Mon, Sep 8, 2014 - 12:12pm
#1
josh s
Offline
Last seen: 2 weeks 5 days ago
Brewer (Intro), member since
Serious canadian buisiness 2014
So through the reaching out of a select number of members we have been able to get the chance to recieve another maple syrup bourbon barrel from langdon woods.
the recipe will be finalized soon but i wanted to pit this on everyones radar because it will be required to paricipate in a big brew day were i will be doing constant mashs on the tower of power and seperating off into diligated personel invilved at each brew station.
how would october 11th work for most people
MZ
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Style: Imperial Stout |
OG: 1.147 |
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Type: All Grain |
FG: 1.045 |
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Rating: 0.0 |
ABV: 13.26 % |
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Calories: 482.13 |
IBU's: 84.84 |
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Efficiency: 65.00 % |
Boil Size: 7.95 Gals |
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Color: 87.8 SRM |
Batch Size: 6.25 Gals |
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Preboil OG: 1.129 |
Boil Time: 60 minutes |
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| Grains & Adjuncts |
| Amount |
Percentage |
|
Name |
Time |
Gravity |
| 23.00 lbs |
50.96 % |
|
Bairds Maris Otter |
75 mins |
1.035 |
| 5.00 lbs |
11.08 % |
|
Bairds Munich |
75 mins |
1.035 |
| 2.88 lbs |
6.38 % |
|
Fawcett Flaked Barley |
75 mins |
1.035 |
| 2.50 lbs |
5.54 % |
|
Bairds Chocolate Malt |
60 mins |
1.035 |
| 1.25 lbs |
2.77 % |
|
Bairds Roasted Barley |
60 mins |
1.035 |
| 5.00 lbs |
11.08 % |
|
Fawcett CaraMalt |
60 mins |
1.034 |
| 5.00 lbs |
11.08 % |
|
Bairds Light Carastan Malt |
60 mins |
1.037 |
| 8.00 ozs |
1.11 % |
|
Black (Patent) Malt |
60 mins |
1.025 |
| |
| Hops |
| Amount |
IBU's |
|
Name |
Time |
AA % |
| 3.50 ozs |
84.84 |
|
Warrior |
90 mins |
16.70 |
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| Yeasts |
| Amount |
Name |
Laboratory / ID |
| 1 act pkgs |
London ESB Ale |
Wyeast Labs 1968 |
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| Mash Profile |
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| Profile Name: All Grain Profile 1 |
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Grain Temp: 70.00 °F |
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Mash Tun Vol Loss: 0.75 Gals |
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Grain Absorption: 0.13 Gals/lb |
|
Tun Temp Loss: 4.50 °F |
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Cooling Shrinkage: 4.00 % |
|
Kettle Trub Loss: 0.75 Gals |
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Hourly Boiloff: 9.00 % |
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| Mash Steps: |
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Infusion |
45 min@158.0°F |
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Add 56.41 qts water @ 176.6°F |
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Mash Out |
10 min@168.0°F |
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Add 14.87 qts water @ 212.0°F |
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Fly Sparge |
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Sparge 0.00 qts water @ 170.00 °F |
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| Water Volumes: |
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Mash Water: |
71.28 qts |
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% Distilled or R/O: |
0 % |
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Sparge Water: |
0.00 qts |
|
% Distilled or R/O: |
0 % |
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| Source Profile Name: Chicago, IL |
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Calcium: |
34.00 ppm |
|
Magnesium: |
11.00 ppm |
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Sodium: |
6.00 ppm |
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Chloride: |
11.00 ppm |
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Sulfate: |
25.00 ppm |
|
Bicarbonate: |
106.00 ppm |
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| Grain Bill: |
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Grain Name |
Mash pH |
Weight |
Color |
| |
Bairds Maris Otter |
5.77 |
368.00 |
3.0 |
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Bairds Munich |
5.43 |
80.00 |
5.0 |
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Fawcett Flaked Barley |
5.70 |
46.08 |
2.0 |
| |
Bairds Chocolate Malt |
4.71 |
40.00 |
475.0 |
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Bairds Roasted Barley |
4.71 |
20.00 |
550.0 |
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Fawcett CaraMalt |
5.70 |
80.00 |
15.0 |
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Bairds Light Carastan Malt |
0.00 |
80.00 |
15.0 |
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Black (Patent) Malt |
5.70 |
8.00 |
500.0 |
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| Mash pH: |
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Effective |
Residual |
Estimated |
Desired |
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Alkalinity |
