Friday, October 19, 2012

Cucuy Chocolate Stout

In Hispanic folklore they have a monster called "Cucuy".  This is kinda like our boogieman, but for some reason most Hispanic's I've run across use the Cucuy to scare the crap out of little kids.  I really can't understand what the reasoning is behind this. While growing up my parents never said the Boogieman is in the closet then leave the room.  My wife's family will, for no reason scare the hell out of 4 year olds by telling them stories about this creature.  My 3 year old will cry at the mention of "Cucuy"  While shopping it is completely normal (In my wife's family) to say, "That guy is going to take you away if you don't settle down.  He knows the Cucuy."  Personally this bugs the crap out of me, so I thought I would name a beer after it.

Honeycomb White Oak in Brandy
Following the basic grain bill of the BYO Founders Breakfast Stout Clone with the addition of around 10% Rye Malt.  I am on this Rye kick lately and I just can't stop adding this malt.  I get a clean peppery note, so minimal on the beers it is added to.  On a side note, if my LHBS had Chocolate Rye I would sub that malt in to the recipe.  I am also adding a HoneyComb White Oak soaked in Brandy to the primary fermentation to allow the yeast to chew on the White Oak for better mouthfeel.

In secondary, I will be looking to maximize the Coca Nibs,  pushing out the Chocolate notes this beer needs.   I am a little unsure about how long to leave the Nibs on the beer at this point.  I am thinking about 10 days, but that may change.  If anyone has any idea, please chime in. 

Fermentation on this beer will be lower than normal at 62 degrees in my chamber.  (Most beers I've tested ferment 4 degrees higher than the ambient chamber temp)  Which is about as low as I can go in my ale fermentation chamber.  Once the weather drops I can get into the high 50's if needed.  Once out of secondary I will drop this in the lagering fridge for an extended aging period at 50 degrees to settle out, letting the beer continue to meld the flavor components together.  For bottling I will dress this beer up a little and use my big 750ml bottles seen here

Imperial Stout
Type: All Grain Date: 10/20/2012
Batch Size (fermenter): 5.50 gal Brewer: Chris Lewis
Boil Size: 6.34 gal Asst Brewer:
Boil Time: 60 min Equipment: Lewys Tower
End of Boil Volume 5.72 gal Brewhouse Efficiency: 70.00 %
Final Bottling Volume: 5.50 gal Est Mash Efficiency 70.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 46.0
Taste Notes: Please see my "Tasting Notes" for this Recipe.  
Amt Name Type # %/IBU
15 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 73.9 %
2 lbs Rye Malt (4.7 SRM) Grain 2 9.9 %
1 lbs Chocolate Malt (350.0 SRM) Grain 3 4.9 %
1 lbs Oats, Flaked (1.0 SRM) Grain 4 4.9 %
8.0 oz Roasted Barley (300.0 SRM) Grain 5 2.5 %
6.4 oz Black (Patent) Malt (500.0 SRM) Grain 6 2.0 %
6.4 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7 2.0 %
1.25 oz Chinook [13.00 %] - Boil 60.0 min Hop 8 43.6 IBUs
0.50 oz Northern Brewer [8.50 %] - Boil 30.0 min Hop 9 8.8 IBUs
1.00 oz Willamette [5.50 %] - Boil 5.0 min Hop 10 2.9 IBUs
0.50 oz Northern Brewer [8.50 %] - Boil 5.0 min Hop 11 2.3 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] 2nd Generation from Hop Savant Yeast 12 -
1.20 Items Honey Comb, White Oak Brandy Soaked (Primary 14.0 days) Flavor 13 -
4.80 oz Coca Nibs (Secondary 20.0 days) Flavor 14 -
Beer Profile
Est Original Gravity: 1.090 SG Measured Original Gravity: 1.088 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 9.5 % Actual Alcohol by Vol: 10.01 %
Bitterness: 57.6 IBUs Calories: 302.1 kcal/12oz
Est Color: 45.0 SRM
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 20 lbs 4.8 oz
Sparge Water: 2.43 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 25.38 qt of water at 163.7 F 152.0 F 45 min
Sparge Step: Batch sparge with 2 steps (Drain mash tun, , 3.17gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 10.59 PSI Carbonation Used: Keg with 10.59 PSI
Keg/Bottling Temperature: 41.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Primary Temperature: 63.0 F
Fermentation Notes
The red oak will be added during primary fermentation after a quick soak. The wood will not be transferred into 2ndary. The Coca Nibs will be added during secondary.

1 comment:

  1. In secondary, I will be looking to maximize the Coca Nibs, pushing out the Chocolate notes this beer needs. I am a little unsure about how long to leave the Nibs on the beer at this point. I am thinking about 10 days, but that may change. If anyone has any idea, please chime in.
    quality tee shirts in bulk
    order bulk t shirts online


Thanks for Commenting, Prost!