CHROMA KEY (KEY LIME)
SOUR BRETT SAISON WITH KEY LIME

5.8%
ABV
CURRENTLY UNAVAILABLE

Malts: 2-Row, Wheat, Munich II, Toasted Flaked Wheat, Caramunich I
Hops: Centennial, Dr. Rudi, Wakatu
Yeast: French Saison, Halo Brett Blend
Adjuncts: Dextrose, Key Lime Concentrate

OUR RECIPE
MASH TUN

MASH
61.4%
2-Row
30.7%
Wheat Malt
3.1%
Munich II
4.3%
Toasted Flaked Wheat
0.6%
Caramunich I
+
Mash Water - Target pH: 5.4
Ca
249ppm
Mg
9ppm
Na
13ppm
SO4
220ppm
Cl
255ppm
Mash Schedule
64.0°C
Saccharification - 45 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.5
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
2.35 g/L
Dextrose - 0 mins
+
Cool to 40°C

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 3.3

WHIRLPOOL
0.7 IBUs
Centennial - 40 min
1.6 IBUs
Dr. Rudi - 40 min
1 IBUs
Wakatu - 40 min
0.3 IBUs
Centennial - 30 min
0.6 IBUs
Dr. Rudi - 30 min
0.4 IBUs
Wakatu - 30 min
0.1 IBUs
Centennial - 20 min
0.1 IBUs
Dr. Rudi - 20 min
0.1 IBUs
Wakatu - 20 min

HEAT EXCHANGER
19.0°C
Target Temperature
1.048
Target OG
+
Final Water Profile
Ca
168ppm
Mg
12ppm
Na
18ppm
SO4
142ppm
Cl
162ppm
FERMENTER

+
Pitch French Saison Yeast
+
Pitch Halo Brett Blend
Fermentation Schedule
19 ⇒ 25°C
Primary Fermentation - 14 days
14°C
Cold Conditioning - 7 days
0°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
14.06 g/L
Key Lime Concentrate - 7 days
BRITE TANK

5.8 %
ABV (Target)
4.9
IBUs (Target)
1.004
FG (Target)

MASH TUN

MASH
61.4%
2-Row
30.7%
Wheat Malt
3.1%
Munich II
4.3%
Toasted Flaked Wheat
0.6%
Caramunich I
+
Mash Water - Target pH: 5.4
Ca
249ppm
Mg
9ppm
Na
13ppm
SO4
220ppm
Cl
255ppm
Mash Schedule
64.0°C
Saccharification - 45 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.5
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
2.35 g/L
Dextrose - 0 mins
+
Cool to 40°C

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 3.3

WHIRLPOOL
0.7 IBUs
Centennial - 40 min
1.6 IBUs
Dr. Rudi - 40 min
1 IBUs
Wakatu - 40 min
0.3 IBUs
Centennial - 30 min
0.6 IBUs
Dr. Rudi - 30 min
0.4 IBUs
Wakatu - 30 min
0.1 IBUs
Centennial - 20 min
0.1 IBUs
Dr. Rudi - 20 min
0.1 IBUs
Wakatu - 20 min

HEAT EXCHANGER
19.0°C
Target Temperature
1.048
Target OG
+
Final Water Profile
Ca
168ppm
Mg
12ppm
Na
18ppm
SO4
142ppm
Cl
162ppm
FERMENTER

+
Pitch French Saison Yeast
+
Pitch Halo Brett Blend
Fermentation Schedule
19 ⇒ 25°C
Primary Fermentation - 14 days
14°C
Cold Conditioning - 7 days
0°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
14.06 g/L
Key Lime Concentrate - 7 days
BRITE TANK

5.8 %
ABV (Target)
4.9
IBUs (Target)
1.004
FG (Target)

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    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com