BLOOD ORANGE SHAPESHIFTER
SOUR IPA WITH BLOOD ORANGE

6.5%
ABV
ON TAP, IN BOTTLES + GROWLERS

This hazy pink nectar is blood orange juice in beer form. The nose is dominated by orange and grapefruit citrus, while flavours of ruby grapefruit and (above all else) blood orange, fill the palate. Full, sour, and pithy with a well balancing sweetness. Finishes tart and dry.

Malts: 2-Row, Toasted Flaked Wheat, Carafoam, Acidulated, Golden Promise, Pale Ale, Pale Wheat
Hops: Simcoe, Amarillo, Citra, Rakau, El Dorado
Yeast: Vermont Ale
Adjuncts: Blood Orange Concentrate

OUR RECIPE
MASH TUN

MASH
23.9%
2-Row
12.0%
Toasted Flaked Wheat
7.2%
Carafoam
1.0%
Acidulated
32.1%
Golden Promise
12.0%
Pale Ale
12.0%
Pale Wheat
+
Mash Water - Target pH: 5.4
Ca
150ppm
Mg
9ppm
Na
76ppm
SO4
165ppm
Cl
120ppm
Mash Schedule
68.6°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)
+
Cool to 40°C

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 0.0

WHIRLPOOL (40 MINS)
0.35 g/L
Simcoe - 40 min [0 IBUs]
0.24 g/L
Amarillo - 40 min [0 IBUs]
0.35 g/L
Citra - 40 min [0 IBUs]
0.71 g/L
Rakau - 40 min [0 IBUs]
0.35 g/L
El Dorado - 40 min [0 IBUs]
0.35 g/L
Simcoe - 30 min [0 IBUs]
0.24 g/L
Amarillo - 30 min [0 IBUs]
0.35 g/L
Citra - 30 min [0 IBUs]
0.71 g/L
Rakau - 30 min [0 IBUs]
0.35 g/L
El Dorado - 30 min [0 IBUs]

HEAT EXCHANGER
19.0°C
Target Temperature
1.068
Target OG
+
Final Water Profile
Ca
131ppm
Mg
13ppm
Na
78ppm
SO4
126ppm
Cl
202ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 3 days
21°C
Dry Hop + Blood Orange - 4 days
21°C
Dump Hops + Conditioning - 5 days
1°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
31.25 g/L
Blood Orange Concentrate - 3 dayss

DRY HOPPING
1.3 g/L
Simcoe - In tank for 4 days
1.3 g/L
Amarillo - In tank for 4 days
1.5 g/L
Citra - In tank for 4 days
1.5 g/L
Rakau - In tank for 4 days
1.5 g/L
El Dorado - In tank for 4 days
BRITE TANK

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

MASH
23.9%
2-Row
12.0%
Toasted Flaked Wheat
7.2%
Carafoam
1.0%
Acidulated
32.1%
Golden Promise
12.0%
Pale Ale
12.0%
Pale Wheat
+
Mash Water - Target pH: 5.4
Ca
150ppm
Mg
9ppm
Na
76ppm
SO4
165ppm
Cl
120ppm
Mash Schedule
68.6°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)
+
Cool to 40°C

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 0.0

WHIRLPOOL (40 MINS)
0.35 g/L
Simcoe - 40 min [0 IBUs]
0.24 g/L
Amarillo - 40 min [0 IBUs]
0.35 g/L
Citra - 40 min [0 IBUs]
0.71 g/L
Rakau - 40 min [0 IBUs]
0.35 g/L
El Dorado - 40 min [0 IBUs]
0.35 g/L
Simcoe - 30 min [0 IBUs]
0.24 g/L
Amarillo - 30 min [0 IBUs]
0.35 g/L
Citra - 30 min [0 IBUs]
0.71 g/L
Rakau - 30 min [0 IBUs]
0.35 g/L
El Dorado - 30 min [0 IBUs]

HEAT EXCHANGER
19.0°C
Target Temperature
1.068
Target OG
+
Final Water Profile
Ca
131ppm
Mg
13ppm
Na
78ppm
SO4
126ppm
Cl
202ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 3 days
21°C
Dry Hop + Blood Orange - 4 days
21°C
Dump Hops + Conditioning - 5 days
1°C
Cold Crash - 3 days

ADJUNCT ADDITIONS
31.25 g/L
Blood Orange Concentrate - 3 dayss

DRY HOPPING
1.3 g/L
Simcoe - In tank for 4 days
1.3 g/L
Amarillo - In tank for 4 days
1.5 g/L
Citra - In tank for 4 days
1.5 g/L
Rakau - In tank for 4 days
1.5 g/L
El Dorado - In tank for 4 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