CHROMA KEY (KEY LIME)
SOUR BRETT SAISON WITH KEY LIME

5.8%
ABV
ON TAP, IN BOTTLES + GROWLERS

Kettle soured with our house lactobacillus culture and fermented on Key Lime concentrate using our house brett cultures. This effervescent saison features a nose of funky key lime and cherry pie. Flavours of lime and sour granny smith apple dominate the foreground, followed by hints of cherry and peach. Clean, tart, dry finish.

Malts: 2-Row, Wheat, Munich II, Toasted Flaked Wheat, Caramunich I
Hops: Centennial, Dr. Rudi, Wakatu
Yeast: French Saison, Halo Brett Blend
Adjuncts: Dextrose, Key Lime Concentrate

OUR RECIPE
MASH TUN

MASH
61.4%
2-Row
30.7%
Wheat Malt
3.1%
Munich II
4.3%
Toasted Flaked Wheat
0.6%
Caramunich I
+
Mash Water - Target pH: 5.4
Ca
249ppm
Mg
9ppm
Na
13ppm
SO4
220ppm
Cl
255ppm
Mash Schedule
64.0°C
Saccharification - 45 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.5
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
2.35 g/L
Dextrose - 0 mins
+
Cool to 40°C

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 3.3

WHIRLPOOL
0.7 IBUs
Centennial - 40 min [0.59 g/L]
1.6 IBUs
Dr. Rudi - 40 min [1.18 g/L]
1 IBUs
Wakatu - 40 min [0.98 g/L]
0.3 IBUs
Centennial - 30 min [0.59 g/L]
0.6 IBUs
Dr. Rudi - 30 min [1.18 g/L]
0.4 IBUs
Wakatu - 30 min [0.98 g/L]
0.1 IBUs
Centennial - 20 min [0.59 g/L]
0.1 IBUs
Dr. Rudi - 20 min [1.18 g/L]
0.1 IBUs
Wakatu - 20 min [0.98 g/L]

HEAT EXCHANGER
19.0°C
Target Temperature
1.048
Target OG
+
Final Water Profile
Ca
168ppm
Mg
12ppm
Na
18ppm
SO4
142ppm
Cl
162ppm
FERMENTER

+
Pitch French Saison Yeast
+
Pitch Halo Brett Blend
Fermentation Schedule
19 ⇒ 25°C
Primary Fermentation - 14 days
14°C
Cold Conditioning - 7 days
0°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
14.06 g/L
Key Lime Concentrate - 7 days
BRITE TANK

5.8 %
ABV (Target)
4.9
IBUs (Target)
1.004
FG (Target)
MASH TUN

MASH
61.4%
2-Row
30.7%
Wheat Malt
3.1%
Munich II
4.3%
Toasted Flaked Wheat
0.6%
Caramunich I
+
Mash Water - Target pH: 5.4
Ca
249ppm
Mg
9ppm
Na
13ppm
SO4
220ppm
Cl
255ppm
Mash Schedule
64.0°C
Saccharification - 45 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.5
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
2.35 g/L
Dextrose - 0 mins
+
Cool to 40°C

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 3.3

WHIRLPOOL
0.7 IBUs
Centennial - 40 min [0.59 g/L]
1.6 IBUs
Dr. Rudi - 40 min [1.18 g/L]
1 IBUs
Wakatu - 40 min [0.98 g/L]
0.3 IBUs
Centennial - 30 min [0.59 g/L]
0.6 IBUs
Dr. Rudi - 30 min [1.18 g/L]
0.4 IBUs
Wakatu - 30 min [0.98 g/L]
0.1 IBUs
Centennial - 20 min [0.59 g/L]
0.1 IBUs
Dr. Rudi - 20 min [1.18 g/L]
0.1 IBUs
Wakatu - 20 min [0.98 g/L]

HEAT EXCHANGER
19.0°C
Target Temperature
1.048
Target OG
+
Final Water Profile
Ca
168ppm
Mg
12ppm
Na
18ppm
SO4
142ppm
Cl
162ppm
FERMENTER

+
Pitch French Saison Yeast
+
Pitch Halo Brett Blend
Fermentation Schedule
19 ⇒ 25°C
Primary Fermentation - 14 days
14°C
Cold Conditioning - 7 days
0°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
14.06 g/L
Key Lime Concentrate - 7 days
BRITE TANK

5.8 %
ABV (Target)
4.9
IBUs (Target)
1.004
FG (Target)
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    247 Wallace Ave
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    M6H 1V5

    416-606-7778
    info@halobrewery.com