A Tribute to Hunahpu

[WhizardHat]

http://imgur.com/w08BLAk

First sample from a Jolly Pumpkin snifter.

It's been 437 days since I drank the first bottle from this batch. I have 9 left. I cracked one open tonight, and it is great. This beer did really well with some age. That's all I got. I haven't brewed anything since this batch. I have a baby that's just over 437 days old though. I'll get back into it once she starts kindergarten, I'm sure.

 

[DarkMagneto]

Hey, I'm curious what Mashtuns you guys are using for this. I've got the 10g Igloo and just calculating the water/grains I can't do this.

 

[bizoneill]

Hey, I'm curious what Mashtuns you guys are using for this. I've got the 10g Igloo and just calculating the water/grains I can't do this.

Same with me I did a double mash and used my buddies MT. Worked well should be kegging soon.

 

[Sleepyemt]

Hey, I'm curious what Mashtuns you guys are using for this. I've got the 10g Igloo and just calculating the water/grains I can't do this.

I used 2 of the same and did a no sparge, set at 2, 3 gallon batches... Not the easiest way to do it.....Expect a very low effeciency ~ 50-55% but you could do it partigyle from it....

 

[bizoneill]

Just brewed this up. Had to do a double brew. The OG came in at 1.126. 0.002 higher then I expected. It took forever to boil this down. Also had to borrow a friends MT to do this. Both mashes came in way different so I blended them and boiled for 2hrs and blended again because I only have 9 Gal pots. In the end it all came out great! It's thick just like I wanted in a stout this big. I split it in 2 so I can try the base and the spiced up version. Can't wait to try it!

So this has stopped at 1.050 down from 1.126. Which brings me in at almost 10% was hoping to get it down a little lower but at this point i need to get it carbed up for christmas. What yall think?

 

[VSGLS1]

You may want to not rush it. It was many months before I cracked one. After 18 months it's still drinking awesome.


Sent from my iPad using Home Brew

 

[edecambra]

1) I use a 12.5 gallon rectangular cooler for mashing, and it was pushing the limit for sure.

2) Stopping at 1.050 is in the realm of reason for this beast, Mine was 1.045 or so and is damn good. Syrupy as hell, and appropriate.
If you push it for x-mas though, save some to age, you'll be glad you did.

 

[bizoneill]

You may want to not rush it. It was many months before I cracked one. After 18 months it's still drinking awesome.


Sent from my iPad using Home Brew

I'm going to pop it in the keg and carb it up. I'll keep some in there but plan to bottle a good amount to store it away for later consumption

I just want 1 bottle to bring down to my brother in-law for Christmas.

 

[bizoneill]

1) I use a 12.5 gallon rectangular cooler for mashing, and it was pushing the limit for sure.

2) Stopping at 1.050 is in the realm of reason for this beast, Mine was 1.045 or so and is damn good. Syrupy as hell, and appropriate.
If you push it for x-mas though, save some to age, you'll be glad you did.

Yeah I was thinking since it's 9.97% and it sat for awhile around 62 then I brought it upstairs where it sat for 2 more weeks @ 67+ that its pretty much done... Those yeasties took a beating... also might have under pitched... I did pitch 2L of starter into each 2.5G fermenter though...

 

[kempshark]

Read through almost every page of this thread, but just wanted to ask this quick question. Are all you guys using ground cinnamon for this or are some people using sticks? I am not planning on brewing this yet (just starting to brew), but I am thinking of using cinnamon in some other recipes soon and was just wondering. I do plan on brewing this as soon as I think I am ready though.

 

[bolus14]

I tend to use cinnamon sticks, or at least grind them myself.

Anybody have tasting notes they'd like to share? My carbonation ended up not so great. Its pretty sweet, like dark fruit sweet, much like what the dried Chile's smell like. I really don't get any heat in mine either, not sure if it was the peppers or if I didn't use enough or leave them in the secondary long enough.

If I make this again I think I would use less of the Chile's and maybe throw some habenero in for some heat.

 

[jason91notch]

Any updates on this? Anyone tried it next to a real Huna?

 

[bizoneill]

Kegged now we play the waiting game...

 

[VSGLS1]

The base beer is solid, I didn't do the additions. It's not a direct clone of Marshal Zhukov, but it is just as good. I will be doing the base beer again later this month and plan treat it in a barrel.

