Mixed-Style Beer Recipe - On Hallowed Ground - Black Currant Sour

{"RecipeId":98733,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":119692,"Name":"On Hallowed Ground - Black Currant Sour","Description":"This is going to be a Sour utilizing Lallemand Philly Sour yeast and Amoretti Black Currant Puree in secondary fermentation. Debating between Barbe Rouge and Galaxy hops. I will be doing a starter for the Philly Sour yeast.","ImageUrlRoot":null,"StyleId":"34B","StyleName":"Mixed-Style Beer","BatchSize":5,"BoilSize":6.5,"BoilTime":60,"Efficiency":0.5,"DateCreated":"\/Date(1633026400543)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0497,"Fg":1.008946,"Srm":12.593260819342833,"Ibu":21.39446310808464,"BgGu":0.43047209473007259,"Abv":5.2572659999999996,"Calories":164,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"53","Amt":"6","Ppg":"37","L":"1","Use":"Mash","Id":"528333","IngId":"3","Name":"2-Row - US","CustomName":"","Rank":"2"},{"Per":"36","Amt":"4","Ppg":"40","L":"2","Use":"Mash","Id":"528334","IngId":"10","Name":"White Wheat - US","CustomName":"","Rank":"4"},{"Per":"11","Amt":"1.25","Ppg":"46","L":"77","Use":"Late","Id":"528338","IngId":"488","Name":"Cane Sugar\r\n - US","CustomName":"","Rank":"6"}],"Hops":[{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"10","Day":"0","AA":"8.5","Ibu":"11.7454115916258","Id":"551332","IngId":"12912","Name":"Barbe Rouge","CustomName":"","Rank":"2"},{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"5","Day":"0","AA":"12.7","Ibu":"9.64905151645882","Id":"551426","IngId":"167","Name":"Mosaic","CustomName":"","Rank":"2"}],"Yeasts":[{"Atten":"0.82","Id":"146735","IngId":"7741","Name":"Lallemand Philly Sour (71-80)","CustomName":"","Rank":"1"}],"Others":[{"Amt":"15","Unit":"oz","Use":"FlameOut","Id":"97023","IngId":"14718","Name":"Black Currant Puree - Amoretti (Note this is cane sugar in the grain list)","CustomName":"","Rank":"2"},{"Amt":"0.25","Unit":"lb","Use":"Primary","Id":"97025","IngId":"34","Name":"Dextrose","CustomName":"","Rank":"4"}],"MashSteps":[{"Heat":"Decoction","Temp":"150","Time":"60","Id":"68076","IngId":"6102","Name":"Sacch Rest","CustomName":"","Rank":"1"}],"Steps":[{"Id":"164866","Rank":"1","Text":"Pitch Philly Sour at 86F and let temp fall. Free rise during fermentation is OK."},{"Id":"164867","Rank":"2","Text":"Add Black Currant Puree Day 3 of fermentation."},{"Id":"164868","Rank":"3","Text":"An addition of dextrose (glucose) at primary will aid in Lactic Acid production."},{"Id":"165478","Rank":"4","Text":"14 quarts of mash water, 161F strike temp."}]}