This original post edited to reflect what actually happened in the initial batch
So my friend made a 45 gallon batch to make a sour from (4 of us fermenting different ways, then a 4 gallon blend will be made after 9 months, the rest up to discresion)
Here is the 5 gallon base recipe, we ended up with 1.062
Amount Item Type % or IBU
5.30 lb Vienna Malt (3.5 SRM) Grain 44.65 %
2.50 lb Pilsner (2 Row) UK (1.0 SRM) Grain 21.06 %
2.10 lb Wheat (Raw) (3.0 SRM) Grain 17.69 %
0.95 lb Aromatic Malt (26.0 SRM) Grain 8.00 %
0.75 lb Caravienne Malt (22.0 SRM) Grain 6.32 %
0.27 lb Special B Malt (180.0 SRM) Grain 2.27 %
1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
AFTER 14 DAYS I ADDED:
8.00 oz Blueberries (Frozen) (Secondary 5.0 days) Misc
24.00 oz Blackberry,Strawberry,Raspberry mix (Secondary 5.0 min) Misc
Racked off that and added:
I was given (a couple are out of date by a couple of months) all these vials of bugs.
1 Pkgs Brettanomyces Bruxellensis (White Labs #WLP650) [Add to Secondary] Yeast-Ale
1 Pkgs Brettanomyces Claussenii (White Labs #WLP645) [Add to Secondary] Yeast-Ale
1 Pkgs Lactobacillus Bacteria (White Labs #WLP677) [Add to Secondary] Yeast-Ale
(keep in mind I have NEVER made a sour)