1. Remove 0.5 lbs of grain from total bill|
2. Dough in at 120 and do a protein rest for 30 minutes
3. Add the hops to the mash, and raise to mash at 154 for 60 minutes
4. Mash out at 175 for 10 minutes
5. Sparge at 175 collecting a total of 6 gallons of wort
6. Cool the wort and split the batch (there is no boil in this recipe) into a 4.5 gallon batch, and a 1.5 gallon batch.
7. Pitch a package of Nottingham yeast into the 4.5 gallon batch and ferment normally
8. To the 1.5 gallon batch add the 0.5 lb of grain you kept from the beginning and allow to sour. Let it go for at least 3-4 days, we got good results after 6 days of souring. This batch will look disgusting, a thick white film will cover the surface and it will smell and taste exremely sour.
9. Filter this batch through cheesecloth and add to the yeast fermented batch.
10. Rack about 1-2 days after mixing and leave in secondary for one week.
11. Bottle with enough sugar to give 2.5-3.0 atmospheres of CO2.
OG 1.031 FG 1.006 3.2% ABV