Yes, that recipe is all grain. It looks like your OP was extract with specialty grains. If you're not set up for AG, I'm sure you could convert this to an extract/specialty grains. Convert the British 2-row to light DME/LME. Steep the other grains (you may need to adjust the quantities because you are steeping not mashing). After you steep, you would need to dissolve your extract into the kettle. Then, follow the souring instructions from there. Honestly, I have very little experience with extracts, so some of the other "gentlemen" may need to add to/correct this.