- Jun 10, 2011
- Reaction score
- Plymouth Meeting
So I combined my two carboys now that the vigorous fermentation was done. After just shy of a week it went from 1.116 to 1.030 and as others have said, the roasted notes and hops (plus the 11.5% I'm sure) hide all that leftover sugar. Now to bulk age a couple of months and then do secondary. This beer will try my patience
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Doesn't real hunahpu and zukov finish above 1.040? I thought I read they do.
Thanks Allen... thought I read that. Maybe I'll take a reading next time I open one.According to post #26, Wayne Wambles said the OG for the beer is 31-32 Plato, to hit 11% abv it would have to get down to around 12.5 plato, which would be ~1.050, if I'm doing the conversions correctly.
Just brewed this up. Had to do a double brew. The OG came in at 1.126. 0.002 higher then I expected. It took forever to boil this down. Also had to borrow a friends MT to do this. Both mashes came in way different so I blended them and boiled for 2hrs and blended again because I only have 9 Gal pots. In the end it all came out great! It's thick just like I wanted in a stout this big. I split it in 2 so I can try the base and the spiced up version. Can't wait to try it!Well its stout season up here on the East Coast so why not? I think I'll go off skibb's recipe... Anyone add any rice hulls to keep the wort flowing?
Brew Method: All Grain
Boil Time: 120 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.091
Efficiency: 70% (brew house)
Original Gravity: 1.124
Final Gravity: 1.038
ABV (standard): 11.24%
IBU (tinseth): 112.39
SRM (ebcmorey): 78.8
212 oz - United Kingdom - Maris Otter Pale (46.9%)
88 oz - American - Munich - Light 10L (19.5%)
46 oz - Flaked Barley (10.2%)
32 oz - American - Chocolate (7.1%)
32 oz - United Kingdom - Roasted Barley (7.1%)
14 oz - United Kingdom - Black Patent (3.1%)
14 oz - United Kingdom - Extra Dark Crystal 160L (3.1%)
14 oz - United Kingdom - Crystal 60L (3.1%)
3 oz - Magnum, Type: Pellet, AA: 15, Use: Boil for 75 min, IBU: 112.39
1) Temp: 155 F, Time: 90 min
Starting Mash Thickness: 1.25 qt/lb
1 each - Ceylon Cinnamon, Type: Spice, Use: Secondary
1 each - Madagascar Vanilla Bean, Type: Spice, Use: Secondary
6 oz - Peruvian Cacao Nibs, Type: Spice, Use: Secondary
1 oz - Ancho Pepper (dried, deseeded, chopped), Type: Spice, Use: Secondary
0.5 oz - Pasillia Pepper (dried, deseeded, chopped), Type: Spice, Use: Secondary
0.5 oz - Guajillo (dried, deseeded, chopped), Type: Spice, Use: Secondary
Wyeast - London ESB Ale 1968
I used 2 of the same and did a no sparge, set at 2, 3 gallon batches... Not the easiest way to do it.....Expect a very low effeciency ~ 50-55% but you could do it partigyle from it....Hey, I'm curious what Mashtuns you guys are using for this. I've got the 10g Igloo and just calculating the water/grains I can't do this.
Just brewed this up. Had to do a double brew. The OG came in at 1.126. 0.002 higher then I expected. It took forever to boil this down. Also had to borrow a friends MT to do this. Both mashes came in way different so I blended them and boiled for 2hrs and blended again because I only have 9 Gal pots. In the end it all came out great! It's thick just like I wanted in a stout this big. I split it in 2 so I can try the base and the spiced up version. Can't wait to try it!
I'm going to pop it in the keg and carb it up. I'll keep some in there but plan to bottle a good amount to store it away for later consumptionYou may want to not rush it. It was many months before I cracked one. After 18 months it's still drinking awesome.
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Yeah I was thinking since it's 9.97% and it sat for awhile around 62 then I brought it upstairs where it sat for 2 more weeks @ 67+ that its pretty much done... Those yeasties took a beating... also might have under pitched... I did pitch 2L of starter into each 2.5G fermenter though...1) I use a 12.5 gallon rectangular cooler for mashing, and it was pushing the limit for sure.
2) Stopping at 1.050 is in the realm of reason for this beast, Mine was 1.045 or so and is damn good. Syrupy as hell, and appropriate.
If you push it for x-mas though, save some to age, you'll be glad you did.
The base beer is solid, I didn't do the additions. It's not a direct clone of Marshal Zhukov, but it is just as good. I will be doing the base beer again later this month and plan treat it in a barrel.
Tuthilltown? I'm thinking the same thing... They are about an hour maybe hour and a half away from me and everyone loves using their barrels. Plan Bee Farm and Brewery use them a lot.SWMBO is getting me a 10g barrel from tuthill for xmas! can't wait to get something aging in there
how did this come out skeezer?I brewed this up about 3 weeks ago:
14 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 49.1 %
5 lbs Munich Malt - 10L (10.0 SRM) Grain 2 17.5 %
3 lbs Barley, Flaked (1.7 SRM) Grain 3 10.5 %
2 lbs Chocolate Malt (450.0 SRM) Grain 4 7.0 %
2 lbs Roasted Barley (300.0 SRM) Grain 5 7.0 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 6 3.5 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7 3.5 %
8.0 oz Special B Malt (150.0 SRM) Grain 8 1.8 %
2.75 oz Magnum [14.00 %] - Boil 90.0 min Hop 9 85.2 IBUs
1.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 10 -
1.0 pkg London ESB Ale (Wyeast Labs #1968) [4.5L starter]
Measured Original Gravity: 1.123 SG
Est Final Gravity: 1.035 SG
Estimated Alcohol by Vol: 11.8 %
Bitterness: 85.2 IBUs
Est Color: 81.9 SRM
60 Sec of pure O2
Mashed at 155
The last i checked it was down to about 1.040.
how did this come out skeezer?
Quoting myself, sorry about that, but I opened another bottle that has been sitting at about 60 degrees for a few weeks, and the flavors are definitely coming together better. There's also a little heat starting to come through and carbonation is much better. Looks like this just needs the extra time so don't rush it, mine is about 3 months at this point and I think another month or two certainly wouldn't hurt.I tend to use cinnamon sticks, or at least grind them myself.
Anybody have tasting notes they'd like to share? My carbonation ended up not so great. Its pretty sweet, like dark fruit sweet, much like what the dried Chile's smell like. I really don't get any heat in mine either, not sure if it was the peppers or if I didn't use enough or leave them in the secondary long enough.
If I make this again I think I would use less of the Chile's and maybe throw some habenero in for some heat.