A Tribute to Hunahpu

[cantrell00]

Just curious, how did you come up with your recipe? Seems like many have been using recipe #30. I'm considering using your recipe.

Mine is based off of the recipe that is calling for 10% chocolate & 10% roasted barley.

Other than those two and the inclusion of English crystal, I doubt you would taste much difference with all of the other variables, base, oats, etc.

A relatively large % of oats is more than likely significant too

 

[Buildinazuk]

How did the taste compare to the original Marshal Zhukov?

I've had Marshall only once. I'd say from memory it's a different beer. This come off much more chocolaty and roast. Marshall is richer. Almost a soy saucy element to marshal that for some reason come off pleasant.

 

[urg8rb8]

Mine is based off of the recipe that is calling for 10% chocolate & 10% roasted barley.

Other than those two and the inclusion of English crystal, I doubt you would taste much difference with all of the other variables, base, oats, etc.

A relatively large % of oats is more than likely significant too

Ok. You mentioned that yours came out like dessert beer? I love imperial stouts but I don't like the roasty types. How roasty did yours come out? I'm not an expert enough brewer to just look at a recipe and imagine how it would taste like.

 

[cantrell00]

Ok. You mentioned that yours came out like dessert beer? I love imperial stouts but I don't like the roasty types. How roasty did yours come out? I'm not an expert enough brewer to just look at a recipe and imagine how it would taste like.

It's a dark & super big beer so there is some roastiness for sure but this beer is much more chocolate forward than a roasted coffee flavor.

No doubt it's a stout but more sweet than bitter.

 

[Buildinazuk]

Ok. You mentioned that yours came out like dessert beer? I love imperial stouts but I don't like the roasty types. How roasty did yours come out? I'm not an expert enough brewer to just look at a recipe and imagine how it would taste like.

The version I brewed is not overly roasts at all. Prior to ferment it's pretty nasty. But it smooths right out after fermentation

 

[cantrell00]

The version I brewed is not overly roasts at all. Prior to ferment it's pretty nasty. But it smooths right out after fermentation

Same. 2-3 weeks after fermentation ended, it has a awesome aroma of dark chocolate & plums.

 

[urg8rb8]

Ok I'm convinced...

 

[sikkingj]

I have this beer and a Kate the Great clone on tap now (I know not the typical summer beers) and the Huna is the smoother and lighter feeling of the two. So much so that I was drinking less of the KtG because I thought it was too high in alcohol and giving me a hang-over. I finally got to measuring the FGs and Huna was weighing in at a 9.7% and KtG at 6.7% with lots of sherry tastes.

So the stout is potent, but light enough for me to have thought it a "porter" weight beer. It does have a pronounce roast flavor, but is an overall smooth beer to drink.

 

[jammin]

I have this beer and a Kate the Great clone on tap now (I know not the typical summer beers) and the Huna is the smoother and lighter feeling of the two. So much so that I was drinking less of the KtG because I thought it was too high in alcohol and giving me a hang-over. I finally got to measuring the FGs and Huna was weighing in at a 9.7% and KtG at 6.7% with lots of sherry tastes.

So the stout is potent, but light enough for me to have thought it a "porter" weight beer. It does have a pronounce roast flavor, but is an overall smooth beer to drink.

would you mind sharing which Huna recipe you used please?

 

[sikkingj]

I've checked my notes and I brewed a Zhukov clone - no peppers.

I BIAB so my numbers are a bit low.
SG 1.094
FG 1.022
ABV 9.7%

5 gallon batch, 28.5 total lbs. of grain.

Grain Bill
14lbs Marris Otter
5lbs Munich II
2lbs Pale Chocolate
2lbs Roasted Barley
1lbs Black Malt
1lbs Carmel Malt 60L
0.5lbs Special B Malt

Hop Schedule
4oz Magnum (FIrst Wort Addition)

Wyeast 1968 (4l starter split with partigyle of this beer - 2l each)

Mashed at 155 degrees for 30 minutes.

