Panhead Rat Rod All Grain - Beer Recipe - Brewer's Friend

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Panhead Rat Rod All Grain

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30.5 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Wolf Pack Brewing
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Monday September 30th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg New Zealand - Pilsner Malt4.5 kg Pilsner Malt 37.3 1.93 69.2%
1 kg New Zealand - Munich Malt1 kg Munich Malt 36.8 7.87 15.4%
0.60 kg Flaked Wheat0.6 kg Flaked Wheat 34 2 9.2%
0.40 kg New Zealand - Rolled Oats0.4 kg Rolled Oats 12.4 1.4 6.2%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Ekuanot50 g Ekuanot Hops Pellet 14.25 Boil 20 min 47.46 17.5%
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Whirlpool at 75 °C 20 min 8.8%
25 g Ekuanot25 g Ekuanot Hops Pellet 14.25 Whirlpool at 75 °C 20 min 8.8%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Whirlpool at 75 °C 20 min 8.8%
25 g Simcoe25 g Simcoe Hops Pellet 12.7 Whirlpool at 75 °C 20 min 8.8%
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Dry Hop 5 days 8.8%
60 g Ekuanot60 g Ekuanot Hops Pellet 14.25 Dry Hop 5 days 21.1%
25 g Mosaic25 g Mosaic Hops Pellet 12.5 Dry Hop 5 days 8.8%
25 g Simcoe25 g Simcoe Hops Pellet 12.7 Dry Hop 5 days 8.8%
285 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (anhydrous) Water Agt Mash 90 min.
4 g Gypsum Water Agt Mash 90 min.
4 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
2 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 132 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
16.6 L Mash In Infusion 20 °C 67 °C 80 min
Mash Out Infusion 67 °C 77 °C 10 min
16.6 L Sparge 77 °C 60 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.5
Mash volume with grains (equipment estimates 23.3 L) 23.8
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 19.7 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 30.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 23
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 0.5
Going into fermentor 23
Total: 37.9  
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: 2019-11-01 09:06 UTC