I didn't specify, it's actually a 2 gallon recipe. I got the original recipe from here on the thread and tweaked it a bit. Being from Kentucky (and a History nerd) I wanted to try and re-create the Kentucky Common Beer while adding a unique take on it.
The original recipe called for all of the same except he used flaked rye in place of the acidulated malt to add a "sourness." I was tossing around using black barley instead of patent just for flavor purposes, but I'm sticking with patent because I buy by the pound, but use by the ounce...thus I've got a lot laying around!
Traditionally these were believed to be sour mashed, however many sources cite this being incorrect and just an association with sour mash whiskey prevalent in the region. To be honest, I haven't found a single definitive process for making a KY Common! Just bits and pieces here and there. Who knows?? I'm gonna brew it up this weekend and let it sit on some 1272 for 3 weeks and see what happens I guess! Will report back!