Sour IPA with Tangerine
TANGERINE SHAPESHIFTER
ON TAP / IN BOTTLES / IN GROWLERS
6.5%

ABV
9

IBUs
1.065

OG
ABOUT
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
RECIPE
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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 - Target pH: 5.4
Ca
98
ppm
Mg
9
ppm
Na
13
ppm
SO4
171
ppm
Cl
25
ppm

Mash Schedule
68.8°C
Saccharification - 45 min

Sparge

75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 4.7
Ca
37
ppm
Mg
9
ppm
Na
13
ppm
SO4
25
ppm
Cl
25
ppm

KETTLE

Kettle Souring

+
Boil for 15 min
+
Cool to 40°C
+
Preboil Water - Target pH: 4.5

Boil


Whirlpool

2 IBUs
Simcoe - 40 min
2 IBUs
Amarillo - 40 min
2 IBUs
Citra - 40 min
1 IBUs
Simcoe - 30 min
1 IBUs
Amarillo - 30 min
1 IBUs
Citra - 30 min

Heat Exchanger

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

FERMENTER

+
Vermont Ale Yeast

Fermentation Schedule
1921°C
Primary Fermentation - 3 days
21°C
Dump Yeast / Dry Hop / Primary - 4 days
2120°C
Conditioning - 4 days
2°C
Cold Crash - 3 days
1.3 g/L
Simcoe - 4 days before end of fermentation
1.9 g/L
Amarillo - 4 days before end of fermentation
2.5 g/L
Citra - 4 days before end of fermentation
1.9 g/L
Centennial - 4 days before end of fermentation

BRITE TANK

6.3%
ABV (Target)
9.0
IBUs (Target)
1.017
FG (Target)

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