Alkalinity |
Mash pH |
Mash pH |
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86.89 |
56.13 |
5.05 |
5.2 - 5.5 |
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| Decrease Mash pH: |
| |
Mash Water Additions |
|
Sparge Water Additions |
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Acidulated Malt: |
0.00 ozs |
|
Acid Content: |
0 % |
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Lactic Acid: |
0.00 ozs |
|
Acid Content: |
0 % |
| |
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Gypsum: |
0.00 ozs |
|
Gypsum: |
0.00 ozs |
| |
Cal. Chlor.: |
0.00 ozs |
|
Cal. Chlor.: |
0.00 ozs |
| |
Epsom Salt: |
0.00 ozs |
|
Epsom Salt: |
0.00 ozs |
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| Increase Mash pH: |
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Mash Water Additions |
|
Sparge Water Additions |
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Slaked Lime: |
0.00 ozs |
|
Slaked Lime: |
0.00 ozs |
| |
Baking Soda: |
0.00 ozs |
|
Baking Soda: |
0.00 ozs |
| |
Chalk: |
0.00 ozs |
|
Chalk: |
0.00 ozs |
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| Target Profile Name: Target Water Profile |
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Calcium: |
34.00 ppm |
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Magnesium: |
11.00 ppm |
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Sodium: |
6.00 ppm |
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Chloride: |
11.00 ppm |
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Sulfate: |
25.00 ppm |
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Bicarbonate: |
106.00 ppm |
| Final Water Profile: |
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Calcium |
Magnesium |
Sodium |
Chloride |
Sulfate |
| |
(Ca ppm) |
(Mg ppm) |
(Na ppm) |
(Cl ppm) |
(SO4 ppm) |
| Mash: |
34.00 |
11.00 |
6.00 |
11.00 |
25.00 |
| Mash & Sparge: |
34.00 |
11.00 |
6.00 |
11.00 |
25.00 |
| Recommended: |
50 - 150 |
10 - 30 |
0 - 150 |
0 - 250 |
50 - 350 |
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| Chloride/Sulfate Ratio: |
Water profile may enhance bitterness. |
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| Fermentation Steps |
| Name |
Days / Temp |
| (none) |
Sent from my iPhone
Batchs
1. Josh - brewed - paid
2. ken - brewed - paid
3. Nancy - brewed - paid
4. pete - brewed - paid
5. Rich - brewed - paid
6. Jeff - brewed - paid
7. John g - brewed - paid
October 11th is not going to work for me. Can I brew on my own?
I should be able to help that day.
I'd like to brew for this but on my own as well. Thanks, Nanc
unfortuantaly for this one I really want to try and do it this way. Ive already worked out with Jeff if he cant make it to help on brew day just help in another point in the process. He will be dropping off his supplies for the brew group to do that day.
I really want to try and see how it works to get very consistant batchs that all go into the barrel together. More of an assembally line type production instead.
If it truely doesnt work we can explore other options as a group once everyone else chimes in.
I am going to be judging the Square Kegs event that day.
Yeah, that's just a bad day... It's the day before the marathon and it's the same day as the Square Kegs competition event. I'm still on the fence if I'm running, becasue of my bike injury a few months ago, but even so, I did sign up to judge at Square Kegs morning session.
How is the 25th of October?
I can be there as well
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen
I am so down to brew this! What time were you thinking, on the 10/25? I'm getting details on plans I made that day. How about a Sunday? The 19th would be bad, cause of the party, but the 5th, 12th, and 26th are open. Thoughts?
The only reason I was thinking a saturday was if not many people show up to help do all the batchs it counld be a long brew day. Might need sunday to recup.
FYI
this is the recipe im thinking about for the beer. Thought?
http://www.homebrewtalk.com/f12/tribute-hunahpu-406876/
I understand. I have day plans that will turn into night plans on 10/25, so I won't be able to do that day. Let's see what the group decides. This is that Cigar City beer that had the ill fated event with the scalpers and all, right? Good idea!
Hi everyone. Just checking on this project. Are we still going to do this together? Nobody's brewing on 11/2 (Sunday) and the Bears have a bye that week. Now that we have those 2 new burners and the tower of power, we could all do it together! I know Nancy is already brewing 11/1, though. We could also do it that morning/afternoon, too.
Josh, for that recipe, would we do the secondary with vanilla beans, cocoa, etc in carboys, then add to the barrel?
What is the status of the barrel? (I think you told me a couple weeks ago, but I forgot....)
I would to do it together i booked brew bay 4 on 11/01 ill have the recipe finalized by then.
I just reserved brew bay 2. It'll be a full house!
Talk with Jamie first about a brew session on 11/1...it's National Homebrew Day and he has been reaching out to folks to teach a couple classes that day. Not sure what he has confirmed.
