GROUPTHINK
BRUT IPA

7.5%
ABV
CURRENTLY UNAVAILABLE

Our Brut IPA is probably better thought of as a tropical hop champagne. It features a mix of Galaxy, Citra and Azacca hops, giving it a nose of passionfruit and papaya and flavours of passionfruit, strawberry, grape, and orange. Groupthink presents itself with a pillowy white head and hazy straw colouration. The mouthfeel is soft but effervescent with a mildly grassy, bone-dry finish.

Malts: 2-Row, Pale Wheat, Toasted Rice Flakes, Toasted Flaked Wheat, Flaked Oats
Hops: Galaxy, Citra, Azacca
Yeast: Anchorman Ale
Adjuncts: Amalyze Enzyme

OUR RECIPE
MASH TUN

MASH
57.5%
2-Row
11.4%
Pale Wheat
11.4%
Toasted Rice Flakes
11.4%
Toasted Flaked Wheat
8.2%
Flaked Oats
+
Mash Water - Target pH: 5.4
Ca
82ppm
Mg
9ppm
Na
13ppm
SO4
71ppm
Cl
70ppm
Mash Schedule
64.0°C
Saccharification - 60 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 4.7
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
WHIRLPOOL
1.77 g/L
Galaxy - 30 min [0 IBUs]
1.18 g/L
Citra - 30 min [0 IBUs]
1.18 g/L
Azacca - 30 min [0 IBUs]

HEAT EXCHANGER
18.0°C
Target Temperature
1.057
Target OG
+
Final Water Profile
Ca
123ppm
Mg
13ppm
Na
19ppm
SO4
107ppm
Cl
106ppm
FERMENTER

+
Pitch Anchorman Ale Yeast
Fermentation Schedule
18 ⇒ 20°C
Primary Fermentation (Pre-Enzyme) - 3 days
20 ⇒ 21°C
Enzyme Fermentation - 2 days
21°C
Dry Hop #1 - 3 days
21°C
Dry Hop #2 - 3 days
0°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
0.06 g/L
Amalyze Enzyme - 3 days

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

7.6 %
ABV (Target)
0.0
IBUs (Target)
1.000
FG (Target)
MASH TUN

MASH
57.5%
2-Row
11.4%
Pale Wheat
11.4%
Toasted Rice Flakes
11.4%
Toasted Flaked Wheat
8.2%
Flaked Oats
+
Mash Water - Target pH: 5.4
Ca
82ppm
Mg
9ppm
Na
13ppm
SO4
71ppm
Cl
70ppm
Mash Schedule
64.0°C
Saccharification - 60 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 4.7
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
WHIRLPOOL
1.77 g/L
Galaxy - 30 min [0 IBUs]
1.18 g/L
Citra - 30 min [0 IBUs]
1.18 g/L
Azacca - 30 min [0 IBUs]

HEAT EXCHANGER
18.0°C
Target Temperature
1.057
Target OG
+
Final Water Profile
Ca
123ppm
Mg
13ppm
Na
19ppm
SO4
107ppm
Cl
106ppm
FERMENTER

+
Pitch Anchorman Ale Yeast
Fermentation Schedule
18 ⇒ 20°C
Primary Fermentation (Pre-Enzyme) - 3 days
20 ⇒ 21°C
Enzyme Fermentation - 2 days
21°C
Dry Hop #1 - 3 days
21°C
Dry Hop #2 - 3 days
0°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
0.06 g/L
Amalyze Enzyme - 3 days

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

7.6 %
ABV (Target)
0.0
IBUs (Target)
1.000
FG (Target)
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  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com