recipes.xml

<?xml version="1.0" encoding="UTF-8"?>
<RECIPES>
 <RECIPE>
  <NAME>American IPA - SN Celebration Ale</NAME>
  <VERSION>1</VERSION>
  <TYPE>All Grain</TYPE>
  <STYLE>
   <NAME>American IPA</NAME>
   <VERSION>1</VERSION>
   <CATEGORY>India Pale Ale</CATEGORY>
   <CATEGORY_NUMBER>14</CATEGORY_NUMBER>
   <STYLE_LETTER>B</STYLE_LETTER>
   <STYLE_GUIDE>BJCP</STYLE_GUIDE>
   <TYPE>Ale</TYPE>
   <OG_MIN>1.05600e+00</OG_MIN>
   <OG_MAX>1.07500e+00</OG_MAX>
   <FG_MIN>1.01000e+00</FG_MIN>
   <FG_MAX>1.01800e+00</FG_MAX>
   <IBU_MIN>4.00000e+01</IBU_MIN>
   <IBU_MAX>7.00000e+01</IBU_MAX>
   <COLOR_MIN>6.00000e+00</COLOR_MIN>
   <COLOR_MAX>1.50000e+01</COLOR_MAX>
   <ABV_MIN>5.50000e+00</ABV_MIN>
   <ABV_MAX>7.50000e+00</ABV_MAX>
   <CARB_MIN>0.00000e+00</CARB_MIN>
   <CARB_MAX>0.00000e+00</CARB_MAX>
   <NOTES></NOTES>
   <PROFILE>A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist.Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.A decidedly hoppy and bitter, moderately strong American pale ale. An American version of the historical English style, brewed using American ingredients and attitude.</PROFILE>
   <INGREDIENTS>Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character ("RyePA") should be entered in the Specialty category.</INGREDIENTS>
   <EXAMPLES>Bell's Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin', Dogfish Head 60 Minute IPA, Founder's Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA</EXAMPLES>
  </STYLE>
  <BREWER>Who knows.</BREWER>
  <BATCH_SIZE>4.24250e+01</BATCH_SIZE>
  <BOIL_SIZE>4.58250e+01</BOIL_SIZE>
  <BOIL_TIME>9.00000e+01</BOIL_TIME>
  <EFFICIENCY>7.00000e+01</EFFICIENCY>
  <HOPS>
   <HOP>
    <NAME>Chinook</NAME>
    <VERSION>1</VERSION>
    <ALPHA>1.10000e+01</ALPHA>
    <AMOUNT>4.25200e-02</AMOUNT>
    <USE>Mash</USE>
    <TIME>1.05000e+02</TIME>
    <NOTES></NOTES>
    <TYPE>Both</TYPE>
    <FORM>Pellet</FORM>
    <BETA>0.00000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES></SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Chinook</NAME>
    <VERSION>1</VERSION>
    <ALPHA>1.10000e+01</ALPHA>
    <AMOUNT>2.83500e-02</AMOUNT>
    <USE>Boil</USE>
    <TIME>6.00000e+01</TIME>
    <NOTES></NOTES>
    <TYPE>Both</TYPE>
    <FORM>Pellet</FORM>
    <BETA>0.00000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES></SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Centennial</NAME>
    <VERSION>1</VERSION>
    <ALPHA>9.90000e+00</ALPHA>
    <AMOUNT>1.13400e-01</AMOUNT>
    <USE>Boil</USE>
    <TIME>1.50000e+01</TIME>
    <NOTES></NOTES>
    <TYPE>Both</TYPE>
    <FORM>Pellet</FORM>
    <BETA>0.00000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES></SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Cascade</NAME>
    <VERSION>1</VERSION>
    <ALPHA>6.70000e+00</ALPHA>
    <AMOUNT>1.13400e-01</AMOUNT>
    <USE>Boil</USE>
    <TIME>5.00000e+00</TIME>
    <NOTES></NOTES>
    <TYPE>Both</TYPE>
    <FORM>Pellet</FORM>
    <BETA>0.00000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES></SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Cascade</NAME>
    <VERSION>1</VERSION>
    <ALPHA>6.70000e+00</ALPHA>
    <AMOUNT>1.13400e-01</AMOUNT>
    <USE>Boil</USE>
    <TIME>1.00000e+00</TIME>
    <NOTES></NOTES>
    <TYPE>Both</TYPE>
    <FORM>Pellet</FORM>
    <BETA>0.00000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES></SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Cascade</NAME>
    <VERSION>1</VERSION>
    <ALPHA>6.70000e+00</ALPHA>
    <AMOUNT>5.67000e-02</AMOUNT>
    <USE>Dry Hop</USE>
    <TIME>0.00000e+00</TIME>
    <NOTES></NOTES>
    <TYPE>Both</TYPE>
    <FORM>Pellet</FORM>
    <BETA>0.00000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES></SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Centennial</NAME>
    <VERSION>1</VERSION>
    <ALPHA>9.90000e+00</ALPHA>
    <AMOUNT>5.67000e-02</AMOUNT>
    <USE>Dry Hop</USE>
    <TIME>0.00000e+00</TIME>
    <NOTES></NOTES>
    <TYPE>Both</TYPE>
    <FORM>Pellet</FORM>
    <BETA>0.00000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES></SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Chinook</NAME>
    <VERSION>1</VERSION>
    <ALPHA>1.10000e+01</ALPHA>
    <AMOUNT>5.67000e-02</AMOUNT>
    <USE>Dry Hop</USE>
    <TIME>0.00000e+00</TIME>
    <NOTES></NOTES>
    <TYPE>Both</TYPE>
    <FORM>Pellet</FORM>
    <BETA>0.00000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES></SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
  </HOPS>
  <FERMENTABLES>
   <FERMENTABLE>
    <NAME>Pale Malt (2 row)</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>1.17900e+01</AMOUNT>
    <YIELD>7.80000e+01</YIELD>
    <COLOR>3.00000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN></ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>4.50000e+01</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>CaraPils malt</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>9.07200e-01</AMOUNT>
    <YIELD>7.00000e+01</YIELD>
    <COLOR>2.00000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN></ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Crystal 60L</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>9.07200e-01</AMOUNT>
    <YIELD>7.40000e+01</YIELD>
    <COLOR>6.00000e+01</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN></ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>0.00000e+00</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Crystal 120L</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>4.53600e-01</AMOUNT>
    <YIELD>7.40000e+01</YIELD>
    <COLOR>6.00000e+01</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN></ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>0.00000e+00</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Munich malt</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>4.53600e-01</AMOUNT>
    <YIELD>7.50000e+01</YIELD>
    <COLOR>6.00000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN></ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>0.00000e+00</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
  </FERMENTABLES>
  <MISCS/>
  <YEASTS>
   <YEAST>
    <NAME>California Ale</NAME>
    <VERSION>1</VERSION>
    <TYPE>Ale</TYPE>
    <FORM>Liquid</FORM>
    <AMOUNT>2.50000e-01</AMOUNT>
    <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
    <LABORATORY>White Labs</LABORATORY>
    <PRODUCT_ID></PRODUCT_ID>
    <MIN_TEMPERATURE>0.00000e+00</MIN_TEMPERATURE>
    <MAX_TEMPERATURE>0.00000e+00</MAX_TEMPERATURE>
    <FLOCCULATION>Medium</FLOCCULATION>
    <ATTENUATION>7.50000e+01</ATTENUATION>
    <NOTES></NOTES>
    <BEST_FOR>Ales</BEST_FOR>
    <TIMES_CULTURED>0</TIMES_CULTURED>
    <MAX_REUSE>0</MAX_REUSE>
    <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
   </YEAST>
  </YEASTS>
  <WATERS>
   <WATER>
    <NAME>Burton on Trent, UK</NAME>
    <VERSION>1</VERSION>
    <AMOUNT>2.00000e+01</AMOUNT>
    <CALCIUM>2.95000e+02</CALCIUM>
    <BICARBONATE>3.00000e+02</BICARBONATE>
    <SULFATE>7.25000e+02</SULFATE>
    <CHLORIDE>2.50000e+01</CHLORIDE>
    <SODIUM>5.50000e+01</SODIUM>
    <MAGNESIUM>4.50000e+01</MAGNESIUM>
    <PH>8.00000e+00</PH>
    <NOTES> Use for distinctive pale ales strongly hopped.  Very hard water accentuates the hops flavor. Example: Bass Ale
</NOTES>
   </WATER>
  </WATERS>
  <MASH>
   <NAME></NAME>
   <VERSION>1</VERSION>
   <GRAIN_TEMP>0.00000e+00</GRAIN_TEMP>
   <MASH_STEPS/>
   <NOTES></NOTES>
   <TUN_TEMP>0.00000e+00</TUN_TEMP>
   <SPARGE_TEMP>0.00000e+00</SPARGE_TEMP>
   <PH>7.00000e+00</PH>
   <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
   <EQUIP_ADJUST>FALSE</EQUIP_ADJUST>
  </MASH>
  <INSTRUCTIONS/>
  <BREWNOTES/>
  <ASST_BREWER></ASST_BREWER>
  <NOTES></NOTES>
  <TASTE_NOTES> Based on Sierra Nevada's 1999 Celebration Ale</TASTE_NOTES>
  <TASTE_RATING>0.00000e+00</TASTE_RATING>
  <OG>1.07193e+00</OG>
  <FG>1.01798e+00</FG>
