THREE SIXTY
SOUR BRETT ALE

6.1%
ABV
CURRENTLY UNAVAILABLE

Malts: 2-Row, Toasted Flaked Wheat, Flaked Oats, Carafoam, Acidulated
Hops: Centennial, Amarillo, Citra, Cascade
Yeast: Halo Brett Blend, Vermont Ale

OUR RECIPE
MASH TUN

MASH
56.1%
2-Row
18.7%
Toasted Flaked Wheat
18.7%
Flaked Oats
4.8%
Carafoam
1.7%
Acidulated
+
Mash Water - Target pH: 5.4
Ca
131ppm
Mg
9ppm
Na
76ppm
SO4
137ppm
Cl
205ppm
Mash Schedule
66.0°C
Saccharification - 45 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

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

WHIRLPOOL
0.6 IBUs
Centennial - 30 min
0.5 IBUs
Amarillo - 30 min
1.3 IBUs
Citra - 30 min
0.4 IBUs
Cascade - 30 min
0.9 IBUs
Centennial - 20 min
0.5 IBUs
Amarillo - 20 min
0.8 IBUs
Citra - 20 min
0.3 IBUs
Cascade - 20 min
0.5 IBUs
Centennial - 10 min
0.3 IBUs
Amarillo - 10 min
0.5 IBUs
Citra - 10 min
0.2 IBUs
Cascade - 10 min

HEAT EXCHANGER
19.0°C
Target Temperature
1.063
Target OG
+
Final Water Profile
Ca
132ppm
Mg
14ppm
Na
71ppm
SO4
129ppm
Cl
185ppm
FERMENTER

+
Pitch Halo Brett Blend
+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 22°C
Primary Fermentation - 7 days
22 ⇒ 21°C
Conditioning - 11 days
1°C
Cold Crash - 3 days
BRITE TANK

6.1 %
ABV (Target)
6.8
IBUs (Target)
1.016
FG (Target)

MASH TUN

MASH
56.1%
2-Row
18.7%
Toasted Flaked Wheat
18.7%
Flaked Oats
4.8%
Carafoam
1.7%
Acidulated
+
Mash Water - Target pH: 5.4
Ca
131ppm
Mg
9ppm
Na
76ppm
SO4
137ppm
Cl
205ppm
Mash Schedule
66.0°C
Saccharification - 45 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

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

WHIRLPOOL
0.6 IBUs
Centennial - 30 min
0.5 IBUs
Amarillo - 30 min
1.3 IBUs
Citra - 30 min
0.4 IBUs
Cascade - 30 min
0.9 IBUs
Centennial - 20 min
0.5 IBUs
Amarillo - 20 min
0.8 IBUs
Citra - 20 min
0.3 IBUs
Cascade - 20 min
0.5 IBUs
Centennial - 10 min
0.3 IBUs
Amarillo - 10 min
0.5 IBUs
Citra - 10 min
0.2 IBUs
Cascade - 10 min

HEAT EXCHANGER
19.0°C
Target Temperature
1.063
Target OG
+
Final Water Profile
Ca
132ppm
Mg
14ppm
Na
71ppm
SO4
129ppm
Cl
185ppm
FERMENTER

+
Pitch Halo Brett Blend
+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 22°C
Primary Fermentation - 7 days
22 ⇒ 21°C
Conditioning - 11 days
1°C
Cold Crash - 3 days
BRITE TANK

6.1 %
ABV (Target)
6.8
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