A Tribute to Hunahpu

[skeezerpleezer]

For some aging clarification, Cigar City goes from grain to bottle on this beer in about 10 weeks.

After Hunahpu day, then made another batch for the people that did not get their guaranteed beer. Huna day was on 3/8/14, so I imagine they started on it the following week. They just announced that those bottles are ready now: http://cigarcitybrewing.com/the-mak...erial-stout-is-ready/?age-verified=5b5e509fe7.

 

[VSGLS1]

FYI, it already had treatments by 4/5. Tasted this batch straight off the tank that day and it was tasting awesome.


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[Oophaga]

Just a heads up on the CBC-1. I regret using it, led to over carbonated and dried out beer. It is definitely way more attenuation than the WLP002 I initially used. Next batch I will try champagne yeast. Very disappointed with the CBC for this beer. Also that was on beer that conditioned for 4 months before bottling.

 

[edecambra]

Damn. That is aweful! I love champagne yeast. Doesn't like complex sugars and eats priming sugar fast.


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[Oophaga]

Yeah that's my plan on my next batch. Bottles some delicious imperial stout on Sunday, horrible part is it was before I realized the attenuation of CBC-1 and used it again. At least it was just half the batch. The oter half went on oak and bourbon. Brewing another iteration Thursday so I'll have a stream coming through. So annoyed cause the taste was wonderful but the more it dried out and the more carbonic aid destroyed the beer. Champagne yeast from now on.

 

[StagsHead]

Just a heads up on the CBC-1. I regret using it, led to over carbonated and dried out beer. It is definitely way more attenuation than the WLP002 I initially used. Next batch I will try champagne yeast. Very disappointed with the CBC for this beer. Also that was on beer that conditioned for 4 months before bottling.

Thanks for the heads up on this! I just purchased a packet of CBC-1 to use on my batch. I certainly don't want it to dry out any further. Looks like I'll be using Champagne yeast as well.

BTW...I gave my batch another taste this past weekend. It has been conditioning on the treatments for four weeks now.

The greenness has definitely given way to a rich and complex brew. The cinnamon is really only noticeable on the nose and the cherry is almost nonexistent except at the very end of the finish as a mild tartness. But the cocoa and the vanilla have melded well into a chocolate-covered espresso bean flavor that is really nice.

Still stains the glass like a mother, though. Even after almost a full bottle of Appleton VX aged rum, the body is still there.

Everyone else keep us posted on how your brews are evolving. I hope to bottle this in another 2-3 weeks. Then it will sit in bottle for another 3-4 months before I decide to crack one open. I am using 750 Belgian Bottles under cork and cage.

 

[allenH]

I had one of mine last month, pitched CBC-1 at bottling, the carb was perfect. I did shoot for the very low end of the style, it has been bottled 5 months now

 

[wobrien]

Did you pitch a whole packet into 5 gallons? How much sugar did you add?

I was only going to do a half packet into my 4 gal batch, but since mine ended high (1.044), I might do a whole packet and less sugar. I wouldn't mind it drying out a bit more, but don't want to over-carb it either...
:/

 

[allenH]

I pitched the whole pack in mine. I did primary mine for 2 months followed by a 3 month secondary. It only dropped 4 points in secondary over that time

 

[Tamarlane]

For some aging clarification, Cigar City goes from grain to bottle on this beer in about 10 weeks.

After Hunahpu day, then made another batch for the people that did not get their guaranteed beer. Huna day was on 3/8/14, so I imagine they started on it the following week. They just announced that those bottles are ready now: http://cigarcitybrewing.com/the-mak...erial-stout-is-ready/?age-verified=5b5e509fe7.

are you sure they didn't just use a batch of Zhukov that had already been aging? that seems awfully quick for a beer this size....

 

[skeezerpleezer]

are you sure they didn't just use a batch of Zhukov that had already been aging? that seems awfully quick for a beer this size....

A day or 2 after Huna day they said they were making a new batch. That's all I know.

 

[FATC1TY]

are you sure they didn't just use a batch of Zhukov that had already been aging? that seems awfully quick for a beer this size....

Yeah, they used a batch of zhukov.. Zhukov is the base to Hunaphu...

 

[VSGLS1]

They brewed a second batch. They didn't have MZ just sitting around in the brewery.


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[Tamarlane]

They brewed a second batch. They didn't have MZ just sitting around in the brewery.


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So anybody want to attempt to go grain to glass in ten weeks with one of these clone recipes?


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[VSGLS1]

Not a production brewery, so doesn't really matter to me.


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[wobrien]

Bottled last week and just waxed the bottles tonight

Hoping the wax helps me delay the inevitable test bottle

 

[sfrisby]

Very nice

 

[jammin]

Bottled last week and just waxed the bottles tonight
View attachment 207359

 

[wobrien]

great looking wax job - seriously, nice work. any tips or techniques or equipment that worked well for you?





