CHROMA KEY (CHERRY)
FRUITED SOUR BRETT SAISON

5.8%
ABV
ON TAP, IN BOTTLES + GROWLERS

Kettle soured with our house lactobacillus culture and fermented on both Sweet and Tart Cherry concentrates using our house brett cultures. Constantly evolving aroma and flavour of funky cherry blasters and sweettarts. Tart, dry, cherry pie.

Malts: 2-Row, Pale Wheat, Munich II, Toasted Wheat Flakes, Caramunich I
Hops: Centennial, Wai-iti
Yeast: Halo Brett Blend (HiChew)
Adjuncts: Dark Sweet Cherry Concentrate, Red Sour Cherry Concentrate

OUR RECIPE
MASH TUN

MASH
61.4%
2-Row
30.7%
Pale Wheat
3.1%
Munich II
4.3%
Toasted Wheat Flakes
0.6%
Caramunich I
+
Mash Water - Target pH: 5.4
Ca
170ppm
Mg
9ppm
Na
13ppm
SO4
218ppm
Cl
117ppm
Mash Schedule
65.0°C
Saccharification - 60 min

SPARGE
68.0°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)
1.18 g/L
Centennial - 40 min [0 IBUs]
1.77 g/L
Wai-iti - 40 min [0 IBUs]
1.18 g/L
Centennial - 30 min [0 IBUs]
1.18 g/L
Wai-iti - 30 min [0 IBUs]

HEAT EXCHANGER
18.0°C
Target Temperature
1.049
Target OG
+
Final Water Profile
Ca
132ppm
Mg
12ppm
Na
62ppm
SO4
156ppm
Cl
158ppm
FERMENTER

+
Pitch Halo Brett Blend (HiChew)
Fermentation Schedule
18 ⇒ 23°C
Primary Fermentation - 4 days
23 ⇒ 24°C
Cherry Fermentation - 10 days
14°C
Cold Conditioning - 5 days
0°C
Cold Crash - 2 days

ADJUNCT ADDITIONS
15.87 g/L
Dark Sweet Cherry Concentrate - 4 dayss
15.87 g/L
Red Sour Cherry Concentrate - 4 dayss
BRITE TANK

5.8 %
ABV (Target)
0.0
IBUs (Target)
1.005
FG (Target)
MASH TUN

MASH
61.4%
2-Row
30.7%
Pale Wheat
3.1%
Munich II
4.3%
Toasted Wheat Flakes
0.6%
Caramunich I
+
Mash Water - Target pH: 5.4
Ca
170ppm
Mg
9ppm
Na
13ppm
SO4
218ppm
Cl
117ppm
Mash Schedule
65.0°C
Saccharification - 60 min

SPARGE
68.0°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)
1.18 g/L
Centennial - 40 min [0 IBUs]
1.77 g/L
Wai-iti - 40 min [0 IBUs]
1.18 g/L
Centennial - 30 min [0 IBUs]
1.18 g/L
Wai-iti - 30 min [0 IBUs]

HEAT EXCHANGER
18.0°C
Target Temperature
1.049
Target OG
+
Final Water Profile
Ca
132ppm
Mg
12ppm
Na
62ppm
SO4
156ppm
Cl
158ppm
FERMENTER

+
Pitch Halo Brett Blend (HiChew)
Fermentation Schedule
18 ⇒ 23°C
Primary Fermentation - 4 days
23 ⇒ 24°C
Cherry Fermentation - 10 days
14°C
Cold Conditioning - 5 days
0°C
Cold Crash - 2 days

ADJUNCT ADDITIONS
15.87 g/L
Dark Sweet Cherry Concentrate - 4 dayss
15.87 g/L
Red Sour Cherry Concentrate - 4 dayss
BRITE TANK

5.8 %
ABV (Target)
0.0
IBUs (Target)
1.005
FG (Target)
YOU MIGHT ALSO LIKE

  • CHROMA KEY
    (KEY LIME)
    FRUITED SOUR BRETT SAISON
  • ELDER GOD
    TART BRETT SAISON WITH ELDERBERRY AND ELDERFLOWER
  • VOLTRON
    (HALO X BARHOP X BLOOD BROTHERS X INDIE ALEHOUSE)
    BLENDED SAISON WITH LIME
  • CHROMA KEY
    (PLUM)
    FRUITED SOUR BRETT SAISON
  • TAPROOM HOURS
    Su
    M
    Tu
    W
    Th
    F
    Sa
  • BOTTLE SHOP HOURS
    Su
    M
    Tu
    W
    Th
    F
    Sa
  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com