  <FERMENTATION_STAGES>2</FERMENTATION_STAGES>
  <PRIMARY_AGE>0.00000e+00</PRIMARY_AGE>
  <PRIMARY_TEMP>0.00000e+00</PRIMARY_TEMP>
  <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
  <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
  <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
  <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
  <AGE>0.00000e+00</AGE>
  <AGE_TEMP>0.00000e+00</AGE_TEMP>
  <DATE>02/12/2011</DATE>
  <CARBONATION>0.00000e+00</CARBONATION>
  <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
  <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
  <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
  <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
  <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 </RECIPE>
 <RECIPE>
  <NAME>American Pilsner</NAME>
  <VERSION>1</VERSION>
  <TYPE>All Grain</TYPE>
  <STYLE>
   <NAME>Premium American Lager</NAME>
   <VERSION>1</VERSION>
   <CATEGORY>Light Lager</CATEGORY>
   <CATEGORY_NUMBER>1</CATEGORY_NUMBER>
   <STYLE_LETTER>C</STYLE_LETTER>
   <STYLE_GUIDE>BJCP</STYLE_GUIDE>
   <TYPE>Ale</TYPE>
   <OG_MIN>1.04600e+00</OG_MIN>
   <OG_MAX>1.05600e+00</OG_MAX>
   <FG_MIN>1.00800e+00</FG_MIN>
   <FG_MAX>1.01200e+00</FG_MAX>
   <IBU_MIN>1.50000e+01</IBU_MIN>
   <IBU_MAX>2.50000e+01</IBU_MAX>
   <COLOR_MIN>2.00000e+00</COLOR_MIN>
   <COLOR_MAX>6.00000e+00</COLOR_MAX>
   <ABV_MIN>4.60000e+00</ABV_MIN>
   <ABV_MAX>6.00000e+00</ABV_MAX>
   <CARB_MIN>0.00000e+00</CARB_MIN>
   <CARB_MAX>0.00000e+00</CARB_MAX>
   <NOTES>Premium beers tend to have fewer adjuncts than standard/lite lagers, and can be all-malt. Strong flavors are a fault, but premium lagers have more flavor than standard/lite lagers. A broad category of international mass-market lagers ranging from up-scale American lagers to the typical "import" or "green bottle" international beers found in America.</NOTES>
   <PROFILE>Low to medium-low malt aroma, which can be grainy, sweet or corn-like. Hop aroma may range from very low to a medium-low, spicy or floral hop presence. Low levels of yeast character (green apples, DMS, or fruitiness) are optional but acceptable. No diacetyl.Pale straw to gold color. White, frothy head may not be long lasting. Very clear.Crisp and dry flavor with some low levels of grainy or malty sweetness. Hop flavor ranges from none to low levels. Hop bitterness at low to medium level. Balance may vary from slightly malty to slightly bitter, but is relatively close to even. High levels of carbonation may provide a slight acidity or dry "sting." No diacetyl. No fruitiness.Medium-light body from use of adjuncts such as rice or corn. Highly carbonated with slight carbonic bite on the tongue.Refreshing and thirst quenching, although generally more filling than standard/lite versions. </PROFILE>
   <INGREDIENTS>Two- or six-row barley with up to 25% rice or corn as adjuncts.</INGREDIENTS>
   <EXAMPLES>Full Sail Session Premium Lager, Miller Genuine Draft, Corona Extra, Michelob, Coors Extra Gold, Birra Moretti, Heineken, Beck's, Stella Artois, Red Stripe, Singha</EXAMPLES>
  </STYLE>
  <BREWER>Nobody</BREWER>
  <BATCH_SIZE>1.89271e+01</BATCH_SIZE>
  <BOIL_SIZE>2.22672e+01</BOIL_SIZE>
  <BOIL_TIME>0.00000e+00</BOIL_TIME>
  <EFFICIENCY>7.00000e+01</EFFICIENCY>
  <HOPS>
   <HOP>
    <NAME>Saaz (USA)</NAME>
    <VERSION>1</VERSION>
    <ALPHA>3.00000e+00</ALPHA>
    <AMOUNT>4.96117e-02</AMOUNT>
    <USE>Boil</USE>
    <TIME>6.00000e+01</TIME>
    <NOTES>Very mild and pleasant, spicy and fragrant</NOTES>
    <TYPE>Aroma</TYPE>
    <FORM>Pellet</FORM>
    <BETA>3.00000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES>Czech Saaz</SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Saaz (USA)</NAME>
    <VERSION>1</VERSION>
    <ALPHA>3.00000e+00</ALPHA>
    <AMOUNT>2.12621e-02</AMOUNT>
    <USE>Boil</USE>
    <TIME>2.00000e+01</TIME>
    <NOTES>Very mild and pleasant, spicy and fragrant</NOTES>
    <TYPE>Aroma</TYPE>
    <FORM>Pellet</FORM>
    <BETA>3.00000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES>Czech Saaz</SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Hallertau</NAME>
    <VERSION>1</VERSION>
    <ALPHA>4.00000e+00</ALPHA>
    <AMOUNT>2.83495e-02</AMOUNT>
    <USE>Boil</USE>
    <TIME>1.00000e+01</TIME>
    <NOTES>mild, pleasant and slightly flowery.</NOTES>
    <TYPE>Aroma</TYPE>
    <FORM>Pellet</FORM>
    <BETA>3.50000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES>Mt. Hood, Liberty, Crystal.</SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Hallertau</NAME>
    <VERSION>1</VERSION>
    <ALPHA>4.00000e+00</ALPHA>
    <AMOUNT>1.41748e-02</AMOUNT>
    <USE>Dry Hop</USE>
    <TIME>6.00000e+01</TIME>
    <NOTES>mild, pleasant and slightly flowery.</NOTES>
    <TYPE>Aroma</TYPE>
    <FORM>Pellet</FORM>
    <BETA>3.50000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES>Mt. Hood, Liberty, Crystal.</SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
  </HOPS>
  <FERMENTABLES>
   <FERMENTABLE>
    <NAME>Pilsner (2 Row) UK</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>4.53592e+00</AMOUNT>
    <YIELD>7.80000e+01</YIELD>
    <COLOR>1.00000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>United Kingdom</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
    <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
  </FERMENTABLES>
  <MISCS>
   <MISC>
    <NAME>Gypsum</NAME>
    <VERSION>1</VERSION>
    <TYPE>Water Agent</TYPE>
    <USE>Mash</USE>
    <TIME>0.00000e+00</TIME>
    <AMOUNT>2.83495e-02</AMOUNT>
    <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
    <USE_FOR></USE_FOR>
    <NOTES>In the mash.</NOTES>
   </MISC>
   <MISC>
    <NAME>Gypsum</NAME>
    <VERSION>1</VERSION>
    <TYPE>Water Agent</TYPE>
    <USE>Mash</USE>
    <TIME>0.00000e+00</TIME>
    <AMOUNT>1.41748e-02</AMOUNT>
    <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
    <USE_FOR></USE_FOR>
    <NOTES>In the sparge.</NOTES>
   </MISC>
  </MISCS>
  <YEASTS>
   <YEAST>
    <NAME>Wyeast - American Lager</NAME>
    <VERSION>1</VERSION>
    <TYPE>Lager</TYPE>
    <FORM>Liquid</FORM>
    <AMOUNT>1.25000e-01</AMOUNT>
    <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
    <LABORATORY>Wyeast Labs</LABORATORY>
    <PRODUCT_ID>2035</PRODUCT_ID>
    <MIN_TEMPERATURE>9.00000e+00</MIN_TEMPERATURE>
    <MAX_TEMPERATURE>1.40000e+01</MAX_TEMPERATURE>
    <FLOCCULATION>Medium</FLOCCULATION>
    <ATTENUATION>7.50000e+01</ATTENUATION>
    <NOTES>Bold, complex, and aromatic. Good depth of flavor for a variety of lagers.</NOTES>
    <BEST_FOR></BEST_FOR>
    <TIMES_CULTURED>0</TIMES_CULTURED>
    <MAX_REUSE>0</MAX_REUSE>
    <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
   </YEAST>
  </YEASTS>
  <WATERS/>
  <MASH>
   <NAME>Single Step</NAME>
   <VERSION>1</VERSION>
   <GRAIN_TEMP>2.10000e+01</GRAIN_TEMP>
   <MASH_STEPS>
    <MASH_STEP>
     <NAME>Conversion</NAME>
     <VERSION>1</VERSION>
     <TYPE>Infusion</TYPE>
     <INFUSE_AMOUNT>1.22470e+01</INFUSE_AMOUNT>
     <STEP_TEMP>6.66667e+01</STEP_TEMP>
     <STEP_TIME>6.00000e+01</STEP_TIME>
     <RAMP_TIME>0.00000e+00</RAMP_TIME>
     <END_TEMP>6.66667e+01</END_TEMP>
     <INFUSE_TEMP>7.34321e+01</INFUSE_TEMP>
     <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
    </MASH_STEP>
    <MASH_STEP>
     <NAME>Batch Sparge</NAME>
     <VERSION>1</VERSION>
     <TYPE>Infusion</TYPE>
     <INFUSE_AMOUNT>1.49412e+01</INFUSE_AMOUNT>
     <STEP_TEMP>7.40000e+01</STEP_TEMP>
     <STEP_TIME>1.50000e+01</STEP_TIME>
     <RAMP_TIME>0.00000e+00</RAMP_TIME>
     <END_TEMP>8.18138e+01</END_TEMP>
     <INFUSE_TEMP>8.18138e+01</INFUSE_TEMP>
     <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
    </MASH_STEP>
   </MASH_STEPS>
   <NOTES></NOTES>
   <TUN_TEMP>2.10000e+01</TUN_TEMP>
   <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
   <PH>7.00000e+00</PH>
   <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
