28B Mixed-Fermentation Sour Beer

Second Sight

2026-08-20 · 23 L batch

OG1.048

IBU18

EBC9

Water prep

Mash pH 5.3 Sparge pH 5.5

Calcium Chloride	1.5 g
Lactic Acid	Mash water to pH 5.3; sparge water to pH 5.5

Weyermann Barke Pilsner Malt	3.65 kg	66.4%
Weyermann Wheat Malt Pale	1.35 kg	24.5%
Harraways Rolled Oats	0.5 kg	9.1%

Strike17 L

Rest 65 °C / 75 min

Mash out 76 °C / 10 min

Sparge 16 L at 76 °C

Pre-boil target30 L

60 min Columbus 12 g

10 min Whirlfloc 1 tablet · Yeast Nutrient 5 g · Zinc tablet 1 tablet

Sixth MagicHalf the trub cake off the first pitch — no fresh culture

Target volume23 L