SEVEN TWENTY
BRETT IPA WITH PASSIONFRUIT

7.3%
ABV
CURRENTLY UNAVAILABLE

Halo's 2nd anniversary beer. This special one-off was heavily hopped using a wide selection of tropical fruit-forward hops including Azacca, Galaxy, Citra, and Centennial. As if that wasn’t enough, it was then re-fermented, conditioned, and naturally carbonated with passionfruit concentrate. This tart, jungle-funky, saison-esque IPA can be enjoyed fresh for greater expression of its passionfruit aroma and flavour, or aged for a softer brett-forward character.

Malts: 2-Row, Pale Wheat, Malted Oats, Flaked Oats, Caramalt, Carafoam
Hops: Centennial, Citra, Mosaic, Galaxy, Azacca
Yeast: Halo Brett Blend

OUR RECIPE
MASH TUN

MASH
54.6%
2-Row
21.8%
Pale Wheat
7.2%
Malted Oats
7.2%
Flaked Oats
4.4%
Caramalt
4.8%
Carafoam
+
Mash Water - Target pH: 5.4
Ca
147ppm
Mg
9ppm
Na
13ppm
SO4
289ppm
Cl
25ppm
Mash Schedule
69.0°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)
WHIRLPOOL
8.9 IBUs
Centennial - 40 min [1.76 g/L]
4.5 IBUs
Citra - 40 min [0.59 g/L]
3.5 IBUs
Mosaic - 40 min [0.59 g/L]
5.5 IBUs
Centennial - 30 min [0.59 g/L]
4.9 IBUs
Galaxy - 40 min [1.18 g/L]
4.1 IBUs
Citra - 30 min [0.59 g/L]
3.2 IBUs
Mosaic - 30 min [0.59 g/L]
4.5 IBUs
Galaxy - 30 min [0.59 g/L]

HEAT EXCHANGER
18.0°C
Target Temperature
1.064
Target OG
+
Final Water Profile
Ca
153ppm
Mg
13ppm
Na
74ppm
SO4
232ppm
Cl
153ppm
FERMENTER

+
Pitch Halo Brett Blend
Fermentation Schedule
18 ⇒ 22°C
Primary Fermentation - 3 days
22°C
Dump Yeast / Dry Hop / Primary - 4 days
22 ⇒ 20°C
Conditioning - 3 days
14°C
Cold Conditioning - 4 days
14 ⇒ 21°C
Secondary - 14 days
0°C
Cold Crash - 2 days

DRY HOPPING
5 g/L
Centennial - In tank for 4 days
1.9 g/L
Citra - In tank for 4 days
3.1 g/L
Azacca - In tank for 4 days
3.1 g/L
Galaxy - In tank for 4 days
BRITE TANK

7.2 %
ABV (Target)
39.1
IBUs (Target)
1.009
FG (Target)
MASH TUN

MASH
54.6%
2-Row
21.8%
Pale Wheat
7.2%
Malted Oats
7.2%
Flaked Oats
4.4%
Caramalt
4.8%
Carafoam
+
Mash Water - Target pH: 5.4
Ca
147ppm
Mg
9ppm
Na
13ppm
SO4
289ppm
Cl
25ppm
Mash Schedule
69.0°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)
WHIRLPOOL
8.9 IBUs
Centennial - 40 min [1.76 g/L]
4.5 IBUs
Citra - 40 min [0.59 g/L]
3.5 IBUs
Mosaic - 40 min [0.59 g/L]
5.5 IBUs
Centennial - 30 min [0.59 g/L]
4.9 IBUs
Galaxy - 40 min [1.18 g/L]
4.1 IBUs
Citra - 30 min [0.59 g/L]
3.2 IBUs
Mosaic - 30 min [0.59 g/L]
4.5 IBUs
Galaxy - 30 min [0.59 g/L]

HEAT EXCHANGER
18.0°C
Target Temperature
1.064
Target OG
+
Final Water Profile
Ca
153ppm
Mg
13ppm
Na
74ppm
SO4
232ppm
Cl
153ppm
FERMENTER

+
Pitch Halo Brett Blend
Fermentation Schedule
18 ⇒ 22°C
Primary Fermentation - 3 days
22°C
Dump Yeast / Dry Hop / Primary - 4 days
22 ⇒ 20°C
Conditioning - 3 days
14°C
Cold Conditioning - 4 days
14 ⇒ 21°C
Secondary - 14 days
0°C
Cold Crash - 2 days

DRY HOPPING
5 g/L
Centennial - In tank for 4 days
1.9 g/L
Citra - In tank for 4 days
3.1 g/L
Azacca - In tank for 4 days
3.1 g/L
Galaxy - In tank for 4 days
BRITE TANK

7.2 %
ABV (Target)
39.1
IBUs (Target)
1.009
FG (Target)
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  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com