Cucuy, Tasting Session

I've been wanting to review this beer for a while now, but last night Danny (DeeperRoots Brewing) text me and asked what I dropped off at his house a couple weeks ago.  It was my Cucuy Imperial Stout.  Since he was ready to open it and just received his BJCP results, I asked if he would review it.  I asked for a truthful, honest review.  I've never taken offense to any critical comments or opinions of my beer.  This is the only way to understand my flaws as a brewer  

Now on to Danny's BJCP scoresheet....

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. 

Cucuy

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.
Ingredients
Ingredients 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.
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Obsidian Stout, take #2

This is another rebrew of a Brewing Network, "Can You Brew it" beer.  I brewed my first take back in December 2011.  At the time I only thought it was an OK beer but my stout friends loved it.  Before the keg kicked I bought the commercial example and did a side by side.  The beer was dead on with the original. 

Last weekend I got the question from my wife, "When are you going to brew a beer for me?"  Not having the time at to formulate another recipe I pulled this one out for a rebrew.  I brewed it last Sunday with a hangover.  Which made me very detailed on following the recipe BTW. 

The only change is a bigger starter and a lower fermentation temperature, which you can see in the notes below. 

Silk Stout

This is an old favorite of mine, a clean simple dry stout similar to Guinness.  This will be served on Nitro Gas on my Keggor.  I'm looking to mash a little high to keep some of the dextrins and  simple starches in the final product.  It has been about 3 years since I brewed this recipe and I hope some of my acquired brewing skill will reflect in the final product.

Silk Stout

Dry Stout

 

Type: All Grain	Date: 2/11/2012
Batch Size: 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.87 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 80.00
Taste Notes: This is an old favorite of mine. This has been brewed by 4 other homebrewers with great results.
Ingredients
Amount Item Type % or IBU 6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 57.14 % 2 lbs Munich Malt - 10L (10.0 SRM) Grain 19.05 % 1 lbs Barley, Flaked (1.7 SRM) Grain 9.52 % 1 lbs Black (Patent) Malt (500.0 SRM) Grain 9.52 % 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.76 % 1.00 oz Northern Brewer [8.50 %] (60 min) Hops 26.1 IBU 1.00 oz Goldings, East Kent [5.00 %] (0 min) Hops - 1 Pkgs English Ale (White Labs #WLP002) [Starter 35 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.048 SG	Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.016 SG	Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 4.26 %	Actual Alcohol by Vol: 4.43 %
Bitterness: 26.1 IBU	Calories: 224 cal/pint
Est Color: 32.5 SRM	Color: Color
Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body	Total Grain Weight: 10.50 lb
Sparge Water: 4.85 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
Temperature Mash, 1 Step, Full Body Step Time Name Description Step Temp 60 min Saccharification Add 13.13 qt of water at 170.5 F 158.0 F 10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
This will be run on Beer Gas (Nitro)
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Obsidian Stout

With summer coming and the weather getting cold, I thought a nice mid ABV Stout on Guinness Gas would be great.  Plus my wife loves them.  This is from the Brewing Network's "Can you Brew it?" show.

Obsidian Stout

American Stout

 

