SECOND SUN
NEO-BERLINER WEISSE WITH DRAGON FRUIT AND LIME

4.3%
ABV
CURRENTLY UNAVAILABLE

Malts: Bohemian Pilsner, Pale Wheat, Carahell
Hops: Wakatu, Cascade, Saphir
Yeast: Vermont Ale
Adjuncts: Lime Zest, Red Dragon Fruit Puree

OUR RECIPE
MASH TUN

MASH
53.8%
Bohemian Pilsner
42.3%
Pale Wheat
3.9%
Carahell
+
Mash Water - Target pH: 5.4
Ca
102ppm
Mg
9ppm
Na
51ppm
SO4
137ppm
Cl
115ppm
Mash Schedule
63.0°C
Saccharification - 75 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 4.5
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (90 MINS)
+
Cool to 40°C

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 3.3

WHIRLPOOL
2.9 IBUs
Wakatu - 30 min
3.5 IBUs
Cascade - 30 min
1.5 IBUs
Saphir - 30 min
0.88 g/L
Lime Zest - 10 mins

HEAT EXCHANGER
19.0°C
Target Temperature
1.040
Target OG
+
Final Water Profile
Ca
80ppm
Mg
12ppm
Na
35ppm
SO4
86ppm
Cl
75ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 3 days
21°C
Dry Hop + Dragon Fruit Fermentation - 4 days
21 ⇒ 19°C
Conditioning - 7 days
1°C
Cold Crash - 7 days

ADJUNCT ADDITIONS
43.13 g/L
Red Dragon Fruit Puree - 2 days

DRY HOPPING
1.3 g/L
Wakatu - In tank for 4 days
1.3 g/L
Saphir - In tank for 4 days
BRITE TANK

4.2 %
ABV (Target)
7.9
IBUs (Target)
1.008
FG (Target)

MASH TUN

MASH
53.8%
Bohemian Pilsner
42.3%
Pale Wheat
3.9%
Carahell
+
Mash Water - Target pH: 5.4
Ca
102ppm
Mg
9ppm
Na
51ppm
SO4
137ppm
Cl
115ppm
Mash Schedule
63.0°C
Saccharification - 75 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 4.5
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (90 MINS)
+
Cool to 40°C

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 3.3

WHIRLPOOL
2.9 IBUs
Wakatu - 30 min
3.5 IBUs
Cascade - 30 min
1.5 IBUs
Saphir - 30 min
0.88 g/L
Lime Zest - 10 mins

HEAT EXCHANGER
19.0°C
Target Temperature
1.040
Target OG
+
Final Water Profile
Ca
80ppm
Mg
12ppm
Na
35ppm
SO4
86ppm
Cl
75ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 3 days
21°C
Dry Hop + Dragon Fruit Fermentation - 4 days
21 ⇒ 19°C
Conditioning - 7 days
1°C
Cold Crash - 7 days

ADJUNCT ADDITIONS
43.13 g/L
Red Dragon Fruit Puree - 2 days

DRY HOPPING
1.3 g/L
Wakatu - In tank for 4 days
1.3 g/L
Saphir - In tank for 4 days
BRITE TANK

4.2 %
ABV (Target)
7.9
IBUs (Target)
1.008
FG (Target)

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

    416-606-7778
    info@halobrewery.com