A Tribute to Hunahpu

[WhizardHat]

My recipe looks pretty similar at this point. Our grain bills are different, but hey, that's what makes this fun.

49.5% 2 row
20% Victory
10% Chocolate
10% Roasted
5% Flaked oats
3% C60
1.7% Flaked Rye
.8% Special B

2.4oz Summit @60min

Secondary additions:
1 bourbon barrel
1/2 stick Cinnamon (Wayne kept saying "threshold levels")
1 Vanilla Bean
6 oz Cacao Nibs
1.5 oz Ancho
1/2 oz Pasillia

What kind of yeast are you going to use? I usually use dry yeast, and hate making starters, so I think I'll do an ESB first using some sort of liquid English thing, so I can pitch onto the cake.

 

[kadijk]

This has been really fun to watch develop. Wayne gave a great answer to your questions, and shows his leadership in the brewing world with his encouragement to innovate. My question is, with that massive grain bill, are you considering splitting it in two and doing a double mash using the first runnings only?

 

[WhizardHat]

This has been really fun to watch develop. Wayne gave a great answer to your questions, and shows his leadership in the brewing world with his encouragement to innovate. My question is, with that massive grain bill, are you considering splitting it in two and doing a double mash using the first runnings only?

I agree, Wayne gave some great answers. When I first started reading, I was all "WTF, I didn't ask for the recipe?!" But then he went on to drop some great knowledge on me. Couldn't have asked for a better reply.

Great question. I'm set up to brew 10gallon batches, so I'll be using my normal rig, but on a 5gallon batch. I probably wouldn't even try it with a 5gallon rig. I like brewing and all that, but do I like brewing enough to fill a mash tun twice for a 5 gallon batch? Hard to say.

 

[skibb]

Likely I will use Wyeast 1968 (a house favorite), brew up a mild and throw this sucker on top and aerate the hell out of it. My system is very high efficiency, so I don't see me splitting batches. I'm fairly confident I can get that high of an OG - especially if I sparge more and do a 2 hour boil. If not, I always have DME on hand.

 

[sfrisby]

Wow! I don't know about the grain bill, but I will definitely attempt my next RIS brew day with the two first runnings/mash out into partygyle method.

And I would expect with an OG of 1.137 and proper pitch rate with oxygenation, that you could get that down to 1.030. 1.035 at least.

 

[sfrisby]

My question is, with that massive grain bill, are you considering splitting it in two and doing a double mash using the first runnings only?

That's what I'm doing. I will get 70% efficiency with that sized grain bill in BIAB. I'm afraid to test the pulley with that much wet grain so will do 2 batches, combine first runnings, then mash out with both and do a partygyle with that.

 

[VSGLS1]

My recipe looks pretty similar at this point. Our grain bills are different, but hey, that's what makes this fun.

49.5% 2 row
20% Victory
10% Chocolate
10% Roasted
5% Flaked oats
3% C60
1.7% Flaked Rye
.8% Special B

2.4oz Summit @60min

Secondary additions:
1 bourbon barrel
1/2 stick Cinnamon (Wayne kept saying "threshold levels")
1 Vanilla Bean
6 oz Cacao Nibs
1.5 oz Ancho
1/2 oz Pasillia

What kind of yeast are you going to use? I usually use dry yeast, and hate making starters, so I think I'll do an ESB first using some sort of liquid English thing, so I can pitch onto the cake.

Brewed this yesterday with MO instead of Victory. It's going balls out at the moment.

 

[skibb]

Nice!!! I can't wait to hear the results - and good idea on the sub...20% victory could easily overwhelm some of the other malts you have going on. From your pictures, I'm thinking I'm going to have to ferment my 5 gallon batch in my 1/2 bbl keg just cuz the krausen is going to easily gush out of my 6 gallon acid carboy

 

[VSGLS1]

Yup, hope it doesn't repeat a mess while at work today. It has that dark brown/red residial color left everywhere that Marshal and Hunahpu in known for. Stepped up a 1L starter to 2L of 1968 over the weekend. We shall see where this finishes out.

 

[rvklein]

Got my first bottle of Hunahpu this week. Sub'd

 

[elixir]

Hows the clone coming along? And how much did this batch set you back?

 

[WhizardHat]

I haven't been following this closely enough! That looks fantastic, VS. Did you sneak a sample of the wort?

I brewed an ESB with Thames Valley about a week ago, and I'm gonna pick up the grain for this on Saturday. I plan to bottle the ESB while I brew the H and then pitch the wort onto the fresh yeast cake.

 

[WhizardHat]

Nice!!! I can't wait to hear the results - and good idea on the sub...20% victory could easily overwhelm some of the other malts you have going on. From your pictures, I'm thinking I'm going to have to ferment my 5 gallon batch in my 1/2 bbl keg just cuz the krausen is going to easily gush out of my 6 gallon acid carboy

@Skibb, you think victory would be overwhelming? I picked it for the biscuit notes, thinking it might add some very minor complexity to the malt bill. I definitely don't want it to muddle things up or overpower some of the other grains in there. I'm kind of in uncharted territory though, so any advice is welcome.

 

[skibb]

Victory can be quite a rich malt like any other specialty malt, especially in such a high percentage. Going around 20% of any one thing should be in the realm of base malts IMHO. 20% wouldn't be a minor addition unless it is something like Vienna or maybe light Munich, which meld better with the overall flavors since their flavor impact isn't as pronounced as a specialty malt like biscuit or victory.

With 7 malts the malt complexity will already be there, and with MO as a base, you will definitely have a bready/biscuity character to the beer.

