SOCIOPATH
SOUR IIPA

8.0%
ABV
CURRENTLY UNAVAILABLE

Think Shapeshifter, but dialed up a few notches. Sociopath is our massively hopped Sour Imperial IPA featuring a combo of Mosaic and Simcoe hops. Light dankness, and flavours of grape, blueberry, citrus, and pine.

Malts: 2-Row, Golden Promise, Toasted Flaked Wheat, Pale Wheat, Carafoam, Acidulated
Hops: Mosaic, Simcoe, Columbus
Yeast: Vermont Ale
Adjuncts: Dextrose

OUR RECIPE
MASH TUN

MASH
37.3%
2-Row
27.9%
Golden Promise
9.3%
Toasted Flaked Wheat
18.6%
Pale Wheat
6.0%
Carafoam
0.9%
Acidulated
+
Mash Water - Target pH: 5.4
Ca
101ppm
Mg
9ppm
Na
13ppm
SO4
124ppm
Cl
64ppm
Mash Schedule
68.3°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)
4.70 g/L
Dextrose - 0 mins
+
Cool to 40°C

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 3.4

WHIRLPOOL
2.35 g/L
Mosaic - 40 min [0 IBUs]
1.18 g/L
Simcoe - 40 min [0 IBUs]
1.77 g/L
Mosaic - 30 min [0 IBUs]
0.88 g/L
Simcoe - 30 min [0 IBUs]

HEAT EXCHANGER
18.5°C
Target Temperature
1.073
Target OG
+
Final Water Profile
Ca
130ppm
Mg
13ppm
Na
66ppm
SO4
117ppm
Cl
181ppm
FERMENTER

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

ADJUNCT ADDITIONS
11.00 g/L
Dextrose - 3 days

DRY HOPPING
3.8 g/L
Mosaic - In tank for 3 days
1.9 g/L
Simcoe - In tank for 3 days
0.6 g/L
Columbus - In tank for 3 days
3.1 g/L
Mosaic - In tank for 3 days
2.5 g/L
Simcoe - In tank for 3 days
BRITE TANK

7.5 %
ABV (Target)
0.0
IBUs (Target)
1.016
FG (Target)
MASH TUN

MASH
37.3%
2-Row
27.9%
Golden Promise
9.3%
Toasted Flaked Wheat
18.6%
Pale Wheat
6.0%
Carafoam
0.9%
Acidulated
+
Mash Water - Target pH: 5.4
Ca
101ppm
Mg
9ppm
Na
13ppm
SO4
124ppm
Cl
64ppm
Mash Schedule
68.3°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)
4.70 g/L
Dextrose - 0 mins
+
Cool to 40°C

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 3.4

WHIRLPOOL
2.35 g/L
Mosaic - 40 min [0 IBUs]
1.18 g/L
Simcoe - 40 min [0 IBUs]
1.77 g/L
Mosaic - 30 min [0 IBUs]
0.88 g/L
Simcoe - 30 min [0 IBUs]

HEAT EXCHANGER
18.5°C
Target Temperature
1.073
Target OG
+
Final Water Profile
Ca
130ppm
Mg
13ppm
Na
66ppm
SO4
117ppm
Cl
181ppm
FERMENTER

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

ADJUNCT ADDITIONS
11.00 g/L
Dextrose - 3 days

DRY HOPPING
3.8 g/L
Mosaic - In tank for 3 days
1.9 g/L
Simcoe - In tank for 3 days
0.6 g/L
Columbus - In tank for 3 days
3.1 g/L
Mosaic - In tank for 3 days
2.5 g/L
Simcoe - In tank for 3 days
BRITE TANK

7.5 %
ABV (Target)
0.0
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