   <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
  </MASH>
  <INSTRUCTIONS/>
  <BREWNOTES/>
  <ASST_BREWER></ASST_BREWER>
  <EQUIPMENT>
   <NAME>Ideal</NAME>
   <VERSION>1</VERSION>
   <BOIL_SIZE>2.17662e+01</BOIL_SIZE>
   <BATCH_SIZE>1.89271e+01</BATCH_SIZE>
   <TUN_VOLUME>3.02833e+01</TUN_VOLUME>
   <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
   <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
   <TRUB_CHILLER_LOSS>0.00000e+00</TRUB_CHILLER_LOSS>
   <EVAP_RATE>1.50000e+01</EVAP_RATE>
   <REAL_EVAP_RATE>2.83906e+00</REAL_EVAP_RATE>
   <BOIL_TIME>6.00000e+01</BOIL_TIME>
   <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
   <LAUTER_DEADSPACE>0.00000e+00</LAUTER_DEADSPACE>
   <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
   <HOP_UTILIZATION>0.00000e+00</HOP_UTILIZATION>
   <NOTES></NOTES>
   <ABSORPTION>1.08490e+00</ABSORPTION>
   <BOILING_POINT>1.00000e+02</BOILING_POINT>
  </EQUIPMENT>
  <NOTES></NOTES>
  <TASTE_NOTES></TASTE_NOTES>
  <TASTE_RATING>0.00000e+00</TASTE_RATING>
  <OG>1.05023e+00</OG>
  <FG>1.01256e+00</FG>
  <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
  <PRIMARY_AGE>0.00000e+00</PRIMARY_AGE>
  <PRIMARY_TEMP>0.00000e+00</PRIMARY_TEMP>
  <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
  <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
  <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
  <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
  <AGE>0.00000e+00</AGE>
  <AGE_TEMP>0.00000e+00</AGE_TEMP>
  <DATE>02/12/2011</DATE>
  <CARBONATION>0.00000e+00</CARBONATION>
  <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
  <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
  <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
  <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
  <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 </RECIPE>
 <RECIPE>
  <NAME>Bavarian Hefeweizen</NAME>
  <VERSION>1</VERSION>
  <TYPE>All Grain</TYPE>
  <STYLE>
   <NAME>Weizen/Weissbier</NAME>
   <VERSION>1</VERSION>
   <CATEGORY>German Wheat and Rye Beer</CATEGORY>
   <CATEGORY_NUMBER>15</CATEGORY_NUMBER>
   <STYLE_LETTER>A</STYLE_LETTER>
   <STYLE_GUIDE>BJCP</STYLE_GUIDE>
   <TYPE>Ale</TYPE>
   <OG_MIN>1.04400e+00</OG_MIN>
   <OG_MAX>1.05200e+00</OG_MAX>
   <FG_MIN>1.01000e+00</FG_MIN>
   <FG_MAX>1.01400e+00</FG_MAX>
   <IBU_MIN>8.00000e+00</IBU_MIN>
   <IBU_MAX>1.50000e+01</IBU_MAX>
   <COLOR_MIN>2.00000e+00</COLOR_MIN>
   <COLOR_MAX>8.00000e+00</COLOR_MAX>
   <ABV_MIN>4.30000e+00</ABV_MIN>
   <ABV_MAX>5.60000e+00</ABV_MAX>
   <CARB_MIN>0.00000e+00</CARB_MIN>
   <CARB_MAX>0.00000e+00</CARB_MAX>
   <NOTES>These are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don't age well and are best enjoyed while young and fresh. The version "mit hefe" is served with yeast sediment stirred in; the krystal version is filtered for excellent clarity. Bottles with yeast are traditionally swirled or gently rolled prior to serving. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen.</NOTES>
   <PROFILE>Moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. No diacetyl or DMS. Optional, but acceptable, aromatics can include a light, citrusy tartness, a light to moderate vanilla character, and/or a low bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.Pale straw to very dark gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. A beer "mit hefe" is also cloudy from suspended yeast sediment (which should be roused before drinking). The filtered Krystal version has no yeast and is brilliantly clear.Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly sweet Pils malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. A tart, citrusy character from yeast and high carbonation is often present. Well rounded, flavorful palate with a relatively dry finish. No diacetyl or DMS.Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high carbonation. Always effervescent.A pale, spicy, fruity, refreshing wheat-based ale. A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption, but generally produced year-round.</PROFILE>
   <INGREDIENTS>By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is Pilsner malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.</INGREDIENTS>
   <EXAMPLES>Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills HefeWeizen, Eisenbahn Weizenbier</EXAMPLES>
  </STYLE>
  <BREWER>Nobody</BREWER>
  <BATCH_SIZE>1.89271e+01</BATCH_SIZE>
  <BOIL_SIZE>2.22672e+01</BOIL_SIZE>
  <BOIL_TIME>0.00000e+00</BOIL_TIME>
  <EFFICIENCY>7.00000e+01</EFFICIENCY>
  <HOPS>
   <HOP>
    <NAME>Hallertau</NAME>
    <VERSION>1</VERSION>
    <ALPHA>4.00000e+00</ALPHA>
    <AMOUNT>2.12621e-02</AMOUNT>
    <USE>Boil</USE>
    <TIME>4.50000e+01</TIME>
    <NOTES>mild, pleasant and slightly flowery.</NOTES>
    <TYPE>Aroma</TYPE>
    <FORM>Pellet</FORM>
    <BETA>3.50000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES>Mt. Hood, Liberty, Crystal.</SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Hallertau</NAME>
    <VERSION>1</VERSION>
    <ALPHA>4.00000e+00</ALPHA>
    <AMOUNT>7.08738e-03</AMOUNT>
    <USE>Boil</USE>
    <TIME>1.50000e+01</TIME>
    <NOTES>mild, pleasant and slightly flowery.</NOTES>
    <TYPE>Aroma</TYPE>
    <FORM>Pellet</FORM>
    <BETA>3.50000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES>Mt. Hood, Liberty, Crystal.</SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
  </HOPS>
  <FERMENTABLES>
   <FERMENTABLE>
    <NAME>Wheat Malt, Ger</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>2.94835e+00</AMOUNT>
    <YIELD>8.40000e+01</YIELD>
    <COLOR>2.00000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>Germany</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>6.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Pilsner (2 Row) Ger</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>1.36078e+00</AMOUNT>
    <YIELD>8.10000e+01</YIELD>
    <COLOR>2.00000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>Germany</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
    <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
  </FERMENTABLES>
  <MISCS/>
  <YEASTS>
   <YEAST>
    <NAME>Wyeast - Weihenstephan Weizen</NAME>
    <VERSION>1</VERSION>
    <TYPE>Ale</TYPE>
    <FORM>Liquid</FORM>
    <AMOUNT>1.25000e-01</AMOUNT>
    <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
    <LABORATORY>Wyeast Labs</LABORATORY>
    <PRODUCT_ID>3068</PRODUCT_ID>
    <MIN_TEMPERATURE>1.80000e+01</MIN_TEMPERATURE>
    <MAX_TEMPERATURE>2.40000e+01</MAX_TEMPERATURE>
    <FLOCCULATION>Low</FLOCCULATION>
    <ATTENUATION>7.50000e+01</ATTENUATION>
    <NOTES></NOTES>
    <BEST_FOR></BEST_FOR>
    <TIMES_CULTURED>0</TIMES_CULTURED>
    <MAX_REUSE>0</MAX_REUSE>
    <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
   </YEAST>
  </YEASTS>
  <WATERS/>
  <MASH>
   <NAME>Single Step</NAME>
   <VERSION>1</VERSION>
   <GRAIN_TEMP>2.10000e+01</GRAIN_TEMP>
   <MASH_STEPS>
    <MASH_STEP>
     <NAME>Conversion</NAME>
     <VERSION>1</VERSION>
     <TYPE>Infusion</TYPE>
     <INFUSE_AMOUNT>1.16346e+01</INFUSE_AMOUNT>
     <STEP_TEMP>6.72222e+01</STEP_TEMP>
     <STEP_TIME>9.00000e+01</STEP_TIME>
     <RAMP_TIME>0.00000e+00</RAMP_TIME>
     <END_TEMP>6.72222e+01</END_TEMP>
     <INFUSE_TEMP>7.40700e+01</INFUSE_TEMP>
     <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
    </MASH_STEP>
    <MASH_STEP>
     <NAME>Batch Sparge</NAME>
     <VERSION>1</VERSION>
     <TYPE>Infusion</TYPE>
     <INFUSE_AMOUNT>1.53075e+01</INFUSE_AMOUNT>
     <STEP_TEMP>7.40000e+01</STEP_TEMP>
     <STEP_TIME>1.50000e+01</STEP_TIME>
     <RAMP_TIME>0.00000e+00</RAMP_TIME>
     <END_TEMP>8.10132e+01</END_TEMP>
     <INFUSE_TEMP>8.10132e+01</INFUSE_TEMP>
     <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
    </MASH_STEP>
   </MASH_STEPS>
   <NOTES></NOTES>
   <TUN_TEMP>2.10000e+01</TUN_TEMP>