Type: All Grain	Date: 12/6/2011
Batch Size: 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.87 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 80.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 72.20 % 1 lbs 6.9 oz Black (Patent) Malt (500.0 SRM) Grain 8.60 % 1 lbs 1.6 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.62 % 10.6 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3.97 % 10.6 oz Munich Malt - 20L (20.0 SRM) Grain 3.97 % 10.6 oz White Wheat Malt (2.4 SRM) Grain 3.97 % 1.8 oz Roasted Barley (300.0 SRM) Grain 0.66 % 1.05 oz Chinook [13.00 %] (60 min) Hops 33.3 IBU 1.05 oz Williamette [5.50 %] (30 min) Hops 10.8 IBU 1.05 oz Northern Brewer [8.50 %] (5 min) Hops 4.3 IBU 1.20 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc 1 Pkgs Dry Yeast 05 Yeast-Ale
Beer Profile
Est Original Gravity: 1.078 SG	Measured Original Gravity: 1.055 SG
Est Final Gravity: 1.017 SG	Measured Final Gravity:  TBA
Estimated Alcohol by Vol: 7.92 %	Actual Alcohol by Vol: TBA %
Bitterness: 48.5 IBU	Calories: 240 cal/pint
Est Color: 45.5 SRM	Color: Color
Mash Profile
Mash Name: My Mash	Total Grain Weight: 16.62 lb
Sparge Water: 8.86 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp 60 min Step Heat to 149.0 F over 0 min 149.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
This was the 6th generation of WLP001. Brewed with the 2nd trial of Fargo Session Pale. This is the recipe from, "You can brew it" on the Brewing Network.  Planning to Ferment at 65 for 4 days then let it ramp up to 71 degrees.
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Update #1

I have to say, this beer was brewed for my wife who loves the roasted notes that go along with a good stout or even a porter.   This has now been on tap for over 2 weeks and the beer is very clean with a mocha colored head.  I am looking for the original clone beer to compare but I am having trouble locating one.  Taste, color and clarity are top notch. 

Kate the Great "Lewys Version"

Kate The Great, Clone Lewys Version

Russian Imperial Stout

 

Type: All Grain	Date: 6/11/2011
Batch Size: 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.87 gal	Asst Brewer: Danny Schroeder
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 46	Brewhouse Efficiency: 80.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 19 lbs 4.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 70.13 % 14.1 oz Barley, Flaked (1.7 SRM) Grain 3.20 % 14.1 oz Special B Malt (180.0 SRM) Grain 3.20 % 14.1 oz White Wheat Malt (2.4 SRM) Grain 3.20 % 12.0 oz Carafa III (525.0 SRM) Grain 2.73 % 10.1 oz Aromatic Malt (26.0 SRM) Grain 2.29 % 8.0 oz Black (Patent) Malt (500.0 SRM) Grain 1.82 % 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1.82 % 8.0 oz Roasted Barley (300.0 SRM) Grain 1.82 % 4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 0.91 % 4.0 oz Chocolate Malt (350.0 SRM) Grain 0.91 % 1.50 oz Chinook [13.00 %] (60 min) Hops 30.1 IBU 2.00 oz Saaz [4.00 %] (60 min) Hops 12.3 IBU 1.00 oz Styrian Goldings [5.40 %] (60 min) Hops 8.3 IBU 1.00 oz Williamette [5.50 %] (5 min) Hops 1.7 IBU 2 lbs 3.2 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 7.99 % 1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
Beer Profile
Est Original Gravity: 1.136 SG	Measured Original Gravity: 1.100 SG
Est Final Gravity: 1.029 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 14.18 %	Actual Alcohol by Vol: 11.82 %
Bitterness: 52.5 IBU	Calories: 461 cal/pint
Est Color: 54.9 SRM	Color: Color
Mash Profile
Mash Name: My Mash	Total Grain Weight: 25.32 lb
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
My Mash Step Time Name Description Step Temp 65 min Mash in Add 37.98 qt of water and heat to 149.0 F over 20 min 149.0 F
Mash Notes:
Carbonation and Storage
Notes
Kate the Great Clone recipe gathered from various websites. Personally I have never had the original, so a side by side comparison is next to impossible. I am also expecting my brewhouse effentcy to drop 8% due to the high grain bill. Planning on adding Table Sugar to make up for any loss. For the aging...I put Oak Chips in a Bourbon solution for about month as a "presoak".  When I added them to the keg I poured out any excess Bourbon.  Granted some got it but that was not my intent.  I stored the keg with the chips for over 6 months. I will store it until the taste is right then serve on tap and in bottles.  I changed the bittering hops due to what I had on hand.
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This is my final recipe.  For the "Correct" copy of this recipe click here for the original recipe off Homebrew Talk.  

