Employed a Turbid Mash and a 3 hour boil:

1. Initial rest at 113 to 120 for 10 minutes to just hydrate the grist.
2. Bring mash to 136 with boiling water.
3. Remove 20% of mash for boiling
4. Raise mash temp to 149 with boiling water
5. Remove 20 % of mash and add to boiling kettle
6. Add boiled portion back to the mash raising the temp to 162 and rest for 20 minutes.
7. Mash out with boiling water to 170 and allow mash to settle for 20 minutes.
8. Run off the mash and sparge with 200 water. Shoot for 9.25 gallons pre-boil.

6-13-16 - sampled beer and taste is lackluster and hardly sour. This never came around even after so much time.