BLACKBERRY SHAPESHIFTER
SOUR IPA WITH BLACKBERRY

6.5%
ABV
ON TAP, IN BOTTLES + GROWLERS

A deep violet-purple hop juice. This fruited variation of Shapeshifter features a ton of up-front Blackberry flavour and aroma combined with an incredibly full and surprisingly complex mouthfeel. Kettle soured using Halo's house strains of lactobacillus and then heavily whirlpool and dry hopped using Simcoe, Amarillo, Citra, and Belma.

Malts: 2-Row, Golden Promise, Toasted Flaked Wheat, Carafoam, Acidulated, Pale Wheat
Hops: Simcoe, Amarillo, Citra, Belma
Yeast: Vermont Ale

OUR RECIPE
MASH TUN

MASH
23.8%
2-Row
44.3%
Golden Promise
11.9%
Toasted Flaked Wheat
7.1%
Carafoam
1.0%
Acidulated
11.9%
Pale Wheat
+
Mash Water - Target pH: 5.4
Ca
150ppm
Mg
9ppm
Na
87ppm
SO4
165ppm
Cl
120ppm
Mash Schedule
68.5°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
0.35 g/L
Simcoe - 40 min [0 IBUs]
0.35 g/L
Amarillo - 40 min [0 IBUs]
0.35 g/L
Citra - 40 min [0 IBUs]
1.18 g/L
Belma - 40 min [0 IBUs]
0.35 g/L
Simcoe - 30 min [0 IBUs]
0.35 g/L
Amarillo - 30 min [0 IBUs]
0.35 g/L
Citra - 30 min [0 IBUs]
0.71 g/L
Belma - 30 min [0 IBUs]

HEAT EXCHANGER
19.0°C
Target Temperature
1.065
Target OG
+
Final Water Profile
Ca
131ppm
Mg
12ppm
Na
76ppm
SO4
126ppm
Cl
199ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 3 days
21°C
Blackberry + Dry Hop - 4 days
21 ⇒ 20°C
Dump Hops, Conditioning - 5 days
1°C
Cold Crash - 2 days

DRY HOPPING
1.6 g/L
Simcoe - In tank for 4 days
1.6 g/L
Amarillo - In tank for 4 days
1.9 g/L
Citra - In tank for 4 days
3.1 g/L
Belma - In tank for 4 days
BRITE TANK

6.5 %
ABV (Target)
0.0
IBUs (Target)
1.015
FG (Target)
MASH TUN

MASH
23.8%
2-Row
44.3%
Golden Promise
11.9%
Toasted Flaked Wheat
7.1%
Carafoam
1.0%
Acidulated
11.9%
Pale Wheat
+
Mash Water - Target pH: 5.4
Ca
150ppm
Mg
9ppm
Na
87ppm
SO4
165ppm
Cl
120ppm
Mash Schedule
68.5°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
0.35 g/L
Simcoe - 40 min [0 IBUs]
0.35 g/L
Amarillo - 40 min [0 IBUs]
0.35 g/L
Citra - 40 min [0 IBUs]
1.18 g/L
Belma - 40 min [0 IBUs]
0.35 g/L
Simcoe - 30 min [0 IBUs]
0.35 g/L
Amarillo - 30 min [0 IBUs]
0.35 g/L
Citra - 30 min [0 IBUs]
0.71 g/L
Belma - 30 min [0 IBUs]

HEAT EXCHANGER
19.0°C
Target Temperature
1.065
Target OG
+
Final Water Profile
Ca
131ppm
Mg
12ppm
Na
76ppm
SO4
126ppm
Cl
199ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 3 days
21°C
Blackberry + Dry Hop - 4 days
21 ⇒ 20°C
Dump Hops, Conditioning - 5 days
1°C
Cold Crash - 2 days

DRY HOPPING
1.6 g/L
Simcoe - In tank for 4 days
1.6 g/L
Amarillo - In tank for 4 days
1.9 g/L
Citra - In tank for 4 days
3.1 g/L
Belma - In tank for 4 days
BRITE TANK

6.5 %
ABV (Target)
0.0
IBUs (Target)
1.015
FG (Target)
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    M
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  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com