I'm doing a one gallon sour ale, since I didn't want to tie up a 5 gallon fermenter for the full year of aging. Here's the recipe I'm going with
??? lbs of Amber LME
1 oz of Hallertau Hops
Wyeast 3763 Roeselare Ale Blend/Wyeast 5335 Lactobacillus Delbrueckii
I don't know how much extract I'm...