FAT HEAD® HOP PLANTS

NZ hop with fruity flavours. Perfect for a late addition in a Hazy.
LIME CITRUS / PEACH / GREEN APPLE / LEMONGRASS / GREEN TEA

FAT HEAD®

COUNTRY OF ORIGIN: NZ
ALPHA 5 – 6%
LIME CITRUS / PEACH / GREEN APPLE / LEMONGRASS / GREEN TEA / BLUEBERRY
FAT HEAD® is a trademark of Wild About Hops NZ

FLAVOUR

This NZ hop imparts the flavours of lime, peach (stone fruit), green apple, blueberry, lemongrass & green tea when used as a late addition.


HISTORY: 

Bred in NZ from a cross between Fuggle and a wild male.

USE FOR: 

• PALE ALE • IPA BLEND
• PORTER • STOUT

GROWTH/YIELD: 

High yield, very prolific, robust and hardy grower with substantial crops of large hops picking mid March. 

RECIPES

NZ GOLDEN ALE - ALL GRAIN

FAT HEAD® GOLDEN ALE

20 LITERS | ABV 4.5 | IBU 28.8 | SRM 4.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.042 | FG 1.008
MASH 60 MIN @ 67⁰ C | BOIL 60 MIN 

NOTES:

01.

MALT

• 3500g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

• 10g MAGNUM 12.0% AA @ 60 MINUTES
• 28g FAT HEAD® 5.2% AA @ 10 MINUTES
STEEP / WHIRLPOOL FOR 20 MINUTES
• 28g FAT HEAD® 5.2% AA @ 0 MINUTES

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 001 CALIFORNIA ALE

NZ PALE ALE - ALL GRAIN

FATHEAD PALE ALE

20 LITERS | ABV 5.6 | IBU ~31 | SRM 5.9 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.055 | FG 1.013
MASH 90 MIN @ 67°C 
SPARGE 3 LITERS
BOIL 60 MIN

NOTES:

01.

MALT

• 4600g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 112g GLADFIELD LIGHT CRYSTAL MALT 32 SRM

02.

HOPS

BOIL:
• 10g MAGNUM 12%AA @ 60 MINUTES
• 14g FATHEAD 5.2%AA @ 30 MINUTES
WHIRLPOOL/STEEP FOR 30 MINUTES - WAIT UNTIL TEMP HITS 98°C:
• 28g FATHEAD 5.2% AA
DRY HOP FOR 3 DAYS AFTER FERMENTATION HAS FINISHED:
• 28g FATHEAD

03.

ADDITIONS 

04.

YEAST 

• 1ST CHOICE: WLP 001 CALIFORNIA ALE

NZ RED ALE - ALL GRAIN

FATHEAD RED OAT ALE

20 LITERS | ABV 5.0% | IBU ~31 | SRM 8.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.050 | FG 1.012
MASH 90 MIN @ 67⁰C 
SPARGE 3 LITERS
BOIL 60 MIN 

NOTES:

01.

MALT

• 3500g GLADFIELD AMERICAN ALE MALT 2.5 SRM
• 224g GLADFIELD BIG O OAT MALT 2.2 SRM
• 224g GLADFIELD RED BACK MALT 33 SRM
• 224g GLADFIELD ROASTED OATS 4.5 SRM
• 224g GLADFIELD MEDIUM CRYSTAL 56.3 SRM
• 14g GLADFIELD ROAST BARLEY 736 SRM

02.

HOPS

BOIL:
• 12g MAGNUM 12% AA @ 120 MINUTES
• 28g FATHEAD 5.2% AA @ 10 MINUTES
STEEP/WHIRLPOOL 30 MINUTES:
• 28g FATHEAD 5.2% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
28g FATHEAD

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007
DRY ENGLISH ALE

NZ AMBER ALE - ALL GRAIN

FATHEAD AMBER ALE

20 LITERS | ABV 4.5 | IBU ~32 | SRM 6.7 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.014
MASH 90 MIN @ 67°C | BOIL 60 MIN  

NOTES:

01.

MALT

• 3700g GLADFIELD ALE MALT 3.0 SRM
• 224g GLADFIELD MEDIUM CRYSTAL MALT 56.3 SRM
• 7g GLADFIELD ROAST BARLEY

02.

HOPS

BOIL:
• 15g MAGNUM 12% AA @ 120 MINUTES
• 28g FATHEAD 5.2% AA @ 10 MINUTES
STEEP/WHIRLPOOL 30 MINUTES:
• 28g FATHEAD 5.2% AA
DRY HOP FOR 3 DAYS BEFORE PACKAGING:
28g FATHEAD

03.

ADDITIONS 

• 1 tsp Irish Moss @ 15 minutes before flame out (or clarifier of choice)

04.

YEAST 

• 1ST CHOICE: WLP 007 DRY ENGLISH ALE

NZ KÖLSCH ALE - ALL GRAIN

EYREWELL FATHEAD KÖLSCH

20 LITERS | ABV 4.8 | IBU ~25 | SRM 3.1 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.047 | FG 1.011
MASH 90 MIN @ 67°C | BOIL 60 MIN

NOTES:
Kölsch (or koelsh, pronounced K'ul sh) is a German pale ale brewed in and around the city of Cologne (Köln). This top-fermented beer uses an ale yeast, noble hops, and light pilsner malt. The beer is fermented at warm temperatures to impart a fruity aspect, then spends a few weeks at colder temperatures, a method used in lagers. It has a prominent, but not extreme, hoppiness. It is less bitter than the standard German lager beer, Pils. 
Kölsch tends to be light and drinkable, often with a touch of muted fruitiness but typically exhibit a crisper, cleaner finish you would expect from a pale lager. These attributes make Kölsch an extremely quaffable beer that goes down easy and yet still begs for another sip, perfect for warm weather or any time you want something simple that still has a bit of integrity.

