← Foeder Pale Sour – Lark Barrel 2026

28B Mixed-Fermentation Sour Beer

Foeder Pale Sour – Lark Barrel 2026

2026-06-14 · 130 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.

Grain bill

Weyermann Barke Pilsner Malt 6.1 kg 55.5%
Weyermann Pilsner Malt 1.2 kg 10.9%
Weyermann Wheat Malt Pale 2.7 kg 24.5%
Harraways Rolled Oats 1 kg 9.1%

Mash

Rest 65 °C / 75 min
Mash out 76 °C / 10 min

Sparge

Sparge 28 L at 76 °C
Pre-boil target50 L

Boil 60 min

60 min Simcoe 20 g · Pacific Jade 27 g
Post-boil target46 L

Fermentation

Lallemand BRY-97 West Coast Ale3 packets per ~44L round in the 60L all-rounder (repitched on the same trub)
Wild Workshop Rua Foeder Culture375 mL into the barrel at the first fill
Temperature20 °C

Into fermenter

Target volume130 L
Pitch temp20 °C