 

[bizoneill]

The base beer is solid, I didn't do the additions. It's not a direct clone of Marshal Zhukov, but it is just as good. I will be doing the base beer again later this month and plan treat it in a barrel.

That sounds awesome... I need to get a barrel... The base is very tasty though cant wait until its carbed up!

 

[jammin]

That sounds awesome... I need to get a barrel... The base is very tasty though cant wait until its carbed up!

SWMBO is getting me a 10g barrel from tuthill for xmas! can't wait to get something aging in there

 

[bizoneill]

SWMBO is getting me a 10g barrel from tuthill for xmas! can't wait to get something aging in there

Tuthilltown? I'm thinking the same thing... They are about an hour maybe hour and a half away from me and everyone loves using their barrels. Plan Bee Farm and Brewery use them a lot.

 

[jammin]

I brewed this up about 3 weeks ago:

14 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 49.1 %
5 lbs Munich Malt - 10L (10.0 SRM) Grain 2 17.5 %
3 lbs Barley, Flaked (1.7 SRM) Grain 3 10.5 %
2 lbs Chocolate Malt (450.0 SRM) Grain 4 7.0 %
2 lbs Roasted Barley (300.0 SRM) Grain 5 7.0 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 6 3.5 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7 3.5 %
8.0 oz Special B Malt (150.0 SRM) Grain 8 1.8 %
2.75 oz Magnum [14.00 %] - Boil 90.0 min Hop 9 85.2 IBUs
1.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 10 -
1.0 pkg London ESB Ale (Wyeast Labs #1968) [4.5L starter]


Measured Original Gravity: 1.123 SG
Est Final Gravity: 1.035 SG
Estimated Alcohol by Vol: 11.8 %
Bitterness: 85.2 IBUs
Est Color: 81.9 SRM
60 Sec of pure O2
Mashed at 155

The last i checked it was down to about 1.040.

how did this come out skeezer?

 

[skeezerpleezer]

how did this come out skeezer?

I am doing my additions now. Just took out oak today and put in 4oz Cocoa nibs that have been soaking in vodka. Next up is the vanilla (beans are soaking in vodka), then the peppers/cinnamon (also soaking in vodka) I am hoping have it carbed and ready to bottle from the keg at the 1yr mark, 1/3/15.

 

[bolus14]

I tend to use cinnamon sticks, or at least grind them myself.

Anybody have tasting notes they'd like to share? My carbonation ended up not so great. Its pretty sweet, like dark fruit sweet, much like what the dried Chile's smell like. I really don't get any heat in mine either, not sure if it was the peppers or if I didn't use enough or leave them in the secondary long enough.

If I make this again I think I would use less of the Chile's and maybe throw some habenero in for some heat.

Quoting myself, sorry about that, but I opened another bottle that has been sitting at about 60 degrees for a few weeks, and the flavors are definitely coming together better. There's also a little heat starting to come through and carbonation is much better. Looks like this just needs the extra time so don't rush it, mine is about 3 months at this point and I think another month or two certainly wouldn't hurt.

 

[Spraentart]

Has anyone posted a real strategy on the secondary additions yet? I'm considering adding them all to 8 oz of bourbon and letting it sit for a week then adding it to the keg and letting time do its thing.

 

[skeezerpleezer]

I made separate tinctures for all of them and am adding one by one to taste.

 

[matt1622]

Brewed this today and couldn't be more excited to try this!

 

[makubex]

I brewed this up about 3 weeks ago:

14 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 49.1 %
5 lbs Munich Malt - 10L (10.0 SRM) Grain 2 17.5 %
3 lbs Barley, Flaked (1.7 SRM) Grain 3 10.5 %
2 lbs Chocolate Malt (450.0 SRM) Grain 4 7.0 %
2 lbs Roasted Barley (300.0 SRM) Grain 5 7.0 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 6 3.5 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7 3.5 %
8.0 oz Special B Malt (150.0 SRM) Grain 8 1.8 %
2.75 oz Magnum [14.00 %] - Boil 90.0 min Hop 9 85.2 IBUs
1.50 tsp Yeast Nutrient (Boil 15.0 mins) Other 10 -
1.0 pkg London ESB Ale (Wyeast Labs #1968) [4.5L starter]


Measured Original Gravity: 1.123 SG
Est Final Gravity: 1.035 SG
Estimated Alcohol by Vol: 11.8 %
Bitterness: 85.2 IBUs
Est Color: 81.9 SRM
60 Sec of pure O2
Mashed at 155

The last i checked it was down to about 1.040.

