TEST PATTERN (BELMA)
SINGLE HOP PALE ALE

5.2%
ABV
CURRENTLY UNAVAILABLE

Part of our ongoing series of single hop pale ales, Test Pattern (Belma) features the Belma hop in all its red-fruit, very-berry glory. Lots of strawberry, raspberry, and red apple on the nose; the palate is similar, with a soft red-berry flavour fading into a herbal balancing pithiness.

Malts: 2-Row, Pale Ale, Toasted Flaked Wheat, Malted Oats, Flaked Oats, Caramalt, Carafoam
Hops: Belma
Yeast: Vermont Ale

OUR RECIPE
MASH TUN

MASH
12.4%
2-Row
62.0%
Pale Ale
5.7%
Toasted Flaked Wheat
5.7%
Malted Oats
5.5%
Flaked Oats
4.2%
Caramalt
4.5%
Carafoam
+
Mash Water - Target pH: 5.4
Ca
141ppm
Mg
9ppm
Na
13ppm
SO4
143ppm
Cl
122ppm
Mash Schedule
69.0°C
Saccharificiation - 45 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.3
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
12 IBUs
Belma - 60 min

WHIRLPOOL
19.3 IBUs
Belma - 30 min [3.06 g/L]

HEAT EXCHANGER
19.0°C
Target Temperature
1.055
Target OG
+
Final Water Profile
Ca
133ppm
Mg
13ppm
Na
65ppm
SO4
133ppm
Cl
177ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 3 days
21°C
Fermentation / Harvest / Dry Hop - 4 days
21°C
Conditioning - 4 days
1°C
Cold Crash - 3 days

DRY HOPPING
8.8 g/L
Belma - In tank for 4 days
BRITE TANK

5.1 %
ABV (Target)
31.3
IBUs (Target)
1.016
FG (Target)
MASH TUN

MASH
12.4%
2-Row
62.0%
Pale Ale
5.7%
Toasted Flaked Wheat
5.7%
Malted Oats
5.5%
Flaked Oats
4.2%
Caramalt
4.5%
Carafoam
+
Mash Water - Target pH: 5.4
Ca
141ppm
Mg
9ppm
Na
13ppm
SO4
143ppm
Cl
122ppm
Mash Schedule
69.0°C
Saccharificiation - 45 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.3
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
12 IBUs
Belma - 60 min

WHIRLPOOL
19.3 IBUs
Belma - 30 min [3.06 g/L]

HEAT EXCHANGER
19.0°C
Target Temperature
1.055
Target OG
+
Final Water Profile
Ca
133ppm
Mg
13ppm
Na
65ppm
SO4
133ppm
Cl
177ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 3 days
21°C
Fermentation / Harvest / Dry Hop - 4 days
21°C
Conditioning - 4 days
1°C
Cold Crash - 3 days

DRY HOPPING
8.8 g/L
Belma - In tank for 4 days
BRITE TANK

5.1 %
ABV (Target)
31.3
IBUs (Target)
1.016
FG (Target)
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  • TAPROOM HOURS
    F
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  • BOTTLE SHOP HOURS
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  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com