NEW WAVE
IPA

6.7%
ABV
ON TAP, IN BOTTLES + GROWLERS

New Wave is our absurdly hopped, super flavourful New England style IPA. It starts with citrus and grape on the nose, and follows through with rich grapefruit, papaya, and orange flavour notes. This juicy and vibrant orange nectar has just enough of a pithy finish to leave you wanting more.

Malts: Pale Ale, Toasted Flaked Wheat, Flaked Oats, Malted Oats
Hops: Magnum, Columbus, Mosaic, Citra, Centennial, Amarillo
Yeast: Vermont Ale
Adjuncts: Dextrose

OUR RECIPE
MASH TUN

MASH
70.0%
Pale Ale Malt
10.0%
Toasted Flaked Wheat
10.0%
Flaked Oats
10.0%
Malted Oats
+
Mash Water - Target pH: 5.5
Ca
114ppm
Mg
9ppm
Na
116ppm
SO4
176ppm
Cl
208ppm
Mash Schedule
68.0°C
Saccharification - 45 min

SPARGE
75.0°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.5
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
6.2 IBUs
Magnum - First Wort, 60 min
11.8 IBUs
Columbus - 10 min
15.2 IBUs
Magnum - 10 min
2.35 g/L
Dextrose - 0 mins

WHIRLPOOL
2.7 IBUs
Mosaic - 30 min
6.5 IBUs
Citra - 30 min
3.7 IBUs
Centennial - 30 min
1.6 IBUs
Mosaic - 20 min
3.7 IBUs
Citra - 20 min
2.1 IBUs
Centennial - 20 min

HEAT EXCHANGER
19.0°C
Target Temperature
1.065
Target OG
+
Final Water Profile
Ca
114ppm
Mg
13ppm
Na
99ppm
SO4
153ppm
Cl
178ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 4 days
21°C
Dry Hop / Primary - 4 days
21 ⇒ 20°C
Dry Hop / Conditioning - 8 days
1°C
Cold Crash - 5 days

DRY HOPPING
2.5 g/L
Amarillo - In tank for 4 days
5 g/L
Centennial - In tank for 4 days
1.9 g/L
Mosaic - In tank for 4 days
3.8 g/L
Citra - In tank for 4 days
BRITE TANK

6.7 %
ABV (Target)
53.5
IBUs (Target)
1.014
FG (Target)

MASH TUN

MASH
70.0%
Pale Ale Malt
10.0%
Toasted Flaked Wheat
10.0%
Flaked Oats
10.0%
Malted Oats
+
Mash Water - Target pH: 5.5
Ca
114ppm
Mg
9ppm
Na
116ppm
SO4
176ppm
Cl
208ppm
Mash Schedule
68.0°C
Saccharification - 45 min

SPARGE
75.0°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.5
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
6.2 IBUs
Magnum - First Wort, 60 min
11.8 IBUs
Columbus - 10 min
15.2 IBUs
Magnum - 10 min
2.35 g/L
Dextrose - 0 mins

WHIRLPOOL
2.7 IBUs
Mosaic - 30 min
6.5 IBUs
Citra - 30 min
3.7 IBUs
Centennial - 30 min
1.6 IBUs
Mosaic - 20 min
3.7 IBUs
Citra - 20 min
2.1 IBUs
Centennial - 20 min

HEAT EXCHANGER
19.0°C
Target Temperature
1.065
Target OG
+
Final Water Profile
Ca
114ppm
Mg
13ppm
Na
99ppm
SO4
153ppm
Cl
178ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 4 days
21°C
Dry Hop / Primary - 4 days
21 ⇒ 20°C
Dry Hop / Conditioning - 8 days
1°C
Cold Crash - 5 days

DRY HOPPING
2.5 g/L
Amarillo - In tank for 4 days
5 g/L
Centennial - In tank for 4 days
1.9 g/L
Mosaic - In tank for 4 days
3.8 g/L
Citra - In tank for 4 days
BRITE TANK

6.7 %
ABV (Target)
53.5
IBUs (Target)
1.014
FG (Target)

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  • TAPROOM HOURS
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  • BOTTLE SHOP HOURS
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  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com