So I have been lurking this tread for quite a long time. My brewing buddy and I went to Hunahpu Day 2014 and had an amazing time (regardless of what people said). We got our hands on not only Hunah and DB Hunah but also Zhu, which we learned down there was the base for Hunah (Was later confirmed in this thread). We were already pretty experienced home brewers and I was obsessed on the drive back up with cloning this beer. I started working up a large write-up in google drive on basically a summary of this thread and everyone's recipes/results. I spent a lot of time breaking down all of the recipes I found and tried to figure out the ones that made the most sense in regards to what Wambles let loose as far as information regarding the base recipe. All of your work is amazing and we ended up with quite a result.
We brewed 5 gallons of the recipe we chose on 1/25/2015. It was an immensely fun beer to brew. 28 total pounds of grain for a 5 gallon batch made things very interesting. Luckily we took advantage of that Black Friday Target sale they had last year and grabbed a Coleman 70-Quart Xtreme Cooler. We decided to stick with the no-sparge method as all of the data that came back from people sparging were yielding unfavorable results more times than not. Here is the recipe we went with:
Style: Imperial Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 8.08 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.115 SG
Estimated Color: 242.7 EBC
Estimated IBU: 87.0 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 62.7 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
14 lbs Maris Otter (Crisp) (7.9 EBC) Grain 1 49.1 %
5 lbs Munich II (Weyermann) (16.7 EBC) Grain 2 17.5 %
3 lbs Barley, Flaked (Briess) (3.3 EBC) Grain 3 10.5 %
2 lbs Chocolate (Crisp) (1241.1 EBC) Grain 4 7.0 %
2 lbs Roasted Barley (Crisp) (1369.2 EBC) Grain 5 7.0 %
1 lbs Black (Crisp) (1339.6 EBC) Grain 6 3.5 %
1 lbs Caramel Malt - 60L (Briess) (118.2 EBC) Grain 7 3.5 %
8.0 oz Special B Malt (354.6 EBC) Grain 8 1.8 %
3.00 oz Magnum [11.70 %] - Boil 60.0 min Hop 9 87.0 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 10 -
2.20 g Yeast Nutrient (Boil 15.0 mins) Other 11 -
1.0 pkg London ESB Ale (Wyeast Labs #1968) [124. Yeast 12 -
Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 28 lbs 8.0 oz
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Name Description Step Temperat Step Time
Mash In Add 10.54 (actually 12.5) gal of water at 165.2 F 155.0 F 60 min
Distilled Water (additions):
CaSO4 - 3.8g
NaHCO3 - 2.5g
CaCL2 - 6.3g
Ca(OH)2 - 2.5g
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The fermentation ended up looking like this (brewpi/big mouth/thermowell):
So we ended up bottling this and were, at first, not impressed with the beer. It was roasty to the point of acrid so decided to let it rest. Well fast forward 5 months later and we found out that there was a BJCP sanctioned contest in Ocean Springs. We decided to submit this beer since they weren't allowing any adjunct stouts (We have another smaller sparged imperial stout that we love to add adjuncts to) and our IPA's at the time. We ended up winning best of show out of 84 or so entries and medals for our IPA's. Upon sampling the beer after that 5 months we found that it is VERY close to Zhukov. I guess it just took time for the IBU's to calm down and settle into the overall flavor profile. Now time to do the same thing again but with peppers/nibs/vanilla
Here is a picture of the real deal next to ours:
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