   <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
   <PH>7.00000e+00</PH>
   <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
   <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
  </MASH>
  <INSTRUCTIONS/>
  <BREWNOTES/>
  <ASST_BREWER></ASST_BREWER>
  <EQUIPMENT>
   <NAME>Ideal</NAME>
   <VERSION>1</VERSION>
   <BOIL_SIZE>2.17662e+01</BOIL_SIZE>
   <BATCH_SIZE>1.89271e+01</BATCH_SIZE>
   <TUN_VOLUME>3.02833e+01</TUN_VOLUME>
   <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
   <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
   <TRUB_CHILLER_LOSS>0.00000e+00</TRUB_CHILLER_LOSS>
   <EVAP_RATE>1.50000e+01</EVAP_RATE>
   <REAL_EVAP_RATE>2.83906e+00</REAL_EVAP_RATE>
   <BOIL_TIME>6.00000e+01</BOIL_TIME>
   <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
   <LAUTER_DEADSPACE>0.00000e+00</LAUTER_DEADSPACE>
   <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
   <HOP_UTILIZATION>0.00000e+00</HOP_UTILIZATION>
   <NOTES></NOTES>
   <ABSORPTION>1.08490e+00</ABSORPTION>
   <BOILING_POINT>1.00000e+02</BOILING_POINT>
  </EQUIPMENT>
  <NOTES></NOTES>
  <TASTE_NOTES></TASTE_NOTES>
  <TASTE_RATING>0.00000e+00</TASTE_RATING>
  <OG>1.05081e+00</OG>
  <FG>1.01270e+00</FG>
  <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
  <PRIMARY_AGE>0.00000e+00</PRIMARY_AGE>
  <PRIMARY_TEMP>0.00000e+00</PRIMARY_TEMP>
  <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
  <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
  <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
  <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
  <AGE>0.00000e+00</AGE>
  <AGE_TEMP>0.00000e+00</AGE_TEMP>
  <DATE>02/12/2011</DATE>
  <CARBONATION>0.00000e+00</CARBONATION>
  <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
  <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
  <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
  <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
  <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 </RECIPE>
 <RECIPE>
  <NAME>Belgian Blonde - SWMBO Slayer</NAME>
  <VERSION>1</VERSION>
  <TYPE>All Grain</TYPE>
  <STYLE>
   <NAME>Belgian Blond Ale</NAME>
   <VERSION>1</VERSION>
   <CATEGORY>Belgian Strong Ale</CATEGORY>
   <CATEGORY_NUMBER>18</CATEGORY_NUMBER>
   <STYLE_LETTER>A</STYLE_LETTER>
   <STYLE_GUIDE>BJCP</STYLE_GUIDE>
   <TYPE>Ale</TYPE>
   <OG_MIN>1.06200e+00</OG_MIN>
   <OG_MAX>1.07500e+00</OG_MAX>
   <FG_MIN>1.00800e+00</FG_MIN>
   <FG_MAX>1.01800e+00</FG_MAX>
   <IBU_MIN>1.50000e+01</IBU_MIN>
   <IBU_MAX>3.00000e+01</IBU_MAX>
   <COLOR_MIN>4.00000e+00</COLOR_MIN>
   <COLOR_MAX>7.00000e+00</COLOR_MAX>
   <ABV_MIN>6.00000e+00</ABV_MIN>
   <ABV_MAX>7.50000e+00</ABV_MAX>
   <CARB_MIN>0.00000e+00</CARB_MIN>
   <CARB_MAX>0.00000e+00</CARB_MAX>
   <NOTES>Similar strength as a dubbel, similar character as a Belgian Strong Golden Ale or Tripel, although a bit sweeter and not as bitter. Often has an almost lager-like character, which gives it a cleaner profile in comparison to the other styles. Belgians use the term "Blond," while the French spell it "Blonde." Most commercial examples are in the 6.5 - 7% ABV range. Many Trappist table beers (singles or Enkels) are called "Blond" but these are not representative of this style.</NOTES>
   <PROFILE>Light earthy or spicy hop nose, along with a lightly sweet Pils malt character. Shows a subtle yeast character that may include spicy phenolics, perfumy or honey-like alcohol, or yeasty, fruity esters (commonly orange-like or lemony). Light sweetness that may have a slightly sugar-like character. Subtle yet complex.Light to deep gold color. Generally very clear. Large, dense, and creamy white to off-white head. Good head retention with Belgian lace.Smooth, light to moderate Pils malt sweetness initially, but finishes medium-dry to dry with some smooth alcohol becoming evident in the aftertaste. Medium hop and alcohol bitterness to balance. Light hop flavor, can be spicy or earthy. Very soft yeast character (esters and alcohols, which are sometimes perfumy or orange/lemon-like). Light spicy phenolics optional. Some lightly caramelized sugar or honey-like sweetness on palate.Medium-high to high carbonation, can give mouth-filling bubbly sensation. Medium body. Light to moderate alcohol warmth, but smooth. Can be somewhat creamy. </PROFILE>
   <INGREDIENTS>Belgian Pils malt, aromatic malts, sugar, Belgian yeast strains that produce complex alcohol, phenolics and perfumy esters, noble, Styrian Goldings or East Kent Goldings hops. No spices are traditionally used, although the ingredients and fermentation by-products may give an impression of spicing (often reminiscent of oranges or lemons).</INGREDIENTS>
   <EXAMPLES>Leffe Blond, Affligem Blond, La Trappe (Koningshoeven) Blond, Grimbergen Blond, Val-Dieu Blond, Straffe Hendrik Blonde, Brugse Zot, Pater Lieven Blond Abbey Ale, Troubadour Blond Ale</EXAMPLES>
  </STYLE>
  <BREWER>Nobody</BREWER>
  <BATCH_SIZE>1.89271e+01</BATCH_SIZE>
  <BOIL_SIZE>2.22672e+01</BOIL_SIZE>
  <BOIL_TIME>0.00000e+00</BOIL_TIME>
  <EFFICIENCY>7.00000e+01</EFFICIENCY>
  <HOPS>
   <HOP>
    <NAME>Willamette</NAME>
    <VERSION>1</VERSION>
    <ALPHA>5.00000e+00</ALPHA>
    <AMOUNT>2.83495e-02</AMOUNT>
    <USE>Boil</USE>
    <TIME>6.00000e+01</TIME>
    <NOTES>mild and pleasant, slightly spicy, aromatic.</NOTES>
    <TYPE>Aroma</TYPE>
    <FORM>Pellet</FORM>
    <BETA>3.00000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES>Fuggles, Styrian Goldings, Kent Goldings.</SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
  </HOPS>
  <FERMENTABLES>
   <FERMENTABLE>
    <NAME>Pale Malt (2 Row) US</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>2.72155e+00</AMOUNT>
    <YIELD>7.90000e+01</YIELD>
    <COLOR>2.00000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>US</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
    <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Wheat Malt, Bel</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>1.81437e+00</AMOUNT>
    <YIELD>8.10000e+01</YIELD>
    <COLOR>2.00000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>Belgium</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>6.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Caramel/Crystal Malt - 10L</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>2.26796e-01</AMOUNT>
    <YIELD>7.50000e+01</YIELD>
    <COLOR>1.00000e+01</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>US</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Wheat, Flaked</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>2.26796e-01</AMOUNT>
    <YIELD>7.70000e+01</YIELD>
    <COLOR>2.00000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>US</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>4.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Caravienne Malt</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>1.13398e-01</AMOUNT>
    <YIELD>7.39000e+01</YIELD>
    <COLOR>2.20000e+01</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>Belgium</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>1.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
  </FERMENTABLES>
  <MISCS/>
  <YEASTS>
   <YEAST>
    <NAME>Wyeast - Belgian Wheat</NAME>
    <VERSION>1</VERSION>
    <TYPE>Ale</TYPE>
    <FORM>Liquid</FORM>
    <AMOUNT>1.25000e-01</AMOUNT>
    <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
    <LABORATORY>Wyeast Labs</LABORATORY>
    <PRODUCT_ID>3942</PRODUCT_ID>
    <MIN_TEMPERATURE>1.80000e+01</MIN_TEMPERATURE>
    <MAX_TEMPERATURE>2.30000e+01</MAX_TEMPERATURE>
    <FLOCCULATION>Medium</FLOCCULATION>
    <ATTENUATION>7.40000e+01</ATTENUATION>
    <NOTES></NOTES>
    <BEST_FOR></BEST_FOR>
    <TIMES_CULTURED>0</TIMES_CULTURED>
    <MAX_REUSE>0</MAX_REUSE>
    <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
   </YEAST>
  </YEASTS>
  <WATERS/>
  <MASH>
   <NAME>Single step</NAME>