01.

MALT

MASH:
• 4050g GLADFIELD GERMAN PILSNER MALT 2.0 SRM
• 56g GLADFIELD TOFFEE (CARAMALT) MALT 7.6 SRM
• 56g GLADFIELD WHEAT MALT 2.1 SRM  

02.

HOPS

BOIL:
• 10g MAGNUM 12.0% AA @ 60 MINS
• 28g FATHEAD 5.2% AA @ 10 MINS
WHIRLPOOL/STEEP FOR 30 MINS. START @ 90°C:
• 28g FATHEAD 5.2% AA

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP 029 GERMAN ALE/KÖLSCH YEAST

NZ HELLES - ALL GRAIN

EYREWELL FATHEAD HELLES

20 LITERS | ABV 5.0 | IBU ~27 | SRM 2.6 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.049 | FG 1.011
MASH 90 MIN @ 67°C | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 4350g GLADFIELD LAGER LIGHT  MALT 1.4 SRM
• 56g GLADFIELD TOFFEE (CARAMALT) MALT 7.6 SRM  

02.

HOPS

BOIL:
• 24g PERLE 8.0% AA @ 60 MINS
• 28g FATHEAD 5.2% AA @ 10 MINS

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST

NZ SAISON - ALL GRAIN

EYREWELL FATHEAD SAISON

20 LITERS | ABV 5.0 | IBU ~25 | SRM 3.8 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.049 | FG 1.011
MASH 90 MIN @ 67°C | BOIL 60 MIN

NOTES:
Saison is French for "season." The French-speaking area around Wallonia, Belgium is the birthplace of the style. It was originally produced in the winter to be enjoyed by farmhands through the summer and last until harvest. These seasonal beers tend to have a rustic flavor profile, which stems from their origin as farmhouse ales that varied from one brewer to the next and used the ingredients available.
Saison is full of complexity. A soft malt character contributed by the pilsner malt supports spicy and fruity flavors resulting from the yeast and adjuncts. Though the hop's presence is pronounced it's not overwhelming. The acidic sourness, high carbonation, and a typical dry finish contribute to a complex and very satisfying brew.

01.

MALT

MASH:
• 4000g GLADFIELD GERMAN PILSNER MALT 2.0 SRM
• 448g GLADFIELD VIENNA MALT 4.2 SRM
• 112g GLADFIELD WHEAT MALT 2.1 SRM 
• 56g GLADFIELD LIGHT CRYSTAL MALT 27.4 SRM  

02.

HOPS

BOIL:
• 10g MAGNUM 12.0% AA @ 60 MINS
• 28g FATHEAD 5.2% AA @ 10 MINS
WHIRLPOOL/STEEP FOR 30 MINS. START @ 90°C:
• 28g FATHEAD 5.2% AA

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP 565 BELGIAN SAISON I ALE YEAST

NZ PILSNER - ALL GRAIN

EYREWELL FATHEAD PILSNER

20 LITERS | ABV 5.0 | IBU ~30 | SRM 3.2 | MASH EFFICIENCY 75% | PRE BOIL 24L | OG 1.048 | FG 1.010
MASH 90 MIN @ 67°C | BOIL 60 MIN

NOTES:

01.

MALT

MASH:
• 4200g GLADFIELD GERMAN PILSNER MALT 2.0 SRM
• 56g GLADFIELD TOFFEE (CARAMALT) MALT 7.6 SRM

02.

HOPS

BOIL:
• 15g MAGNUM 12.0% AA @ 60 MINS
• 28g FATHEAD 5.2% AA @ 10 MINS
WHIRLPOOL/STEEP FOR 30 MINS. START @ 90°C:
• 28g FATHEAD 5.2% AA

03.

ADDITIONS

ADD 15 MINS BEFORE FLAME OUT:
• 1/4 TSP IRISH MOSS (or clarifier of choice)

04.

YEAST

• 1ST CHOICE: WLP 830 GERMAN LAGER YEAST

FAT HEAD® STATISTICS

Alpha Acid Composition 5.20%
Beta Acid Composition 5.23%
Co-Humulone Composition 42.30

Lupulin Color Yellow
Cone Size Medium to Large
Cone Density Compact

Maturity: Mid Season
Yield: Moderate
Growth Rate: Moderate to Vigorous
Susceptibility to Disease and Pests: Low
Storability: Average
Ease of Harvest: Good

Total Oil Composition 0.39%
Myrcene Oil Composition 37.97%
Humulene Oil Composition 16.82%
Caryophyllene Oil Composition 5.10%
Farnesene Oil Composition 0.41%

MORE HOP PLANT VARIETIES

GET THE HEADS UP ON WHAT'S HAPPENING

SUBSCRIBE TO NEWSLETTER

PRIVACY POLICY | TERMS OF USE

 © 2021 WILD ABOUT HOPS® PLANT NURSERY & BREWING SUPPLIES NZ
NZ's LEADING SUPPLIER OF HOP PLANTS FOR BREWERS
HELPING YOU BREW BETTER BEER
PHONE: 0210 2407203 | CONTACT | CD