PASSIONFRUIT SHAPESHIFTER
SOUR IPA WITH PASSIONFRUIT

6.5%
ABV
CURRENTLY UNAVAILABLE

Flavours and aromas of intense passionfruit and grapefruit, light sweetness up front and a mouth-wateringly sour finish. Kettle soured using Halo's house strains of lactobacillus and then heavily whirlpool and dry hopped using Simcoe, Amarillo, Citra, and Vic Secret.

Malts: 2-Row, Golden Promise, Toasted Flaked Wheat, Pale Wheat, Carafoam, Acidulated
Hops: Simcoe, Amarillo, Citra, Vic Secret
Yeast: Vermont Ale
Adjuncts: Dextrose, Passionfruit Concentrate

OUR RECIPE
MASH TUN

MASH
25.3%
2-Row
44.4%
Golden Promise
11.1%
Toasted Flaked Wheat
11.1%
Pale Wheat
7.1%
Carafoam
1.1%
Acidulated
+
Mash Water - Target pH: 5.4
Ca
121ppm
Mg
9ppm
Na
13ppm
SO4
136ppm
Cl
91ppm
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)
2.35 g/L
Dextrose - 0 mins
+
Cool to 40°C

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 3.6

WHIRLPOOL
0.35 g/L
Simcoe - 30 min [0 IBUs]
0.35 g/L
Amarillo - 30 min [0 IBUs]
0.59 g/L
Citra - 30 min [0 IBUs]
1.18 g/L
Vic Secret - 30 min [0 IBUs]
0.35 g/L
Simcoe - 20 min [0 IBUs]
0.35 g/L
Amarillo - 20 min [0 IBUs]
0.59 g/L
Citra - 20 min [0 IBUs]
0.71 g/L
Vic Secret - 20 min [0 IBUs]

HEAT EXCHANGER
18.5°C
Target Temperature
1.063
Target OG
+
Final Water Profile
Ca
119ppm
Mg
13ppm
Na
73ppm
SO4
115ppm
Cl
179ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 3 days
20 ⇒ 21°C
Dump Yeast, Add Passionfruit, Dry Hop - 4 days
21 ⇒ 20°C
Condition - 4 days
1°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
15.63 g/L
Passionfruit Concentrate - 3 days

DRY HOPPING
1.6 g/L
Simcoe - In tank for 3 days
1.6 g/L
Amarillo - In tank for 3 days
1.9 g/L
Citra - In tank for 3 days
3.1 g/L
Vic Secret - In tank for 3 days
BRITE TANK

6.3 %
ABV (Target)
0.0
IBUs (Target)
1.015
FG (Target)
MASH TUN

MASH
25.3%
2-Row
44.4%
Golden Promise
11.1%
Toasted Flaked Wheat
11.1%
Pale Wheat
7.1%
Carafoam
1.1%
Acidulated
+
Mash Water - Target pH: 5.4
Ca
121ppm
Mg
9ppm
Na
13ppm
SO4
136ppm
Cl
91ppm
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)
2.35 g/L
Dextrose - 0 mins
+
Cool to 40°C

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 3.6

WHIRLPOOL
0.35 g/L
Simcoe - 30 min [0 IBUs]
0.35 g/L
Amarillo - 30 min [0 IBUs]
0.59 g/L
Citra - 30 min [0 IBUs]
1.18 g/L
Vic Secret - 30 min [0 IBUs]
0.35 g/L
Simcoe - 20 min [0 IBUs]
0.35 g/L
Amarillo - 20 min [0 IBUs]
0.59 g/L
Citra - 20 min [0 IBUs]
0.71 g/L
Vic Secret - 20 min [0 IBUs]

HEAT EXCHANGER
18.5°C
Target Temperature
1.063
Target OG
+
Final Water Profile
Ca
119ppm
Mg
13ppm
Na
73ppm
SO4
115ppm
Cl
179ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 3 days
20 ⇒ 21°C
Dump Yeast, Add Passionfruit, Dry Hop - 4 days
21 ⇒ 20°C
Condition - 4 days
1°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
15.63 g/L
Passionfruit Concentrate - 3 days

DRY HOPPING
1.6 g/L
Simcoe - In tank for 3 days
1.6 g/L
Amarillo - In tank for 3 days
1.9 g/L
Citra - In tank for 3 days
3.1 g/L
Vic Secret - In tank for 3 days
BRITE TANK

6.3 %
ABV (Target)
0.0
IBUs (Target)
1.015
FG (Target)
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  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com