PEAR SHAPESHIFTER
SOUR IPA WITH PEAR

6.5%
ABV
CURRENTLY UNAVAILABLE

Malts: 2-Row, Pale Ale, Pale Wheat, Toasted Flaked Wheat, Carafoam, Caramalt
Hops: Simcoe, Amarillo, Citra, Azacca
Yeast: Vermont Ale
Adjuncts: Pear Concentrate

OUR RECIPE
MASH TUN

MASH
38.0%
2-Row
32.1%
Pale Ale
10.7%
Pale Wheat
10.7%
Toasted Flaked Wheat
6.4%
Carafoam
2.1%
Caramalt
+
Mash Water - Target pH: 5.4
Ca
127ppm
Mg
9ppm
Na
13ppm
SO4
159ppm
Cl
84ppm
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 (60 MINS)
+
Cool to 40°C

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

WHIRLPOOL
0.38 g/L
Simcoe - 40 min [0 IBUs]
0.51 g/L
Amarillo - 40 min [0 IBUs]
0.78 g/L
Citra - 40 min [0 IBUs]
1.18 g/L
Simcoe - 30 min [0 IBUs]
1.41 g/L
Citra - 30 min [0 IBUs]
2.12 g/L
Amarillo - 30 min [0 IBUs]
15.63 g/L
Pear Concentrate - 0 days

HEAT EXCHANGER
19.0°C
Target Temperature
1.067
Target OG
+
Final Water Profile
Ca
127ppm
Mg
13ppm
Na
81ppm
SO4
153ppm
Cl
176ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 7 days
21°C
Dry Hop / Primary - 4 days
21 ⇒ 20°C
Conditioning - 3 days
0°C
Cold Crash - 3 days

DRY HOPPING
0.9 g/L
Simcoe - In tank for 4 days
0.6 g/L
Amarillo - In tank for 4 days
2.5 g/L
Citra - In tank for 4 days
3.3 g/L
Azacca - In tank for 4 days
BRITE TANK

6.5 %
ABV (Target)
0.0
IBUs (Target)
1.017
FG (Target)
MASH TUN

MASH
38.0%
2-Row
32.1%
Pale Ale
10.7%
Pale Wheat
10.7%
Toasted Flaked Wheat
6.4%
Carafoam
2.1%
Caramalt
+
Mash Water - Target pH: 5.4
Ca
127ppm
Mg
9ppm
Na
13ppm
SO4
159ppm
Cl
84ppm
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 (60 MINS)
+
Cool to 40°C

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

WHIRLPOOL
0.38 g/L
Simcoe - 40 min [0 IBUs]
0.51 g/L
Amarillo - 40 min [0 IBUs]
0.78 g/L
Citra - 40 min [0 IBUs]
1.18 g/L
Simcoe - 30 min [0 IBUs]
1.41 g/L
Citra - 30 min [0 IBUs]
2.12 g/L
Amarillo - 30 min [0 IBUs]
15.63 g/L
Pear Concentrate - 0 days

HEAT EXCHANGER
19.0°C
Target Temperature
1.067
Target OG
+
Final Water Profile
Ca
127ppm
Mg
13ppm
Na
81ppm
SO4
153ppm
Cl
176ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 7 days
21°C
Dry Hop / Primary - 4 days
21 ⇒ 20°C
Conditioning - 3 days
0°C
Cold Crash - 3 days

DRY HOPPING
0.9 g/L
Simcoe - In tank for 4 days
0.6 g/L
Amarillo - In tank for 4 days
2.5 g/L
Citra - In tank for 4 days
3.3 g/L
Azacca - In tank for 4 days
BRITE TANK

6.5 %
ABV (Target)
0.0
IBUs (Target)
1.017
FG (Target)
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  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com