marc06

Recipes 

truckmann

Recipes 

Looks reasonable to me although I wouldn't use dextrose to increase the OG. I prefer to use DME if I ever need to do that.

I put the dry hops in my version last weekend! Planning to leave them in there for another week and then into the kegs it goes!

PseudoChef

Recipes 

DME is not fully fermentable while dextrose is. The point here is to make sure the beer ferments enough to offer a dry finish. If you are spending that much money, time, and effort into getting a hop bomb, why cover up all that hard work with a sweet finish?

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On tap/Kegged: Sweet Stout, 70/-, "10C" Dark Strong, Session Dubbel
Fermenting: Old Ale, Buffalo Trace Club Barrel Brew Wee Heavy, All Citra IPA, The Blonde Twins (001/3787 split), English Mild (1275/1882)
Planning: Barleywine, Belgian Dark Strong

marc06

Recipes 

I really wasnt adding the dextrose for the alcohol increase, just to make sure it didnt turn out sweet. I've learned the hard way I don't like my IPAs really sweet

Saccharomyces

Recipes 

The Maharaja should start around 1.090 and finish around 1.012.

Mine started at 1.102 and I just took a gravity reading in secondary at 1.014 for 86% apparent attenuation and 11.7% ABV. That is with all malt and mashed at 151*F for 75 minutes just like the brewery does it, and fermented with the Wyeast 1028 London Ale yeast!

No sugar necessary here. Besides, the Maharaja is supposed to be somewhat malty to balance the hops. If you want a Pliny go brew the Pliny recipe instead. This ain't Pliny.

Aerate well, pitch a huge starter (I pitched a 3L starter stepped from 1L into each fermenter) and it will finish just right.

The alcohol heat is very high, and the hop aroma isn't fully developed yet after a week, but otherwise this is already a dead ringer for Maharaja. Warm and flat it tastes like I left some Maharaja sitting out overnight and am tasting it in the morning. It's awesome.

When we go to bottle this beast my calcs show if I add 2.5 quarts of water with the priming sugar to each bottling bucket we'll end up at the proper strength for Maharaja.. since my efficiency rocked down da house.

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Dos Amigos Brewing

[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

marc06

Recipes 

I was planning on pitching mine on a yeast cake from Nottingham. I'm hoping to brew mine over spring break! I'm still waiting on my hops from hops direct. Bought a pound of crystal, magnum, centennial and cascade, but not specifically for this brew.

Saccharomyces

Recipes 

The guys in the local club who tried this before me used US-05 and their advice was to mash at 154*F if you use a drier strain like US-05 or Nottingham. Theirs finished TOO dry mashed at 151*F compared to the London Ale version which finishes just right.

__________________
Dos Amigos Brewing

[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Saccharomyces

Recipes 

I just polished off another pint of this wonderful elixir. This brew will definitely be a repeater!

Attached Images

dsc01744.jpg (52.2 KB, 126 views)

__________________
Dos Amigos Brewing

[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

motobrewer

Recipes 

i get it now....

do you think this'll be a good partial mash?

how the heck did you get it down to 12.....

ColoradoXJ13

Recipes 

Ahh, good old HandTruck. Lost track of this thread...glad to hear your clones came out well. This recipe is the one they distribute at their fanclub (Society for the Pursuit of Hoppiness) meetings.