DAY STAR
TART SAISON WITH APRICOT AND LEMON

6.0%
ABV
CURRENTLY UNAVAILABLE

Light, highly carbonated and super refreshing. Day Star is brewed with lemon peel and fermented on Apricot concentrate. Flavours of tart apricot and candied lemon complement its mixed fermentation using vermont ale yeast and our house-isolated brettanomyces yeast strains, giving it a nice balance of fruit and funk.

Malts: Bohemian Pilsner, Pale Ale, Toasted Flaked Wheat, Pale Wheat, Flaked Oats
Hops: Motueka, Wai-iti
Yeast: French Saison Ale, Vermont Ale
Adjuncts: Dried Lemon Peel, Apricot Puree

OUR RECIPE
MASH TUN

MASH
28.6%
Bohemian Pilsner
28.5%
Pale Ale Malt
14.3%
Toasted Flaked Wheat
14.3%
Pale Wheat Malt
14.3%
Flaked Oats
+
Mash Water - Target pH: 5.5
Ca
168ppm
Mg
9ppm
Na
72ppm
SO4
209ppm
Cl
212ppm
Mash Schedule
64.0°C
Saccharification - 70 min

SPARGE
75.6°C
Initial Water Temperature
+
Sparge Water - Target pH: 4.5
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (75 MINS)
+
Cool to 40°C
+
Pitch Captain Lacto (Mixed Lactobacillus Culture)

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 3.6

WHIRLPOOL
1.77 g/L
Motueka - 40 min [0 IBUs]
1.77 g/L
Wai-iti - 40 min [0 IBUs]
1.18 g/L
Motueka - 30 min [0 IBUs]
1.18 g/L
Wai-iti - 30 min [0 IBUs]
0.29 g/L
Dried Lemon Peel - 50 mins

HEAT EXCHANGER
19.0°C
Target Temperature
1.050
Target OG
+
Final Water Profile
Ca
127ppm
Mg
12ppm
Na
53ppm
SO4
142ppm
Cl
144ppm
FERMENTER

+
Pitch French Saison Ale Yeast
+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 23°C
Primary Fermentation - 14 days
14°C
Conditioning - 4 days
0°C
Cold Crash - 10 days

ADJUNCT ADDITIONS
53.75 g/L
Apricot Puree - 0 days
BRITE TANK

6.0 %
ABV (Target)
0.0
IBUs (Target)
1.005
FG (Target)
MASH TUN

MASH
28.6%
Bohemian Pilsner
28.5%
Pale Ale Malt
14.3%
Toasted Flaked Wheat
14.3%
Pale Wheat Malt
14.3%
Flaked Oats
+
Mash Water - Target pH: 5.5
Ca
168ppm
Mg
9ppm
Na
72ppm
SO4
209ppm
Cl
212ppm
Mash Schedule
64.0°C
Saccharification - 70 min

SPARGE
75.6°C
Initial Water Temperature
+
Sparge Water - Target pH: 4.5
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (75 MINS)
+
Cool to 40°C
+
Pitch Captain Lacto (Mixed Lactobacillus Culture)

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 3.6

WHIRLPOOL
1.77 g/L
Motueka - 40 min [0 IBUs]
1.77 g/L
Wai-iti - 40 min [0 IBUs]
1.18 g/L
Motueka - 30 min [0 IBUs]
1.18 g/L
Wai-iti - 30 min [0 IBUs]
0.29 g/L
Dried Lemon Peel - 50 mins

HEAT EXCHANGER
19.0°C
Target Temperature
1.050
Target OG
+
Final Water Profile
Ca
127ppm
Mg
12ppm
Na
53ppm
SO4
142ppm
Cl
144ppm
FERMENTER

+
Pitch French Saison Ale Yeast
+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 23°C
Primary Fermentation - 14 days
14°C
Conditioning - 4 days
0°C
Cold Crash - 10 days

ADJUNCT ADDITIONS
53.75 g/L
Apricot Puree - 0 days
BRITE TANK

6.0 %
ABV (Target)
0.0
IBUs (Target)
1.005
FG (Target)
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    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com