Here is a clone I worked up a few years back, but never brewed. The real issue with recipe formulation is that the math 37 P 11.6% ABV suggests that the FG should be around 1.080 (and while I have heard Dark Lord finished around 1.060 a couple years back an FG this high seems pretty unlikely.) I have to assume they meant 27 P (or the typed out label info is off), which would be a much more manageable with an FG ~1.030.
Try shooting the brewery an email, maybe they'll give you a few tips.
I screwed around with the recipe this morning and I'm still not especially happy with it, although the idea of this recipe is just so over the top. Hope this sends you in the right direction, good luck.
Midnight Sun M
Recipe Specifics
----------------
Batch Size (Gal): 5.00
Total Grain (Lbs): 22.50
Anticipated OG: 1.114 (Plato: 26.76)
Anticipated SRM: 42.5
Anticipated IBU: 109.2
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Grain/Sugar
-----------
44.4 10.00 lbs. Pale Malt(2-row)
22.2 5.00 lbs. German Munich Malt
8.9 2.00 lbs. Smoked(Bamberg)
6.7 1.50 lbs. Candi Sugar Syrup (dark)
6.7 1.50 lbs. Crystal 90L
4.4 1.00 lbs. Special B Malt
4.4 1.00 lbs. Victory Malt
2.2 0.50 lbs. Carafa Special II
Hops
-----
3.00 oz. Magnum (Pellet 14.00% AA) @ 85 min.
Extras
------
2.00 Oz Oak cubes soaked in Bourbon 90 Days
Yeast
-----
530/550/001/002 or 3787/3522/1056/1968 ("Four completely fabulous yeast strains, two of Belgian origin.")
Mash Schedule
-------------
Saccharification Rest Temp : 152 Time: 60
Notes
-----
Bourbon oak
Final Gravity around 1.079 (If 37 P and only 11.6% ABV can be believed)
Commercial Description:
On this 10-year mark, Midnight Sun Brewing Company proudly releases its 1000th batch of beer - a larger-than-life Belgian-style Barley Wine (if such a style exists) simply called M - in commemoration of the enduring spirit that founded and sustains this little brewery in the extreme Northwest. Making M required a massive grain bill - seven seductive malts - boosted by strength-inducing Belgian candi sugar. Once original gravity hit 37 Plato, a frenzied fermentation ensued: four completely fabulous yeast strains, two of Belgian origin, transformed this sweet concoction into all that is beer. But not just any beer. A beer of madcap magnitude - 11.6% ABV. Character and complexity increased exponentially while M meddled and mellowed for several months in all-American bourbon oak barrels. Blending the aged beer before bottling ascertained smoothness. M is mesmerizing, pouring dark and silky. Caramel and spice waft up from the glass; bourbon, molasses, leather and vanilla follow. The first taste proffers tobacco, burnt sugar and raisin with a sublime port-like finish, but bourbon - smooth, sensuous, brooding bourbon - is ever-present. The finish, a bit edgy like an American take on barley wine, provides the necessary leap toward overall balance. M is a precious gift to ourselves as well as you, seekers of beer-that-is-beyond-beer adventures... We are but mere mortals in the presence of M.