Brewed this mid November using Skeezer's recipe. Fermented with a 2L starter's worth of 1968. I've been letting it sit at ambient room temp (70ish) since about two weeks after pitching the yeast at 64.

Managed an OG of 1.132, pulled a hydro sample this past weekend and got a nice 1.034 as I was targeting, but then I tasted the sample and it was horrendous. Super heavy licorice, bordering on rubbery, kind of ashy, hints of chocolate, roast, and dark fruit, but the burnt licorice definitely dominated. I'm going to let it sit for 3-4 more months before bottling, but I worry that the large amount of black patent might have ruined this one.

 

[skeezerpleezer]

Brewed this mid November using Skeezer's recipe. Fermented with a 2L starter's worth of 1968. I've been letting it sit at ambient room temp (70ish) since about two weeks after pitching the yeast at 64.



Managed an OG of 1.132, pulled a hydro sample this past weekend and got a nice 1.034 as I was targeting, but then I tasted the sample and it was horrendous. Super heavy licorice, bordering on rubbery, kind of ashy, hints of chocolate, roast, and dark fruit, but the burnt licorice definitely dominated. I'm going to let it sit for 3-4 more months before bottling, but I worry that the large amount of black patent might have ruined this one.

Those flavors will fade out with some age. I'm going to bottle mine in the next couple weeks, it's been almost a year since I brewed it. It has smoothed out very nicely

 

[edecambra]

Strange I brewed a very similar recipe and it was a harmonic blend! Mine ended much higher though, 1.044. I think the high fg really helps the character of this beer.

 

[jammin]

70ls1nova was kind enough to share one of his Huna clones with me. I'm excited to be able to side by side it with a bottle I've been saving for a while.

Excuse the wild pour but I wanted to quickly get a picture that compares the color of the head. It was pretty close with Huna being slightly darker, while the HB version was much longer lasting.

The aroma of Huna is intense with all the inherent spices while the HB's aroma mostly captured the malt profile (quite well I would add).

Body of Huna is thicker and more syrupy. HB is def thinner with the finishing gravity at 1.028.

Taste - Huna's spices are much more pronounced. For my taste, I'm glad it's not fresh as they bordering too intense for me. Huna is also sweeter than the HB version. I will say, the malt does seem very close - with a higher OG and TG I think these would be very close malt wise. The big difference here is the spicing. HB's cinnamon is close, peppers seem non existent compared to Huna (again, that's a plus for me). HB is also very similar with the cocoa and vanilla - very pleasant and skillfully added by 70ls1nova.

Overall - a bigger body, more residual sugars and more peppers this clone would be extremely close to the real thing

I'm happy to answer any questions and I hope this is a helpful contribution. Hopefully Nova will be able to chime in as well and help explain his process and assist with moving this clone forward.

Thanks again, Nova. You brewed an excellent beer that I really enjoyed drinking.

 

[bg1414]

so which recipe is the go to in this thread? Including secondary amounts? Thanks.

 

[makubex]

so which recipe is the go to in this thread? Including secondary amounts? Thanks.

There is no correct recipe. I think that consensus is that Wizardhat's clone around post 60 is very close flavorwise, but doesn't hit the OG for Hunahpu which leads to a thinner body than intended. Maybe tweak that one to match an OG of 1.131.

Regarding secondary additions, there is no correct answer. The amount you need will vary based on the freshness of ingredients, what kind of ingredients you are using, your recipe (if it's excessively malty, you'll need more adjunct flavor to cut through), etc. Make a tincture for each ingredient (but maybe combine the peppers, three pepper tinctures seems excessive) and add a little at a time when you go to bottle until you've found your ideal flavor combination.

 

[mms05j]

yup hah - he's onto us!

So - here's so far what I've come up with so far...
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)

The Hopville guy said his pepper presence was too pronounced with 2.5 oz total, so I scaled it back a little bit.

Not sure when I'm going to have the time to brew this up, but it is definitely on the queue

How much water did you end up using for your 5.25 gallon target? I'm thinking the large grain bill would soak up a lot more water than most normal batches.