[BlackDog]

I brewed a sour Robust Porter on Sunday afternoon. On Saturday night I boiled a gallon of water and then let it cool to 170. Then I added 4 oz of acidulated malt and a pound of light DME. Then I set it on top of the furnace and let it sit for 18 hours. On Sunday I did a regular extract/steep with the balance of the ingredients, and added the sour wort into the rest of the wort for the boil. If tasting the finished wort is any indicator, the souring process seems to have worked. It's bubbling away in the bucket now, and I'll be interested to see how this turns out. If I had more time before the warm weather arrives I think I would have added some Brett Brux for that horse blanket-y flavor, but I read where that takes about 6 months to develop. If this sour porter works I may try it with the Brett Brux in the spring for next fall/winter.

6 lbs amber LME
1 lb light DME
.5 lbs crystal 80
.5 lbs chocolate malt
.5 lbs special roast
.5 lbs brown malt
.25 lbs black patent
.25 lbs acidulated malt

.5 oz Yakima Warrior - 60 mins
1 oz Willamette 30 - mins
.5 oz Willamette - 10 mins

Lallemand Nottingham dry yeast

OG = 1.056
SRM = 31
IBU = 28
Plan FG = 1.014
Plan ABV = 5.8%