This sounds fun. I think I'm going to try this this week. Brewing a sort-of schwarzbier/robust porter on Friday; our brew club's June experiment used this set of dice with ingredients, amounts and times to generate a recipe, and I got 8# of Munich, 1.66# (!!!) of chocolate rye, and 0.66# of Special B, a strange mish-mash of hops, and San Fran lager yeast. I think I'll throw some extra base malt into the MLT and save the last runnings and mash overnight to do a small batch on Saturday. Maybe a sour fruit stout...!
brewfun: with the sour wort, do you recommend using that as a portion of the strike water, and heating it? I know the bugs are going to get fried one way or the other, but just wondering how to factor that into the liquid amounts.