Panhead Super Charger Clone – All Grain Recipe Kit

All Grain

5 in stock

$59.90

Panhead Supercharger Clone – All Grain Recipe Kit
Drink and enjoy this full bodied, full flavoured, malty and subtle hoppy creation, great as a session beer with flavour and character.

EXPECTED BREW FIGURES
OG: 1.053
FG: 1.013
IBU: Approx. 48
ABV: 5.2%
Volume: 22.5L

INGREDIENTS
4.6kg Ale Malt (Gladfield)
250g Toffee Malt (Gladfield)
200g Crystal light (Gladfield)
100g Simcoe Hops
100g Centennial Hops
100g Citra Hops
2 x Fermentis Safale US-05 yeast
Optional (not included): 1 tsp Irish Moss

METHOD

  1. Mash at 65ºC for 60 minutes with 17.5 L of water. Mash out at 75ºC 10 mins.
  2. Sparge 14L at 75ºC and boil for 60 mins.
  3. At 60 minutes add 10g of Simcoe to the boil
  4. At 30 minutes add 10g of Centennial to the boil
  5. At 10 minutes add the Irish moss and 20g of Simcoe, and 20g of Centennial to the boil at 1 minute add 20g of Simcoe, 30g of Centennial and 30g of Citra to the boil
  6. Cool rapidly and transfer to your sanitised fermenter
  7. When the wort is between 20-23ºC add 2 x US-05 yeast and ferment at 19-20ºC for 5 days
  8. After 5 days add the remaining hops (dry hop) to the fermenter.  When the FG is stable drop the temperature down to 10ºC (if possible) for the last 4 days
  9. Transfer beer into another fermenter (if kegging – otherwise skip to next step if bottling) and transfer into a fridge at 1ºC for 3-5 days and adding your finings agent to drop the sediment out
  10. Keg or bottle as usual

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Description

Panhead Supercharger Clone – All Grain Recipe Kit
Drink and enjoy this full bodied, full flavoured, malty and subtle hoppy creation, great as a session beer with flavour and character.

EXPECTED BREW FIGURES
OG: 1.053
FG: 1.013
IBU: Approx. 48
ABV: 5.2%
Volume: 22.5L

INGREDIENTS
4.6kg Ale Malt (Gladfield)
250g Toffee Malt (Gladfield)
200g Crystal light (Gladfield)
100g Simcoe Hops
100g Centennial Hops
100g Citra Hops
2 x Fermentis Safale US-05 yeast
Optional (not included): 1 tsp Irish Moss

METHOD

  1. Mash at 65ºC for 60 minutes with 17.5 L of water. Mash out at 75ºC 10 mins.
  2. Sparge 14L at 75ºC and boil for 60 mins.
  3. At 60 minutes add 10g of Simcoe to the boil
  4. At 30 minutes add 10g of Centennial to the boil
  5. At 10 minutes add the Irish moss and 20g of Simcoe, and 20g of Centennial to the boil at 1 minute add 20g of Simcoe, 30g of Centennial and 30g of Citra to the boil
  6. Cool rapidly and transfer to your sanitised fermenter
  7. When the wort is between 20-23ºC add 2 x US-05 yeast and ferment at 19-20ºC for 5 days
  8. After 5 days add the remaining hops (dry hop) to the fermenter.  When the FG is stable drop the temperature down to 10ºC (if possible) for the last 4 days
  9. Transfer beer into another fermenter (if kegging – otherwise skip to next step if bottling) and transfer into a fridge at 1ºC for 3-5 days and adding your finings agent to drop the sediment out
  10. Keg or bottle as usual
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