D8S Reclamation Red by Beer&Brewing 03.03.16

♦ BREW DATES:
Date: Brew Day • 03.04.16
Gravity End of Boil (OG) • 1.068
Gravity (FG) • unknown
Date: Pitch Yeast Day • 03/07/2016
Date: Keg Day • 03/29/2016
Drafted Who’s House • _______

♦ SESSION NOTES:
https://beerandbrewing.com/VMkZ8ysAAKCj4XD4/article/reclamation-red-recipe
Beer Bug did not work.
It appears that the vent was not totally sealed.

This beer was terrible and was thrown out. I believe the yeast is what gave it such a sour flavor

♦ STANDARD BREWING NOTES:
♫Create 8 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose. Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA

WAKE UP!!!!!!
15 minutes – Add immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♥ DRINKABILITY: What did you like about it. Sample Date:

<br />
Reclamation Red Recipe Beer&amp;Brewing<br />
Published: 2016-02-02<br />
<br />
As a follow up to “Barrel Aging for Homebrewers,” Neil Fisher has shared the recipes for some of the base beers that he uses for barrel aging. The recipe for “Reclamation Red” has undergone several different iterations, but it started out as an attempt to brew a barrel-aged version of Stone’s Arrogant Bastard. The recipe, modified for significantly lower IBUs, has become his house Burgundy Sour recipe and is a great backdrop for aging with a wide variety of fruits. Reclamation Red took two medals at the 2014 Big Beers Festival homebrew competition in Vail, Colorado. The nectarine version took Silver in the Sour Category as a Flanders Red entry, and the blackberry version took Bronze in the Belgian Specialty category.<br />
<br />
ALL-GRAIN<br />
<br />
OG: 1.052<br />
FG: 1.002<br />
IBUs: 21<br />
ABV: 6.6%<br />
<br />
MALT/GRAIN BILL<br />
10 lb (4.5 kg) pale malt (2-row) U.S.<br />
2 lb (907 g) Special B malt<br />
<br />
HOPS SCHEDULE<br />
½ oz (14 g) Chinook at 60 minutes<br />
<br />
DIRECTIONS<br />
Mash for 60 minutes at 160°F (71°C). Boil for 90 minutes following the hops schedule.<br />
<br />
YEAST<br />
1 Package Belgian Sour Mix 1 (White Labs #WLP655)<br />
<br />
BREWER’S NOTES<br />
Age for 28 days at 40°F (4°C).