Split Sour Brew Day

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Split Sour 6 Gal
Style: Lambic
TYPE: All Grain

Recipe Specifications
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Boil Size: 8.68 gal
Post Boil Volume: 7.55 gal
Batch Size (fermenter): 6.50 gal  
Bottling Volume: 6.00 gal
Estimated OG: 1.055 SG
Estimated Color: 4.0 SRM
Estimated IBU: 5.1 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 72.5 %
Boil Time: 90 Minutes

Ingredients:
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Amt                   Name                                     Type          #        %/IBU        
6.50 gal              Boston, MA                               Water         1        -            
5.00 g                Calcium Chloride (Mash 60.0 mins)        Water Agent   2        -            
5.00 g                Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent   3        -            
8 lbs                 Pilsner (2 Row) Bel (2.0 SRM)            Grain         4        52.5 %       
5 lbs                 Wheat (BestMälz) (2.0 SRM)               Grain         5        32.8 %       
2 lbs                 Wheat, Flaked (1.6 SRM)                  Grain         6        13.1 %       
4.0 oz                Acid Malt (3.0 SRM)                      Grain         7        1.6 %        
0.50 oz               Saaz [3.75 %] - Boil 60.0 min            Hop           8        5.1 IBUs     
1.0 pkg               Belgian Ale (White Labs #WLP550) [35.49  Yeast         9        -

After primary with WLP550,  split into two batches of ~ 3.25 gallons each, add bugs:           
1.0 pkg               Roselare Belgian Blend (Wyeast Labs #376 Yeast         10       -    

?Other Bugs

Mash Schedule: 154F, Mash Out, Batch Sparge
Total Grain Weight: 15 lbs 4.0 oz
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Name                    Description                                          Step Temperat Step Time    
Mash Step               Add 20.06 qt of water at 167.6 F                     154.0 F       60 min       
Mash Step               Add 12.20 qt of water at 195.5 F                     168.0 F       10 min       

Sparge: Batch sparge with 2 steps (Drain mash tun , 2.69gal) of 168.0 F water
Notes:
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Starter w/ WLP550, 1.6L, on 3/16/17.

Brewed 3/19/17:

Hit my mash temp OK. Mashed in 10gal pot and applied direct heat from stove as needed, while stirring the mash to prevent scorching.

Got slightly less than 9 gallons of 1.048 wort into kettle.

At end of boil about 7.6 gallons of 1.055 wort.

Force chilled to 140F, then let the covered pot sit in 35F ambient weather for a few hours. Racked ~3.25 gallons into two carboys.




3/20/17, 7:30am. Beer was 65F - same temp as ambient air. Shook carboys vigorously for a few minutes,  mixed up starter and poured about half into each carboy.

By that afternoon, one of the beers was fermenting pretty actively, the other seemed just to be getting started. Weird, and I hope the two beers turn out fairly similarly!

Wort looks a little darker than I expected.