28B Mixed-Fermentation Sour Beer

Foeder Pale Sour – Lark Barrel 2026

2026-06-14 · 140 L batch

OG1.057

FG1.010

ABV6.2%

IBU15

EBC6

Water prep

Mash pH 5.3 Sparge pH 5.5

Calcium Chloride	3 g
Lactic Acid	Mash water to pH 5.3, sparge water to pH 5.5. No wort pre-acidification — the clean primary drops pH on its own.

Weyermann Barke Pilsner Malt	20.7 kg	53.8%
Weyermann Pilsner Malt	4.85 kg	12.6%
Weyermann Wheat Malt Pale	9.45 kg	24.5%
Harraways Rolled Oats	3.5 kg	9.1%

Rest 65 °C / 75 min

Mash out 76 °C / 10 min

Sparge 28 L at 76 °C

Pre-boil target50 L

60 min Simcoe 40 g · Pacific Jade 33.5 g

Post-boil target46 L

Lallemand BRY-97 West Coast Ale3 packets at round 1, repitched on the same cake through rounds 2–3; a fresh packet for the round-4 top-up

Wild Workshop Rua Foeder Culture375 mL into the barrel at the first fill only

Temperature20 °C

Target volume140 L

Pitch temp20 °C