DOOM! (HALO X LAYLOW)
NEW ENGLAND STYLE IMPERIAL IPA

7.9%
ABV
CURRENTLY UNAVAILABLE

A beer aptly named for its dangerous sessionability to alcohol ratio. This super juicy New England Style IIPA was brewed in collaboration with Laylow Brewery. DOOM! was dry-hopped knee-deep in some of the most tropical-fruit-forward hops from both of Earth's hemispheres: Azacca, Galaxy, Mosaic, and Citra.

Malts: 2-Row, Pale Ale, Malted Oats, Flaked Oats, Pale Wheat, Caramalt, Carafoam
Hops: Magnum, Azacca, Mosaic, Citra, Galaxy
Yeast: Vermont Ale
Adjuncts: Dextrose (add during 1st dry hop)

OUR RECIPE
MASH TUN

MASH
36.6%
2-Row
18.3%
Pale Ale Malt
9.2%
Malted Oats
9.2%
Flaked Oats
18.3%
Pale Wheat
4.0%
Caramalt
4.4%
Carafoam
+
Mash Water - Target pH: 5.4
Ca
125ppm
Mg
9ppm
Na
13ppm
SO4
181ppm
Cl
63ppm
Mash Schedule
68.4°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)
9 IBUs
Magnum - 60 min [0.24 g/L]
13 IBUs
Azacca - 10 min [0.85 g/L]

WHIRLPOOL
10 IBUs
Azacca - 30 min [1.76 g/L]
6 IBUs
Mosaic - 30 min [1.18 g/L]
7 IBUs
Citra - 30 min [1.18 g/L]
10.13 g/L
Dextrose (add during 1st dry hop) - 3 days

HEAT EXCHANGER
19.0°C
Target Temperature
1.078
Target OG
+
Final Water Profile
Ca
140ppm
Mg
13ppm
Na
82ppm
SO4
181ppm
Cl
178ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 4 days
21°C
1st Dry Hop + Dextrose Fermentation - 3 days
21°C
2nd Dry Hop - 3 days
21 ⇒ 20°C
Conditioning - 3 days
1°C
Cold Crash - 2 days

DRY HOPPING
3.1 g/L
Azacca - In tank for 3 days
2.5 g/L
Mosaic - In tank for 3 days
1.9 g/L
Citra - In tank for 3 days
2.5 g/L
Galaxy - In tank for 3 days
3.8 g/L
Azacca - In tank for 3 days
2.5 g/L
Mosaic - In tank for 3 days
1.3 g/L
Galaxy - In tank for 3 days
BRITE TANK

7.8 %
ABV (Target)
45.0
IBUs (Target)
1.018
FG (Target)
MASH TUN

MASH
36.6%
2-Row
18.3%
Pale Ale Malt
9.2%
Malted Oats
9.2%
Flaked Oats
18.3%
Pale Wheat
4.0%
Caramalt
4.4%
Carafoam
+
Mash Water - Target pH: 5.4
Ca
125ppm
Mg
9ppm
Na
13ppm
SO4
181ppm
Cl
63ppm
Mash Schedule
68.4°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)
9 IBUs
Magnum - 60 min [0.24 g/L]
13 IBUs
Azacca - 10 min [0.85 g/L]

WHIRLPOOL
10 IBUs
Azacca - 30 min [1.76 g/L]
6 IBUs
Mosaic - 30 min [1.18 g/L]
7 IBUs
Citra - 30 min [1.18 g/L]
10.13 g/L
Dextrose (add during 1st dry hop) - 3 days

HEAT EXCHANGER
19.0°C
Target Temperature
1.078
Target OG
+
Final Water Profile
Ca
140ppm
Mg
13ppm
Na
82ppm
SO4
181ppm
Cl
178ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 4 days
21°C
1st Dry Hop + Dextrose Fermentation - 3 days
21°C
2nd Dry Hop - 3 days
21 ⇒ 20°C
Conditioning - 3 days
1°C
Cold Crash - 2 days

DRY HOPPING
3.1 g/L
Azacca - In tank for 3 days
2.5 g/L
Mosaic - In tank for 3 days
1.9 g/L
Citra - In tank for 3 days
2.5 g/L
Galaxy - In tank for 3 days
3.8 g/L
Azacca - In tank for 3 days
2.5 g/L
Mosaic - In tank for 3 days
1.3 g/L
Galaxy - In tank for 3 days
BRITE TANK

7.8 %
ABV (Target)
45.0
IBUs (Target)
1.018
FG (Target)
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  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com