CHROMA KEY (PINEAPPLE)
SOUR BRETT SAISON WITH PINEAPPLE

5.8%
ABV
CURRENTLY UNAVAILABLE

Kettle soured with our house lactobacillus culture and fermented with Pineapple concentrate. Bright citrus notes dominate with some mild funk from our four house-isolated Brettanomyces yeast strains, mouthfeel is full up-front and dry in the finish. Sour, funky and loaded with tropical goodness.

Malts: 2-Row, Wheat, Munich II, Toasted Flaked Wheat, Caramunich I
Hops: Ekuanot
Yeast: Halo Brett Blend
Adjuncts: Pineapple Juice Concentrate

OUR RECIPE
MASH TUN

MASH
59.8%
2-Row
31.5%
Wheat Malt
3.1%
Munich II
5.0%
Toasted Flaked Wheat
0.6%
Caramunich I
+
Mash Water - Target pH: 5.4
Ca
166ppm
Mg
9ppm
Na
13ppm
SO4
174ppm
Cl
143ppm
Mash Schedule
64.0°C
Saccharification - 45 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.3
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
WHIRLPOOL
1.18 g/L
Ekuanot - 50 min [0 IBUs]
2.35 g/L
Ekuanot - 40 min [0 IBUs]
1.18 g/L
Ekuanot - 30 min [0 IBUs]

HEAT EXCHANGER
24.0°C
Target Temperature
1.046
Target OG
+
Final Water Profile
Ca
138ppm
Mg
12ppm
Na
72ppm
SO4
157ppm
Cl
181ppm
FERMENTER

+
Pitch Halo Brett Blend
Fermentation Schedule
24°C
Pineapple Fermentation - 7 days
19 ⇒ 24°C
Primary Fermentation - 7 days
14°C
Cold Condition - 4 days
0°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
14.06 g/L
Pineapple Juice Concentrate - 7 days
BRITE TANK

5.7 %
ABV (Target)
0.0
IBUs (Target)
1.003
FG (Target)
MASH TUN

MASH
59.8%
2-Row
31.5%
Wheat Malt
3.1%
Munich II
5.0%
Toasted Flaked Wheat
0.6%
Caramunich I
+
Mash Water - Target pH: 5.4
Ca
166ppm
Mg
9ppm
Na
13ppm
SO4
174ppm
Cl
143ppm
Mash Schedule
64.0°C
Saccharification - 45 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.3
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
WHIRLPOOL
1.18 g/L
Ekuanot - 50 min [0 IBUs]
2.35 g/L
Ekuanot - 40 min [0 IBUs]
1.18 g/L
Ekuanot - 30 min [0 IBUs]

HEAT EXCHANGER
24.0°C
Target Temperature
1.046
Target OG
+
Final Water Profile
Ca
138ppm
Mg
12ppm
Na
72ppm
SO4
157ppm
Cl
181ppm
FERMENTER

+
Pitch Halo Brett Blend
Fermentation Schedule
24°C
Pineapple Fermentation - 7 days
19 ⇒ 24°C
Primary Fermentation - 7 days
14°C
Cold Condition - 4 days
0°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
14.06 g/L
Pineapple Juice Concentrate - 7 days
BRITE TANK

5.7 %
ABV (Target)
0.0
IBUs (Target)
1.003
FG (Target)
YOU MIGHT ALSO LIKE

  • SEVEN TWENTY
    BRETT IPA WITH PASSIONFRUIT
  • SUBTERFUGE
    SOUR PALE ALE
  • PASSIONFRUIT SHAPESHIFTER
    SOUR IPA WITH PASSIONFRUIT
  • VOLTRON
    (HALO X BARHOP X BLOOD BROTHERS X INDIE ALEHOUSE)
    BLENDED SAISON WITH LIME
  • TAPROOM HOURS
    Su
    M
    Tu
    W
    Th
    F
    Sa
  • BOTTLE SHOP HOURS
    Su
    M
    Tu
    W
    Th
    F
    Sa
  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com