TOKYO ROSE
SAISON WITH ROSEHIPS

6.4%
ABV
BOTTLES

A funky, floral flourish. Brewed with rose hips and sorachi ace hops and then fermented with a combination of saccharomyces and house strains of brettanomyces. Tokyo Rose presents a surprisingly full opening mouthfeel and subtle sweetness, which then gives way to a champagne-like, dry finish.

Malts: Bohemian Pilsner, Pale Wheat, Munich II, Toasted Flaked Wheat, Caramunich I
Hops: Tettnang, Sorachi Ace
Yeast: Halo Brett Blend
Adjuncts: Dextrose, Rosehips

OUR RECIPE
MASH TUN

MASH
82.6%
Bohemian Pilsner
9.3%
Pale Wheat
4.3%
Munich II
2.9%
Toasted Flaked Wheat
0.9%
Caramunich I
+
Mash Water - Target pH: 5.4
Ca
227ppm
Mg
9ppm
Na
13ppm
SO4
220ppm
Cl
217ppm
Mash Schedule
64.0°C
Saccharification - 45 min

SPARGE
75.6°C
Initial Water Temperature
+
Sparge Water - Target pH: 4.7
Ca
38ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (90 MINS)
1.1 IBUs
Tettnang - 90 min
0.5 IBUs
Tettnang - 10 min
5.9 IBUs
Sorachi Ace - 5 min
11.00 g/L
Dextrose - 0 mins
2.10 g/L
Rosehips - 0 mins

WHIRLPOOL
0.4 IBUs
Tettnang - 30 min [0.35 g/L]
18.4 IBUs
Sorachi Ace - 30 min [2.53 g/L]

HEAT EXCHANGER
19.0°C
Target Temperature
1.051
Target OG
+
Final Water Profile
Ca
178ppm
Mg
13ppm
Na
18ppm
SO4
179ppm
Cl
151ppm
FERMENTER

+
Pitch Halo Brett Blend
Fermentation Schedule
19 ⇒ 25°C
Primary Fermentation - 14 days
14°C
Cold Conditioning - 5 days
0°C
Cold Crash - 2 days
BRITE TANK

6.4 %
ABV (Target)
26.3
IBUs (Target)
1.003
FG (Target)
MASH TUN

MASH
82.6%
Bohemian Pilsner
9.3%
Pale Wheat
4.3%
Munich II
2.9%
Toasted Flaked Wheat
0.9%
Caramunich I
+
Mash Water - Target pH: 5.4
Ca
227ppm
Mg
9ppm
Na
13ppm
SO4
220ppm
Cl
217ppm
Mash Schedule
64.0°C
Saccharification - 45 min

SPARGE
75.6°C
Initial Water Temperature
+
Sparge Water - Target pH: 4.7
Ca
38ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (90 MINS)
1.1 IBUs
Tettnang - 90 min
0.5 IBUs
Tettnang - 10 min
5.9 IBUs
Sorachi Ace - 5 min
11.00 g/L
Dextrose - 0 mins
2.10 g/L
Rosehips - 0 mins

WHIRLPOOL
0.4 IBUs
Tettnang - 30 min [0.35 g/L]
18.4 IBUs
Sorachi Ace - 30 min [2.53 g/L]

HEAT EXCHANGER
19.0°C
Target Temperature
1.051
Target OG
+
Final Water Profile
Ca
178ppm
Mg
13ppm
Na
18ppm
SO4
179ppm
Cl
151ppm
FERMENTER

+
Pitch Halo Brett Blend
Fermentation Schedule
19 ⇒ 25°C
Primary Fermentation - 14 days
14°C
Cold Conditioning - 5 days
0°C
Cold Crash - 2 days
BRITE TANK

6.4 %
ABV (Target)
26.3
IBUs (Target)
1.003
FG (Target)
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  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com