A Tribute to Hunahpu

[allenH]

Took a sample from the keg last night of my recipe.

Brewed back in early/mid May 2013. Aged on some medium toast oak that was soaked with PVW bourbon for around 3.5 months or so.

It's mellowed out pretty well, but still has a boozy note to it, thankfully it's not a fusel note! It's around 14% ABV with the higher ABV calculator.

Mega thick beer too, it's a milkshake.




The head is like whip cream. I removed the keg from one freezer that was around 36-38*. Set it next to my keezer and put a connection on it. Pulled a pint, and then put the keg back into another freezer. Found my phone and took the pic. The head stay around for quite some time. Very dark mocha head, and the most smooth, tiny carbonation bubbles.

Looks good, the head on mine was considerably darker than your pic, the camera on my phone really lightens my pics up though, so I have to use a filter to make it look "normal".
What is the general consensus on using the alternate method on the abv calc? Mine is either 10.76 or 12.27 abv.

 

[FATC1TY]

I actually think there is some relevance to the alternate method once you reach a higher ABV. Obviously without paying for a test, it's an educated guess.

My recipe isn't what was posted on here though, so thats why the head looks different. I used a different recipe I put together to try and mimic MZ and then found this thread back when it was getting going.

 

[FATC1TY]

The two are pretty darn similar in appearance, head retention, and body. Mines probably a hair thicker in terms of body. My ABV is probably higher, but I also added demerara sugar, and did some bourbon aging, and I'm sure my OG was probably a bit higher, as I wasn't sure of my efficiency. It's hard to get a good pic without the light playing some tricks. MZ looks to have a slightly darker head.

 

[Oophaga]

Wow. I wish I had mine ready. Bottling half today and transferring the other half to oak cubes soaked in 12 year rum. The gravity was down to 1.04 last week , hoping it dropped another two points, if not Ill go with whatever. Already wjat to brew it again!

 

[Oophaga]

Also doesn't black patent and carafa lead to darker head?

 

[allenH]

Also doesn't black patent and carafa lead to darker head?

Mine had neither and the head is stupid dark

I did run the pic through a filter because my phone really whitens all the pics, but that is the closest to the same color in person.

 

[fireslayer]

Took a sample from the keg last night of my recipe.

Brewed back in early/mid May 2013. Aged on some medium toast oak that was soaked with PVW bourbon for around 3.5 months or so.

It's mellowed out pretty well, but still has a boozy note to it, thankfully it's not a fusel note! It's around 14% ABV with the higher ABV calculator.

Mega thick beer too, it's a milkshake.




The head is like whip cream. I removed the keg from one freezer that was around 36-38*. Set it next to my keezer and put a connection on it. Pulled a pint, and then put the keg back into another freezer. Found my phone and took the pic. The head stay around for quite some time. Very dark mocha head, and the most smooth, tiny carbonation bubbles.

Recipe by chance? Thanks


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[FATC1TY]

Recipe by chance? Thanks


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Sure!

18# Maris Otter
2# Roasted Barley
1.5# Chocolate Malt
1# C-120
1# Flaked Oats
.5# Black Patent
.5# C-60
1# Dememera Sugar @ 10min.

Used Nugget to bitter, roughly 2 ounces to get around 63 IBU's @ 90min

Used Northern Brewer at 30min for 30 IBU's.

Fermented it cool, around 63* with US04 because I was too lazy to make a huge starter.

 

[fireslayer]

Sure!



18# Maris Otter

2# Roasted Barley

1.5# Chocolate Malt

1# C-120

1# Flaked Oats

.5# Black Patent

.5# C-60

1# Dememera Sugar @ 10min.



Used Nugget to bitter, roughly 2 ounces to get around 63 IBU's @ 90min



Used Northern Brewer at 30min for 30 IBU's.



Fermented it cool, around 63* with US04 because I was too lazy to make a huge starter.

Thanks! Is that pale chocolate or regular?



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[FATC1TY]

Thanks! Is that pale chocolate or regular?



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Regular chocolate, 350SRM I believe.

I use the pale and regular in my porters and lesser stouts as I like the milk chocolate note they give together, but in this recipe I figured it would be washed.

I would be right. It's got a heavy, tar like roasted note to it, very coffee and chocolate forward.

 

[FATC1TY]

Thanks! Is that pale chocolate or regular?



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Regular chocolate, 350SRM I believe.

I use the pale and regular in my porters and lesser stouts as I like the milk chocolate note they give together, but in this recipe I figured it would be washed.

I would be right. It's got a heavy, tar like roasted note to it, very coffee and chocolate forward.