I just updated the first post with the recipe. For the yeast must use a starter.
So I was just in the calendar looking to book some brew time and I noticed there are more people booked to brew on 11/1 than there are brew bays(I think Bay 2 at least is booked twice). Unless someone is doubling up, it looks like there may be an issue with the application.
Thanks for checking that out Rich. It looks like glenm20886 is supposed to brew at 12pm on the calendar, but when you click on the reservation, it show's he's starting at 5pm, when I'm scheduled to end. I'll reach out to him to make sure he's starting at 5.
No, you TELL him he is starting at 5
While your at it, he's an apprentice make sure he has someone he is brewing with to supervise him?
Ken, nancy, pete, jeff.
when do you guys plan on brewing this? Rich, john and I are brewing next weekend!
I'll probably do mine the following week....
Jeff
I will join you on that brew day.
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen
All,
I reached out to get an update and make sure we were still on for a barrel in December. He asked if we want bourbon same as last year. Or he has one that will be same but had brandy instead of bourbon.
Vote.
brandy sounds good
"Give a man a beer, and he will waste an hour. Teach a man to brew, and he will waste a lifetime!" Bill Owen
Bourbon
I also think bourbon why change what worked great before
Bourbon
I forgot I have something going on on the 1st, so I will be brewing the following week as well.
Everyone,
Since itll be too hard for everyone to produce similar starters just go with dry yeast. S-04 use 2 1/2 Packs.
Brewed last night. Got 6 gallons. 1.10
If someone is going to the brewhouse tonight and can check on it, that would be great.
Thanks!
I also vote Bourbon! Sorry I was out of town Friday-Monday and had very limited internet access.
This recipe came from my attempt at cloning Cigar City's Marshall Zuckov Russian Imperial. Cigar City used to have a blog where Wayne Wambles would be very forthcoming with his grain bills, OGs, FGs, etc. for their pilot system while they were developing recipes. From Wayne...
Next in the list of new pilots is a Mayan Chocolate Imperial Stout. The base malt will be Thomas Fawcett Maris Otter. It also has the standard roasted malts of an imperial stout with chocolate malt and roasted barley being pushed to the forefront and a smaller addition of black malt. This beer will also feature Fawcett and Hugh Baird cara malts (I love both of these maltsters because their specialty grains have so much flavor). Also in the grist bill, I will be using extra dark munich and some flaked barley for added body. The hop bill is simple and incorporates UK First Gold and UK Fuggle. The interesting part is the spice and chile additions that go into the secondary. They include ancho and pasilla chiles. The ancho is a standard chile that is used quite a bit in chili powder and it is not as hot as the pasilla. The pasilla chile has smoky notes and I will be using more ancho than pasilla because I don’t want the beer to be too smoky or too hot. I will also be adding Madagascar vanilla beans, threshold levels of cinnamon and raw cacao nibs. Once all of these things have been extracted in the secondary, the beer will be racked to a keg for carbonation. I will be using our house ale strain for this beer as well (Thames Valley). This beer will be about 11%ABV and will weigh in at 80 IBU’s. It should be a great beer for Fall and Winter. I am brewing this as a nod to Mayan/Incan worship and love of chocolate and it will be nothing short of decadent.
My techniques and precision have become much more efficient. I have dialed in mash efficiencies and total volume lost in the kettle on a standard one hour boil using a measuring tape and all just in time to make the last of the high gravity beers in this series of pilots. The Mayan Chocolate Imperial Stout, which I brewed on October 2nd, was even higher in gravity at my projected volume than I expected it to be. It finished at 26.8 degrees plato (11-12 ABV) at slightly over 5 gallons of yield. The mash looked like enough grain for a 10 gallon batch (28 lbs). The mash gave back mocha espresso with a multitude of dark caramel and toffee components. I was fortunate enough to have the foresight to put it into a larger carboy. It raged at the thought of being contained in any vessel during the process of fermentation and is still acting like a raptor even as I type…krausening 4 – 6 inches above the liquid surface (the raptors tested the shock gates in Jurassic Park). Eight different grains and 80 IBU’s are just the base of this beer. I can’t wait to get the chiles, raw cacao nibs, vanilla and cinnamon in there. Then it will be 10 – 14 days of contact time away from calling for a sacrifice on the temple steps as I hold the knife in one hand and this magical, historical elixir in the other. I guess it was all about population control back then and these guys were worse than that Cocoa Puffs’ bird (lol).
