Tart of Darkness - Sour Stout

This is the recipe used for the club's Big Bad Barrel Project. Each participant brewed their batch and did a primary fermentation at home. They were then combined in the barrel for aging.

74% American 2-row
7% Crystal 60
7% Flaked Oats
6% American Chocolate
3% American Black Roast
Saaz for bittering
Yeast - Split between Wyeast 1028 or WLP013 for a clean primary and Wyeast 3763 Roeselare Blend

OG 1.065
8 IBU

Mash at 156-158F