 

[Oophaga]

Bottled 2 gallons of mine on Monday. Came out extremely thick and tasy from the sample. The roast isn't where i would like it, next time I think I will up the roasted barley and chocolate malt each by 1/2 lb, in addition to another lb of extract to compensate for efficiency. I am extremely happy with this recipe and style of over the top imperial stout. I transferred 2.5 gallons to a 3 gallon carboy onto .8oz of Hungarian oak cubes for extended aging. The cubes were soaked in 12 year el dorado rum, approx 4 oz. I added roughly two ozs of the rum and then 2 oz of non extra aged el dorado to avoid adding too much in the way of tannin's. I will take a sample in about 1.5 months and gauge how many more months is necessary.

 

[edecambra]

So the wife and I had a bottle of this last night, from the recipe I posted back in Dec. She said "You made THIS beer?!?!?" It is hitting all the notes, perhaps a touch lighter in body compared with Zhukov, but the intense roast, chocolate flavors upfront, toast and nutty notes next with some very light dark fruit and perfumy alcohol notes as it warms. The only thing it is lacking is complexity, but it is only 2 months old! I am super excited to see what this becomes at 1 year. It makes my stuck mash from hell worth it I guess.

 

[Spraentart]

This beer is going to be my first high gravity beer. From what I've read, the best approach is to double batch sparge which I understand. However, should I split the amounts into 3 or what? Is that going to be enough to cover this much grain? Usually it's like 1.25 quarts per lb right? I want to make sure I get this brew right because it costs so much to make. :-/


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[FATC1TY]

This beer is going to be my first high gravity beer. From what I've read, the best approach is to double batch sparge which I understand. However, should I split the amounts into 3 or what? Is that going to be enough to cover this much grain? Usually it's like 1.25 quarts per lb right? I want to make sure I get this brew right because it costs so much to make. :-/


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You can mash a bit thicker if you need the room, and then split it into 3 sparges if you feel the need to. Be aware of your pH on the last runnings if need be.

Boil longer if you have to sparge more to get as much as possible.

When I brew my recipe again next time, I'm going to do a 120min boil versus the 90.

 

[skibb]

Yeah mash thick and use more water to sparge. By boiling longer you can sparge more so a longer boil will help you extract more sugars as well.

 

[VSGLS1]

Anyone going to Hunahpu Day this weekend?


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[allenH]

Anyone going to Hunahpu Day this weekend?


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I will be. Driving over and back the same day.

 

[Oophaga]

I'll be there! Staying over night though.

 

[sfrisby]

I will be. Driving over and back the same day.

Oh. That does not sound fun.

 

[FLBrew]

Anyone going to Hunahpu Day this weekend?


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We will be there. Also attending the barrel aged event at pegs cantina and foeder for thought at green bench brewing on Friday.


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[Oophaga]

Really wish I could be at pegs Friday! So jealous, Nooner, Rare Dos, and Rarer were all some of the best beers I have ever tasted.

 

[FLBrew]

Really wish I could be at pegs Friday! So jealous, Nooner, Rare Dos, and Rarer were all some of the best beers I have ever tasted.

I'm excited...I've never had any of them.


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[skeezerpleezer]

Anyone going to Hunahpu Day this weekend?


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I am flying in Saturday morning, out Sunday.

 

[allenH]

Oh. That does not sound fun.

I'm sure it won't be. I figured it wouldn't be a problem since I would be waiting forever for a 4oz sample, but then I heard they are having 40 tap stations instead of the 7 they had last year (which could just be a rumor, but the guy on BA who said it seems to work there). Maybe I will be getting a cheap room for the night.

 

[sfrisby]

Maybe I will be getting a cheap room for the night.

We're staying at the Hilton. PM me.

 

[VSGLS1]

Heading over Friday am for pegs. Staying at the HoJo. CGMLS3 on BA. Anyone want to bring some of their versions of this beer to do a tasting?


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[TheJasonT]

I'll be there. I'll be serving homebrew in the morning with PUBGuild and then working the Tampa Bay Beer Week tent from 2p-6p. Come say hi! I'm the big guy with the barely-there goatee!


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[FLBrew]

Jason, I plan on bringing my first attempt at kern rivers DIPA. I'll try to find you so you can try it.

I'll be there. I'll be serving homebrew in the morning with PUBGuild and then working the Tampa Bay Beer Week tent from 2p-6p. Come say hi! I'm the big guy with the barely-there goatee!


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[TheJasonT]

I look forward to trying it and meeting you! I'll probably be wearing my "Add More Hops" shirt from FermentedTees. (shameless plug: it's an excellent shirt and I highly recommend them!)


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