Fermented at 65 degrees for a month.

Keg for 6 months before tasting (06/01/16).

The partigyle was excellent, I used the second running and added in:

Grain Bill
6oz Dark Candi Syrup
1.25 lbs Pale Malt extract (3-year old Mr. Beer kit)
12.5 oz Mr. Beer Booster
2lbs Clover Honey

Hop Schedule
6oz whole Willamette hops, 2-years old, but kept in the freezer

SG didn't measure arghhh!
FG 1.022

Same yeast and fermentation schedule as above (30 days), kegged and carbed for 3-days and then enjoyed.

Good luck, it is a great recipe. I strongly suggest some sort of partigyle as you are using a lot of grain.

Excellent light porter

 

[ThirstyPawsHB]

^^Never used Munich II. Dark robust version? I've had little luck with partiGyles. They always seem thin to me. Thanks for sharing! So 2lbs honey with this stout?? Humm, interesting!

My 5 week out sample..too dry but drinkable no question. No cinnamon nor vanilla, I'll fix that next time.

View attachment 1466898680523.jpg

 

[cantrell00]

1.128/1.042 again.

Racked this AM. Lovely

 

[mtnagel]

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
--------------------------
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:
------------
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
----------------------------
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

----------------------------

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



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What was the final gravity of this recipe?

Long story short, after pitching 2 different yeasts and after 3 weeks, we are only down to 1.045. Not sure if that's in the correct ball park. Beersmith estimates 1.030 and we are only at 53% attenuation and first yeast was S04 and second was Scottish ale yeast.

 

[ThirstyPawsHB]

What was the final gravity of this recipe?

Long story short, after pitching 2 different yeasts and after 3 weeks, we are only down to 1.045. Not sure if that's in the correct ball park. Beersmith estimates 1.030 and we are only at 53% attenuation and first yeast was S04 and second was Scottish ale yeast.

Mine was 1.025, but it's too dry.

So one technique is to brew a lighter stout, say 5.5%, with the yeast of choice. Use that yeast cake for any RIS including Hunahpu.

Now, brew the RIS wort then separate between 2 buckets/carboys but oxygenate by xferring back and forth a few times. After 12hrs, re-oxygenate same method, this is important. This was the technique I used to get to 10% beers. I was ending around 1.045 using only yeast, including s-04 (3pks) before doing this.

1.045 will be fine for this big beer. Wish mine was closer to 1.040.

 

[mtnagel]

Thanks for the response. I used an O2 tank, so there should have been plenty of oxygen.

I've actually never been able to get a big stout to finish this high so I was expecting it to drop more, but I've never brewed a beer quite like this before either.

 

[ThirstyPawsHB]

Thanks for the response. I used an O2 tank, so there should have been plenty of oxygen.

I've actually never been able to get a big stout to finish this high so I was expecting it to drop more, but I've never brewed a beer quite like this before either.

What was the mash temp?

 

[jammin]

1.128/1.042 again.

Racked this AM. Lovely

So much awesome. When I brew this I'm copying your recipe.

Any tips on where to get a good barrel?

 

[cantrell00]

Homebrewing.com

 

[cantrell00]

What was the final gravity of this recipe?

Long story short, after pitching 2 different yeasts and after 3 weeks, we are only down to 1.045. Not sure if that's in the correct ball park. Beersmith estimates 1.030 and we are only at 53% attenuation and first yeast was S04 and second was Scottish ale yeast.

1.045 is fine assuming an OG of around 1.130

 

[mtnagel]

What was the mash temp?

155F.

1.045 is fine assuming an OG of around 1.130

1.106 OG. That's why I was thinking it would be lower...

 

[rootster]

so, i brewed this this weekend(Saturday). OG was 1.126. used 2 pkgs Thames Valley in a 2L starter. Fermentation was well underway on Sunday morning when i checked it. this continued until today when someone pulled the emergency brake! lol I knew it shouldn't be finished, so i took a reading to see where it was; 1.054. Beer smith estimates 1.032 leaving me 12.7%. Right now it's at 9.7 and looks to be stalled. thoughts? if it's the alcohol causing the stall, repitching is not going to help right?(unless i use a more tolerant strain) thanks for any feedback.

