A Tribute to Hunahpu

[FATC1TY]

Hell, if anyone wants to move a couple of the 2013 MZ, lets do it. I have some good stuff, and will toss in some great homebrews too..

Want to start to tackle MZ and clone it.. RIS is one of the hardest beers to nail down solidly, IMO. Subtle parts that are so simple yet so hard technical wise.

Never had Huna, and probably will never get a chance, so, MZ is as close as I can get to help here.

Happy IPA day.

 

[Oophaga]

Check your inbox.

 

[allenH]

Beautiful sight on a Friday morning





I bought my limit. I did drive 18 mile across town to the other ABC, asked the girl behind the counter if they had any, she handed me the keys to the humidor. I found the manager and asked him, and he said it comes out in the fall sometime. Same liquor store, I guess it really helps to have a "beer guy" as the manager.

 

[Oophaga]

brewery sold out already. Insane. Gonna do my rounds. Stupid total wine and whole foods have a 1 bottle limit

 

[sfrisby]

I found the manager and asked him, and he said it comes out in the fall sometime. Same liquor store, I guess it really helps to have a "beer guy" as the manager.

Ha! Sounds like my mother's ABC! However she was able to snatch some bottles from the brewpub yesterday.

 

[allenH]

brewery sold out already. Insane. Gonna do my rounds. Stupid total wine and whole foods have a 1 bottle limit

I would check the Knightly Spirits by Gator Land, its kind of a haul, but the owner is good enough friends with someone at CCB to have them brew & barrel age his own stash, there were 4 or 6 barrels with Knightly Spirits written on them at the brewery when I was there last month.
The manager at my ABC said they will be getting another case next week.

 

[allenH]

People are losing their minds on CCB's Facebook page because the brewery sold out on the first day. I kind of agree they should have had bottle limits.
Back to this thread, how many of you are in secondary? Is anyone in bottles yet? How long is this thing going to take to carb? I have just under 5 months to secondary and get these carbed up, my last bigger beer (8% wheat porter) took 4 months to carb, that was the first time I used a carb calculator, so that could have had something to do with it. What co2 volume is everyone shooting for?

 

[sfrisby]

With that time frame, if you keg, I'd force carb and bottle from the tap if doable. That will save you months with more time to bottle condition.

 

[allenH]

With that time frame, if you keg, I'd force carb and bottle from the tap if doable. That will save you months with more time to bottle condition.

Since these will be around for the wedding and at least the first anniversary party, even though I do have the capability to bottle from a keg, I really wanted to bottle carb/condition them. If I go to secondary with additions by 8/15 and bottle 9/1, do you think they will be carbed by 1/7?

 

[FATC1TY]

Since these will be around for the wedding and at least the first anniversary party, even though I do have the capability to bottle from a keg, I really wanted to bottle carb/condition them. If I go to secondary with additions by 8/15 and bottle 9/1, do you think they will be carbed by 1/7?

They will, especially if you use a less attenuating yeast than you did the first go around to ensure there's enough there to carb.

 

[kengetty]

A quick question for those who have brewed this recipe and/or another RIS. I used Mr. Malty and the recommended starter size is 5.32 liters with a stir plate (using Wyeast 1968 & plenty of yeast nutrients).

Wanted to know if I should plan on blasting this with CO2 a couple times during fermentation or if this will be able to ride out on its own after a good aeration on the front end. Thanks!

 

[FATC1TY]

A quick question for those who have brewed this recipe and/or another RIS. I used Mr. Malty and the recommended starter size is 5.32 liters with a stir plate (using Wyeast 1968 & plenty of yeast nutrients).

Wanted to know if I should plan on blasting this with CO2 a couple times during fermentation or if this will be able to ride out on its own after a good aeration on the front end. Thanks!

Blasting with Co2 won't do anything.

I'd suggest a good minute atleast of PURE 02 before pitching, and then hit it again around 12 hours later. After that, stay out of it.

 

[DiscDoc]

This was done with a liter starter with WYeast 1968 and one 3 min dose of O2. The first is 2 hours after pitching the second is 24hrs after pitching.

 

[Oophaga]

Exactly why I've yet to brew this, gotta get an o2 system. The paint mixer may not do for a 1.1+ beer.

 

[allenH]

Mine was done with a 1.050 starter beer, pitched the entire cake. Poured back and forth between two buckets and split the wort between them. At 18 hours, I combined them back together and poured back and forth again to re-oxygenate and split the wort again. I wish I had the oxygen set up, but it was on back order at my LHBS.

 

[Oophaga]

Allen, where are you at with your brew? Still in the primary?

