A Tribute to Hunahpu

[Dakota21601]

I had that same pic of the barrel. Downscaled the amounts to 10% and it came out real nice. Still drinkn on mine from a March brew. Didnt get into it for four or five months.

 

[DiscDoc]

Discdoc. U aren't possibly a spine doc from the Indy area are u? Possibly w a very large Ortho group?

Yup 😷


Sent from my iPhone using Home Brew

 

[DiscDoc]

Yup 😷


Sent from my iPhone using Home Brew

 

[bizoneill]

So I think I'm going to dive into this this weekend. What kind of starter do I need? I'm picking up 2 packs of Wayeast 1968 but think I should bump them up with a starter for this one. Is 2 L good if I split the 5 gallon brew in two and do 1 L in each?

 

[bizoneill]

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)

STATS:
Original Gravity: 1.124
Final Gravity: 1.038
ABV (standard): 11.24%
IBU (tinseth): 112.39
SRM (ebcmorey): 78.8

FERMENTABLES:
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%)

HOPS:
3 oz - Magnum, Type: Pellet, AA: 15, Use: Boil for 75 min, IBU: 112.39

MASH GUIDELINES:
1) Temp: 155 F, Time: 90 min
Starting Mash Thickness: 1.25 qt/lb

OTHER INGREDIENTS:
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

YEAST:
Wyeast - London ESB Ale 1968

Question on splitting this up into a double mash...

I use Brewer's Friend and thought I'd just scale the recipe to half and that would be my 2 mashes but when I do that my total grain isn't the same... I start with 28.25 lbs of grain for a 5.5 gal batch and when scaled down to 2.25 gal it gives me 11.56 lbs of grain. If you double 11.56 you only get 23.12. So where is the other 5.13 lbs of grain? Should I just split the calculation myself or is this correct when scaling down a recipe? I plan to boil them together so this is why I am concerned... Will ferment separately though...

 

[allenH]

Question on splitting this up into a double mash...



I use Brewer's Friend and thought I'd just scale the recipe to half and that would be my 2 mashes but when I do that my total grain isn't the same... I start with 28.25 lbs of grain for a 5.5 gal batch and when scaled down to 2.25 gal it gives me 11.56 lbs of grain. If you double 11.56 you only get 23.12. So where is the other 5.13 lbs of grain? Should I just split the calculation myself or is this correct when scaling down a recipe? I plan to boil them together so this is why I am concerned... Will ferment separately though...

Try scaling to 2.75, I'm sure your problem is that you scaled to 2.25 (unless that was a typo).
I double mashed mine, and I would not do it that way next time. When I do it again, I will get a bigger mash tun or just reduce the batch size to 4 gallons

 

[mcbaumannerb]

So I think I'm going to dive into this this weekend. What kind of starter do I need? I'm picking up 2 packs of Wayeast 1968 but think I should bump them up with a starter for this one. Is 2 L good if I split the 5 gallon brew in two and do 1 L in each?

BeerSmith said I needed just shy of 450 billion cells for my 5.5 gallon batch. How big a starter (or starters) you'll need will depend on how old the packs are. I'd recommend using a tool (MrMalty is a good, free tool if you don't already have one) to determine it more accurately. You don't want to underpitch on this beer! Good luck though!

 

[bizoneill]

Try scaling to 2.75, I'm sure your problem is that you scaled to 2.25 (unless that was a typo).
I double mashed mine, and I would not do it that way next time. When I do it again, I will get a bigger mash tun or just reduce the batch size to 4 gallons

Yeah scaled wrong... Heh gotta stop working and trying to calculate my recipes at the same time...

What was wrong with the double mash? I'm looking to split this up into to carboys anyway. Did you just get total grain and put half in one and half in the other or scale the recipe down to half and mash half and half?

 

[bizoneill]

BeerSmith said I needed just shy of 450 billion cells for my 5.5 gallon batch. How big a starter (or starters) you'll need will depend on how old the packs are. I'd recommend using a tool (MrMalty is a good, free tool if you don't already have one) to determine it more accurately. You don't want to underpitch on this beer! Good luck though!

Thanks!

 

[bizoneill]

BeerSmith said I needed just shy of 450 billion cells for my 5.5 gallon batch. How big a starter (or starters) you'll need will depend on how old the packs are. I'd recommend using a tool (MrMalty is a good, free tool if you don't already have one) to determine it more accurately. You don't want to underpitch on this beer! Good luck though!

Yeahhh... 4 L starter... Damn!!!

 

[wobrien]

Yeahhh... 4 L starter... Damn!!!

If you can't do a 4L starter, do a step starter. I use http://www.yeastcalc.co/pitchratecalculator.php to calculate stepped starters

 

[VSGLS1]

Step the starter for sure.