Update #1

Today (Dec 13, 2011)  I bottled half this beer and kegged the other half.  After about 6 months on the oak cubes.  For the priming sugar, I used 1/3 cup of table sugar.  The kegged 1/2 will be served by CO2.

Update #2

The beer is on draft at the house and with only 2.5 gallons I'm sure it will go quick.  The other 12, 22 oz bottles are carbing and will be stuffed away for something special.  To read the final review Click HERE.

Silk Stout

This is a old favorite of mine.  Based off MoreBeers recipe.  This stout is always a crowd favorite and is a easy one to brew.  A great stout for St Patty's day. 

Lewy's Silk Stout

American Stout

 

Type: All Grain	Date: 3/6/2009
Batch Size: 5.00 gal	Brewer: Chris Lewis
Boil Size: 5.72 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 38.0	Brewhouse Efficiency: 80.00
Taste Notes: This recipe is always a crowd favorite. Based off the Morebeers stout that Chris Gram made. SP and Eric have also brewed this one.
Ingredients
Amount Item Type % or IBU 6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 52.63 % 2 lbs Barley, Flaked (1.7 SRM) Grain 17.54 % 2 lbs Munich Malt (9.0 SRM) Grain 17.54 % 14.4 oz Black (Patent) Malt (500.0 SRM) Grain 7.89 % 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4.39 % 1.00 oz Northern Brewer [8.50 %] (60 min) Hops 27.9 IBU 1.00 oz Goldings, East Kent [5.00 %] (3 min) Hops 2.0 IBU 1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
Beer Profile
Est Original Gravity: 1.063 SG	Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.014 SG	Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.41 %	Actual Alcohol by Vol: 5.08 %
Bitterness: 29.9 IBU	Calories: 242 cal/pint
Est Color: 34.4 SRM	Color: Color
Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body	Total Grain Weight: 11.40 lb
Sparge Water: 7.09 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
Temperature Mash, 1 Step, Full Body Step Time Name Description Step Temp 60 min Step Add 0.00 qt of water at 148.0 F 148.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI	Carbonation Used: -
Keg/Bottling Temperature: 38.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
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Redridge Stout

This was the best Stout I have ever brewed. The perfect mix of Chocolate and Roasted Barley...

Redridge Stout

American Stout

 

Type: All Grain	Date: 1/18/2012
Batch Size: 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.87 gal	Asst Brewer:
Boil Time: 60 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 80.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 12 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 76.78 % 1 lbs Barley, Flaked (1.7 SRM) Grain 6.40 % 1 lbs Roasted Barley (300.0 SRM) Grain 6.40 % 10.1 oz Chocolate Malt (350.0 SRM) Grain 4.03 % 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.20 % 8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3.20 % 1.00 oz Northern Brewer [8.50 %] (60 min) Hops 21.2 IBU 1.00 oz Cascade [5.50 %] (30 min) Hops 10.5 IBU 1.00 oz Cascade [5.50 %] (1 min) Hops 0.6 IBU 1 Pkgs California Ale (White Labs #WLP001) [Starter 35 ml] Yeast-Ale
Beer Profile
Est Original Gravity: 1.075 SG	Measured Original Gravity: 1.068 SG
Est Final Gravity: 1.017 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.65 %	Actual Alcohol by Vol: 7.65 %
Bitterness: 32.3 IBU	Calories: 305 cal/pint
Est Color: 36.6 SRM	Color: Color
Mash Profile
Mash Name: Temperature Mash, 1 Step, Full Body	Total Grain Weight: 15.63 lb
Sparge Water: 3.86 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
Temperature Mash, 1 Step, Full Body Step Time Name Description Step Temp 60 min Saccharification Add 19.54 qt of water at 156.8 F 146.0 F 10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F
Notes
This was a great stout that I brewed over 2 years ago. I was updating my recipes and found this old gem. Planning to brew this again soon.
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