   <VERSION>1</VERSION>
   <GRAIN_TEMP>2.10000e+01</GRAIN_TEMP>
   <MASH_STEPS>
    <MASH_STEP>
     <NAME>Conversion</NAME>
     <VERSION>1</VERSION>
     <TYPE>Infusion</TYPE>
     <INFUSE_AMOUNT>0.00000e+00</INFUSE_AMOUNT>
     <STEP_TEMP>6.83333e+01</STEP_TEMP>
     <STEP_TIME>6.00000e+01</STEP_TIME>
     <RAMP_TIME>0.00000e+00</RAMP_TIME>
     <END_TEMP>6.83333e+01</END_TEMP>
     <INFUSE_TEMP>0.00000e+00</INFUSE_TEMP>
     <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
    </MASH_STEP>
   </MASH_STEPS>
   <NOTES></NOTES>
   <TUN_TEMP>2.10000e+01</TUN_TEMP>
   <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
   <PH>7.00000e+00</PH>
   <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
   <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
  </MASH>
  <INSTRUCTIONS/>
  <BREWNOTES/>
  <ASST_BREWER></ASST_BREWER>
  <EQUIPMENT>
   <NAME>Ideal</NAME>
   <VERSION>1</VERSION>
   <BOIL_SIZE>2.17662e+01</BOIL_SIZE>
   <BATCH_SIZE>1.89271e+01</BATCH_SIZE>
   <TUN_VOLUME>3.02833e+01</TUN_VOLUME>
   <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
   <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
   <TRUB_CHILLER_LOSS>0.00000e+00</TRUB_CHILLER_LOSS>
   <EVAP_RATE>1.50000e+01</EVAP_RATE>
   <REAL_EVAP_RATE>2.83906e+00</REAL_EVAP_RATE>
   <BOIL_TIME>6.00000e+01</BOIL_TIME>
   <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
   <LAUTER_DEADSPACE>0.00000e+00</LAUTER_DEADSPACE>
   <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
   <HOP_UTILIZATION>0.00000e+00</HOP_UTILIZATION>
   <NOTES></NOTES>
   <ABSORPTION>1.08490e+00</ABSORPTION>
   <BOILING_POINT>1.00000e+02</BOILING_POINT>
  </EQUIPMENT>
  <NOTES></NOTES>
  <TASTE_NOTES></TASTE_NOTES>
  <TASTE_RATING>0.00000e+00</TASTE_RATING>
  <OG>1.05748e+00</OG>
  <FG>1.01494e+00</FG>
  <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
  <PRIMARY_AGE>0.00000e+00</PRIMARY_AGE>
  <PRIMARY_TEMP>0.00000e+00</PRIMARY_TEMP>
  <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
  <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
  <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
  <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
  <AGE>0.00000e+00</AGE>
  <AGE_TEMP>0.00000e+00</AGE_TEMP>
  <DATE>02/12/2011</DATE>
  <CARBONATION>0.00000e+00</CARBONATION>
  <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
  <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
  <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
  <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
  <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 </RECIPE>
 <RECIPE>
  <NAME>Centennial Blonde</NAME>
  <VERSION>1</VERSION>
  <TYPE>All Grain</TYPE>
  <STYLE>
   <NAME>Blonde Ale</NAME>
   <VERSION>1</VERSION>
   <CATEGORY>Light Hybrid Beer</CATEGORY>
   <CATEGORY_NUMBER>6</CATEGORY_NUMBER>
   <STYLE_LETTER>B</STYLE_LETTER>
   <STYLE_GUIDE>BJCP</STYLE_GUIDE>
   <TYPE>Ale</TYPE>
   <OG_MIN>1.03800e+00</OG_MIN>
   <OG_MAX>1.05400e+00</OG_MAX>
   <FG_MIN>1.00800e+00</FG_MIN>
   <FG_MAX>1.01300e+00</FG_MAX>
   <IBU_MIN>1.50000e+01</IBU_MIN>
   <IBU_MAX>2.80000e+01</IBU_MAX>
   <COLOR_MIN>3.00000e+00</COLOR_MIN>
   <COLOR_MAX>6.00000e+00</COLOR_MAX>
   <ABV_MIN>3.80000e+00</ABV_MIN>
   <ABV_MAX>5.50000e+00</ABV_MAX>
   <CARB_MIN>0.00000e+00</CARB_MIN>
   <CARB_MAX>0.00000e+00</CARB_MAX>
   <NOTES>In addition to the more common American Blonde Ale, this category can also include modern English Summer Ales, American Kölsch-style beers, and less assertive American and English pale ales.</NOTES>
   <PROFILE>Light to moderate sweet malty aroma. Low to moderate fruitiness is optional, but acceptable. May have a low to medium hop aroma, and can reflect almost any hop variety. No diacetyl.Light yellow to deep gold in color. Clear to brilliant. Low to medium white head with fair to good retention.Initial soft malty sweetness, but optionally some light character malt flavor (e.g., bread, toast, biscuit, wheat) can also be present. Caramel flavors typically absent. Low to medium esters optional, but are commonly found in many examples. Light to moderate hop flavor (any variety), but shouldn't be overly aggressive. Low to medium bitterness, but the balance is normally towards the malt. Finishes medium-dry to somewhat sweet. No diacetyl.Medium-light to medium body. Medium to high carbonation. Smooth without harsh bitterness or astringency.Easy-drinking, approachable, malt-oriented American craft beer. Currently produced by many (American) microbreweries and brewpubs. Regional variations exist (many West Coast brewpub examples are more assertive, like pale ales) but in most areas this beer is designed as the entry-level craft beer.</PROFILE>
   <INGREDIENTS>Generally all malt, but can include up to 25% wheat malt and some sugar adjuncts. Any hop variety can be used. Clean American, lightly fruity English, or Kölsch yeast. May also be made with lager yeast, or cold-conditioned. Some versions may have honey, spices and/or fruit added, although if any of these ingredients are stronger than a background flavor they should be entered in specialty, spiced or fruit beer categories instead. Extract versions should only use the lightest malt extracts and avoid kettle caramelization.</INGREDIENTS>
   <EXAMPLES>Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Rogue Oregon Golden Ale, Widmer Blonde Ale, Fuller's Summer Ale, Hollywood Blonde, Redhook Blonde</EXAMPLES>
  </STYLE>
  <BREWER>Nobody</BREWER>
  <BATCH_SIZE>1.89271e+01</BATCH_SIZE>
  <BOIL_SIZE>2.22672e+01</BOIL_SIZE>
  <BOIL_TIME>0.00000e+00</BOIL_TIME>
  <EFFICIENCY>7.00000e+01</EFFICIENCY>
  <HOPS>
   <HOP>
    <NAME>Centennial</NAME>
    <VERSION>1</VERSION>
    <ALPHA>9.50000e+00</ALPHA>
    <AMOUNT>7.08738e-03</AMOUNT>
    <USE>Boil</USE>
    <TIME>5.50000e+01</TIME>
    <NOTES>Medium with floral and citrus tones.</NOTES>
    <TYPE>Bittering</TYPE>
    <FORM>Pellet</FORM>
    <BETA>3.50000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES>Cascade</SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Centennial</NAME>
    <VERSION>1</VERSION>
    <ALPHA>9.50000e+00</ALPHA>
    <AMOUNT>7.08738e-03</AMOUNT>
    <USE>Boil</USE>
    <TIME>3.50000e+01</TIME>
    <NOTES>Medium with floral and citrus tones.</NOTES>
    <TYPE>Bittering</TYPE>
    <FORM>Pellet</FORM>
    <BETA>3.50000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES>Cascade</SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Cascade</NAME>
    <VERSION>1</VERSION>
    <ALPHA>4.50000e+00</ALPHA>
    <AMOUNT>7.08738e-03</AMOUNT>
    <USE>Boil</USE>
    <TIME>2.00000e+01</TIME>
    <NOTES>Pleasant, flowery and spicy, citrus-like.</NOTES>
    <TYPE>Aroma</TYPE>
    <FORM>Pellet</FORM>
    <BETA>4.50000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES>Centennial</SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Cascade</NAME>
    <VERSION>1</VERSION>
    <ALPHA>4.50000e+00</ALPHA>
    <AMOUNT>7.08738e-03</AMOUNT>
    <USE>Boil</USE>
    <TIME>5.00000e+00</TIME>
    <NOTES>Pleasant, flowery and spicy, citrus-like.</NOTES>
    <TYPE>Aroma</TYPE>
    <FORM>Pellet</FORM>
    <BETA>4.50000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES>Centennial</SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
  </HOPS>
  <FERMENTABLES>
   <FERMENTABLE>
    <NAME>Pale Malt (2 Row) US</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>3.17515e+00</AMOUNT>
    <YIELD>7.90000e+01</YIELD>
    <COLOR>2.00000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>US</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
    <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Cara-Pils/Dextrine</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>3.40194e-01</AMOUNT>
    <YIELD>7.20000e+01</YIELD>
    <COLOR>2.00000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>US</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Caramel/Crystal Malt - 10L</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>2.26796e-01</AMOUNT>