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[Dakota21601]

Haha. I thought so😜

 

[mcbaumannerb]

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

 

[wobrien]

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
View attachment 233118
View attachment 233119

I'm anxious to try yours next to mine. I gotta try and get my FG lower next time. Mine is a bit too sweet at 1.042

 

[mcbaumannerb]

Do you add O2? I pumped in for 3 minutes before hitting with almost 500 billion yeasties. Plus my mash temp was a little low.

 

[wobrien]

Oxygenated with pure O2. Mashed high, about 155° and used about a pound of dme. Prob a combo of the mash temp and dme. Pitched plenty of yeast according to yeastcalc as well.

 

[mcbaumannerb]

Wow - sounds like it should have finished lower then. I'll hold on to yours for a side-by-side next year too.

 

[ja09]

I'm anxious to try yours next to mine. I gotta try and get my FG lower next time. Mine is a bit too sweet at 1.042

Doesn't real hunahpu and zukov finish above 1.040? I thought I read they do.

 

[allenH]

Doesn't real hunahpu and zukov finish above 1.040? I thought I read they do.

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.

 

[ja09]

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.

Thanks Allen... thought I read that. Maybe I'll take a reading next time I open one.

Haven't brewed this yet but my goal is to finish above 1.040. Seems like most of the highest rated stouts finish between 1.040 and 1.050.

 

[rafaelpinto]

Hey guys, Id like to experiment with a little stronger caramel profile. I really like how this recipe sounds, but I dont like too much of that strong coffee roasted flavors in a stout. On my recipe, Carafa III Special will bring a darker color to head without adding much roasty bitterness.

Thats also why I will mash a little lower (148-150F), in order to finish around 1035-1040 (since there wont be a too strong dark malts profile, too much sweetness would make it out of balance, in my opinion).

Oh, I live in Brazil, so there aint a lot of yeast varieties available. Will two packs of S04 work? It is a low attenuation strain. I do not intend to go over 1100-1110.

Do you guys think this recipe meet my expectations (meaning: big strong RIS, with intense caramel/chocolate/darkfruits notes and subtle yet obvious coffee flavor and aroma)?

BASE Malts (62%)
37% 2-row
20% Munich (malty, honey, biscuity flavors)
5% Flaked Oats

Adjuncts (5%)
5% Brown Sugar*

CARAMEL Malts (15%)
5% Aromatic (malty flavors)
5% Special B (intense malty/caramelish/nutty notes)
5% Crystal Dark (caramel, raisin, toffee/chocolate)

ROASTED Malts (18%)
10% Chocolate (ashy, chocolatey notes)
5% Carafa III (chocolate aroma, no bitterness)
3% Black Malt (coffee)
​

*Can I add the sugar after 5 days of fermentation, to give the yeast a little help? Does it have to be boiled first?

 

[bizoneill]

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)

STATS:
Original Gravity: 1.124
Final Gravity: 1.038
ABV (standard): 11.24%
IBU (tinseth): 112.39
SRM (ebcmorey): 78.8

FERMENTABLES:
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%)

HOPS:
3 oz - Magnum, Type: Pellet, AA: 15, Use: Boil for 75 min, IBU: 112.39

MASH GUIDELINES:
1) Temp: 155 F, Time: 90 min
Starting Mash Thickness: 1.25 qt/lb

OTHER INGREDIENTS:
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

YEAST:
Wyeast - London ESB Ale 1968

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!

 

[bizoneill]

Thats some krausen!



Here are a few from my brew day as well.

 

[Oophaga]

Great pics, let us know how it comes out. I am still working on perfecting my imperial stout recipe, it is a pain in the @$$ to do big brews like these, especially on solo brew days. Totally worth the results, I think the next brew or two I will have it. Small incremental steps. Find what you like and dont, for example I completely axed using black patent in favor of all roasted barley and chocolate malt. Over time it was giving an ashtray flavor as the rest of the brew mellowed. I hated it, others liked it. I am not at all a smokey beer fan.

 

[Oophaga]

BTW I would skip the brown sugar if you haven't added it yet. I have found it doesn't add anything to the beer and decreases perceived mouth feel and viscosity.

 

[bizoneill]

Thanks! No brown sugar. Im trying to decide what I want to do for bottling though... Either force carb or prime the bottles... Anyone out there have a preference?

 

[skibb]

With a beer this big, I would lend more towards force carbonation. If you are going to naturally carbonate with bottles, you should definitely re-yeast your beer to better ensure they carbonate fully.

 

[bizoneill]

With a beer this big, I would lend more towards force carbonation. If you are going to naturally carbonate with bottles, you should definitely re-yeast your beer to better ensure they carbonate fully.

Thanks!

 

[Hawkfish]

Anyone do a side by side with MZ and the nonspiced? HUNA and spiced? Close?