Make 0.5 to 1 quart (0.5 to 1 L) lacto starter 24 hours before mash-in. Mash grains with 10 liters (10.6 qt.) of water. Hold at 55° C (131° F) for 10 minutes, 66° C (150° F) for 60 minutes, and mash out at 78° C (172° F) for 10 minutes. Sparge with 16 liters (16.9 qt.) of water at 78° C (172° F). Cool wort to 36° C (97° F) and pitch the Lacto starter. Let it sour for 24 to 36 hours (kettle souring).
Boil for 15 minutes, adding the hops according to recipe. Cool the wort, pitch yeast starter at 18° C (64° F) and ferment at 19° C (66° F). When attenuation is 66 to 75 percent finished, add pasteurized fruit as puree or juice and increase fermentation temperature to 23° C (74° F). Continue fermentation until it reaches a stable final gravity. Cold crash to 0° C (32° F) and hold for at least 1 week for clarification, then prime or keg to 3.5 vol. (7 g/L) of CO2.
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