    <YIELD>7.50000e+01</YIELD>
    <COLOR>1.00000e+01</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>US</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Vienna Malt</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>2.26796e-01</AMOUNT>
    <YIELD>7.80000e+01</YIELD>
    <COLOR>4.00000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>Germany</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>9.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
  </FERMENTABLES>
  <MISCS/>
  <YEASTS>
   <YEAST>
    <NAME>Danstar - Nottingham</NAME>
    <VERSION>1</VERSION>
    <TYPE>Ale</TYPE>
    <FORM>Dry</FORM>
    <AMOUNT>1.10014e-02</AMOUNT>
    <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
    <LABORATORY>Danstar</LABORATORY>
    <PRODUCT_ID></PRODUCT_ID>
    <MIN_TEMPERATURE>1.80000e+01</MIN_TEMPERATURE>
    <MAX_TEMPERATURE>2.40000e+01</MAX_TEMPERATURE>
    <FLOCCULATION>Low</FLOCCULATION>
    <ATTENUATION>8.00000e+01</ATTENUATION>
    <NOTES></NOTES>
    <BEST_FOR></BEST_FOR>
    <TIMES_CULTURED>0</TIMES_CULTURED>
    <MAX_REUSE>0</MAX_REUSE>
    <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
   </YEAST>
  </YEASTS>
  <WATERS/>
  <MASH>
   <NAME>Single step</NAME>
   <VERSION>1</VERSION>
   <GRAIN_TEMP>2.10000e+01</GRAIN_TEMP>
   <MASH_STEPS>
    <MASH_STEP>
     <NAME>Conversion</NAME>
     <VERSION>1</VERSION>
     <TYPE>Infusion</TYPE>
     <INFUSE_AMOUNT>1.07161e+01</INFUSE_AMOUNT>
     <STEP_TEMP>6.55556e+01</STEP_TEMP>
     <STEP_TIME>6.00000e+01</STEP_TIME>
     <RAMP_TIME>0.00000e+00</RAMP_TIME>
     <END_TEMP>6.55556e+01</END_TEMP>
     <INFUSE_TEMP>7.21564e+01</INFUSE_TEMP>
     <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
    </MASH_STEP>
    <MASH_STEP>
     <NAME>Batch Sparge</NAME>
     <VERSION>1</VERSION>
     <TYPE>Infusion</TYPE>
     <INFUSE_AMOUNT>1.58570e+01</INFUSE_AMOUNT>
     <STEP_TEMP>7.40000e+01</STEP_TEMP>
     <STEP_TIME>1.50000e+01</STEP_TIME>
     <RAMP_TIME>0.00000e+00</RAMP_TIME>
     <END_TEMP>8.08552e+01</END_TEMP>
     <INFUSE_TEMP>8.08552e+01</INFUSE_TEMP>
     <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
    </MASH_STEP>
   </MASH_STEPS>
   <NOTES></NOTES>
   <TUN_TEMP>2.10000e+01</TUN_TEMP>
   <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
   <PH>7.00000e+00</PH>
   <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
   <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
  </MASH>
  <INSTRUCTIONS/>
  <BREWNOTES/>
  <ASST_BREWER></ASST_BREWER>
  <EQUIPMENT>
   <NAME>Ideal</NAME>
   <VERSION>1</VERSION>
   <BOIL_SIZE>2.17662e+01</BOIL_SIZE>
   <BATCH_SIZE>1.89271e+01</BATCH_SIZE>
   <TUN_VOLUME>3.02833e+01</TUN_VOLUME>
   <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
   <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
   <TRUB_CHILLER_LOSS>0.00000e+00</TRUB_CHILLER_LOSS>
   <EVAP_RATE>1.50000e+01</EVAP_RATE>
   <REAL_EVAP_RATE>2.83906e+00</REAL_EVAP_RATE>
   <BOIL_TIME>6.00000e+01</BOIL_TIME>
   <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
   <LAUTER_DEADSPACE>0.00000e+00</LAUTER_DEADSPACE>
   <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
   <HOP_UTILIZATION>0.00000e+00</HOP_UTILIZATION>
   <NOTES></NOTES>
   <ABSORPTION>1.08490e+00</ABSORPTION>
   <BOILING_POINT>1.00000e+02</BOILING_POINT>
  </EQUIPMENT>
  <NOTES></NOTES>
  <TASTE_NOTES></TASTE_NOTES>
  <TASTE_RATING>0.00000e+00</TASTE_RATING>
  <OG>1.04402e+00</OG>
  <FG>1.00880e+00</FG>
  <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
  <PRIMARY_AGE>0.00000e+00</PRIMARY_AGE>
  <PRIMARY_TEMP>0.00000e+00</PRIMARY_TEMP>
  <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
  <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
  <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
  <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
  <AGE>0.00000e+00</AGE>
  <AGE_TEMP>0.00000e+00</AGE_TEMP>
  <DATE>02/12/2011</DATE>
  <CARBONATION>0.00000e+00</CARBONATION>
  <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
  <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
  <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
  <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
  <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 </RECIPE>
 <RECIPE>
  <NAME>Dry Stout</NAME>
  <VERSION>1</VERSION>
  <TYPE>All Grain</TYPE>
  <STYLE>
   <NAME>Dry Stout</NAME>
   <VERSION>1</VERSION>
   <CATEGORY>Stout</CATEGORY>
   <CATEGORY_NUMBER>13</CATEGORY_NUMBER>
   <STYLE_LETTER>A</STYLE_LETTER>
   <STYLE_GUIDE>BJCP</STYLE_GUIDE>
   <TYPE>Ale</TYPE>
   <OG_MIN>1.03600e+00</OG_MIN>
   <OG_MAX>1.05000e+00</OG_MAX>
   <FG_MIN>1.00700e+00</FG_MIN>
   <FG_MAX>1.01100e+00</FG_MAX>
   <IBU_MIN>3.00000e+01</IBU_MIN>
   <IBU_MAX>4.50000e+01</IBU_MAX>
   <COLOR_MIN>2.50000e+01</COLOR_MIN>
   <COLOR_MAX>4.00000e+01</COLOR_MAX>
   <ABV_MIN>4.00000e+00</ABV_MIN>
   <ABV_MAX>5.00000e+00</ABV_MAX>
   <CARB_MIN>0.00000e+00</CARB_MIN>
   <CARB_MAX>0.00000e+00</CARB_MAX>
   <NOTES>This is the draught version of what is otherwise known as Irish stout or Irish dry stout. Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). While most commercial versions rely primarily on roasted barley as the dark grain, others use chocolate malt, black malt or combinations of the three. The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.</NOTES>
   <PROFILE>Coffee-like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes. Esters medium-low to none. No diacetyl. Hop aroma low to none.Jet black to deep brown with garnet highlights in color. Can be opaque (if not, it should be clear). A thick, creamy, long-lasting, tan- to brown-colored head is characteristic.Moderate roasted, grainy sharpness, optionally with light to moderate acidic sourness, and medium to high hop bitterness. Dry, coffee-like finish from roasted grains. May have a bittersweet or unsweetened chocolate character in the palate, lasting into the finish. Balancing factors may include some creaminess, medium-low to no fruitiness, and medium to no hop flavor. No diacetyl.Medium-light to medium-full body, with a creamy character. Low to moderate carbonation. For the high hop bitterness and significant proportion of dark grains present, this beer is remarkably smooth. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. May have a light astringency from the roasted grains, although harshness is undesirable.A very dark, roasty, bitter, creamy ale. The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more "stout" body and strength. When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a "Stout Porter"). Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters.</PROFILE>
   <INGREDIENTS>The dryness comes from the use of roasted unmalted barley in addition to pale malt, moderate to high hop bitterness, and good attenuation. Flaked unmalted barley may also be used to add creaminess. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). Water typically has moderate carbonate hardness, although high levels will not give the classic dry finish.</INGREDIENTS>
   <EXAMPLES>Guinness Draught Stout (also canned), Murphy's Stout, Beamish Stout, O'Hara's Celtic Stout, Russian River O.V.L. Stout, Three Floyd's Black Sun Stout, Dorothy Goodbody's Wholesome Stout, Orkney Dragonhead Stout, Old Dominion Stout, Goose Island Dublin Stout, Brooklyn Dry Stout</EXAMPLES>
  </STYLE>
  <BREWER>Brad Smith</BREWER>
  <BATCH_SIZE>1.89271e+01</BATCH_SIZE>
  <BOIL_SIZE>2.22672e+01</BOIL_SIZE>
  <BOIL_TIME>6.00000e+01</BOIL_TIME>
  <EFFICIENCY>7.20000e+01</EFFICIENCY>
  <HOPS>
   <HOP>
    <NAME>Goldings, East Kent</NAME>
    <VERSION>1</VERSION>
    <ALPHA>5.00000e+00</ALPHA>
    <AMOUNT>6.38000e-02</AMOUNT>
    <USE>Boil</USE>
    <TIME>6.00000e+01</TIME>
    <NOTES>Great all purpose UK hop for ales, stouts, porters</NOTES>
