6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.86 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 10.81 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.81 %
0.75 lb Roasted Barley (300.0 SRM) Grain 8.11 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.41 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 17.2 IBU
Same as the Standard, EXCEPT, when collecting your wort - pre boil, put 24ounces (2 bottles worth) or so in a bowl, drop in a little crushed grain (3tbsp or so), cover loosely with aluminum and let sit for a week in about 70-80F. I let mine sit outside in my garage. Pictures will follow very soon, I have them on my camera, just need to get em off.
After about a week, take that soured wort and bring to a boil, let it go for 10ish minutes, then dump into your fermenter and let the beer finish as normal. Pretty effin good
I'm sippin on the hydrometer sample I just got while kegging and it's niiiice. Tastes just like the standard with a hint of sourness.