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The Maharaja

292 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 90 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.193 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Avery
Hop Utilization: 99%
Calories: 292 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Friday May 16th 2025
1.089
1.013
10.0%
66.0
13.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb US - Pale 2-Row16 lb Pale 2-Row 37 1.8 79.6%
0.75 lb American - Victory0.75 lb Victory 34 28 3.7%
0.75 lb American - Caramel / Crystal 120L0.75 lb Caramel / Crystal 120L 33 120 3.7%
2.60 lb Briess - DME Pale Ale2.6 lb DME Pale Ale 45 6 12.9%
20.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Columbus2 oz Columbus Hops Pellet 16.2 Boil 60 min 25.91 11.6%
2 oz Columbus2 oz Columbus Hops Pellet 16 Boil 30 min 19.67 11.6%
2.20 oz Centennial2.2 oz Centennial Hops Pellet 10 Whirlpool at 180 °F 20 min 8.87 12.8%
2.20 oz Barth-Haas - Simcoe2.2 oz Simcoe Hops Pellet 13 Whirlpool at 180 °F 20 min 11.53 12.8%
4.40 oz Barth-Haas - Simcoe4.4 oz Simcoe Hops Pellet 13 Dry Hop 3 days 25.6%
2.20 oz Barth-Haas - Centennial2.2 oz Centennial Hops Pellet 10.5 Dry Hop 3 days 12.8%
2.20 oz Barth-Haas - Chinook2.2 oz Chinook Hops Pellet 13 Dry Hop 3 days 12.8%
17.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Mash 0 min.
1 each Whirlfloc Water Agt Mash 0 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
2 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 184 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12.27 psi       Temp: 40 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.8 gal Steeping 154 °F 152 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Based on your provided mash thickness (1.5 qt/lb), your strike volume will exceeds the total water needed for the recipe (5.24 g). Reduce mash thickness to 1.19 qt/lb or increase pre-boil volume to 4.32 g.    
Strike water volume at mash thickness of 1.5 qt/lb 6.56 26.3  
Mash volume with grains 7.96 31.9  
Grain absorption losses -2.19 -8.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.19 0.8  
Pre boil volume (equipment estimates 9.07 g | 36.3 qt) 3 12  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6.67 26.7  
Hops absorption losses (whirlpool, hop stand) -0.17 -0.7  
Going into fermentor 6.5 26  
Total: 5.24 21
Equipment Profile Used: System Default
 
Notes

https://www.northernbrewer.com/blogs/beer-recipes-ingredients/btv-beer-review-the-maharaja-with-homebrew-recipe?srsltid=AfmBOoqptpgr86CbYCzN70IZfe4pMvQI7JoJ0pWNtYnhHjzRnfXAEw25

First brewed 7/6/25.

  1. Used Wyeast 1056 instead of Imperial A07, as they did not have Imperial.

  2. Originally planned 3 lb of DME, but used 200g of DME to make a 2L started the day before. That meant I had 2 1/2 lb left.

  3. No guidance on mash temp, so used 152 for 90 minutes. Added 1 tsp of gypsum and 1/2 tsp calcium chloride. Decided to extend mash time due to heavy grain bill. Lifted basket once after 45 mins and let it drain.

  4. Sparged with 12 pints of 170 degree water. Decided to use 4 pints extra of sparge water to rinse out more of the sugars. Gravity before sparging was 1065 and after was 1063.

  5. DME raised the gravity to 1080. I thought it would go higher, but there is probably 6 gallons of wort vs. 5 gallons used for the initial estimate.

  6. Let it boil for 30 minutes before adding hops. There was 6.8 gallons of wort after 30 mins of boil, so a lot more volume than I was expecting. However, the hops will absorb a fair amount of wort.

  7. Added second batch of hope with 30 mins to go. Used a hop spider due to hop quantity.

  8. Added whirfloc and yeast nutrient with 15 mins to go. Also inserted Jaded Chiller.

  9. Cooled to 180 and added whirlpool hops. Let rest for 20 minutes and then cooled to 70 before moving to fermenter. Put on glycol and cooled to 66 before pitching 2L yeast starter that had been on the stir plate for 24 hours.

    Starting gravity was 1092 before I added the 2L yeast starter, which is very good efficiency for the volume. pH was 5.3 at the end of boil, so also a good number.

    Decided to ferment at 67 to control alcohol. Can ramp to 70 at the end to help clean up.

    Fermentation was strong and steady. Keeping temp at 67 meant it never got out of control. After 7 days it was 1023, and after 9 days 1020. Added dry hops on Day 9 - 4.2 oz Simcoe and 2.1 oz Centennial and Chinook. There was a thick layer of krausen on top of the fermenter and still noise of escaping CO2! Increased fermentation temp to 70 so it could finish out.

    Put into keg after 13 days in fermenter and 6 days of dry hop. FG 1013. Color is reddish brown. Delicious taste - very complex layers of malt and hops that lasts forever. Squeezed hop bag to get out juice.

    Had a full 5 gallons and a pint left over. Cold crashed for a day then onto co2.
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  • Last Updated: 2026-06-26 16:00 UTC