Last year, I made a beer that was based on a Home Brew Talk forum:
5.25 gallon batch (70% eff)
OG: 1.137 (31 P)
FG: 1.053 (13 P)
ABV: 11%
28.25# total
Boil for 90-120 minutes
3 oz Magnum (14% aa) @ 75 minutes - 80 IBU
Last year's stout was very good, but it was missing that Chocolatey-ness that really makes Marshall Zukov and Hunaphu shine...it tasted more Coffee/Dark Chocolate. Looking back on the recipe the 2 lbs of Chocolate Malt & Roasted Barley jumped out at me as way too much.
So this year I built the recipe and I tried to be true to the words that Wayne wrote in his original blog post...the result was the recipe Josh posted and huge on the Munich/CaraMalt end.
I brewed this back in August and it is tasting amazing (think chocolate brownie stout)...adding this to a Maple Syrup Bourbon Barrel will only make people's heads & taste buds explode.
Pointers...
1) Hops don't matter...just be shooting for 80 IBUs and adding at the 90 min mark
2) Bring Sugar and DME on Brew Day to get this to 1.130...it is possible to get this high.
3) Add the Roasted Malt/Chocolate Malt/Black Patent Malt at the last 10-15 mins of the Mash...this is helps soften the acidic-ness of roast
4) BLOW OFF TUBE is a must for this beer!!!!!!!
Ken - So, why does the recipe at the top have 17 more lbs of grain(45lbs vs 28lbs) than the one you just posted? What are you getting out of all that extra grain?
Rich...I increased and went big because I wanted a 12%-13% Stout...I ended up with a 11.5% because I was using a yeast starter that should have probably been taken another step up.
There was a Q&A with Wayne where he confirmed the half of the grain bill is base malt and the other half is specialty grains.
Those two factors are why the grain bill ended up getting inflated to 45lbs. It definitely needs tweaking...but I wanted to see how this version would turn out. Josh floated the idea of doing a Huna-ish clone, while mine was in the primary and he asked me to send him the recipe I used.
I'm for the bourbon barrel, as well. Ken's recipe sounds delicious, but if everyone is commited to the first recipe, that's fine with me. Can we decide on a recipe by tomorrow? The hops for my originally planned beer for this week have yet to arrive, so there's is now a good chance I'll be brewing my batch on Thursday.
Sorry guys, but I already bought the ingredients for the recipe that was posted at the top of this thread. Plus, I think Nancy already brewed it yesterday. Both sound great, though, and that post was really interesting Ken!
Guys its alot of grain but i plan on making a petite huna pupu out of the second runnings maybe a little dme if i need it. So for two beers it eont be that bad. Ive tried kens test batch of it and it's great.
John did you at least catch the post about switching to dry yeast?
That recipe is fine, I just thought it was odd that you would be adding an additional 17 lbs of grain to raise your OG by .01. Thought something might be off, but if that is what it takes, that's what I will do.
Nancy - Did that fit in two mash tuns?
Hi guys. Josh, thankfully I did! The Brew and Grow on Morgan is out of the S-04 dry yeast, but should be getting some in on the Friday shipment. I also cleaned them out of chocolate malt. I got the grains before I saw Ken's post, so my chocolate and roasted malt are mixed in with the rest of the grain. I have extra black patent (boolish and icehouse gave me a bunch a month ago) so that's still separate and if anyone needs it, I have a couple pounds. I'm really sorry I won't be able to separate the chocolate/roasted malt. I may copy your second runnings thing, Josh. I'll ask for advice on it on Saturday. It's a shitload of grains and I'm assuming we'll need two mash tuns. I'm worried about the mash tun availability on Saturday, but I'm sure we'll all find a way.
Thanks,
John
Yes, it fit in two mash tuns, but it was tight and I did sperate my roasted/dark grains and added those later just before sparging.
FYI: This beer is very violent. That 3 gallon fermentor next to my bucket is my blow-off and it still blew it's lid. Be prepared for clean up.
John,
Your gonna have to pick out all the dark grains one at a time :) JK.
Nancy,
WOW ive seen your bucket do that before are you sure your lid stays on tight enough? Mine are so hard to even get off let alone blow up? Was the beer safe any chance of infection?
The lid was on tight and that bucket was one of my newer ones. You can also see the 3 gallon ferm and tube is filled with dark run-over. I cleaned everything on brew day, so I don't know what else it would be other than an insanley active beer. This pic was sent by Evan this morning. I'm going to head over there in an hour to clean it up and assess.
I meant safe now let us know when you get there to check it out.
Now THAT is amazapants.
I'm going to mash in the ToP, then drain into a smaller brew pot....
Thats what I was going to do as well, with alot of you guys doubling up next saturday id coordinate with eachother regarding mash schedules and mash tun usages. ITll take up the whole TOP or 2 mash tuns to do it.
You could also mash seperatly then boil together?
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