Dangit BierMuncher, had to get the IIPA thing going.
Since my 15 gallon pot will be delivered by the brown santa tomorrow, I figured no better way to break it in than to do 10 gallons of Maharaja. SoperBrew and I both love this beer, and I nearly cried when I discovered the local beer store was already sold out! .. so we will split the batch and all will be well with the world again. In a few months, anyway.
Note that Avery uses a staggering 42# of hops per batch to dry hop the Maharaja. Granted, anyone who has seen my freezer blames the hop shortage on me but I still don't think it's NECESSARY to dry hop with that many hops. Instead, I'll use a mere 8 ounces for dry hopping, and apply a slick innovation I came up with for this beer: I'll be stuffing sachets with the blend they use to dry hop the beer. Plunk a sachet in the glass, let it sit for a few minutes.. and voila. Should be able to smell the hops from the next room!
Here's the recipe as I will be brewing it. I planned for 11 gallons after the boil, since I will lose a lot of beer to dry hopping; depending on my brewhouse efficiency (I planned for 65%) I may boil extra wort on the stove top to add after the boil to bring up the volume. At 133 IBUs, I don't think a small change in hop utilization will be noticed!
38# Rahr 2-row
3 3/4# Victory
1 1/4# Crystal 120L
3oz Simcoe 90
3oz Centennial 90
1.5oz Zeus 30
1.5oz Zeus 15
OG 1.090 / FG 1.012 / 133 IBU / SRM 15
Dry hops:
4 oz Simcoe for 2 weeks
2 oz Centennial, Crystal for 2 weeks
1 oz Simcoe + 1/2oz each Centennial and Crystal for hop sachets
Wyeast 1028 London Ale, 1.5 gallon starter, split between two pails
Oh, and a big *** blow-off tube x2.
Per Avery, this beer will be mashed at 151*F. Probably for 75 minutes. With this much grain, I will probably dough in at 130-140*F by adding 75% of the strike water, and then step to 151*F once I get the rest of the strike water heated! I plan to pitch around 62*F and ferment as close to 64*F as I can keep it for a week. It will remain in the primary three more weeks, and get secondaried for another two weeks before bottling in 22oz bottles.
Since my 15 gallon pot will be delivered by the brown santa tomorrow, I figured no better way to break it in than to do 10 gallons of Maharaja. SoperBrew and I both love this beer, and I nearly cried when I discovered the local beer store was already sold out! .. so we will split the batch and all will be well with the world again. In a few months, anyway.
Note that Avery uses a staggering 42# of hops per batch to dry hop the Maharaja. Granted, anyone who has seen my freezer blames the hop shortage on me but I still don't think it's NECESSARY to dry hop with that many hops. Instead, I'll use a mere 8 ounces for dry hopping, and apply a slick innovation I came up with for this beer: I'll be stuffing sachets with the blend they use to dry hop the beer. Plunk a sachet in the glass, let it sit for a few minutes.. and voila. Should be able to smell the hops from the next room!
Here's the recipe as I will be brewing it. I planned for 11 gallons after the boil, since I will lose a lot of beer to dry hopping; depending on my brewhouse efficiency (I planned for 65%) I may boil extra wort on the stove top to add after the boil to bring up the volume. At 133 IBUs, I don't think a small change in hop utilization will be noticed!
38# Rahr 2-row
3 3/4# Victory
1 1/4# Crystal 120L
3oz Simcoe 90
3oz Centennial 90
1.5oz Zeus 30
1.5oz Zeus 15
OG 1.090 / FG 1.012 / 133 IBU / SRM 15
Dry hops:
4 oz Simcoe for 2 weeks
2 oz Centennial, Crystal for 2 weeks
1 oz Simcoe + 1/2oz each Centennial and Crystal for hop sachets
Wyeast 1028 London Ale, 1.5 gallon starter, split between two pails
Oh, and a big *** blow-off tube x2.
Per Avery, this beer will be mashed at 151*F. Probably for 75 minutes. With this much grain, I will probably dough in at 130-140*F by adding 75% of the strike water, and then step to 151*F once I get the rest of the strike water heated! I plan to pitch around 62*F and ferment as close to 64*F as I can keep it for a week. It will remain in the primary three more weeks, and get secondaried for another two weeks before bottling in 22oz bottles.