SHORTEST PATH
EMULSION IPA

6.5%
ABV
ON TAP, IN BOTTLES + GROWLERS

Not for the faint of heart, this experimental IPA is the first of its kind. Emulsified during dry hopping using sunflower lecithin to bind and stabilize hop terpenes and polyphenols, giving it a super hazy pineapple juice-like appearance. Presents the flavour and aroma of "Five Alive" including qualities of lemon, grapefruit, pineapple, and dank citrus. Mouthfeel is tangy and full, thick with hop oils and volatiles.

Malts: Pale Wheat, Toasted Flaked Wheat, Malted Oats, Rolled Oats, Carafoam
Hops: Vic Secret, Azacca, Mosaic, Citra (Cryo)
Yeast: Vermont Ale
Adjuncts: Dextrose, Sunflower Lecithin

OUR RECIPE
MASH TUN

MASH
53.0%
Pale Wheat
10.6%
Toasted Flaked Wheat
21.2%
Malted Oats
10.6%
Rolled Oats
4.6%
Carafoam
+
Mash Water - Target pH: 5.4
Ca
123ppm
Mg
9ppm
Na
13ppm
SO4
128ppm
Cl
101ppm
Mash Schedule
65.0°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)
11.76 g/L
Dextrose - 0 mins

WHIRLPOOL (40 MINS)
1.18 g/L
Vic Secret - 40 min [0 IBUs]
1.18 g/L
Azacca - 40 min [0 IBUs]
1.18 g/L
Mosaic - 40 min [0 IBUs]
0.29 g/L
Vic Secret - 30 min [0 IBUs]
0.29 g/L
Azacca - 30 min [0 IBUs]
0.29 g/L
Mosaic - 30 min [0 IBUs]

HEAT EXCHANGER
18.5°C
Target Temperature
1.057
Target OG
+
Final Water Profile
Ca
119ppm
Mg
13ppm
Na
88ppm
SO4
114ppm
Cl
201ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 3 days
21°C
Dry Hop #1 (Pellets) - 3 days
21°C
Dry Hop #2 (Cryo + Lecithin) - 3 days
1°C
Cold Crash - 3 days
1°C
Post Process Additions (Brite) - 1 days

ADJUNCT ADDITIONS
0.18 g/L
Sunflower Lecithin - 6 dayss

DRY HOPPING
4.4 g/L
Vic Secret - In tank for 3 days
2.5 g/L
Azacca - In tank for 3 days
2.5 g/L
Mosaic - In tank for 3 days
3.1 g/L
Citra (Cryo) - In tank for 6 days
BRITE TANK

6.5 %
ABV (Target)
0.0
IBUs (Target)
1.008
FG (Target)
MASH TUN

MASH
53.0%
Pale Wheat
10.6%
Toasted Flaked Wheat
21.2%
Malted Oats
10.6%
Rolled Oats
4.6%
Carafoam
+
Mash Water - Target pH: 5.4
Ca
123ppm
Mg
9ppm
Na
13ppm
SO4
128ppm
Cl
101ppm
Mash Schedule
65.0°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)
11.76 g/L
Dextrose - 0 mins

WHIRLPOOL (40 MINS)
1.18 g/L
Vic Secret - 40 min [0 IBUs]
1.18 g/L
Azacca - 40 min [0 IBUs]
1.18 g/L
Mosaic - 40 min [0 IBUs]
0.29 g/L
Vic Secret - 30 min [0 IBUs]
0.29 g/L
Azacca - 30 min [0 IBUs]
0.29 g/L
Mosaic - 30 min [0 IBUs]

HEAT EXCHANGER
18.5°C
Target Temperature
1.057
Target OG
+
Final Water Profile
Ca
119ppm
Mg
13ppm
Na
88ppm
SO4
114ppm
Cl
201ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 3 days
21°C
Dry Hop #1 (Pellets) - 3 days
21°C
Dry Hop #2 (Cryo + Lecithin) - 3 days
1°C
Cold Crash - 3 days
1°C
Post Process Additions (Brite) - 1 days

ADJUNCT ADDITIONS
0.18 g/L
Sunflower Lecithin - 6 dayss

DRY HOPPING
4.4 g/L
Vic Secret - In tank for 3 days
2.5 g/L
Azacca - In tank for 3 days
2.5 g/L
Mosaic - In tank for 3 days
3.1 g/L
Citra (Cryo) - In tank for 6 days
BRITE TANK

6.5 %
ABV (Target)
0.0
IBUs (Target)
1.008
FG (Target)
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  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com