    <TYPE>Both</TYPE>
    <FORM>Pellet</FORM>
    <BETA>0.00000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES></SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
  </HOPS>
  <FERMENTABLES>
   <FERMENTABLE>
    <NAME>Pale Malt (2 row) UK</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>2.27000e+00</AMOUNT>
    <YIELD>7.80000e+01</YIELD>
    <COLOR>3.00000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>United Kingdom</ORIGIN>
    <SUPPLIER>Fussybrewer Malting</SUPPLIER>
    <NOTES>All purpose base malt for English styles</NOTES>
    <COARSE_FINE_DIFF>1.50000e+00</COARSE_FINE_DIFF>
    <MOISTURE>4.00000e+00</MOISTURE>
    <DIASTATIC_POWER>4.50000e+01</DIASTATIC_POWER>
    <PROTEIN>1.02000e+01</PROTEIN>
    <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Barley, Flaked</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>9.10000e-01</AMOUNT>
    <YIELD>7.00000e+01</YIELD>
    <COLOR>2.00000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>United Kingdom</ORIGIN>
    <SUPPLIER>Fussybrewer Malting</SUPPLIER>
    <NOTES>Adds body to porters and stouts, must be mashed</NOTES>
    <COARSE_FINE_DIFF>1.50000e+00</COARSE_FINE_DIFF>
    <MOISTURE>9.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>1.32000e+01</PROTEIN>
    <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Black Barley</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>4.50000e-01</AMOUNT>
    <YIELD>7.80000e+01</YIELD>
    <COLOR>5.00000e+02</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>United Kingdom</ORIGIN>
    <SUPPLIER>Fussybrewer Malting</SUPPLIER>
    <NOTES>Unmalted roasted barley for stouts, porters</NOTES>
    <COARSE_FINE_DIFF>1.50000e+00</COARSE_FINE_DIFF>
    <MOISTURE>5.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>1.32000e+01</PROTEIN>
    <MAX_IN_BATCH>1.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
  </FERMENTABLES>
  <MISCS>
   <MISC>
    <NAME>Irish Moss</NAME>
    <VERSION>1</VERSION>
    <TYPE>Fining</TYPE>
    <USE>Boil</USE>
    <TIME>1.50000e+01</TIME>
    <AMOUNT>1.00000e-02</AMOUNT>
    <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
    <USE_FOR></USE_FOR>
    <NOTES>Used as a clarifying agent during the last few minutes of the boil</NOTES>
   </MISC>
  </MISCS>
  <YEASTS>
   <YEAST>
    <NAME>Irish Ale</NAME>
    <VERSION>1</VERSION>
    <TYPE>Ale</TYPE>
    <FORM>Liquid</FORM>
    <AMOUNT>2.50000e-01</AMOUNT>
    <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
    <LABORATORY>Wyeast Labs</LABORATORY>
    <PRODUCT_ID>1084</PRODUCT_ID>
    <MIN_TEMPERATURE>1.67000e+01</MIN_TEMPERATURE>
    <MAX_TEMPERATURE>2.22000e+01</MAX_TEMPERATURE>
    <FLOCCULATION>Medium</FLOCCULATION>
    <ATTENUATION>7.30000e+01</ATTENUATION>
    <NOTES>Dry, fruity flavor characteristic of stouts.  Full bodied, dry, clean flavor. </NOTES>
    <BEST_FOR>Irish Dry Stouts</BEST_FOR>
    <TIMES_CULTURED>0</TIMES_CULTURED>
    <MAX_REUSE>0</MAX_REUSE>
    <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
   </YEAST>
  </YEASTS>
  <WATERS>
   <WATER>
    <NAME>Burton on Trent, UK</NAME>
    <VERSION>1</VERSION>
    <AMOUNT>2.00000e+01</AMOUNT>
    <CALCIUM>2.95000e+02</CALCIUM>
    <BICARBONATE>3.00000e+02</BICARBONATE>
    <SULFATE>7.25000e+02</SULFATE>
    <CHLORIDE>2.50000e+01</CHLORIDE>
    <SODIUM>5.50000e+01</SODIUM>
    <MAGNESIUM>4.50000e+01</MAGNESIUM>
    <PH>8.00000e+00</PH>
    <NOTES> Use for distinctive pale ales strongly hopped.  Very hard water accentuates the hops flavor. Example: Bass Ale
</NOTES>
   </WATER>
  </WATERS>
  <MASH>
   <NAME>Single Step</NAME>
   <VERSION>1</VERSION>
   <GRAIN_TEMP>2.11111e+01</GRAIN_TEMP>
   <MASH_STEPS>
    <MASH_STEP>
     <NAME>Conversion</NAME>
     <VERSION>1</VERSION>
     <TYPE>Infusion</TYPE>
     <INFUSE_AMOUNT>9.80100e+00</INFUSE_AMOUNT>
     <STEP_TEMP>6.66667e+01</STEP_TEMP>
     <STEP_TIME>6.00000e+01</STEP_TIME>
     <RAMP_TIME>0.00000e+00</RAMP_TIME>
     <END_TEMP>6.66667e+01</END_TEMP>
     <INFUSE_TEMP>7.34156e+01</INFUSE_TEMP>
     <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
    </MASH_STEP>
    <MASH_STEP>
     <NAME>Batch Sparge</NAME>
     <VERSION>1</VERSION>
     <TYPE>Infusion</TYPE>
     <INFUSE_AMOUNT>1.64044e+01</INFUSE_AMOUNT>
     <STEP_TEMP>7.40000e+01</STEP_TEMP>
     <STEP_TIME>1.50000e+01</STEP_TIME>
     <RAMP_TIME>0.00000e+00</RAMP_TIME>
     <END_TEMP>7.96954e+01</END_TEMP>
     <INFUSE_TEMP>7.96954e+01</INFUSE_TEMP>
     <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
    </MASH_STEP>
   </MASH_STEPS>
   <NOTES></NOTES>
   <TUN_TEMP>2.11111e+01</TUN_TEMP>
   <SPARGE_TEMP>7.38889e+01</SPARGE_TEMP>
   <PH>7.00000e+00</PH>
   <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
   <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
  </MASH>
  <INSTRUCTIONS/>
  <BREWNOTES/>
  <ASST_BREWER></ASST_BREWER>
  <EQUIPMENT>
   <NAME>Ideal</NAME>
   <VERSION>1</VERSION>
   <BOIL_SIZE>2.17662e+01</BOIL_SIZE>
   <BATCH_SIZE>1.89271e+01</BATCH_SIZE>
   <TUN_VOLUME>3.02833e+01</TUN_VOLUME>
   <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
   <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
   <TRUB_CHILLER_LOSS>0.00000e+00</TRUB_CHILLER_LOSS>
   <EVAP_RATE>1.50000e+01</EVAP_RATE>
   <REAL_EVAP_RATE>2.83906e+00</REAL_EVAP_RATE>
   <BOIL_TIME>6.00000e+01</BOIL_TIME>
   <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
   <LAUTER_DEADSPACE>0.00000e+00</LAUTER_DEADSPACE>
   <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
   <HOP_UTILIZATION>0.00000e+00</HOP_UTILIZATION>
   <NOTES></NOTES>
   <ABSORPTION>1.08490e+00</ABSORPTION>
   <BOILING_POINT>1.00000e+02</BOILING_POINT>
  </EQUIPMENT>
  <NOTES></NOTES>
  <TASTE_NOTES>Nice dry Irish stout with a warm body but low starting gravity much like the famous drafts.</TASTE_NOTES>
  <TASTE_RATING>0.00000e+00</TASTE_RATING>
  <OG>1.04029e+00</OG>
  <FG>1.01088e+00</FG>
  <FERMENTATION_STAGES>2</FERMENTATION_STAGES>
  <PRIMARY_AGE>0.00000e+00</PRIMARY_AGE>
  <PRIMARY_TEMP>0.00000e+00</PRIMARY_TEMP>
  <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
  <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
  <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
  <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
  <AGE>2.40000e+01</AGE>
  <AGE_TEMP>1.70000e+01</AGE_TEMP>
  <DATE>03/01/2004</DATE>
  <CARBONATION>2.10000e+00</CARBONATION>
  <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
  <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
  <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
  <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
  <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 </RECIPE>
 <RECIPE>
  <NAME>Extract - Session English Mild</NAME>
  <VERSION>1</VERSION>
  <TYPE>All Grain</TYPE>
  <STYLE>
   <NAME>Mild</NAME>
   <VERSION>1</VERSION>
   <CATEGORY></CATEGORY>
   <CATEGORY_NUMBER></CATEGORY_NUMBER>
   <STYLE_LETTER></STYLE_LETTER>
   <STYLE_GUIDE>BJCP</STYLE_GUIDE>
   <TYPE>Ale</TYPE>
   <OG_MIN>1.03000e+00</OG_MIN>
   <OG_MAX>1.03800e+00</OG_MAX>
   <FG_MIN>1.00800e+00</FG_MIN>
   <FG_MAX>1.01300e+00</FG_MAX>
   <IBU_MIN>1.00000e+01</IBU_MIN>
   <IBU_MAX>2.50000e+01</IBU_MAX>
   <COLOR_MIN>1.20000e+01</COLOR_MIN>
   <COLOR_MAX>2.50000e+01</COLOR_MAX>
   <ABV_MIN>2.80000e+00</ABV_MIN>
   <ABV_MAX>4.50000e+00</ABV_MAX>
   <CARB_MIN>0.00000e+00</CARB_MIN>
   <CARB_MAX>0.00000e+00</CARB_MAX>
   <NOTES>Most are low-gravity session beers in the range 3.1-3.8%, although some versions may be made in the stronger (4%+) range for export, festivals, seasonal and/or special occasions. Generally served on cask; session-strength bottled versions don't often travel well. A wide range of interpretations are possible.</NOTES>
