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Old 01-16-2009, 05:56 PM   #11
Saccharomyces
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Brewing this beast tomorrow. The two 3L starters of WLP013 are getting happy side by side... I mashed 2 pounds of Maris Otter yesterday to step the starter up from 1L to 6L. There was so much wort I was tempted to toss in some hops and drink the starter beer.

Tonight Soperbrew will be coming by, I'll be setting up, filtering the water and adding campden tabs, crushing the 42# of grain, and getting the hops together. I'm guessing 42# will take awhile to crush considering my drill is pretty wimpy and overheats after about 10# of grain!

In a bit I'll be heading to Austin Homebrew to pick up a Banjo burner and some specialty malts to make a partigyle ale.

I'm going to do a single infusion double batch sparge. Based on my crush, I usually get 88% efficiency now -- it looks like flour and rice hulls -- I expect to get 65% efficiency. This will leave enough sugars to get 5.5 gallons of a good smoked porter between 1.050 and 1.060. For the partigyle I'll toss in:

1# C60
1/2# Special B
1/2# Chocolate
1/4# Roast Barley
1oz Peated malt

Steep for 20 minutes at 160*F, and collect 6.5 gallons by fly sparge (too much frickin' grain to batch sparge the partigyle beer efficiently). The partigyle beer will get racked onto a Wyeast 1028 cake from the chocolate stout I brewed on 12/27.

Yes I'll post plenty of pr0n from brew day.


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Old 01-18-2009, 02:21 PM   #12
Saccharomyces
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This morning one of the two buckets (one with 6 gallons in it) started foaming in the airlock. I pulled out the bung and it proceeded to spit 4 oz of yeast and beer onto the lid. I dropped in 12 foam control drops, and rigged a blowoff tube by cutting the cross from a 3pc airlock just in case. The other fermenter has 5.5 gallons in it so the krausen hadn't reached the airlock yet. Added foam control drops to that fermenter too. Hopefully that will be the end of the blowoff.

The partigyle beer is chugging away slowly at 65*F. I have the other fermenters at 68*F.

I ended up fly sparging everything because I realized pretty quickly the sparge water wouldn't even cover the grains for a batch sparge. My efficiency to kettle on the big beer was 83%, so Chris and I ended up topping off the Maharaja to 12.5 gallons after the boil for a original gravity of 1.102. After loss to hops, trub, and shrinkage we had just over 11 gallons into the fermenters. If the FG also ends up high (we are hoping for close to 1.012) we can simply "cut" the beer by adding additional boiled water at bottling time; this beer is so *&@ hoppy we don't have to worry about diluting the hops. Hey, I won't complain if we end up with too many bottles!

The partigyle beer ended up with six gallons into the fermenter at 1.046. The combined efficiency of both beers works out to 96%. The spent grains gave up all their sugars!

All in all yesterday couldn't have gone better.

I'll post pics from the brew day, describe how I mashed this thing, and describe how we ranoff the partigyle beer later.


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Old 02-04-2009, 04:42 AM   #13
truckmann
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Interesting. I have a batch of Maharaja in the primary right now. Sorry I didn't use your recipe though, I got my recipe directly from Avery brewing! Really nice guys I hope to go visit their brewery sometime soon. Actually they are in the process of brewing up the Maharaja themselves right now or they were last week anyway.

 
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Old 02-04-2009, 04:47 AM   #14
avaserfi
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Quote:
Originally Posted by truckmann View Post
Interesting. I have a batch of Maharaja in the primary right now. Sorry I didn't use your recipe though, I got my recipe directly from Avery brewing! Really nice guys I hope to go visit their brewery sometime soon. Actually they are in the process of brewing up the Maharaja themselves right now or they were last week anyway.
Care to share?
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Old 02-04-2009, 05:00 AM   #15
truckmann
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Sure. Here it is as given to me by Matt Thrall at Avery.