Drink one for review so we can hear your thoughts on the recipe - thats your excuse to crack one

Thanks! I don't use anything special, but this is the second time I've done it, both times I used the bottle wax pellets by LD Carlson from the LHBS.

I put them in a pint size mason jar in a sauce pan of boiling water. When I'm done I can just put the lid on the mason jar, no clean up and ready for the next time!

 

[wobrien]

So, this is going to get better with age, which is very exciting because it's already AWESOME! Thanks for this recipe guys

 

[DrunkleJon]

I don't know that anyone used the recipe in the op. I believe most of us used the recipe in post 30, with some minor changes here and there. I don't know the answers to the rest of your questions, but I'm sure someone else will chime in.

Is this still the case?

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%
28.25# total

Boil for 90-120 minutes
3 oz Magnum (14% aa) @ 75 minutes - 80 IBU

Added in Secondary to make it Hunahpu'ish:
1 stick of Ceylon Cinnamon
1 Madagascar Vanilla Bean
4 oz Peruvian Cacao Nibs
1 oz Ancho Pepper (dried, deseeded, chopped)
.5 oz Pasillia Pepper (dried, deseeded, chopped)
.5 oz Guajillo (dried, deseeded, chopped)

From post 30. Is this still the recipe everyone is using? I really want to make this and would like to leech off of your all's experience with it.

 

[allenH]

Is this still the case?







From post 30. Is this still the recipe everyone is using? I really want to make this and would like to leech off of your all's experience with it.

I think most people, including myself, went with a version of post 60

 

[wobrien]

I think most people, including myself, went with a version of post 60

That's what I did at Allen's recommendation. VERY happy with how it turned out.

I'll do a side by side this fall after mine has some age on it.

 

[bolus14]

sub'd

 

[bolus14]

Has the "spicing" changed at all since the first post? I have read through most pages and don't recall seeing a change to that, only that Post 60 appears to be the "correct recipe," but that doesn't mention the spices at all.

I'm planning on making a RIS with a similar grain bill as this and split it to get some variety out of one brew and see which I like better. Planning to do a 4 gal BIAB batch, ferment 2 gal as the base recipe, 1 gal with WY3522 for a Belgian Stout, and 1 gal as the base plus the vanilla, cinnamon, cocoa, and pepper from this. Unless somethign deters me I'll be using either a yeast cake of Denny's Favorite or i'll split a large mason jar of washed Denny's between the 3 fermenters.

 

[allenH]

Has the "spicing" changed at all since the first post? I have read through most pages and don't recall seeing a change to that, only that Post 60 appears to be the "correct recipe," but that doesn't mention the spices at all.



I'm planning on making a RIS with a similar grain bill as this and split it to get some variety out of one brew and see which I like better. Planning to do a 4 gal BIAB batch, ferment 2 gal as the base recipe, 1 gal with WY3522 for a Belgian Stout, and 1 gal as the base plus the vanilla, cinnamon, cocoa, and pepper from this. Unless somethign deters me I'll be using either a yeast cake of Denny's Favorite or i'll split a large mason jar of washed Denny's between the 3 fermenters.

The spicing came from an actual barrel lid. Just scale to your volume. You need a low-ish attenuating yeast, Denny's might fit that bill really well (I haven't looked at the specs in a long time). Aim to finish in the high 30's to low 40's.

 

[bolus14]

I have been getting 80% with Denny's, but with an ABV this high i'm wondering if it'll pull that off. Wyeast states 74%-76%. They rate Thames Valley at 72% - 76% so Denny's isn't that far off going by their specs.

 

[allenH]

I have been getting 80% with Denny's, but with an ABV this high i'm wondering if it'll pull that off. Wyeast states 74%-76%. They rate Thames Valley at 72% - 76% so Denny's isn't that far off going by their specs.

The beer is currently brewed with 1968 which works perfectly, if not a bit finicky
If Denny's finished low, you will be good. What is the alcohol tolerance of Denny's?

 

[bolus14]

Tolerance is 10% on Denny's. I also I have about half a jar (500ml) of WLP002. I can build a starter up and use that, I've got 69% and 72% on the two brews I've used that on. I have no problem buying yeast and would rather drop the $6 or $7 for a new strain and build it up, or brew something small, than end up with a whole batch that I don't like.

 

[allenH]

Tolerance is 10% on Denny's. I also I have about half a jar (500ml) of WLP002. I can build a starter up and use that, I've got 69% and 72% on the two brews I've used that on. I have no problem buying yeast and would rather drop the $6 or $7 for a new strain and build it up, or brew something small, than end up with a whole batch that I don't like.

If you can get to 1.120-1.130, go for the Denny's. I used an entire yeast cake of 1968 from a "starter stout". I didn't have a oxygen kit, so I poured between buckets at the 14-15 hour mark. Leave plenty of head space, I got 14+ inches of krausen.
Best of luck, please report back here.