EVENT HORIZON
FOREIGN EXTRA STOUT WITH SARSAPARILLA

6.0%
ABV
CURRENTLY UNAVAILABLE

An intensely dark beer with a rich, smooth mouthfeel. Notes of vanilla and caramel mingle with the deeper roast and chocolate flavours of the dark malts. Indian sarsaparilla root is steeped during the whirlpool to imbue this beer with its nostalgia-inducing root beer-like qualities, adding nuances of dark cherry, wintergreen, and vanilla.

Malts: Maris Otter, Flaked Barley, Roasted Barley, Chocolate, Flaked Oats, Crystal Dark, Black
Hops: Northern Brewer, Willamette
Yeast: Vermont Ale
Adjuncts: Indian Sarsaparilla

OUR RECIPE
MASH TUN

MASH
72.9%
Maris Otter
10.3%
Flaked Barley
6.2%
Roasted Barley
4.1%
Chocolate Malt
4.9%
Flaked Oats
1.0%
Crystal Dark
0.5%
Black Malt
+
Mash Water - Target pH: 5.4
Ca
91ppm
Mg
9ppm
Na
84ppm
SO4
58ppm
Cl
204ppm
Mash Schedule
70.0°C
Saccharification - 45 min

SPARGE
76.0°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.5
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
23 IBUs
Northern Brewer - First Wort, 60 min
4.8 IBUs
Willamette - 10 min

WHIRLPOOL
2.15 g/L
Indian Sarsaparilla - 30 mins

HEAT EXCHANGER
19.0°C
Target Temperature
1.065
Target OG
+
Final Water Profile
Ca
96ppm
Mg
13ppm
Na
75ppm
SO4
62ppm
Cl
177ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 7 days
21°C
Warm Conditioning - 7 days
14°C
Cold Conditioning - 7 days
0°C
Cold Crash - 2 days
BRITE TANK

5.9 %
ABV (Target)
27.8
IBUs (Target)
1.02
FG (Target)

MASH TUN

MASH
72.9%
Maris Otter
10.3%
Flaked Barley
6.2%
Roasted Barley
4.1%
Chocolate Malt
4.9%
Flaked Oats
1.0%
Crystal Dark
0.5%
Black Malt
+
Mash Water - Target pH: 5.4
Ca
91ppm
Mg
9ppm
Na
84ppm
SO4
58ppm
Cl
204ppm
Mash Schedule
70.0°C
Saccharification - 45 min

SPARGE
76.0°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.5
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
23 IBUs
Northern Brewer - First Wort, 60 min
4.8 IBUs
Willamette - 10 min

WHIRLPOOL
2.15 g/L
Indian Sarsaparilla - 30 mins

HEAT EXCHANGER
19.0°C
Target Temperature
1.065
Target OG
+
Final Water Profile
Ca
96ppm
Mg
13ppm
Na
75ppm
SO4
62ppm
Cl
177ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 7 days
21°C
Warm Conditioning - 7 days
14°C
Cold Conditioning - 7 days
0°C
Cold Crash - 2 days
BRITE TANK

5.9 %
ABV (Target)
27.8
IBUs (Target)
1.02
FG (Target)

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  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com