TANGERINE SHAPESHIFTER
SOUR IPA WITH TANGERINE

6.5%
ABV
CURRENTLY UNAVAILABLE

A blast of juicy tangerine and grapefruit, sweet and fruity up front, sour and mouthwatering in the finish. This beer is kettle soured using Halo’s house strains of lactobacillus and then whirlpool and dry hopped ridiculously. Tangerine concentrate was used during the primary fermentation to complement the grapefruit notes from the heaps of hops.

Malts: 2-Row, Pale Ale, Toasted Flaked Wheat, Pale Wheat, Carafoam, Acidulated
Hops: Simcoe, Amarillo, Citra, Centennial
Yeast: Vermont Ale
Adjuncts: Tangerine Concentrate

OUR RECIPE
MASH TUN

MASH
30.8%
2-Row
41.0%
Pale Ale
10.3%
Toasted Flaked Wheat
10.3%
Pale Wheat
6.6%
Carafoam
1.0%
Acidulated
+
Mash Water - Target pH: 5.4
Ca
98ppm
Mg
9ppm
Na
13ppm
SO4
171ppm
Cl
25ppm
Mash Schedule
68.8°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: 4.5

WHIRLPOOL
0.38 g/L
Simcoe - 40 min [0 IBUs]
0.51 g/L
Amarillo - 40 min [0 IBUs]
0.78 g/L
Citra - 40 min [0 IBUs]
0.88 g/L
Simcoe - 30 min [0 IBUs]
1.18 g/L
Amarillo - 30 min [0 IBUs]
1.41 g/L
Citra - 30 min [0 IBUs]

HEAT EXCHANGER
18.5°C
Target Temperature
1.065
Target OG
+
Final Water Profile
Ca
119ppm
Mg
13ppm
Na
88ppm
SO4
150ppm
Cl
175ppm
FERMENTER

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

ADJUNCT ADDITIONS
15.63 g/L
Tangerine Concentrate - 0 days

DRY HOPPING
1.3 g/L
Simcoe - In tank for 4 days
1.9 g/L
Amarillo - In tank for 4 days
2.5 g/L
Citra - In tank for 4 days
1.9 g/L
Centennial - In tank for 4 days
BRITE TANK

6.3 %
ABV (Target)
0.0
IBUs (Target)
1.017
FG (Target)
MASH TUN

MASH
30.8%
2-Row
41.0%
Pale Ale
10.3%
Toasted Flaked Wheat
10.3%
Pale Wheat
6.6%
Carafoam
1.0%
Acidulated
+
Mash Water - Target pH: 5.4
Ca
98ppm
Mg
9ppm
Na
13ppm
SO4
171ppm
Cl
25ppm
Mash Schedule
68.8°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: 4.5

WHIRLPOOL
0.38 g/L
Simcoe - 40 min [0 IBUs]
0.51 g/L
Amarillo - 40 min [0 IBUs]
0.78 g/L
Citra - 40 min [0 IBUs]
0.88 g/L
Simcoe - 30 min [0 IBUs]
1.18 g/L
Amarillo - 30 min [0 IBUs]
1.41 g/L
Citra - 30 min [0 IBUs]

HEAT EXCHANGER
18.5°C
Target Temperature
1.065
Target OG
+
Final Water Profile
Ca
119ppm
Mg
13ppm
Na
88ppm
SO4
150ppm
Cl
175ppm
FERMENTER

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

ADJUNCT ADDITIONS
15.63 g/L
Tangerine Concentrate - 0 days

DRY HOPPING
1.3 g/L
Simcoe - In tank for 4 days
1.9 g/L
Amarillo - In tank for 4 days
2.5 g/L
Citra - In tank for 4 days
1.9 g/L
Centennial - In tank for 4 days
BRITE TANK

6.3 %
ABV (Target)
0.0
IBUs (Target)
1.017
FG (Target)
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  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com