CHROMA KEY (PLUM)
SOUR SAISON WITH PLUM

5.8%
ABV
ON TAP, IN BOTTLES + GROWLERS

Part of our ongoing series of fruited, sour saisons. This Chroma Key features a pink-peach hue imparted by buckets upon buckets of plum concentrate and puree added in primary and secondary fermentation. Sour-ripe-plum dominates the up-front flavour followed by the funkier farmhouse characteristics of our house-blend of brettanomyces.

Malts: 2-Row, Pale Wheat, Munich II, Toasted Flaked Wheat, Caramunich I
Hops: FF7Cs
Yeast: Halo Brett Blend, Vermont Ale
Adjuncts: Dextrose, Plum Juice Concentrate

OUR RECIPE
MASH TUN

MASH
61.3%
2-Row
30.7%
Pale Wheat
3.1%
Munich II
4.3%
Toasted Flaked Wheat
0.6%
Caramunich I
+
Mash Water - Target pH: 5.4
Ca
164ppm
Mg
9ppm
Na
13ppm
SO4
209ppm
Cl
113ppm
Mash Schedule
64.0°C
Saccharification - 60 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 s
+
Cool to 40°C

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

WHIRLPOOL
1.77 g/L
FF7Cs - 40 min [0 IBUs]
1.77 g/L
FF7Cs - 30 min [0 IBUs]

HEAT EXCHANGER
19.0°C
Target Temperature
1.048
Target OG
+
Final Water Profile
Ca
164ppm
Mg
12ppm
Na
39ppm
SO4
167ppm
Cl
159ppm
FERMENTER

+
Pitch Halo Brett Blend
+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 23°C
Primary Fermentation - 4 days
23°C
Secondary Fermentation - 3 days
23 ⇒ 21°C
Conditioning - 7 days
14°C
Cold Conditioning - 4 days
0°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
14.06 g/L
Plum Juice Concentrate - 0 s
BRITE TANK

6.1 %
ABV (Target)
0.0
IBUs (Target)
1.002
FG (Target)
MASH TUN

MASH
61.3%
2-Row
30.7%
Pale Wheat
3.1%
Munich II
4.3%
Toasted Flaked Wheat
0.6%
Caramunich I
+
Mash Water - Target pH: 5.4
Ca
164ppm
Mg
9ppm
Na
13ppm
SO4
209ppm
Cl
113ppm
Mash Schedule
64.0°C
Saccharification - 60 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 s
+
Cool to 40°C

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

WHIRLPOOL
1.77 g/L
FF7Cs - 40 min [0 IBUs]
1.77 g/L
FF7Cs - 30 min [0 IBUs]

HEAT EXCHANGER
19.0°C
Target Temperature
1.048
Target OG
+
Final Water Profile
Ca
164ppm
Mg
12ppm
Na
39ppm
SO4
167ppm
Cl
159ppm
FERMENTER

+
Pitch Halo Brett Blend
+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 23°C
Primary Fermentation - 4 days
23°C
Secondary Fermentation - 3 days
23 ⇒ 21°C
Conditioning - 7 days
14°C
Cold Conditioning - 4 days
0°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
14.06 g/L
Plum Juice Concentrate - 0 s
BRITE TANK

6.1 %
ABV (Target)
0.0
IBUs (Target)
1.002
FG (Target)
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  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com