Sour Farmhouse No. 2 Recipe

{"RecipeId":50218,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":106095,"Name":"Sour Farmhouse No. 2","Description":"Golden sour base beer with unmalted wheat and malted oats.","ImageUrlRoot":null,"StyleId":null,"StyleName":null,"BatchSize":5.5,"BoilSize":6.5,"BoilTime":60,"Efficiency":0.75,"DateCreated":"\/Date(1518463052017)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.06675,"Fg":1.0140175,"Srm":3.5366592547455475,"Ibu":0,"BgGu":0,"Abv":6.8024925000000005,"Calories":225,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"53","Amt":"7.5","Ppg":"37","L":"1","Use":"Mash","Id":"261250","IngId":"3","Name":"2-Row - US","CustomName":"","Rank":"1"},{"Per":"35","Amt":"5","Ppg":"35","L":"2","Use":"Mash","Id":"261251","IngId":"115","Name":"Unmalted Wheat - BE","CustomName":"","Rank":"2"},{"Per":"7","Amt":"1","Ppg":"37","L":"1","Use":"Mash","Id":"261252","IngId":"2","Name":"Malted Oats - US","CustomName":"","Rank":"3"},{"Per":"2","Amt":"0.25","Ppg":"0","L":"3","Use":"Mash","Id":"262146","IngId":"4709","Name":"Unmilled Acidulated Malt","CustomName":"","Rank":"4"},{"Per":"4","Amt":"0.5","Ppg":"0","L":"0","Use":"Mash","Id":"262147","IngId":"116","Name":"Rice Hulls - US","CustomName":"","Rank":"5"}],"Hops":[],"Yeasts":[{"Atten":"0.73","Id":"73180","IngId":"233","Name":"Wyeast London Ale III 1318","CustomName":"","Rank":"1"},{"Atten":"0.85","Id":"86417","IngId":"2085","Name":"House Culture","CustomName":"","Rank":"2"}],"Others":[{"Amt":"2","Unit":"each","Use":"Mash","Id":"51058","IngId":"12","Name":"Gypsum","CustomName":"","Rank":"1"},{"Amt":"2","Unit":"each","Use":"Mash","Id":"51059","IngId":"5918","Name":"Calcium Chloride","CustomName":"","Rank":"2"},{"Amt":"2","Unit":"each","Use":"Boil","Id":"51060","IngId":"12","Name":"Gypsum","CustomName":"","Rank":"3"},{"Amt":"2","Unit":"each","Use":"Boil","Id":"51061","IngId":"5918","Name":"Calcium Chloride","CustomName":"","Rank":"4"}],"MashSteps":[{"Heat":"Infusion","Temp":"152","Time":"60","Id":"36815","IngId":"1613","Name":"Single Step Infusion","CustomName":"","Rank":"1"}],"Steps":[{"Id":"84502","Rank":"1","Text":"::::: WATER :::::"},{"Id":"84503","Rank":"2","Text":"100% filtered NYC tap water."},{"Id":"84504","Rank":"3","Text":"Strike water additions: 2g gypsum, 2g calcium chloride."},{"Id":"84505","Rank":"4","Text":"Sparge water additions: 2g gypsum, 2g calcium chloride."},{"Id":"84506","Rank":"5","Text":"::::: BREW :::::"},{"Id":"84507","Rank":"6","Text":"Mash in 152F."},{"Id":"84508","Rank":"7","Text":"Target mash pH: 5.6"},{"Id":"84509","Rank":"8","Text":"PBG: 1.039"},{"Id":"84510","Rank":"9","Text":"OG: 1.061 (lower OG from unmalted wheat?)"},{"Id":"84511","Rank":"10","Text":"Knock out at 110F."},{"Id":"84512","Rank":"11","Text":"Pitch Lacto planterum."},{"Id":"84513","Rank":"12","Text":"Allow wort to cool and hold at 90F for 48-60 hours."},{"Id":"84514","Rank":"13","Text":"Pasteurize sour wort at 170F."},{"Id":"84515","Rank":"14","Text":"Steep 0.5 lbs of dextrine malt for 20 minutes at 167F."},{"Id":"84516","Rank":"15","Text":"Cool to 65F and transfer to primary fermenter."},{"Id":"99896","Rank":"16","Text":"::::: Cellar :::::"},{"Id":"84517","Rank":"17","Text":"Pitch 2 packets of Wyeast London Ale III 1318"},{"Id":"84518","Rank":"18","Text":"Hold at 65F for 5 days."},{"Id":"99897","Rank":"19","Text":"Pitch mixed culture after primary is complete."},{"Id":"99898","Rank":"20","Text":"Carbonate to 2.75 volumes of CO2."}]}