KALEIDOSCOPE
IMPERIAL IPA WITH SAUVIGNON BLANC GRAPE MUST

8.0%
ABV
CURRENTLY UNAVAILABLE

Malts: Pilsner, Toasted Flaked Wheat, Carafoam, Caramalt
Hops: Hallertau Blanc, Azacca, Centennial, Galaxy, Columbus
Yeast: Vermont Ale
Adjuncts: Sauvignon Blanc Grape Must

OUR RECIPE
MASH TUN

MASH
83.9%
Pilsner
6.7%
Toasted Flaked Wheat
4.7%
Carafoam
4.7%
Caramalt
+
Mash Water - Target pH: 5.4
Ca
126ppm
Mg
9ppm
Na
13ppm
SO4
238ppm
Cl
25ppm
Mash Schedule
68.5°C
Saccharification - 45 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.3
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (75 MINS)
12.1 IBUs
Hallertau Blanc - 75 min
6.9 IBUs
Hallertau Blanc - 10 min

WHIRLPOOL
11.2 IBUs
Hallertau Blanc - 30 min
5.4 IBUs
Azacca - 30 min

HEAT EXCHANGER
19.0°C
Target Temperature
1.073
Target OG
+
Final Water Profile
Ca
175ppm
Mg
14ppm
Na
50ppm
SO4
273ppm
Cl
120ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fementation - 3 days
21°C
Grape Must Fermentation + Dry Hop - 4 days
21 ⇒ 20°C
Conditioning - 7 days
1°C
Cold Crash - 5 days

ADJUNCT ADDITIONS
96.25 g/L
Sauvignon Blanc Grape Must - 3 days

DRY HOPPING
3.4 g/L
Hallertau Blanc - In tank for 3 days
4.8 g/L
Azacca - In tank for 3 days
2 g/L
Centennial - In tank for 3 days
4 g/L
Galaxy - In tank for 3 days
0.7 g/L
Columbus - In tank for 3 days
BRITE TANK

8.0 %
ABV (Target)
35.6
IBUs (Target)
1.012
FG (Target)

MASH TUN

MASH
83.9%
Pilsner
6.7%
Toasted Flaked Wheat
4.7%
Carafoam
4.7%
Caramalt
+
Mash Water - Target pH: 5.4
Ca
126ppm
Mg
9ppm
Na
13ppm
SO4
238ppm
Cl
25ppm
Mash Schedule
68.5°C
Saccharification - 45 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.3
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (75 MINS)
12.1 IBUs
Hallertau Blanc - 75 min
6.9 IBUs
Hallertau Blanc - 10 min

WHIRLPOOL
11.2 IBUs
Hallertau Blanc - 30 min
5.4 IBUs
Azacca - 30 min

HEAT EXCHANGER
19.0°C
Target Temperature
1.073
Target OG
+
Final Water Profile
Ca
175ppm
Mg
14ppm
Na
50ppm
SO4
273ppm
Cl
120ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fementation - 3 days
21°C
Grape Must Fermentation + Dry Hop - 4 days
21 ⇒ 20°C
Conditioning - 7 days
1°C
Cold Crash - 5 days

ADJUNCT ADDITIONS
96.25 g/L
Sauvignon Blanc Grape Must - 3 days

DRY HOPPING
3.4 g/L
Hallertau Blanc - In tank for 3 days
4.8 g/L
Azacca - In tank for 3 days
2 g/L
Centennial - In tank for 3 days
4 g/L
Galaxy - In tank for 3 days
0.7 g/L
Columbus - In tank for 3 days
BRITE TANK

8.0 %
ABV (Target)
35.6
IBUs (Target)
1.012
FG (Target)

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

    416-606-7778
    info@halobrewery.com