SUBTERFUGE
SOUR PALE ALE

5.2%
ABV
CURRENTLY UNAVAILABLE

A tropical fruit-forward, lower abv version of our sour IPA. This hazy, light, and crushable sour pale ale was kettle soured using our house blend of lactobacillus, it was then whirlpool and dry hopped with healthy doses of Azacca, Ekuanot, and Idaho 7 hops giving rise to aromas and flavours of pineapple and stone fruit.

Malts: 2-Row, Pale Ale, Wheat, Toasted Flaked Wheat, Malted Oats, Flaked Oats, Caramalt, Carafoam
Hops: Azacca, Ekuanot, Idaho 7, Cascade
Yeast: Vermont Ale

OUR RECIPE
MASH TUN

MASH
17.9%
2-Row
42.3%
Pale Ale Malt
12.8%
Wheat Malt
7.6%
Toasted Flaked Wheat
5.1%
Malted Oats
6.1%
Flaked Oats
3.1%
Caramalt
5.1%
Carafoam
+
Mash Water - Target pH: 5.4
Ca
135ppm
Mg
9ppm
Na
13ppm
SO4
125ppm
Cl
124ppm
Mash Schedule
69.3°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)
+
Cool to 40°C

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 3.5

WHIRLPOOL
1.06 g/L
Azacca - 40 min [0 IBUs]
0.35 g/L
Ekuanot - 40 min [0 IBUs]
0.59 g/L
Idaho 7 - 40 min [0 IBUs]
1.29 g/L
Azacca - 30 min [0 IBUs]
0.59 g/L
Ekuanot - 30 min [0 IBUs]
0.94 g/L
Idaho 7 - 30 min [0 IBUs]

HEAT EXCHANGER
18.5°C
Target Temperature
1.054
Target OG
+
Final Water Profile
Ca
124ppm
Mg
13ppm
Na
69ppm
SO4
113ppm
Cl
184ppm
FERMENTER

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

DRY HOPPING
3.1 g/L
Azacca - In tank for 4 days
1.3 g/L
Ekuanot - In tank for 4 days
1.3 g/L
Idaho 7 - In tank for 4 days
3.1 g/L
Cascade - In tank for 4 days
BRITE TANK

5.1 %
ABV (Target)
0.0
IBUs (Target)
1.015
FG (Target)
MASH TUN

MASH
17.9%
2-Row
42.3%
Pale Ale Malt
12.8%
Wheat Malt
7.6%
Toasted Flaked Wheat
5.1%
Malted Oats
6.1%
Flaked Oats
3.1%
Caramalt
5.1%
Carafoam
+
Mash Water - Target pH: 5.4
Ca
135ppm
Mg
9ppm
Na
13ppm
SO4
125ppm
Cl
124ppm
Mash Schedule
69.3°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)
+
Cool to 40°C

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 3.5

WHIRLPOOL
1.06 g/L
Azacca - 40 min [0 IBUs]
0.35 g/L
Ekuanot - 40 min [0 IBUs]
0.59 g/L
Idaho 7 - 40 min [0 IBUs]
1.29 g/L
Azacca - 30 min [0 IBUs]
0.59 g/L
Ekuanot - 30 min [0 IBUs]
0.94 g/L
Idaho 7 - 30 min [0 IBUs]

HEAT EXCHANGER
18.5°C
Target Temperature
1.054
Target OG
+
Final Water Profile
Ca
124ppm
Mg
13ppm
Na
69ppm
SO4
113ppm
Cl
184ppm
FERMENTER

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

DRY HOPPING
3.1 g/L
Azacca - In tank for 4 days
1.3 g/L
Ekuanot - In tank for 4 days
1.3 g/L
Idaho 7 - In tank for 4 days
3.1 g/L
Cascade - In tank for 4 days
BRITE TANK

5.1 %
ABV (Target)
0.0
IBUs (Target)
1.015
FG (Target)
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  • MAGIC MISSILE
    DRY HOPPED PALE ALE
  • PEAR SHAPESHIFTER
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  • TEST PATTERN
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    SINGLE HOP PALE ALE
  • POST-SCARCITY
    SESSION IPA
  • TAPROOM HOURS
    W
    Th
    F
    Sa
    Su
    M
    Tu
  • BOTTLE SHOP HOURS
    W
    Th
    F
    Sa
    Su
    M
    Tu
  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com