THE FINAL STRAW
TART WIT WITH STRAWBERRY AND ROSEHIPS

6.0%
ABV
CURRENTLY UNAVAILABLE

The Final Straw is a light fruity beer that combines the tartness of rosehips with subtle hops to keep you coming back for more. The golden-red hue hints at the incredible number of strawberries that bravely sacrificed their lives in the struggle to create the most sessionable patio beer known to human-kind.

Malts: Bohemian Pilsner, Pale Wheat, Flaked Oats, Toasted Flaked Wheat
Hops: Tettnang, Magnum, Belma
Yeast: Bastogne Ale
Adjuncts: Strawberry Puree, Coriander Seed (Milled), Rosehips

OUR RECIPE
MASH TUN

MASH
48.3%
Bohemian Pilsner
36.3%
Pale Wheat
7.7%
Flaked Oats
7.7%
Toasted Flaked Wheat
+
Mash Water - Target pH: 5.3
Ca
79ppm
Mg
9ppm
Na
100ppm
SO4
81ppm
Cl
190ppm
Mash Schedule
65.0°C
Saccharification - 60 min

SPARGE
75.6°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.3
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (75 MINS)
4 IBUs
Tettnang - First Wort, 75 min
12 IBUs
Magnum - First Wort, 75 min
8.4 IBUs
Belma - 15 min
+
Cool to 40°C
+
Pitch Captain Lacto

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 3.5

WHIRLPOOL

HEAT EXCHANGER
20.0°C
Target Temperature
1.058
Target OG
+
Final Water Profile
Ca
82ppm
Mg
13ppm
Na
80ppm
SO4
75ppm
Cl
150ppm
FERMENTER

+
Pitch Bastogne Ale Yeast
Fermentation Schedule
20 ⇒ 22°C
Primary Fermentation - 9 days
9 ⇒ 6°C
Lager - 7 days
6 ⇒ 0°C
Final Crash - 14 days

ADJUNCT ADDITIONS
51.00 g/L
Strawberry Puree - 7 days
1.88 g/L
Coriander Seed (Milled) - 7 days
1.25 g/L
Rosehips - 7 days
BRITE TANK

6.0 %
ABV (Target)
24.4
IBUs (Target)
1.012
FG (Target)

MASH TUN

MASH
48.3%
Bohemian Pilsner
36.3%
Pale Wheat
7.7%
Flaked Oats
7.7%
Toasted Flaked Wheat
+
Mash Water - Target pH: 5.3
Ca
79ppm
Mg
9ppm
Na
100ppm
SO4
81ppm
Cl
190ppm
Mash Schedule
65.0°C
Saccharification - 60 min

SPARGE
75.6°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.3
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (75 MINS)
4 IBUs
Tettnang - First Wort, 75 min
12 IBUs
Magnum - First Wort, 75 min
8.4 IBUs
Belma - 15 min
+
Cool to 40°C
+
Pitch Captain Lacto

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 3.5

WHIRLPOOL

HEAT EXCHANGER
20.0°C
Target Temperature
1.058
Target OG
+
Final Water Profile
Ca
82ppm
Mg
13ppm
Na
80ppm
SO4
75ppm
Cl
150ppm
FERMENTER

+
Pitch Bastogne Ale Yeast
Fermentation Schedule
20 ⇒ 22°C
Primary Fermentation - 9 days
9 ⇒ 6°C
Lager - 7 days
6 ⇒ 0°C
Final Crash - 14 days

ADJUNCT ADDITIONS
51.00 g/L
Strawberry Puree - 7 days
1.88 g/L
Coriander Seed (Milled) - 7 days
1.25 g/L
Rosehips - 7 days
BRITE TANK

6.0 %
ABV (Target)
24.4
IBUs (Target)
1.012
FG (Target)

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  • TAPROOM HOURS
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    Sa
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    Tu
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    Th
  • BOTTLE SHOP HOURS
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  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com