the OG pretty high. You could use the second runnings to make a nice porter or something too.

 

WLP099 is reportedly tolerant of up to 25% ABV.

 

Not Black Tuesday since it predates it, but go look online for Jonny Lieberman's "Black Wine". I can attest to its goodness.

 

Send a message to BA SupoenaDeuces. IIRC he mentioned brewing a Black Tuesday clone (Can't remember the type of barrel he mentioned, but Bruery uses a lot of Heaven Hill barrles IIRC).

The first batch used 20 malts, however subsequent batches have had the malt bill cleaned up a bit. There is also a PowerPoint from Tyler King of the Bruery floating around the internet, from a QUAFF meeting he spoke at.

 

whatever you do, do not get your OG high enough to create a 19% beer. because it will not attenuate enough to create a 19% beer. Even wlp099 will not be able to attenuate without getting stuck in that high of a gravity. You need to start low and keep adding sugar slowly throughout the fermentation in order to reach anticipated abv as stated above. I have made this mistake and tried using wlp099 to clean up my stuck fermentation and it did nothing for me since the environment was too harsh for it to do it's thing. Good luck and cheers!

 

His clone is fucking tasty as hell by the way! 18.5%.

 

Side note that may or may not help depending on your understanding of why and how you will apply it (original vs additions to ferm) but boil for hours. As few at 2, as many as 4 or 5. Bigger beer, longer boil. Bruery practice.

Yeast science:
As mentioned, start relatively small (high OG but no more than 10-12% potential), make room for those late adds of sugar (with water for volume the first two adds, to take you up to ~15 or 16% abv, just sugar to get you the rest if the way). Since you don't have their house strain, your lost anyway BUT IF you're going for that Belgian sweet flavor that is their signature and still want an overall high gravity stout, start original fermentation with a Belgian yeast with high tolerance for initial flavor/body, do a separate starter with WLP099 w/ an abv of within 2% of your freshly fermented beer (you can use small amounts or Everclear to slowly bring up the alcohol (no wash necessary but requires math) or you can let them ferment their way up in the starter (may need to wash before pitch) and then pitch the WLP099 with your sugar adds. Be sure to oxygenate the adds, shaking should be fine - you don't want too much O2.

Additional notes:
The Bruery end ups with barrels and barrels of beer that have between 14% and 22+% abv by the end. They blend to get their abv and flavor right. If you've ever tried their BT beer before the barrel, lots of acetaldehyde. The bourbon barrel takes a lot of that out/masks the rest. Keep these things in mind when going for a high alcohol beer.


Obviously this post is years late but I'm curious to hear how yours turned out...

 

Yeast bay has a yeast speculated to be based on Bruery strain, but I wouldnt really bother with this. Also, old ass thread.

 

Anyone ever put together a recipe for Black Tuesday?

I've reviewed Tyler King's notes. Listened to the DFH 120 podcast. Read several blog posts about how to do the incremental feedings. I believe I have a good idea/plan on how I want to attack this thing to keep fermentation going long enough to get the ABV ~18%. I'm curious of the grist and hop schedule people have used. I'm not trying to use 20 malts. Simplify!

 

I know this post is super old, but do you know where I can find this recipe online? I know I've seen it before, but when I do a google search on it now nothing comes up.. did it get removed?

 

Googling "Lieberman black wine" brought up this BA thread (very first hit)...
http://www.beeradvocate.com/community/threads/homebrewing-a-beer-specifically-to-age.108226/
...but the link contained therein (a netplaces.com address) is dead. I think the domain no longer exists, just a redirect to about.com. So, that's useless.

I think Lieberman stopped brewing a while back, and got into cars. Maybe someone could find him and ask.

ETA: Heeeeeeeeeere's Jonny...
http://www.motortrend.com/staff/jonny_lieberman/

 

Yea, I was actually in that same thread, and it took me to the 'about' page. It existed at one point... I seent it!

Was just curious about the recipe, but hopefully someone's got it and they can post it. I guess I could always email him on his motortrend page as well, haha.

 

Nice find, @VikeMan! The recipe was posted in a different post on that first thread:

Jonny Lieberman's ridiculous Black Wine

12.00 pounds Domestic Two-Row Pale Malt
12.00 pounds Maris Otter Pale Malt
2.25 pounds Roasted Barley
1.00 pound Flaked Barley
1.00 pound Flaked Oats
0.75 pound Chocolate Malt
0.75 pound Crystal 90L Malt
0.25 pound Acidulated Malt
2.00 pounds Muscovado Sugar (see instructions for use)

ETA: That's for 5.5-gal
ETA2: Seems @drewbage also mentions it's printed in a book. Not sure what book.

 

Good catch. Whoa, that's weird. The recipe is in a quote box, which ties back to a posting that doesn't actually contain the recipe. Did someone type "google" into Google again?

 

I thought maybe the original post was quoted but then Drew went back and changed his original post some time later to remove the recipe (presumably since it was printed in a book).

 

I'd be really surprised if it wasn't his book.