CROSSTALK
DRY HOPPED SOUR GOSE

4.0%
ABV
CURRENTLY UNAVAILABLE

Our citrus-forward, sour, dry hopped Gose. Crosstalk features a brewer's choice of the freshest, most zesty hops to suit the profile of "bright, thirst-quenching citrus bomb". This beer is a modern twist on an old style: kettle soured using a house blend of lactobacillus, and brewed with a moderate amount of sea salt and coriander.

Malts: Bohemian Pilsner, Wheat, Acidulated
Hops: Rakau, Cascade
Yeast: Vermont Ale
Adjuncts: Sea Salt, Crushed Coriander Seed

OUR RECIPE
MASH TUN

MASH
55.8%
Bohemian Pilsner
41.6%
Wheat Malt
2.6%
Acidulated Malt
+
Mash Water - Target pH: 5.3
Ca
79ppm
Mg
9ppm
Na
13ppm
SO4
125ppm
Cl
25ppm
Mash Schedule
64.0°C
Saccharification - 60 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.5
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (75 MINS)
0.85 g/L
Sea Salt - 0 mins
0.94 g/L
Crushed Coriander Seed - 0 mins

WHIRLPOOL
1.18 g/L
Rakau - 40 min [0 IBUs]
1.18 g/L
Cascade - 40 min [0 IBUs]
1.18 g/L
Rakau - 30 min [0 IBUs]
1.18 g/L
Cascade - 30 min [0 IBUs]

HEAT EXCHANGER
19.0°C
Target Temperature
1.039
Target OG
+
Final Water Profile
Ca
69ppm
Mg
12ppm
Na
18ppm
SO4
80ppm
Cl
33ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 4 days
21°C
Dry Hop / Primary - 4 days
21 ⇒ 20°C
Dry Hop / Conditioning - 8 days
1°C
Cold Crash - 5 days

DRY HOPPING
3.1 g/L
Rakau - In tank for 4 days
5 g/L
Cascade - In tank for 4 days
BRITE TANK

4.0 %
ABV (Target)
0.0
IBUs (Target)
1.009
FG (Target)
MASH TUN

MASH
55.8%
Bohemian Pilsner
41.6%
Wheat Malt
2.6%
Acidulated Malt
+
Mash Water - Target pH: 5.3
Ca
79ppm
Mg
9ppm
Na
13ppm
SO4
125ppm
Cl
25ppm
Mash Schedule
64.0°C
Saccharification - 60 min

SPARGE
75.5°C
Initial Water Temperature
+
Sparge Water - Target pH: 5.5
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (75 MINS)
0.85 g/L
Sea Salt - 0 mins
0.94 g/L
Crushed Coriander Seed - 0 mins

WHIRLPOOL
1.18 g/L
Rakau - 40 min [0 IBUs]
1.18 g/L
Cascade - 40 min [0 IBUs]
1.18 g/L
Rakau - 30 min [0 IBUs]
1.18 g/L
Cascade - 30 min [0 IBUs]

HEAT EXCHANGER
19.0°C
Target Temperature
1.039
Target OG
+
Final Water Profile
Ca
69ppm
Mg
12ppm
Na
18ppm
SO4
80ppm
Cl
33ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
19 ⇒ 21°C
Primary Fermentation - 4 days
21°C
Dry Hop / Primary - 4 days
21 ⇒ 20°C
Dry Hop / Conditioning - 8 days
1°C
Cold Crash - 5 days

DRY HOPPING
3.1 g/L
Rakau - In tank for 4 days
5 g/L
Cascade - In tank for 4 days
BRITE TANK

4.0 %
ABV (Target)
0.0
IBUs (Target)
1.009
FG (Target)
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  • TAPROOM HOURS
    F
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    M
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  • CONTACT
    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com