NEW WAVE
NEW ENGLAND STYLE IPA

6.7%
ABV
ON TAP, IN BOTTLES + GROWLERS

New Wave is our absurdly hopped, super flavourful New England style IPA. It starts with citrus and grape on the nose, and follows through with rich grapefruit, papaya, and orange flavour notes. This juicy and vibrant orange nectar has just enough of a pithy finish to leave you wanting more.

Malts: 2-Row, Golden Promise, Pale Wheat, Malted Oats, Flaked Oats, Carafoam, Caramalt
Hops: Columbus, Centennial, Mosaic, Citra, Amarillo, Simcoe
Yeast: Vermont Ale
Adjuncts: Dextrose

OUR RECIPE
MASH TUN

MASH
20.0%
2-Row
31.2%
Golden Promise
20.0%
Pale Wheat
10.0%
Malted Oats
10.0%
Flaked Oats
4.4%
Carafoam
4.4%
Caramalt
+
Mash Water - Target pH: 5.4
Ca
94ppm
Mg
9ppm
Na
13ppm
SO4
106ppm
Cl
65ppm
Mash Schedule
68.5°C
Saccharification - 45 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)
4.71 g/L
Dextrose - 0 mins

WHIRLPOOL
6.2 IBUs
Columbus - 40 min [0.77 g/L]
5.9 IBUs
Centennial - 40 min [1.06 g/L]
7.7 IBUs
Mosaic - 40 min [1.18 g/L]
8.4 IBUs
Citra - 40 min [1.18 g/L]
4 IBUs
Amarillo - 40 min [0.94 g/L]
7.8 IBUs
Simcoe - 40 min [1.18 g/L]

HEAT EXCHANGER
18.5°C
Target Temperature
1.065
Target OG
+
Final Water Profile
Ca
116ppm
Mg
13ppm
Na
75ppm
SO4
101ppm
Cl
183ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 3 days
21 ⇒ 22°C
Dry Hop # 1 / Primary - 3 days
22 ⇒ 20°C
Dry Hop #2 / Conditioning - 4 days
1°C
Cold Crash - 4 days

DRY HOPPING
1.3 g/L
Centennial - In tank for 3 days
1.9 g/L
Citra - In tank for 3 days
1.3 g/L
Amarillo - In tank for 3 days
1.3 g/L
Mosaic - In tank for 3 days
1.3 g/L
Simcoe - In tank for 6 days
1.3 g/L
Mosaic - In tank for 6 days
1.3 g/L
Amarillo - In tank for 6 days
1.3 g/L
Centennial - In tank for 6 days
BRITE TANK

6.4 %
ABV (Target)
40.0
IBUs (Target)
1.016
FG (Target)
MASH TUN

MASH
20.0%
2-Row
31.2%
Golden Promise
20.0%
Pale Wheat
10.0%
Malted Oats
10.0%
Flaked Oats
4.4%
Carafoam
4.4%
Caramalt
+
Mash Water - Target pH: 5.4
Ca
94ppm
Mg
9ppm
Na
13ppm
SO4
106ppm
Cl
65ppm
Mash Schedule
68.5°C
Saccharification - 45 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)
4.71 g/L
Dextrose - 0 mins

WHIRLPOOL
6.2 IBUs
Columbus - 40 min [0.77 g/L]
5.9 IBUs
Centennial - 40 min [1.06 g/L]
7.7 IBUs
Mosaic - 40 min [1.18 g/L]
8.4 IBUs
Citra - 40 min [1.18 g/L]
4 IBUs
Amarillo - 40 min [0.94 g/L]
7.8 IBUs
Simcoe - 40 min [1.18 g/L]

HEAT EXCHANGER
18.5°C
Target Temperature
1.065
Target OG
+
Final Water Profile
Ca
116ppm
Mg
13ppm
Na
75ppm
SO4
101ppm
Cl
183ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 3 days
21 ⇒ 22°C
Dry Hop # 1 / Primary - 3 days
22 ⇒ 20°C
Dry Hop #2 / Conditioning - 4 days
1°C
Cold Crash - 4 days

DRY HOPPING
1.3 g/L
Centennial - In tank for 3 days
1.9 g/L
Citra - In tank for 3 days
1.3 g/L
Amarillo - In tank for 3 days
1.3 g/L
Mosaic - In tank for 3 days
1.3 g/L
Simcoe - In tank for 6 days
1.3 g/L
Mosaic - In tank for 6 days
1.3 g/L
Amarillo - In tank for 6 days
1.3 g/L
Centennial - In tank for 6 days
BRITE TANK

6.4 %
ABV (Target)
40.0
IBUs (Target)
1.016
FG (Target)
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  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com