 

[ThirstyPawsHB]

Repitching never worked for me unless fermentation never started. I'd reoxyhenate the chit out of it and see what happens.

 

[skeezerpleezer]

What was your mash temp.

Also, I would not oxegenate after it had attenuated that much (~57%), unless you want oxidized beer. May be able to pitch a different yeast to finish it a little lower.

 

[Buildinazuk]

Taste it if it is ok then drink

 

[mbbransc]

so, i brewed this this weekend(Saturday). OG was 1.126. used 2 pkgs Thames Valley in a 2L starter. Fermentation was well underway on Sunday morning when i checked it. this continued until today when someone pulled the emergency brake! lol I knew it shouldn't be finished, so i took a reading to see where it was; 1.054. Beer smith estimates 1.032 leaving me 12.7%. Right now it's at 9.7 and looks to be stalled. thoughts? if it's the alcohol causing the stall, repitching is not going to help right?(unless i use a more tolerant strain) thanks for any feedback.

1) It's only been three days (11/05-11/08). It will probably drop some more.

2) Did you oxygenate WELL before pitching? Beers this size, the yeast needs all the help it can get. Nutrients too?

3) If your (2) yeast vials were uber-fresh and your starter was on a stirplate, you pitched just enough for fermentation. As a general practice with big gravity beers, I over pitch. By a lot.

4) What temp did you ferment at? Can you increase the temp? I tend to start cool on beers this size slowly crank it up as the first week goes by, ending up around 70° 7-days post-pitch. Then let it sit another 2-3 weeks to finish up and clean up after itself.

5) Good luck.

 

[BullGator]

1) It's only been three days (11/05-11/08). It will probably drop some more.

2) Did you oxygenate WELL before pitching? Beers this size, the yeast needs all the help it can get. Nutrients too?

3) If your (2) yeast vials were uber-fresh and your starter was on a stirplate, you pitched just enough for fermentation. As a general practice with big gravity beers, I over pitch. By a lot.

4) What temp did you ferment at? Can you increase the temp? I tend to start cool on beers this size slowly crank it up as the first week goes by, ending up around 70° 7-days post-pitch. Then let it sit another 2-3 weeks to finish up and clean up after itself.

5) Good luck.

^^^^^great advice.

I might also point out that Wyeast lists thames valley as 10% abv. not sure what exactly they say that is (max, mean, modal, avg high end, etc.). But I thought it was worth noting. If you are at 9.7 abv, you may not have far to go.

 

[rootster]

Thanks to all. Ended up finishing 1.042(11.3%) I did oxygenate, but with filtered air, moving to pure o2 next batch. I will also 'over pitch next time. In either case, the beer turned out really nice. Cant wait for it to carb up!
T

 

[dvargo]

I brewed this on 1/15/17 using a recipe close to the one in post 30. My OG was around 1.112 after the first week I was at around 1.050 today (1/30/17) I am down to 1.044. I think I am going to let it it sit in primary for another week and see where it is.

 

[bdunson911]

I brewed a recipe from this thread a little over a year ago and am very happy with my outcome. Is there any chance anyone from this thread would be interested in trading what they have brewed and their recipe? Cheers from Ohio!

 

[idkwhatimbrewing]

Brewed a 3 gallon batch of this 1/16/17 with an OG of 1.124. Kegged it yesterday and the FG was 1.047. Was really surprised that it seemed pretty balanced and only a little too sweet considering the high FG. I'm not sure I've ever drank such a thick (viscous) beer before.

Used S-04 yeast with a three stage starter (and overpitched if anything) and am now reading that S-04 may have an alcohol tolerance around 10% which is right around where I ended up (10.35%)? For some reason I used the shake method and didn't use oxygen so that might have also played into the high FG. Will definitely brew it again though!