Panhead Rat Rod Hazy IPA - Beer Recipe - Brewer's Friend

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Panhead Rat Rod Hazy IPA

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: Partial Mash
Style: American Pale Ale
Boil Time: 15 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23.2 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Wolf Pack Brewing
Hop Utilization: 99%
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Saturday September 28th 2019
1.069
1.022
6.2%
25.4
7.7
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Liquid Malt Extract - Amber1.7 kg Liquid Malt Extract - Amber 35 10 32.7%
3 kg Dry Malt Extract - Light3 kg Dry Malt Extract - Light 42 4 57.7%
500 g Flaked Oats500 g Flaked Oats 33 2.2 9.6%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Amarillo15 g Amarillo Hops Pellet 8.6 Aroma at 75 °C 15 min 6.17 7.5%
15 g Ekuanot15 g Ekuanot Hops Pellet 14.25 Aroma at 75 °C 15 min 10.23 7.5%
15 g Mosaic15 g Mosaic Hops Pellet 12.5 Aroma at 75 °C 15 min 8.97 7.5%
15 g Simcoe15 g Simcoe Hops Pellet 12.7 Whirlpool at 75 °C 15 min 7.5%
35 g Ekuanot35 g Ekuanot Hops Pellet 14.25 Dry Hop 5 days 17.5%
35 g Amarillo35 g Amarillo Hops Pellet 8.6 Dry Hop 5 days 17.5%
35 g Mosaic35 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 17.5%
35 g Simcoe35 g Simcoe Hops Pellet 12.7 Dry Hop 5 days 17.5%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
1 g Calcium Chloride (anhydrous) Water Agt Mash 30 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
2 Each
Cost:
Attenuation (avg):
67.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Hazy IPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
116 4 14 154 78 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 L Mash In Infusion -- 67 °C 30 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 22.1 L) 22.3
Mash volume with grains (equipment estimates 22.1 L) 22.7
Grain absorption losses (steeping) -0.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 3.2
Pre boil volume (equipment estimates 24.7 L) 25
Boil off losses -1.4
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 23.1 L) 23.2
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor (equipment estimates 23.1 L) 23
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 22.3  
Equipment Profile Used: System Default
 
Notes

https://www.panheadcustomales.com/beers/rat-rod
Hops used in this beer as reported in this article - https://toastmag.co.nz/beer/panhead-speeds
amarillo, mosaic, ekuanot and simcoe hops

There’s a monster American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication.

https://www.whitelabs.com/yeast-bank/wlp066-london-fog-ale-yeast

Panhead Rat Rod Partial Extract Recipe
https://www.brewersfriend.com/homebrew/recipe/view/888006/panhead-rat-rod-hazy-ipa

Based on:
1 x WW APA LME can
3.4kgs of DME (6.5% ABV)
2 x White Labs London Fog Ale Yeast - https://www.whitelabs.com/yeast-bank/wlp066-london-fog-ale-yeast
4 Hops are in it according to this article - https://toastmag.co.nz/beer/panhead-speeds - amarillo, mosaic, ekuanot and simcoe hops

This is the tasting notes that Panhead refer to - https://www.panheadcustomales.com/beers/rat-rod
There’s a monster American hopping regime inside this unfiltered diamond, throwing the juicy orange and fruit salad characters forward without too much bitterness or malty sophistication.

I have had a crack at the water chemistry based on a Hazy IPA Target profile that I found.
1 gram Calcium Chloride

No Whirlfoc as you want it hazy
But adding in the normal yeast nutrient

It is not supposed to be very bitter, so no boiled hops as the bitterness will come from the APA can – 30 IBU
So steeping for 15 minutes at 75C for all hops.
Just need to play around with quantities of each.
I have just started the recipe on 15 grams of each hop type = 25.38 IBU

So total IBU = 55.38

Dry Hop after 5 days with 35 grams of each hop

Process would be:
Prepare your water volume (25L) as normal with Campden Tablet and bring to strike temperature
Add the Water treatment additions and yeast nutrient with the Flaked Oats and Mash for 30 minutes
Get Whirlpool going
Add LME can and top up with 1.5L of hot water to fully extract all the contents of the can.
Add DME
add hops and steep for 15 minutes
Chill to 20C
Transfer to Fermentor
Pitch yeast

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  • Last Updated: 2019-09-28 06:17 UTC