A Tribute to Hunahpu

[cantrell00]

1.128/1.042, 6 months old.

Cracked one today after bottling two weeks ago.

Can't believe I brewed this.

 

[sfrisby]

Can't believe I brewed this.

That's awesome!

 

[ThirstyPawsHB]

1.128/1.042, 6 months old.

Cracked one today after bottling two weeks ago.

Can't believe I brewed this.

Congratulations! Tasting notes?

 

[ChefRex]

On the schedule for next weekend if all goes right

 

[cantrell00]

Congratulations! Tasting notes?

RICH!

Tons of dark chocolate, not that roasty, boatloads of malt sweetness with a slight alcohol heat.

Its a desert in a glass.

I have another 5 gal batch in a bourbon barrel right now too.

 

[jammin]

RICH!

Tons of dark chocolate, not that roasty, boatloads of malt sweetness with a slight alcohol heat.

Its a desert in a glass.

I have another 5 gal batch in a bourbon barrel right now too.

Which recipe did you use?

 

[cantrell00]

I'll post it when I get back to my PC

 

[Buildinazuk]

I cold pressed kona coffee into a batch and had really good results. I'm thinking you can do just about anything to the base recipe and it will hold up.

 

[cantrell00]

Here are the recipes. I never added any of the peppers or other seasonings. The base beer was so good I didn't want to risk screwing it up with added flavors.

30% Pale
18% Maris
16% Vienna (Was out of Munich)
9% Pale Chocolate
9% Roasted Barley
5% Flaked Oats
2.5% Fawcett C45
2.5% Flaked Barley
1% Flaked Rye
1% Fawcett C80
1% Special B
5% Dry Extract

50 IBU Magnum

WLP002, 1.128/1.042

Barrel Aged; Again, no spices.

I upped the IBU's & used mostly Columbus in addition to Magnum to give the bitterness some bite and condensed the grain bill some. Used regular chocolate malt instead of pale. I knew this was destined for a barrel so I wanted it to be more robust to stand up to the bourbon. So far, so good.

28% Pale
15% Maris
15% Munich 10
10% Chocolate
10% Roasted Barley
5% Flaked Oats
5% Flaked Barley
4% Fawcett C45
1% Caramunich C45
.5% Special B
5% Dry Extract
1.5% Dark Brown Sugar

50 IBU, Columbus
25 IBU, Magnum

WLP002, 1.128/1.042

 

[jammin]

^awesome! I'm not a fan of the spices either. Hopefully I'll finally get this brewed this summer.

My mash tun can't handle a full 10g batch of this so I'm planning to do 2 6g batches.

Anyone have objections to starting a 6g batch in my 14g conical and then adding another 6g of wort 2-3 weeks later?

 

[cantrell00]

^awesome! I'm not a fan of the spices either. Hopefully I'll finally get this brewed this summer.

My mash tun can't handle a full 10g batch of this so I'm planning to do 2 6g batches.

Anyone have objections to starting a 6g batch in my 14g conical and then adding another 6g of wort 2-3 weeks later?

I couldn't fit the grain for 6 gallons in my 15 gal mash tun. I have to use it & another 5 gallon cooler. This is a singles runnings beer so it is basically a no sparge mash. I think it equated to around 1.33 qts per lb of grain mash ratio.

I don't see why not if you are going to drain off dead/spent yeast prior to adding the additional wort. I would think you would also re-pitch with fresh yeast as well.

For 12 gallons, you are looking at almost 80 lbs of grain + the DME.

 

[bolus14]

Question for anybody that has had a bottle of Huna and a bottle of Westbrook's Mexican Cake. What did you notice as being different?

I live in Upstate NY and have been able to get Mexican Cake, can't get Huna though.

I made this a year or so ago and ended up with a slight waxy taste, I'm thinking from the peppers, maybe roasting a little bit would have helped. The base without the peppers, as others have pointed out, is more chocolate than roast. What I remember about Mexican Cake was there was.more roast, a touch of cinnamon, and heat that got stronger as it warmed, but never got too strong, it was just enough to accentuate the other flavors.

 

[cantrell00]

Question for anybody that has had a bottle of Huna and a bottle of Westbrook's Mexican Cake. What did you notice as being different?

I live in Upstate NY and have been able to get Mexican Cake, can't get Huna though.

I made this a year or so ago and ended up with a slight waxy taste, I'm thinking from the peppers, maybe roasting a little bit would have helped. The base without the peppers, as others have pointed out, is more chocolate than roast. What I remember about Mexican Cake was there was.more roast, a touch of cinnamon, and heat that got stronger as it warmed, but never got too strong, it was just enough to accentuate the other flavors.

I've never had Hunaphu but based on the OG & FG range that was mentioned by Wambles in this thread, Hunuphu has a much higher start, finish gravity & total ABV.

I haven't had this years Mexican Cake but last years was way too spicy IMO. It completely overwhelmed the finish of that beer & it would have been better without the heat.

Just one man's opinion.

 

[bolus14]

Last year's Mexican Cake is what I had too, I bought it in May and dint drink till October though, so maybe the 5 months of aging muted to spices.

I would agree that this is "heavier or thicker," Mexican Cake isn't thin by any means either. Either way, this recipe is still great and I can't wait to make it again once I move, have a couple on the to brew list as soon as we get moved in, and this hopefully is one of the first so that it's ready for the holidays and cold winter.

 

[cantrell00]

Last year's Mexican Cake is what I had too, I bought it in May and dint drink till October though, so maybe the 5 months of aging muted to spices.

I would agree that this is "heavier or thicker," Mexican Cake isn't thin by any means either. Either way, this recipe is still great and I can't wait to make it again once I move, have a couple on the to brew list as soon as we get moved in, and this hopefully is one of the first so that it's ready for the holidays and cold winter.

