1272 American Ale II & 5223-PC L. brevis | Upland’s Two of Tarts Gose

1272 American Ale II & 5223-PC L. brevis | Upland’s Two of Tarts Gose

Homebrew Recipe

Brew Like A Professional highlights brewers who started out just like you – home brewing enthusiasts with a passion for creating their vision of the perfect beer.  Eli Trinkle & Matt Wisley, Lead Brewers at Upland Brewing Co., have collaborated to bring Two of Tarts passionfruit and mango gose to the homebrew scale – a gold medal beer from Upland’s kettle soured “Tart Series.” For those who truly want to brew like the pros, this recipe is the perfect challenge.

RECIPE: Two of Tarts

10 gallon batch (37.85 liters)

Original gravity (before fruit additions): 1.042

Final gravity: 1.009

IBU: 5

SRM: 2

ABV: 4.5%


  • 7.75 lb (3.52 kg) Pilsen Malt
  • 2.75 lb (1.25 kg) White Wheat Malt
  • 2.75 lb (1.25 kg) Flaked Red Wheat
  • 1 lb (0.45 kg) Carapils
  • 0.5 lb (0.23 kg) Acidulated Malt
  • One 3 lb 1 oz can of Vintner’s Harvest Passionfruit Puree
  • One 3 lb 1 oz can of Vintner’s Harvest Mango Puree


Hops & Spices:  

  • 0.42 0z (12g) German Tradition. 6% AA. Boil 60 minutes
  • 1 oz (28.35g) Sea Salt. Boil 60 minutes
  • 0.92 oz (26g) Freshly crushed Indian Coriander. Flame out.


Yeast & Bacteria:  


Note: Wyeast 5335 Lactobacillus buchneri can be used as an alternative for kettle souring if 5223-PC is not available. Homebrewers should monitor & adjust the Brew Day procedures as needed based on the culture’s performance and taste after souring.

Additional Equipment: 

  • FermWrap or comparable fermentation heater
  • Fermentation temperature controller


Lactobacillus Preparation:

  • 48 hours prior to the brew day, prepare a lactobacillus starter with the following ingredients:  
    • 45 grams dry malt extract
    • 10 grams corn sugar
    • 10 grams Calcium Carbonate (CaCO3, chalk)
    • 1 gram yeast nutrient
  • Bring to a boil in 500 ml of water in a 1-liter Erlenmeyer flask, cover and cool to 95° F (35° C)
  • Add Wyeast 5223-PC Lactobacillus brevis and seal with a stopper and airlock.
  • For the next 48 hours, keep the temperature of the starter as close to 95° F (35° C) as possible.


Brew Day 1:

  • Single infusion mash at 152° F (67° C).
  • Collect the wort in the kettle, then bring to a boil for 5 minutes to pasteurize. Do NOT add hops.
  • Cool the wort to 95-100° F (35-38° C), then draw off half the volume of wort into a sanitized carboy to set aside overnight. (You may also sour the full volume of wort, but we find that souring half the batch leads to a better balance of acidity and fuller mouthfeel in the finished beer.)
  • Add 1 teaspoon of food grade lactic acid to the wort in the kettle to inhibit the development of unwanted bacteria before the Lactobacillus brevis can get to work.
  • Add the Lactobacillus brevis starter to the remaining wort in the kettle. Do not agitate the starter before pitching and carefully decant to leave the calcium carbonate behind.
  • Cover the kettle. Tape the FermWrap fermentation heater to the outside of the kettle.
  • Tape the temperature controller probe to the outside of the kettle and tape a folded wash cloth or similar insulation over the probe. Plug the FermWrap into the temperature controller and set the controller to 95° F (35° C).
  • Insulate the kettle on all sides and over the top with blankets, then let sit overnight.


Brew Day 2:

  • After 15 to 24 hours the wort should reach 3.5 to 3.7 pH and be tart to the taste. At this point, add the un-soured wort from the carboy back into the kettle.
  • Heat the full volume of wort and boil for a full 60 minutes. Proceed as normal with the hops and other boil additions.
  • Ferment at 68° F (20° C).
  • Add fruit to primary once the fermentation begins to settle down around day 4.

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