Maharaja Clone - Page 4

**Saccharomyces** · 11-18-2009, 02:33 PM

Quote:

Originally Posted by motobrewer

i get it now....

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

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

Exactly as I posted it, it has no problem getting down to 1.012 with London Ale yeast since the wort is highly fermentable (only 3% crystal and mashed at 151*F).

As a PM you could do this, I would recommend using Chris Colby's method to increase fermentability. The idea is to use as much 2-row as you can handle in your system, plus the victory and C120. Add the extract *to the minimash* so the enzymes can break it down and make it more fermentable. Hold between 149 and 151 for about an hour and a half. Then drain and sparge the grains to collect the full volume for the boil.

If you can't do a full volume boil you would need to do something else to increase fermentability like use 2# of corn sugar in place of extract.
]

motobrewer · 11-18-2009, 02:43 PM

I can do full volume boils, but my mash tun is a plastic cooler, so the only way to add heat is to also add water. Seems like I'd have to add a lot of water to hold at 150 for 1.5 hours....maybe not.

I can mash 10lb of grain. Adding the extract to the mash seems intriguing, any links to good reading on this? Adding 5lb of DME to the minimash seems like it'd take up a lot of volume and would have to use less water. 10lb of grain + 12.5 quarts of water + 5lb of dme....wonder if that'll all fit in a 5 gallon cooler

**Saccharomyces** · 11-18-2009, 02:46 PM

Quote:

Originally Posted by motobrewer

I can do full volume boils, but my mash tun is a plastic cooler, so the only way to add heat is to also add water. Seems like I'd have to add a lot of water to hold at 150 for 1.5 hours....maybe not.

I can mash 10lb of grain. Adding the extract to the mash seems intriguing, any links to good reading on this? Adding 5lb of DME to the minimash seems like it'd take up a lot of volume and would have to use less water. 10lb of grain + 12.5 quarts of water + 5lb of dme....wonder if that'll all fit in a 5 gallon cooler

I'd go with 8# and fill er up to the top with water to keep the mash thin. Those 5 gallon coolers will hold temp just fine if they are full, if it drops a couple of degrees you are fine since I worry more about underattenuating than overattenuating in this beer.

I don't know about a resource for the mashing of extract, it's something I picked up chatting with Chris Colby at one of the homebrew club meetings over the summer, he does PMs for 5 gallon batches and doesn't bother dragging out the AG equipment unless he is going to do 10 gallons.

motobrewer · 11-18-2009, 02:52 PM

Interesting. 2.5 quarts per pound? Seems like a lot, but I'm not knowledgeable about mashing at all.

Should only have to do one more batch sparge, then, since i'm mashing close to the full volume. Thanks!

**Saccharomyces** · 11-18-2009, 05:45 PM

I prefer to mash as thin as possible, it makes it easier to stir the mash to work out dough balls and in this case ensures that the enzymes will reach all of the extract. braukaiser.com has lots of information and experimental results with varying mash thicknesses.

**mb2696** · 01-14-2010, 03:24 PM

how are you guys dry hopping this? i usually use whole leaf hops in a nylon hop bag in the keg. BUT, they are small bags and can only fit ~1 oz per bag. 8 bags would be annoying. maybe I'll get one of the giant nylon bags?

also, how long are you guys dry-hopping?

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