A sour Recipe

{"RecipeId":66761,"RecipeTypeId":30,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":117789,"Name":"A sour","Description":"","ImageUrlRoot":null,"StyleId":null,"StyleName":null,"BatchSize":1,"BoilSize":1.25,"BoilTime":60,"Efficiency":0.75,"DateCreated":"\/Date(1552618726253)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.03881975,"Fg":1.0097049375,"Srm":4.2108394542068988,"Ibu":7.91308710562443,"BgGu":0.20384178428826619,"Abv":3.7558108125,"Calories":127,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"12","Amt":"0.125","Ppg":"37","L":"1","Use":"Mash","Id":"355067","IngId":"3","Name":"2-Row - US","CustomName":"","Rank":"1"},{"Per":"35","Amt":"0.375","Ppg":"36","L":"1","Use":"Mash","Id":"355068","IngId":"574","Name":"Pilsen - UK","CustomName":"","Rank":"2"},{"Per":"35","Amt":"0.375","Ppg":"44","L":"8","Use":"Extract","Id":"355069","IngId":"71","Name":"Dry Malt Extract - Light - US","CustomName":"","Rank":"3"},{"Per":"12","Amt":"0.125","Ppg":"42","L":"3","Use":"Extract","Id":"355202","IngId":"530","Name":"Dry Malt Extract - Wheat - US","CustomName":"","Rank":"4"},{"Per":"7","Amt":"0.079","Ppg":"44","L":"8","Use":"Late","Id":"355831","IngId":"71","Name":"Dry Malt Extract - Light - US","CustomName":"","Rank":"5"}],"Hops":[{"Amt":"0.14","Type":"Pellet","Use":"Boil","Min":"30","Day":"0","AA":"3.5","Ibu":"7.91308710562443","Id":"379211","IngId":"15","Name":"Hallertau ","CustomName":"","Rank":"1"}],"Yeasts":[{"Atten":"0.75","Id":"100095","IngId":"128","Name":"Danstar Nottingham","CustomName":"","Rank":"1"}],"Others":[],"MashSteps":[{"Heat":"Infusion","Temp":"155","Time":"60","Id":"49091","IngId":"4802","Name":"Mash","CustomName":"","Rank":"1"}],"Steps":[{"Id":"113320","Rank":"1","Text":"Mash and then soured with 2 probiotic pills, a bit of yogurt, and some pilsner malt (unaccounted for in mash ingredients)"},{"Id":"116714","Rank":"2","Text":"Let sour for 1.5 to 2 days???"},{"Id":"113321","Rank":"3","Text":"Late addition of DME was added during boil to account for added water."},{"Id":"113322","Rank":"4","Text":"Split to two 1/2 gal growlers. Notty in first, Astrid yeast(saison sacc and brett) in second."},{"Id":"113323","Rank":"5","Text":"Second likely had more sediment, though I mixed the two"},{"Id":"113324","Rank":"6","Text":"Left at 68F for a few hours, then brought to ~64F"},{"Id":"113325","Rank":"7","Text":"Signs of fermentation in Notty realized the next morning (~12 hours), nothing in Astrid 30 hours later, though it\u0027s notably darker"},{"Id":"113413","Rank":"8","Text":"Astrid raised to 68F room on Monday, still no signs of fermentation"},{"Id":"114190","Rank":"9","Text":"Nottinghamton brought it down to 1.021 refractometer reading (~1.011)"},{"Id":"114220","Rank":"10","Text":"Nottingham version bottles to 4 bottles 3/28 (3 volumes?)"},{"Id":"114987","Rank":"11","Text":"Astrid brought down to 1.018 refractometer, 14 g (~3 volumes) priming sugar"}]}