 

[VSGLS1]

Checked it after 3 weeks. I will let it sit another week then move it to the secondary. Only had a sip so far it's awesome. The rest is chilling in the fridge. Think this cost me around $50. I wash my yeast so it will save a little for later batches. A 750ml of Marshal is $13 so if the stout winds up nearly as good, no problem. So far well worth it, give it a shot.

 

[sfrisby]

Be aware, that kind of OG will make the resulting yeast too weak to due any good in future brews.

 

[Tamarlane]

Great thread, I may have to give this recipe a shot but that blow off pic looks scary lol

I was going to mention that CCB stopped using Thames Valley but looks like Wayne beat me to it. Anyone in the Tampa area can stop by the brewery on brew day and they are happy to give you a bucket of yeast by the way, but you won't know what yeast you will be getting...they do a few lagers and belgians nowadays so it will be a bit of a crapshoot but more fun. Although if you did use Thames Valley you could just say you were cloning the 2010-2011 vintage Hunahpu. Ironically I started using Thames Valley as my house yeast before I found out that CCB was doing the same, I recently tired of it and switched to 1968, strange.

Also as far as "aging on cedar" goes I just want to remind all that this refers to spanish cedar, like from a cigar box, not cedar like from a cabinet, very different types of wood. But Hunahpu does not need any wood aging to be sublime

 

[WhizardHat]

VS, are you planning to age in/on oak? Barrel/cubes/spirals/chips?

I bought my grain yesterday, harvested my yeast (I went with Thames valley) from an ESB, and I'm ready to brew tonight. I don't think I fully comprehended A) how much grain this was going to be, or B) how dark the grain bill is. Seriously, 3# each of chocolate and roasted makes your entire grain bag look black.

@Tamarlane. Good call on the Spanish cedar (actually, a type of mahogany, if I'm not mistaken). Wayne talks about that in his Brewing Network interview.

 

[VSGLS1]

I am leaning towards adding oak cubes soaked in bourbon to the secondary. Next time over in Tampa I will see if I can procure some yeast. Good to know.

 

[FATC1TY]

I would advise if you are brewing a beer this large, to split your carboys.

I recently brewed a beer pretty close to MZ, and split it in two 6.5 g glass carboys to avoid any loss from blow off. Ended up around 1.125 or so OG.

It's worth a shot and then you can combine them both in secondary to age on the spices.

 

[WhizardHat]

Good tip FATC1TY. Unfortunately, it's too late for me. I'm fully expecting a blow off.

 

[WhizardHat]

It smells as good as it looks! No more peeking until I rack.

 

[sfrisby]

Nice!

 

[Oophaga]

looks like the color of the foam will be correct!

 

[kadijk]

@whizard hat...are you fermenting at 60F? Seems like a beer with this OG is going to create some heat. Are you using a fermentation chamber? Also, there are a few different recipe versions floating around in this thread. Which did you use, if you don't mind saying.
The beer looks really good by the way. I can't wait to try brewing it as well.

 

[bulldogbrewhaus]

Not alot to contribute but I believe the Cacao Nibs are Peruvian, the vanilla beans are from madagascar, spanish cedar is a type of mahogany and is of south american origin. The chiles used are dried. Thats about all I got.

 

[WhizardHat]

@whizard hat...are you fermenting at 60F? Seems like a beer with this OG is going to create some heat. Are you using a fermentation chamber? Also, there are a few different recipe versions floating around in this thread. Which did you use, if you don't mind saying.
The beer looks really good by the way. I can't wait to try brewing it as well.

My basement is always about 60F. According to my stick-on bucket thermometer, we're hovering around 64. I think that'll give me a pretty clean fermentation profile.

The version I'm using:

49.5% 2 row [13#]
20% Maris Otter [5#]
10% Chocolate [3#]
10% Roasted [3#]
5% Flaked oats [1#]
3% C60 [1#]
1.7% Flaked Rye [.5#]
.8% Special B [.25#]

Mashed at 155F for 75 minutes, sparged out at 168F for 10 min.
120min boil. Initial volume ~7.3gal
2.2oz Summit @60min

Final volume: 5.2gallons,
OG: 1.114

Pitched a slurry of harvested Thames Valley wyeast from an ESB.

It's thick and syrupy. I spilled a little on my deck and I swear it looks like I spilled motor oil. Anything else you wanna know? Just ask!

 

[kempshark]

Looks awesome.....just getting into brewing, but haven't actually brewed yet.....think I will start with something a little less.....still going to start with all grain (probably BIAB), because I don't really have any interet in extract. Still, I think a beer like this would be a little much for a first brew?

 

[FATC1TY]

Looks awesome.....just getting into brewing, but haven't actually brewed yet.....think I will start with something a little less.....still going to start with all grain (probably BIAB), because I don't really have any interet in extract. Still, I think a beer like this would be a little much for a first brew?

Yes, I would advise you to NOT attempt a big beer as your first.

If you are doing all grain, then start with something simple like a blonde, or a pale.. even a wheat.. Get your process down, keep the OG lower like under 1.050-1.060, and get everything right.

Then bump it up and go bigger... A 1.100+ beer that needs specific things done, and attention to detail isn't gonna be that fun after you get a less than stellar beer. You'll need temp control, oxygen, and plenty of yeast and know how to handle it.

But if you're froggy, go for it! It's just beer in the end.

 

[DiscDoc]

Brewed this yesterday with MO instead of Victory. It's going balls out at the moment.

How did your hunaphu tribute ever come out. I'm thinking of trying and would live any recs.
Thank you