Yes it has that aftertaste. The taste difference is in the mid palate and is hard to explain. . . I AM nit picking. That being said changes:
Everything here is for a 12 gallon batch of beer. That allows me to transfer 5.5 into 2, 6 gallon carboys, which lets me put 5 full gallons into the keg (honestly with so many dry hops we ended up a little shy of 5 full gallons at the end. I've been hitting 72% efficiency lately so change your base grains according leave (I'd recommend leaving the specialty malt alone)
Malt bill. . .
28 lbs 2-row (I over shot OG just a little bit)
1 lbs briess red wheat
1 lbs c-40
I thought about subing some munich into the base malt or adding some c-pils or both. It'd probably work out alright but I'm keeping is simple for now. I've decided to use red wheat now. . . I found some interesting information out about red wheat vs. white wheat, let's just say I'm a red wheat believer now. You can draw your own conclusion: http://brewingwithbriess.com/Products/Wheat.htm
1.75 oz Columbus (Tomahawk) [13.90 %] (60 min) Hops 43.8 IBU
2.00 oz Centennial [8.70 %] (30 min) Hops 16.0 IBU
1.00 oz Amarillo [10.30 %] (15 min) Hops 4.9 IBU
2.00 oz Citra [13.90 %] (15 min) Hops 13.3 IBU
3.00 oz Citra [11.40 %] (0 min) Hops -
1.00 oz Amarillo [10.30 %] (0 min) Hops -
3.00 oz Centennial [10.00 %] (Dry Hop 10 days) Hops -
1.00 oz Amarillo [10.30 %] (Dry Hop 10 days) Hops -
3.00 oz Citra [12.00 %] (Dry Hop 10 days) Hops -
1.00 oz Columbus (Tomahawk) [14.00 %] (Dry Hop 10 days) Hops -
I'd put a little more into the initial bittering addition. Reduced the amarillo through out and increased the centennial and reduced the citra dry hop additions to make the ratios look like this Columbus: Amarillo: Centennial: Citra 1:1:3:3. I realize it calculates at 78 IBU and the Raj is published at 70. . . I'm less interested in what either is "supposed to be" and more interested in what they taste like. The changes are minor.
I'll be getting more and more opinions on this over the coming weeks so things might change again but this is what I have for now.