SHAPESHIFTER
SOUR IPA

6.5%
ABV
ON TAP, IN BOTTLES + GROWLERS

A blast of juicy grapefruit, sweet and fruity up front, sour and mouthwatering in the finish. Shapeshifter is kettle soured using Halo’s house strains of lactobacillus and then whirlpool and dry hopped ridiculously with Simcoe, Amarillo, Citra, and Centennial hops.

Malts: 2-Row, Toasted Flaked Wheat, Carafoam, Acidulated
Hops: Simcoe, Amarillo, Citra, Centennial
Yeast: Vermont Ale

OUR RECIPE
MASH TUN

MASH
70.9%
2-Row
21.1%
Toasted Flaked Wheat
6.5%
Carafoam
1.5%
Acidulated
+
Mash Water - Target pH: 5.4
Ca
119ppm
Mg
9ppm
Na
72ppm
SO4
125ppm
Cl
186ppm
Mash Schedule
68.0°C
Saccharification - 60 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 (60 MINS)
+
Cool to 40°C
+
Pitch Captain Lacto

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

WHIRLPOOL
0.47 g/L
Simcoe - 40 min [0 IBUs]
0.59 g/L
Amarillo - 40 min [0 IBUs]
0.82 g/L
Citra - 40 min [0 IBUs]
0.82 g/L
Simcoe - 30 min [0 IBUs]
0.94 g/L
Amarillo - 30 min [0 IBUs]
1.29 g/L
Citra - 30 min [0 IBUs]

HEAT EXCHANGER
19.0°C
Target Temperature
1.066
Target OG
+
Final Water Profile
Ca
126ppm
Mg
14ppm
Na
71ppm
SO4
124ppm
Cl
177ppm
FERMENTER

+
Pitch Vermont Ale
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 4 days
21°C
Harvest / 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
Simcoe - In tank for 3 days
3.1 g/L
Amarillo - In tank for 3 days
3.1 g/L
Citra - In tank for 3 days
1.3 g/L
Centennial - In tank for 3 days
BRITE TANK

6.5 %
ABV (Target)
0.0
IBUs (Target)
1.016
FG (Target)
MASH TUN

MASH
70.9%
2-Row
21.1%
Toasted Flaked Wheat
6.5%
Carafoam
1.5%
Acidulated
+
Mash Water - Target pH: 5.4
Ca
119ppm
Mg
9ppm
Na
72ppm
SO4
125ppm
Cl
186ppm
Mash Schedule
68.0°C
Saccharification - 60 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 (60 MINS)
+
Cool to 40°C
+
Pitch Captain Lacto

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

WHIRLPOOL
0.47 g/L
Simcoe - 40 min [0 IBUs]
0.59 g/L
Amarillo - 40 min [0 IBUs]
0.82 g/L
Citra - 40 min [0 IBUs]
0.82 g/L
Simcoe - 30 min [0 IBUs]
0.94 g/L
Amarillo - 30 min [0 IBUs]
1.29 g/L
Citra - 30 min [0 IBUs]

HEAT EXCHANGER
19.0°C
Target Temperature
1.066
Target OG
+
Final Water Profile
Ca
126ppm
Mg
14ppm
Na
71ppm
SO4
124ppm
Cl
177ppm
FERMENTER

+
Pitch Vermont Ale
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 4 days
21°C
Harvest / 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
Simcoe - In tank for 3 days
3.1 g/L
Amarillo - In tank for 3 days
3.1 g/L
Citra - In tank for 3 days
1.3 g/L
Centennial - In tank for 3 days
BRITE TANK

6.5 %
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