ELDER GOD
TART BRETT SAISON WITH ELDERBERRY AND ELDERFLOWER

6.6%
ABV
BOTTLES

Deep, dark, and enigmatic, Elder God has risen again, reinvigorated with our new house blend of brettanomyces. Pouring a rich ruby-purple with a magenta head, this elderberry and elderflower saison harbours a complex funkiness, light acidity and high carbonation. Flavours of plum, red wine, and dark berries mingle with restrained tannic character while cherry and grape popsicle dominate the aroma.

Malts: Bohemian Pilsner, Pale Wheat, Munich II, Caramunich I, Malted Oats, Flaked Oats
Hops: Magnum, Tettnang
Yeast: Halo Brett (HiChew), Vermont Ale
Adjuncts: Elderberry Juice Concentrate, Elderflower

OUR RECIPE
MASH TUN

MASH
71.0%
Bohemian Pilsner
14.2%
Pale Wheat
5.7%
Munich II
1.1%
Caramunich I
5.7%
Malted Oats
2.3%
Flaked Oats
+
Mash Water - Target pH: 5.4
Ca
221ppm
Mg
9ppm
Na
13ppm
SO4
245ppm
Cl
187ppm
Mash Schedule
64.0°C
Saccharification - 60 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 (90 MINS)
12.3 IBUs
Magnum - First Wort, 90 min
+
Cool to 40°C

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

WHIRLPOOL (30 MINS)
2.8 IBUs
Tettnang - 30 min [2.7 g/L]

HEAT EXCHANGER
18.0°C
Target Temperature
1.055
Target OG
+
Final Water Profile
Ca
182ppm
Mg
13ppm
Na
63ppm
SO4
205ppm
Cl
206ppm
FERMENTER

+
Pitch Halo Brett (HiChew)
+
Pitch Vermont Ale Yeast
Fermentation Schedule
18 ⇒ 24°C
Primary Fermentation - 5 days
24 ⇒ 25°C
Elderberry + Elderflower Addition - 7 days
25 ⇒ 22°C
Conditioning - 4 days
16°C
Cold Conditioning - 5 days
1°C
Crash - 4 days

ADJUNCT ADDITIONS
31.25 g/L
Elderberry Juice Concentrate - 5 dayss
1.88 g/L
Elderflower - 5 dayss
BRITE TANK

6.6 %
ABV (Target)
15.1
IBUs (Target)
1.008
FG (Target)
MASH TUN

MASH
71.0%
Bohemian Pilsner
14.2%
Pale Wheat
5.7%
Munich II
1.1%
Caramunich I
5.7%
Malted Oats
2.3%
Flaked Oats
+
Mash Water - Target pH: 5.4
Ca
221ppm
Mg
9ppm
Na
13ppm
SO4
245ppm
Cl
187ppm
Mash Schedule
64.0°C
Saccharification - 60 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 (90 MINS)
12.3 IBUs
Magnum - First Wort, 90 min
+
Cool to 40°C

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

WHIRLPOOL (30 MINS)
2.8 IBUs
Tettnang - 30 min [2.7 g/L]

HEAT EXCHANGER
18.0°C
Target Temperature
1.055
Target OG
+
Final Water Profile
Ca
182ppm
Mg
13ppm
Na
63ppm
SO4
205ppm
Cl
206ppm
FERMENTER

+
Pitch Halo Brett (HiChew)
+
Pitch Vermont Ale Yeast
Fermentation Schedule
18 ⇒ 24°C
Primary Fermentation - 5 days
24 ⇒ 25°C
Elderberry + Elderflower Addition - 7 days
25 ⇒ 22°C
Conditioning - 4 days
16°C
Cold Conditioning - 5 days
1°C
Crash - 4 days

ADJUNCT ADDITIONS
31.25 g/L
Elderberry Juice Concentrate - 5 dayss
1.88 g/L
Elderflower - 5 dayss
BRITE TANK

6.6 %
ABV (Target)
15.1
IBUs (Target)
1.008
FG (Target)
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    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com