POMEGRANATE SHAPESHIFTER
SOUR IPA WITH POMEGRANATE

6.5%
ABV
ON TAP, IN BOTTLES + GROWLERS

Think pomegranate juice in beer form. Flavour and aroma are a blend of pomegranate, sweettarts and grapefruit. Mouthfeel is full, as the tannic qualities of the pomegrante mingle with the lactic tartness imparted by our house strains of lactobacillus. Sweet and juicy upfront, tart and pithy in the finish.

Malts: Pilsner, Golden Promise, Toasted Flaked Wheat, Pale Wheat, Carafoam, Acidulated
Hops: Cascade, Amarillo, Citra, Simcoe
Yeast: Vermont Ale
Adjuncts: Dextrose, Pomegranate Concentrate

OUR RECIPE
MASH TUN

MASH
21.0%
Pilsner
50.3%
Golden Promise
10.5%
Toasted Flaked Wheat
10.5%
Pale Wheat
6.7%
Carafoam
1.0%
Acidulated
+
Mash Water - Target pH: 5.4
Ca
117ppm
Mg
9ppm
Na
13ppm
SO4
131ppm
Cl
88ppm
Mash Schedule
68.8°C
Saccharification - 45 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 4.7
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
1.18 g/L
Dextrose - 0 mins
+
Cool to 40°C

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

WHIRLPOOL
1.07 g/L
Cascade - 30 min [0 IBUs]
0.6 g/L
Amarillo - 30 min [0 IBUs]
1.31 g/L
Citra - 30 min [0 IBUs]
0.48 g/L
Simcoe - 20 min [0 IBUs]
0.6 g/L
Amarillo - 20 min [0 IBUs]
0.83 g/L
Citra - 20 min [0 IBUs]

HEAT EXCHANGER
18.5°C
Target Temperature
1.064
Target OG
+
Final Water Profile
Ca
121ppm
Mg
13ppm
Na
74ppm
SO4
117ppm
Cl
181ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 3 days
20 ⇒ 21°C
Dump Yeast, Add Pomegranate, Dry Hop - 4 days
21 ⇒ 20°C
Conditioning - 4 days
1°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
15.63 g/L
Pomegranate Concentrate - 3 days

DRY HOPPING
1.3 g/L
Simcoe - In tank for 3 days
1.3 g/L
Amarillo - In tank for 3 days
3.2 g/L
Citra - In tank for 3 days
1.9 g/L
Cascade - In tank for 3 days
BRITE TANK

6.3 %
ABV (Target)
0.0
IBUs (Target)
1.016
FG (Target)
MASH TUN

MASH
21.0%
Pilsner
50.3%
Golden Promise
10.5%
Toasted Flaked Wheat
10.5%
Pale Wheat
6.7%
Carafoam
1.0%
Acidulated
+
Mash Water - Target pH: 5.4
Ca
117ppm
Mg
9ppm
Na
13ppm
SO4
131ppm
Cl
88ppm
Mash Schedule
68.8°C
Saccharification - 45 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 4.7
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (60 MINS)
1.18 g/L
Dextrose - 0 mins
+
Cool to 40°C

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

WHIRLPOOL
1.07 g/L
Cascade - 30 min [0 IBUs]
0.6 g/L
Amarillo - 30 min [0 IBUs]
1.31 g/L
Citra - 30 min [0 IBUs]
0.48 g/L
Simcoe - 20 min [0 IBUs]
0.6 g/L
Amarillo - 20 min [0 IBUs]
0.83 g/L
Citra - 20 min [0 IBUs]

HEAT EXCHANGER
18.5°C
Target Temperature
1.064
Target OG
+
Final Water Profile
Ca
121ppm
Mg
13ppm
Na
74ppm
SO4
117ppm
Cl
181ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 3 days
20 ⇒ 21°C
Dump Yeast, Add Pomegranate, Dry Hop - 4 days
21 ⇒ 20°C
Conditioning - 4 days
1°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
15.63 g/L
Pomegranate Concentrate - 3 days

DRY HOPPING
1.3 g/L
Simcoe - In tank for 3 days
1.3 g/L
Amarillo - In tank for 3 days
3.2 g/L
Citra - In tank for 3 days
1.9 g/L
Cascade - In tank for 3 days
BRITE TANK

6.3 %
ABV (Target)
0.0
IBUs (Target)
1.016
FG (Target)
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  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com