← Wild Sour — Split Fermentation

28B Mixed-Fermentation Sour Beer

Wild Sour — Split Fermentation

2026-02-17 · 24 L batch

OG1.034
FG1.002
ABV4.2%

Water prep

Mash pH 6
Calcium Carbonate half tsp in mash
Magnesium Sulphate 1 tsp in mash
Calcium Sulphate 1 tsp in mash
Calcium Chloride half tsp in mash
Lactic acid (88%) 5 drops in mash + 5 drops in sparge water

Grain bill

Gladfield Pilsner Malt 2.5 kg 50%
Gladfield Wheat Malt 2.5 kg 50%

Mash

Strike18 L
Rest 65 °C / 60 min
Mash out 75 °C / 10 min

Sparge

Sparge 14 L at 75 °C
Pre-boil target27.5 L

Boil 60 min

10 min Yeast nutrient half tsp
Post-boil target25 L

Fermentation

Matt's Mixed Wild Culture (the 'Other Half' / O/H)half of Matt's wild culture, pitched into one 12 L fermenter
Rua Cultivar (Owen's propagation from Wild Workshop Rua bottle dregs)Owen's own propagated culture, pitched into one 12 L fermenter
Temperature23 °C

Into fermenter

Target volume24 L
Pitch temp23 °C