2x thicker. LOL Which sounds crazy.

Mexican Cake finished in the mid 20's.

 

[ThirstyPawsHB]

Anyone have objections to starting a 6g batch in my 14g conical and then adding another 6g of wort 2-3 weeks later?

Sure, be my ginny pig! I'd just treat as 2 completely different beers, then combine later.

 

[ChefRex]

Sure, be my ginny pig! I'd just treat as 2 completely different beers, then combine later.

You feeding the pig liquor again?

Yes I would treat it as two and mix it after fermentation.

 

[cantrell00]

It sounds like he/she may only have one fermenter?

 

[urg8rb8]

RICH!

Tons of dark chocolate, not that roasty, boatloads of malt sweetness with a slight alcohol heat.

Its a desert in a glass.

I have another 5 gal batch in a bourbon barrel right now too.

How did the taste compare to the original Marshal Zhukov?

 

[jammin]

It sounds like he/she may only have one fermenter?

I have 2 SS brew buckets as well so I could certainly do 2 separate ferments. I just thought starting it in the 14g would be like pitching the wort onto a yeast cake. Sounds like it might be a bad idea though?

 

[cantrell00]

How did the taste compare to the original Marshal Zhukov?

I've never had zhukov or hunaphu so I can't really say.

It is good though.

 

[cantrell00]

I have 2 SS brew buckets as well so I could certainly do 2 separate ferments. I just thought starting it in the 14g would be like pitching the wort onto a yeast cake. Sounds like it might be a bad idea though?

Splitting and pitching as two separate batches is the more fool proof approach no doubt.

 

[sfrisby]

I have 2 SS brew buckets as well so I could certainly do 2 separate ferments. I just thought starting it in the 14g would be like pitching the wort onto a yeast cake. Sounds like it might be a bad idea though?

If you have to brew 2 weeks apart, I'd use two separate fermenters. If you can brew the following day, I'd use 1 fermenter and pitch 1.5x the amount of yeast you need for 1 batch on day 1 due to the growth phase in the first 24 hours.

 

[urg8rb8]

Here are the recipes. I never added any of the peppers or other seasonings. The base beer was so good I didn't want to risk screwing it up with added flavors.

30% Pale
18% Maris
16% Vienna (Was out of Munich)
9% Pale Chocolate
9% Roasted Barley
5% Flaked Oats
2.5% Fawcett C45
2.5% Flaked Barley
1% Flaked Rye
1% Fawcett C80
1% Special B
5% Dry Extract

50 IBU Magnum

WLP002, 1.128/1.042

Barrel Aged; Again, no spices.

I upped the IBU's & used mostly Columbus in addition to Magnum to give the bitterness some bite and condensed the grain bill some. Used regular chocolate malt instead of pale. I knew this was destined for a barrel so I wanted it to be more robust to stand up to the bourbon. So far, so good.

28% Pale
15% Maris
15% Munich 10
10% Chocolate
10% Roasted Barley
5% Flaked Oats
5% Flaked Barley
4% Fawcett C45
1% Caramunich C45
.5% Special B
5% Dry Extract
1.5% Dark Brown Sugar

50 IBU, Columbus
25 IBU, Magnum

WLP002, 1.128/1.042

What is fawcett malt? Can't seem to find it. I'm guessing it's a crystal malt?

 

[urg8rb8]

We

Here are the recipes. I never added any of the peppers or other seasonings. The base beer was so good I didn't want to risk screwing it up with added flavors.

30% Pale
18% Maris
16% Vienna (Was out of Munich)
9% Pale Chocolate
9% Roasted Barley
5% Flaked Oats
2.5% Fawcett C45
2.5% Flaked Barley
1% Flaked Rye
1% Fawcett C80
1% Special B
5% Dry Extract

50 IBU Magnum

WLP002, 1.128/1.042

Barrel Aged; Again, no spices.

I upped the IBU's & used mostly Columbus in addition to Magnum to give the bitterness some bite and condensed the grain bill some. Used regular chocolate malt instead of pale. I knew this was destined for a barrel so I wanted it to be more robust to stand up to the bourbon. So far, so good.

28% Pale
15% Maris
15% Munich 10
10% Chocolate
10% Roasted Barley
5% Flaked Oats
5% Flaked Barley
4% Fawcett C45
1% Caramunich C45
.5% Special B
5% Dry Extract
1.5% Dark Brown Sugar

50 IBU, Columbus
25 IBU, Magnum

WLP002, 1.128/1.042

How can I easily convert percentages into weight? Also the 5% dry extract is throwing me off. Is that 5% based on weight? Or potential gravity?

Also, what temp did you mash at? Since you got a high FG, I'm assuming you mashed 154F or something?

 

[ThirstyPawsHB]

What is fawcett malt? Can't seem to find it. I'm guessing it's a crystal malt?

http://www.fawcett-maltsters.co.uk

 

[urg8rb8]

http://www.fawcett-maltsters.co.uk

So it's a name brand... of a crystal malt?

 

[urg8rb8]

I've never had zhukov or hunaphu so I can't really say.

It is good though.

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

 

[cantrell00]

Yes. Thomas Fawcett crystal

 

[cantrell00]

We

How can I easily convert percentages into weight? Also the 5% dry extract is throwing me off. Is that 5% based on weight? Or potential gravity?

Also, what temp did you mash at? Since you got a high FG, I'm assuming you mashed 154F or something?

Yes, weight. 2 lbs to be exact.

155 but I'd think that 002 isn't going to go much lower than the upper 30s on a OG this large regardless of mash temp.