After working for Tuatara Brewery in Paraparaumu, NZ, Mike and his wife Anna started a journey they had been dreaming of for many years and in 2013 they started their own small brewery in an old Dunlop tyre factory building in Upper Hutt.
Due to the brewing skill of Mike it was two beers of the original core range, the APA & the Pilsner, that quickly captured the NZ public's attention and the beer judges kept on awarding them gold medals. Core Range: Blacktop Oat Stout (Brewers Guild Trophy & Gold), Quickchange Xtra Pale Ale (Brewers Guild Gold & Bronze), Supercharger APA (SOBA NZ Top Beer 2015, 2016 / Brewers Guild Silver & Bronze) & Port Road Pilsner (Brewers Guild Best in Class, Double Trophy & Gold). Since then Mike has come up with some other winners including Rat Rod Hazy IPA, Sandman Hazy Pale Ale, Sucky Monmon Japanese style Lager & the Vandal NZIPA.
In 2016 Lion Nathan/Kirin agreed to buy Panhead Custom Ales from the family of founder Mike Neilson, its second such purchase of a popular craft brewer after the acquisition of Dunedin-based Emerson's Brewing Co in 2012. Lion New Zealand managing director said the company has "no interest" in changing Panhead's formula and that the investment "will free Mike and the Panhead team to do what they do best - brew great beer."
20 LITERS | ABV 5.2 | IBU ~32 | SRM 3.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.011
MASH 90 MIN @ 67⁰C | BOIL 60 MIN
NOTES:
MASH:
• 4100g GLADFIELD PILSNER MALT 1.9 SRM [97.4%]
• 56g GLADFIELD LIGHT CRYSTAL MALT 27.4 SRM [1.3%]
• 56g GLADFIELD GLADIATOR MALT 5.1 SRM [1.3%]
BOIL:
• 12g MAGNUM 12% AA @ 60 MINUTES [14.6 IBU]
• 14g RIWAKA 5.25% AA @ 10 MINUTES [3.2 IBU]
• 14g MOTUEKA 7% AA @ 10 MINUTES [4.3 IBU]
STEEP/WHIRLPOOL 20 MINUTES - START @ 90⁰C
• 14g RIWAKA 5.25% AA [3.6 IBU]
• 14g MOTUEKA 7% AA [2.7 IBU]
(OPTIONAL) DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g RIWAKA
• 28g MOTUEKA
• 28g NELSON SAUVIN
• 1st CHOICE: WLP830 GERMAN LAGER
• 2nd CHOICE: SAFLAGER W34/70 YEAST
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 15ml Biofine Clear 3 days before packaging
20 LITERS | ABV 5.6 | IBU ~44 | SRM 6.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.051 | FG 1.009
MASH 90 MIN @ 67°C | BOIL 60 MIN
NOTES:
MASH:
• 4300g GLADFIELD AMERICAN ALE MALT (2.5°L) [92.8%]
• 224g GLADFIELD AURORA MALT (29.4°L) [4.8%]
• 112g GLADFIELD MEDIUM CRYSTAL MALT (56.3°L) [2.4%]
BOIL:
• 10g MAGNUM 12%AA @ 60 MINUTES [12.9 IBU]
STEEP/WHIRLPOOL FOR 20 MINUTES:
• 28g CITRA 12%AA @ 0 MINUTES [5.5 IBU]
• 28g SIMCOE 13%AA @ 0 MINUTES [6.6 IBU]
• 28g CENTENNIAL 10%AA @ 0 MINUTES [7.1 IBU]
DRY HOP 3 DAYS BEFORE PACKAGING:
• 56g CITRA
• 56g SIMCOE
• 28g CENTENNIAL
• 1ST CHOICE: WLP O90 SAN DIEGO SUPER YEAST
• 2ND CHOICE: WLP 001 CALIFORNIA ALE (Sierra Nevada)
• 3RD CHOICE: SAFALE US-05 YEAST
• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)
• 15ml Biofine Clear 3 days before packaging
20 LITERS | ABV 6.0 | IBU ~36 | SRM 4.5 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.056 | FG 1.010
MASH 90 MIN @ 66°C | BOIL 60 MIN
NOTES: Add the dip hops to a clean and sanitized fermenter preferably in a bag or strainer for easy removal. At end of mash collect about 2 litres of wort (usually around 78°C) and add to the cold pellets until they are covered - the hop and wort solution will come down to 60 °C or so. Leave them to steep. Don’t worry about the exact temperature too much.
Boil wort for 60 minutes and when the boil is complete, cool the wort and add it to the fermenter. You should be adding about 19 - 20L into the dip-hop solution already in the fermenter. Remove dip hops.
• 4500g PALE ALE MALT 2.5 SRM [90.9%]
• 448g GLADFIELD MUNICH MALT 7.6 SRM [9.1%]
BOIL:
• 16g MAGNUM 12% AA @ 60 MINS [23.5 IBU's]
DIP HOPS (SEE NOTES FOR METHOD):
• 50g MOTUEKA 7.0% AA [2.9 IBU's] 13% AA
• 50g NECTARON 11% AA [4.5 IBU's]
• 50g RIWAKA 5.25% AA [2.2 IBU's]
• 1ST CHOICE: WLP 090 SAN DIEGO SUPER YEAST
• 2ND CHOICE: WLP 001 CALIFORNIA ALE YEAST
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
ADD TO FERMENTOR:
• 10ml WHITE LABS ULTRA FERM (A liquid amyloglucosidase that completely hydrolyzes dextrins into fermentable glucose.)
20 LITERS | ABV 4.6% | ~ IBU32 | SRM 3.3 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.045 | FG 1.010
MASH 90 MIN @ 66⁰ C | BOIL 60 MIN
NOTES:
MASH:
• 1900g GLADFIELD AMERICAN ALE MALT (2.5°L) 2.5 SRM (48.6%)
• 1900g GLADFIELD LAGER LIGHT MALT (1.4°L) SRM (48.6%)
• 112g CARAPILS 2.0 SRM (3.0%)
• 56g CARAHELL 13.0 SRM (3.0%)
BOIL:
• 15g MAGNUM 12% AA @ 60 MINUTES [11 IBU]
STEEP/WHIRLPOOL 30 MINUTES @ 90°C:
• 21g MOTUEKA 7% AA [8.4 IBU]
• 21g RAKAU 10.5% AA [12.6 IBU]
(OPTIONAL) DRY HOP FOR 3 DAYS BEFORE PACKAGING:
• 28g RIWAKA
• 28g MOTUEKA
• 1ST CHOICE: WLP 090 SAN DIEGO SUPER YEAST
• 2ND CHOICE: WLP 001 CALIFORNIA ALE YEAST
ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)
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HAZY IPA | LAGER & PILSNER | BELGIAN & FRENCH ALES | FRESH HOP HARVEST | UK ALES PALE | USA IPA | UK ALES DARK
