Lambic Recipe - Sour Business Brett Sour Ale

{"RecipeId":106187,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":101865,"Name":"Sour Business Brett Sour Ale","Description":"","ImageUrlRoot":null,"StyleId":"23D","StyleName":"Lambic","BatchSize":6,"BoilSize":7,"BoilTime":60,"Efficiency":0.71,"DateCreated":"\/Date(1668720905623)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0478891666666668,"Fg":1.0083806041666668,"Srm":2.8999164847841152,"Ibu":5.03825643590703,"BgGu":0.10520660071151138,"Abv":5.0966045625,"Calories":157,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"47","Amt":"5.25","Ppg":"37","L":"1","Use":"Mash","Id":"570471","IngId":"3","Name":"2-Row - US","CustomName":"","Rank":"2"},{"Per":"47","Amt":"5.25","Ppg":"37","L":"2","Use":"Mash","Id":"570472","IngId":"590","Name":"Wheat Malt - DE","CustomName":"","Rank":"4"},{"Per":"2","Amt":"0.25","Ppg":"46","L":"0","Use":"Late","Id":"570707","IngId":"153","Name":"Table Sugar - Sucrose - US","CustomName":"","Rank":"4"},{"Per":"4","Amt":"0.5","Ppg":"0","L":"0","Use":"Mash","Id":"570473","IngId":"116","Name":"Rice Hulls - US","CustomName":"","Rank":"6"}],"Hops":[{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"13","Day":"0","AA":"3.5","Ibu":"5.03825643590703","Id":"589662","IngId":"27","Name":"Saaz ","CustomName":"","Rank":"2"}],"Yeasts":[{"Atten":"0.85","Id":"158076","IngId":"7037","Name":"Lallemand Philly Sour","CustomName":"","Rank":"1"},{"Atten":"0.8","Id":"158077","IngId":"722","Name":"White Labs WLP650 Brett B.","CustomName":"","Rank":"2"}],"Others":[],"MashSteps":[],"Steps":[{"Id":"178431","Rank":"1","Text":"Nov. 20/11: Mashed in with 16.57L water, 7ml lactic acid and 2.5g each CaCl2 and CaSO4."},{"Id":"178432","Rank":"2","Text":"Hit 66C, 45 minute mash."},{"Id":"178433","Rank":"3","Text":"Sparged with 19.22L water, 7.5ml lactic acid and 3g each CaCl2 and CaSO4."},{"Id":"178434","Rank":"4","Text":"Mashout for 20 minutes at 75C."},{"Id":"178435","Rank":"5","Text":"Nov. 20/22 130pm: Into FC set to 29C, wort at 27C for pitching."},{"Id":"178452","Rank":"6","Text":"Nov. 21/22 7am: Added ~0.8oz medium toast oak cubes and possibly too much fermcap."},{"Id":"178453","Rank":"7","Text":"Wild krausen, laser at 27.8C."},{"Id":"178488","Rank":"8","Text":"Nov. 21/22 5pm: Added ~0.2oz remaining oak cubes and a bit of oak tea by accident."},{"Id":"178489","Rank":"9","Text":"Nov 24/22 530pm: Laser beer at 28.5C. Still bubbling but is starting to slow down."},{"Id":"178728","Rank":"10","Text":"Dec 10/22: Bottling day! 7.81oz dextrose to 20.25L at 30C for 3.3 volumes before Brett. Stepped up Brett starter added."}]}