CRASH SPACE
IPA

6.3%
ABV
ON TAP, IN BOTTLES + GROWLERS

An IPA with no IBUs, what nonsense is this? Crash Space is an IPA in the same vein as New Wave but balanced purely through the polyphenols imparted by dry hopping where all hop additions are done at cooler temperatures. This hazy IPA features a huge peach aroma and tropical citrus flavours from Vic Secret, Azacca, and El Dorado hops. Extra wheat and oats give it a soft, smooth body. Finishes with a clean pithy bitterness.

Malts: 2-Row, Golden Promise, Pale Wheat, Malted Oats, Rolled Oats, Carafoam, Caramalt
Hops: El Dorado, Vic Secret, Azacca
Yeast: Vermont Ale

OUR RECIPE
MASH TUN

MASH
10.4%
2-Row
31.2%
Golden Promise
20.8%
Pale Wheat
14.6%
Malted Oats
14.6%
Rolled Oats
5.0%
Carafoam
3.5%
Caramalt
+
Mash Water - Target pH: 5.4
Ca
123ppm
Mg
9ppm
Na
13ppm
SO4
112ppm
Cl
111ppm
Mash Schedule
68.4°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)
WHIRLPOOL (40 MINS)
1.18 g/L
El Dorado - 40 min [0 IBUs]
1.18 g/L
Vic Secret - 40 min [0 IBUs]
1.18 g/L
Azacca - 40 min [0 IBUs]
0.35 g/L
El Dorado - 30 min [0 IBUs]
0.35 g/L
Vic Secret - 30 min [0 IBUs]
0.35 g/L
Azacca - 30 min [0 IBUs]

HEAT EXCHANGER
18.5°C
Target Temperature
1.061
Target OG
+
Final Water Profile
Ca
127ppm
Mg
13ppm
Na
79ppm
SO4
125ppm
Cl
193ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 3 days
21 ⇒ 22°C
Dry Hop #1 / Primary - 3 days
22 ⇒ 20°C
Dry Hop #2 / Conditioning - 4 days
1°C
Cold Crash - 4 days

DRY HOPPING
3.1 g/L
El Dorado - In tank for 4 days
1.3 g/L
Vic Secret - In tank for 4 days
1.3 g/L
Azacca - In tank for 4 days
3.1 g/L
El Dorado - In tank for 4 days
1.3 g/L
Vic Secret - In tank for 4 days
1.3 g/L
Azacca - In tank for 4 days
BRITE TANK

6.3 %
ABV (Target)
0.0
IBUs (Target)
1.015
FG (Target)
MASH TUN

MASH
10.4%
2-Row
31.2%
Golden Promise
20.8%
Pale Wheat
14.6%
Malted Oats
14.6%
Rolled Oats
5.0%
Carafoam
3.5%
Caramalt
+
Mash Water - Target pH: 5.4
Ca
123ppm
Mg
9ppm
Na
13ppm
SO4
112ppm
Cl
111ppm
Mash Schedule
68.4°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)
WHIRLPOOL (40 MINS)
1.18 g/L
El Dorado - 40 min [0 IBUs]
1.18 g/L
Vic Secret - 40 min [0 IBUs]
1.18 g/L
Azacca - 40 min [0 IBUs]
0.35 g/L
El Dorado - 30 min [0 IBUs]
0.35 g/L
Vic Secret - 30 min [0 IBUs]
0.35 g/L
Azacca - 30 min [0 IBUs]

HEAT EXCHANGER
18.5°C
Target Temperature
1.061
Target OG
+
Final Water Profile
Ca
127ppm
Mg
13ppm
Na
79ppm
SO4
125ppm
Cl
193ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 3 days
21 ⇒ 22°C
Dry Hop #1 / Primary - 3 days
22 ⇒ 20°C
Dry Hop #2 / Conditioning - 4 days
1°C
Cold Crash - 4 days

DRY HOPPING
3.1 g/L
El Dorado - In tank for 4 days
1.3 g/L
Vic Secret - In tank for 4 days
1.3 g/L
Azacca - In tank for 4 days
3.1 g/L
El Dorado - In tank for 4 days
1.3 g/L
Vic Secret - In tank for 4 days
1.3 g/L
Azacca - In tank for 4 days
BRITE TANK

6.3 %
ABV (Target)
0.0
IBUs (Target)
1.015
FG (Target)
YOU MIGHT ALSO LIKE

  • SHORTEST PATH
    EMULSION IPA
  • KALEIDOSCOPE
    (SAUVIGNON BLANC)
    IMPERIAL IPA WITH SAUVIGNON BLANC GRAPE MUST
  • GROUPTHINK
    BRUT IPA
  • POST-SCARCITY
    SESSION IPA
  • 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