 

[allenH]

Allen, where are you at with your brew? Still in the primary?

Yeah, I'm going to secondary this weekend.

 

[allenH]

I found all the Zhukov! No wonder they ran out so quickly, I wonder if they will do a bottle limit next year?

 

[sfrisby]

That seems to be going against the spirit of craft beer.

 

[Oophaga]

A case is excessive but reasonable, that is just lame.

 

[FermentNEthinG]

A case is excessive but reasonable, that is just lame.

I agree. Definitely gonna see those in about 8 months online for 69.99 a piece. "Properly Cellared" of-course!

 

[allenH]

I agree. Definitely gonna see those in about 8 months online for 69.99 a piece. "Properly Cellared" of-course!

No way man, that guy needs 72 bottles for his personal consumption, haha. No doubt they will end up on a beer auction site soon.

 

[kengetty]

Brewed this one up last night and it went very well. I had MZ once before (probably close to 3 years ago) and the color seemed spot on...but you could also call it wishful thinking.

I think I barely missed the SG, it was calling for 1.137 and it looked closer to the 1.130 end. I made a monster starter so my attenuation might round it out.

I was hoping for a two hour boil, but it ended up being two and a half hours. I split my mash into two Igloo MLTs because I had two 5 gallon buckets full of grain after milling and the last thing I wanted was a stuck sparge.

The smell was fantastic throughout and was a fun one to brew up despite the huge boil. If I did this on the weekend I would have definitely pulled the second runnings, added a pound or two of DME and had another fantastic beer. I prepared for some huge fermentation activity and will report back on how things progress.

 

[allenH]

Brewed this one up last night and it went very well. I had MZ once before (probably close to 3 years ago) and the color seemed spot on...but you could also call it wishful thinking.

I think I barely missed the SG, it was calling for 1.137 and it looked closer to the 1.130 end. I made a monster starter so my attenuation might round it out.

I was hoping for a two hour boil, but it ended up being two and a half hours. I split my mash into two Igloo MLTs because I had two 5 gallon buckets full of grain after milling and the last thing I wanted was a stuck sparge.

The smell was fantastic throughout and was a fun one to brew up despite the huge boil. If I did this on the weekend I would have definitely pulled the second runnings, added a pound or two of DME and had another fantastic beer. I prepared for some huge fermentation activity and will report back on how things progress.

Looks good! Which recipe did you use? Looks like most people have done some variant of the 3 listed.

 

[kengetty]

I used Skibb's recipe...I liked that it used all the grains mention off of the Cigar City Blog from when Wayne was first crafting the recipe.

5.25 gallon batch (70% eff)
OG: 1.137 (31 P)
FG: 1.053 (13 P)
ABV: 11%

13# 4 oz Maris Otter - 47%
5# 8 oz Munich II - 20%
2# 14 oz Flaked Barley - 10%
2# Chocolate - 7%
2# Roasted Barley - 7%
14 oz Black Patent - 3%
14 oz Dark Crystal (Hugh Baird) 150L - 3%
14 oz Crystal Malt (Thomas Fawcett) 60L -3%
3 oz Magnum (14% aa) @ 75 minutes - 80 IBU
Wyeast 1968 - 5 liter Starter

 

[skeezerpleezer]

Brewed this one up last night and it went very well. I had MZ once before (probably close to 3 years ago) and the color seemed spot on...but you could also call it wishful thinking.

I think I barely missed the SG, it was calling for 1.137 and it looked closer to the 1.130 end. I made a monster starter so my attenuation might round it out.

I was hoping for a two hour boil, but it ended up being two and a half hours. I split my mash into two Igloo MLTs because I had two 5 gallon buckets full of grain after milling and the last thing I wanted was a stuck sparge.

The smell was fantastic throughout and was a fun one to brew up despite the huge boil. If I did this on the weekend I would have definitely pulled the second runnings, added a pound or two of DME and had another fantastic beer. I prepared for some huge fermentation activity and will report back on how things progress.

Is that hydrometer picture when you took your OG? If so, that looks closer to 1.106 than 1.130 to me.

 

[kengetty]

Good catch...that was taken during the boil, I definitely uploaded the wrong pic.

 

[elixir]

How long should one condition a batch of this abv, before it would be enjoyable to drink?

 

[TheJasonT]

I'd say no less than a month.

 

[allenH]

How long should one condition a batch of this abv, before it would be enjoyable to drink?

I'd say no less than a month.

I'm thinking more like 6 months to a year. I'm sure you could drink it before then, but you would probably wish you didn't.