The Maharaja
OG: 1.090
AE: 1.012

Grist:
Pale 2-Row – 93.8%
Victory Malt – 3.1%
C-120 – 3.1%

Hops:
60min – Columbus (13.9% AA) – 1.09 oz
30min – Columbus (13.9% AA) – 1.09 oz
0min – Centennial (13.9% AA) – 2.18 oz
0min – Simcoe (11.4% AA) – 2.18 oz
Dry-Hop – Simcoe – 4.38 oz
Dry-Hop – Centennial – 2.18 oz
Dry-Hop – Chinook – 2.18 oz

Yeast – California
Ferm Temp – 74F

 
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Old 02-04-2009, 05:06 AM   #16
truckmann
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Here is what I used in Beertools for a 10 gallon batch! The IBU's came out a tad bit lower than what they say is in their beer, but I also threw in an ounce of Chinook into the mash so that will probably bump it up a tad.

The Maharaja
14-C Imperial IPA
Author: Avery Brewing



Size: 10.0 gal
Efficiency: 78.0%
Attenuation: 87.0%
Calories: 296.24 kcal per 12.0 fl oz

Original Gravity: 1.090 (1.070 - 1.090)
|=======================#========|
Terminal Gravity: 1.012 (1.010 - 1.020)
|==========#=====================|
Color: 14.55 (8.0 - 15.0)
|======================#=========|
Alcohol: 10.35% (7.5% - 10.0%)
|==========================#=====|
Bitterness: 97.6 (60.0 - 120.0)
|==================#=============|

Ingredients:
32.0 lb American 2-row
1.06 lb Victory® Malt
1.06 lb Crystal Malt 120°L
2.18 oz Columbus (13.9%) - added during boil, boiled 60.0 min
2.18 oz Columbus (13.9%) - added during boil, boiled 30.0 min
4.36 oz Centennial (13.9%) - added during boil, boiled 0.0 min
4.36 oz Simcoe (11.4%) - added during boil, boiled 0.0 min
8.76 oz Simcoe (11.4%) - added dry to secondary fermenter
4.36 oz Centennial (13.9%) - added dry to secondary fermenter
4.36 oz Chinook (13.0%) - added dry to secondary fermenter
2.0 ea White Labs WLP001 California Ale

Schedule:
Ambient Air: 65.0 °F
Source Water: 60.0 °F
Elevation: 900 ft

00:05:00 Mash In - Liquor: 10.66 gal; Strike: 164.9 °F; Target: 152.0 °F
01:35:00 Saccharification Rest - Rest: 90 min; Final: 151.2 °F
02:05:00 Fly Sparge - Sparge Volume: 17.06 gal; Sparge Temperature: 195.0 °F; Runoff: 17.18 gal

Results generated by BeerTools Pro 1.5.2

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Old 02-04-2009, 06:46 PM   #17
Saccharomyces
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The one I posted was from 2006, but I used columbus instead of magnum. The recipe has changed a few times.
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Old 02-04-2009, 06:49 PM   #18
Parker36
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Less than 3 weeks until the real thing is being released!

 
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Old 02-05-2009, 02:32 PM   #19
truckmann
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Quote:
Originally Posted by Saccharomyces View Post
The one I posted was from 2006, but I used columbus instead of magnum. The recipe has changed a few times.
Cool. It's interesting to see how the recipes change over time.

 
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Old 03-06-2009, 04:19 AM   #20
Saccharomyces
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Transferred onto the dry hops last week after five weeks in the primary. Tomorrow or Saturday I plan to crack the fermenters and take a gravity reading while checking to make sure the hops are fully submerged. I didn't have enough marbles to weigh down the hop bags so the whole leaf hops were just floating there when we transferred.

The partigyle smoked porter was delicious when sampled. It is kegged and waiting for a slot to open up in the kegerator. There was almost six gallons of it so I filled two 1L flip tops and tossed in about a dozen carb tabs in each. It's almost fully carbed so we can have a sampler next week.


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