ION CANNON
GOSE WITH STRAWBERRY AND KIWI

4.5%
ABV
BOTTLES

Our once a year Gose, fruited with kiwi and strawberry and soured using our in-house blend of lactobacillus. Ion Cannon is a light, fruity summer beer lightly spiced with coriander and salt to keep the start-to-mid mouthfeel full, complementing the dry finish.

Malts: Bohemian Pilsner, 2-Row, Wheat, Toasted Flaked Wheat, Acidulated
Hops: Belma, Cascade
Yeast: Vermont Ale
Adjuncts: Coriander Seed (Milled), Sea Salt, Kiwi Puree, Strawberry Puree

OUR RECIPE
MASH TUN

MASH
35.8%
Bohemian Pilsner
17.9%
2-Row
26.5%
Wheat Malt
17.9%
Toasted Flaked Wheat
1.9%
Acidulated
+
Mash Water - Target pH: 5.5
Ca
79ppm
Mg
9ppm
Na
13ppm
SO4
125ppm
Cl
25ppm
Mash Schedule
63.0°C
Saccharification - 60 min

SPARGE
65.0°C
Initial Water Temperature
+
Sparge Water - Target pH: 4.5
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (90 MINS)
0.94 g/L
Coriander Seed (Milled) - 0 mins
0.87 g/L
Sea Salt - 0 mins
+
Cool to 40°C
+
Pitch Captain Lacto (Mixed Lactobacillus Culture)

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 3.3

WHIRLPOOL
3.6 IBUs
Belma - 50 min
1.2 IBUs
Cascade - 50 min
0.6 IBUs
Belma - 40 min
0.3 IBUs
Cascade - 40 min
0.2 IBUs
Belma - 30 min
0.1 IBUs
Cascade - 30 min

HEAT EXCHANGER
20.0°C
Target Temperature
1.041
Target OG
+
Final Water Profile
Ca
69ppm
Mg
12ppm
Na
17ppm
SO4
81ppm
Cl
32ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
20 ⇒ 22°C
Primary Fermentation - 10 days
14°C
Cold Conditioning - 7 days
1°C
Cold Crash - 4 days

ADJUNCT ADDITIONS
31.25 g/L
Kiwi Puree - 7 days
31.25 g/L
Strawberry Puree - 7 days
BRITE TANK

4.6 %
ABV (Target)
6.0
IBUs (Target)
1.006
FG (Target)

MASH TUN

MASH
35.8%
Bohemian Pilsner
17.9%
2-Row
26.5%
Wheat Malt
17.9%
Toasted Flaked Wheat
1.9%
Acidulated
+
Mash Water - Target pH: 5.5
Ca
79ppm
Mg
9ppm
Na
13ppm
SO4
125ppm
Cl
25ppm
Mash Schedule
63.0°C
Saccharification - 60 min

SPARGE
65.0°C
Initial Water Temperature
+
Sparge Water - Target pH: 4.5
Ca
37ppm
Mg
9ppm
Na
13ppm
SO4
25ppm
Cl
25ppm
KETTLE

BOIL (90 MINS)
0.94 g/L
Coriander Seed (Milled) - 0 mins
0.87 g/L
Sea Salt - 0 mins
+
Cool to 40°C
+
Pitch Captain Lacto (Mixed Lactobacillus Culture)

KETTLE SOUR
+
Heat to 80°C then Whirlpool and Settle
+
Post-Sour - Target pH: 3.3

WHIRLPOOL
3.6 IBUs
Belma - 50 min
1.2 IBUs
Cascade - 50 min
0.6 IBUs
Belma - 40 min
0.3 IBUs
Cascade - 40 min
0.2 IBUs
Belma - 30 min
0.1 IBUs
Cascade - 30 min

HEAT EXCHANGER
20.0°C
Target Temperature
1.041
Target OG
+
Final Water Profile
Ca
69ppm
Mg
12ppm
Na
17ppm
SO4
81ppm
Cl
32ppm
FERMENTER

+
Pitch Vermont Ale Yeast
Fermentation Schedule
20 ⇒ 22°C
Primary Fermentation - 10 days
14°C
Cold Conditioning - 7 days
1°C
Cold Crash - 4 days

ADJUNCT ADDITIONS
31.25 g/L
Kiwi Puree - 7 days
31.25 g/L
Strawberry Puree - 7 days
BRITE TANK

4.6 %
ABV (Target)
6.0
IBUs (Target)
1.006
FG (Target)

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    Halo Brewery
    247 Wallace Ave
    Toronto, Canada
    M6H 1V5

    416-606-7778
    info@halobrewery.com