CHROMA KEY (PASSIONFRUIT)
SOUR BRETT SAISON WITH PASSIONFRUIT

5.8%
ABV
CURRENTLY UNAVAILABLE

Malts: 2-Row, Wheat, Munich II, Toasted Flaked Wheat, Caramunich I
Hops: Pacifica, Mandarina Bavaria, Simcoe
Yeast: Halo Brett Blend
Adjuncts: Dextrose, Passionfruit Concentrate

OUR RECIPE
MASH TUN

MASH
74.6%
2-Row
17.0%
Wheat Malt
3.2%
Munich II
4.5%
Toasted Flaked Wheat
0.6%
Caramunich I
+
Mash Water - Target pH: 5.4
Ca
156ppm
Mg
9ppm
Na
129ppm
SO4
192ppm
Cl
290ppm
Mash Schedule
63.0°C
Saccharification - 60 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.0
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

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

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 0.0

WHIRLPOOL
1.18 g/L
Pacifica - 40 min [0 IBUs]
1.18 g/L
Mandarina Bavaria - 40 min [0 IBUs]
0.59 g/L
Simcoe - 40 min [0 IBUs]
1.18 g/L
Pacifica - 30 min [0 IBUs]
1.18 g/L
Mandarina Bavaria - 30 min [0 IBUs]
0.59 g/L
Simcoe - 30 min [0 IBUs]
1.18 g/L
Pacifica - 20 min [0 IBUs]
1.18 g/L
Mandarina Bavaria - 20 min [0 IBUs]
0.59 g/L
Simcoe - 20 min [0 IBUs]

HEAT EXCHANGER
19.0°C
Target Temperature
1.048
Target OG
+
Final Water Profile
Ca
111ppm
Mg
12ppm
Na
78ppm
SO4
120ppm
Cl
171ppm
FERMENTER

+
Pitch Halo Brett Blend
Fermentation Schedule
19 ⇒ 23°C
Primary Fermentation - 14 days
14°C
Cold Conditioning - 7 days
0°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
14.00 g/L
Passionfruit Concentrate - 0 days
BRITE TANK

5.8 %
ABV (Target)
0.0
IBUs (Target)
1.004
FG (Target)
MASH TUN

MASH
74.6%
2-Row
17.0%
Wheat Malt
3.2%
Munich II
4.5%
Toasted Flaked Wheat
0.6%
Caramunich I
+
Mash Water - Target pH: 5.4
Ca
156ppm
Mg
9ppm
Na
129ppm
SO4
192ppm
Cl
290ppm
Mash Schedule
63.0°C
Saccharification - 60 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.0
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

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

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 0.0

WHIRLPOOL
1.18 g/L
Pacifica - 40 min [0 IBUs]
1.18 g/L
Mandarina Bavaria - 40 min [0 IBUs]
0.59 g/L
Simcoe - 40 min [0 IBUs]
1.18 g/L
Pacifica - 30 min [0 IBUs]
1.18 g/L
Mandarina Bavaria - 30 min [0 IBUs]
0.59 g/L
Simcoe - 30 min [0 IBUs]
1.18 g/L
Pacifica - 20 min [0 IBUs]
1.18 g/L
Mandarina Bavaria - 20 min [0 IBUs]
0.59 g/L
Simcoe - 20 min [0 IBUs]

HEAT EXCHANGER
19.0°C
Target Temperature
1.048
Target OG
+
Final Water Profile
Ca
111ppm
Mg
12ppm
Na
78ppm
SO4
120ppm
Cl
171ppm
FERMENTER

+
Pitch Halo Brett Blend
Fermentation Schedule
19 ⇒ 23°C
Primary Fermentation - 14 days
14°C
Cold Conditioning - 7 days
0°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
14.00 g/L
Passionfruit Concentrate - 0 days
BRITE TANK

5.8 %
ABV (Target)
0.0
IBUs (Target)
1.004
FG (Target)
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    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com