   <PROFILE>Low to moderate malt aroma, and may have some fruitiness. The malt expression can take on a wide range of character, which can include caramelly, grainy, toasted, nutty, chocolate, or lightly roasted. Little to no hop aroma. Very low to no diacetyl.Copper to dark brown or mahogany color. A few paler examples (medium amber to light brown) exist. Generally clear, although is traditionally unfiltered. Low to moderate off-white to tan head. Retention may be poor due to low carbonation, adjunct use and low gravity.Generally a malty beer, although may have a very wide range of malt- and yeast-based flavors (e.g., malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, vinous, fruit, licorice, molasses, plum, raisin). Can finish sweet or dry. Versions with darker malts may have a dry, roasted finish. Low to moderate bitterness, enough to provide some balance but not enough to overpower the malt. Fruity esters moderate to none. Diacetyl and hop flavor low to none.Light to medium body. Generally low to medium-low carbonation. Roast-based versions may have a light astringency. Sweeter versions may seem to have a rather full mouthfeel for the gravity.A light-flavored, malt-accented beer that is readily suited to drinking in quantity. Refreshing, yet flavorful. Some versions may seem like lower gravity brown porters. May have evolved as one of the elements of early porters. In modern terms, the name "mild" refers to the relative lack of hop bitterness (i.e., less hoppy than a pale ale, and not so strong). Originally, the "mildness" may have referred to the fact that this beer was young and did not yet have the moderate sourness that aged batches had. Somewhat rare in England, good versions may still be found in the Midlands around Birmingham.</PROFILE>
   <INGREDIENTS>Pale English base malts (often fairly dextrinous), crystal and darker malts should comprise the grist. May use sugar adjuncts. English hop varieties would be most suitable, though their character is muted. Characterful English ale yeast.</INGREDIENTS>
   <EXAMPLES>Moorhouse Black Cat, Gale's Festival Mild, Theakston Traditional Mild, Highgate Mild, Sainsbury Mild, Brain's Dark, Banks's Mild, Coach House Gunpowder Strong Mild, Woodforde's Mardler's Mild, Greene King XX Mild, Motor City Brewing Ghettoblaster</EXAMPLES>
  </STYLE>
  <BREWER>Bob at homebrewtalk.com</BREWER>
  <BATCH_SIZE>1.89271e+01</BATCH_SIZE>
  <BOIL_SIZE>1.13562e+01</BOIL_SIZE>
  <BOIL_TIME>0.00000e+00</BOIL_TIME>
  <EFFICIENCY>7.00000e+01</EFFICIENCY>
  <HOPS>
   <HOP>
    <NAME>Hallertau</NAME>
    <VERSION>1</VERSION>
    <ALPHA>4.00000e+00</ALPHA>
    <AMOUNT>2.83495e-02</AMOUNT>
    <USE>Boil</USE>
    <TIME>6.00000e+01</TIME>
    <NOTES>Mild, pleasant and slightly flowery.</NOTES>
    <TYPE>Aroma</TYPE>
    <FORM>Pellet</FORM>
    <BETA>4.50000e+00</BETA>
    <HSI>5.50000e+01</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES>Mt. Hood, Liberty, Crystal.</SUBSTITUTES>
    <HUMULENE>5.50000e+01</HUMULENE>
    <CARYOPHYLLENE>1.45000e+01</CARYOPHYLLENE>
    <COHUMULONE>2.45000e+01</COHUMULONE>
    <MYRCENE>1.65000e+01</MYRCENE>
   </HOP>
  </HOPS>
  <FERMENTABLES>
   <FERMENTABLE>
    <NAME>Caramel/Crystal Malt - 60L</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>2.26796e-01</AMOUNT>
    <YIELD>7.40000e+01</YIELD>
    <COLOR>6.00000e+01</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>US</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES>This Medium Crystal malt will lend a well rounded caramel flavor, color and sweetness. This Crystal malt is a good choice if you're not sure which variety to use.</NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>FALSE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Chocolate Malt (UK)</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>1.70097e-01</AMOUNT>
    <YIELD>7.30000e+01</YIELD>
    <COLOR>4.50000e+02</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>United Kingdom</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES>Ideal for British Porters and Brown or Mild Ales and even Stouts. It's a little darker than US Chocolate malt yet it has a slightly smoother character in the roast flavor and aroma profiles.</NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>1.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>FALSE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Special Roast</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>1.13398e-01</AMOUNT>
    <YIELD>7.20000e+01</YIELD>
    <COLOR>5.00000e+01</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>US</ORIGIN>
    <SUPPLIER>Briess</SUPPLIER>
    <NOTES>Special Roast Malt is a specially processed malt from the American maltster, Briess. It is kilned using 6 row barley and it appears to be Victory Malt turned up a notch. Flavor: Toasty, Strong Biscuit, Sour Dough, Tangy. Any non-straw colored beer where roasty, toasty flavors are acceptable is a good candidate for this malt. Porters and Nut Brown Ales could take a good helping of this malt, and smaller amounts (less than 8 ounces) would work in Viennas, Märzens, and Alt beers.</NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>1.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
    <IS_MASHED>FALSE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Light Dry Extract</NAME>
    <VERSION>1</VERSION>
    <TYPE>Dry Extract</TYPE>
    <AMOUNT>4.53592e-01</AMOUNT>
    <YIELD>9.50000e+01</YIELD>
    <COLOR>4.00000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>US</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>FALSE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Light Dry Extract</NAME>
    <VERSION>1</VERSION>
    <TYPE>Dry Extract</TYPE>
    <AMOUNT>1.36078e+00</AMOUNT>
    <YIELD>9.50000e+01</YIELD>
    <COLOR>4.00000e+00</COLOR>
    <ADD_AFTER_BOIL>TRUE</ADD_AFTER_BOIL>
    <ORIGIN>US</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>FALSE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
  </FERMENTABLES>
  <MISCS/>
  <YEASTS>
   <YEAST>
    <NAME>Danstar - Nottingham</NAME>
    <VERSION>1</VERSION>
    <TYPE>Ale</TYPE>
    <FORM>Dry</FORM>
    <AMOUNT>1.10014e-02</AMOUNT>
    <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
    <LABORATORY>Danstar</LABORATORY>
    <PRODUCT_ID></PRODUCT_ID>
    <MIN_TEMPERATURE>1.80000e+01</MIN_TEMPERATURE>
    <MAX_TEMPERATURE>2.40000e+01</MAX_TEMPERATURE>
    <FLOCCULATION>Low</FLOCCULATION>
    <ATTENUATION>8.00000e+01</ATTENUATION>
    <NOTES></NOTES>
    <BEST_FOR></BEST_FOR>
    <TIMES_CULTURED>0</TIMES_CULTURED>
    <MAX_REUSE>0</MAX_REUSE>
    <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
   </YEAST>
  </YEASTS>
  <WATERS/>
  <MASH>
   <NAME></NAME>
   <VERSION>1</VERSION>
   <GRAIN_TEMP>2.10000e+01</GRAIN_TEMP>
   <MASH_STEPS/>
   <NOTES></NOTES>
   <TUN_TEMP>2.10000e+01</TUN_TEMP>
   <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
   <PH>7.00000e+00</PH>
   <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
   <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
  </MASH>
  <INSTRUCTIONS>
   <INSTRUCTION>
    <NAME>Pre-boil</NAME>
    <DIRECTIONS>You should now have 0.000 tsp wort. Add 3.000 gal water to the kettle, bringing pre-boil volume to 3.000 gal.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Start boil</NAME>
    <DIRECTIONS>Bring the wort to a boil and hold for 1.000 hr.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>6.00000e+01</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Boil/steep fermentables</NAME>
    <DIRECTIONS>Boil or steep 8.000 oz Caramel/Crystal Malt - 60L, 6.000 oz Chocolate Malt (UK), 4.000 oz Special Roast, 1.000 lb Light Dry Extract, .</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>6.00000e+01</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Hop addition</NAME>
    <DIRECTIONS>Put 1.000 oz Hallertau into boil for 1.000 hr.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>6.00000e+01</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Knockout additions</NAME>
    <DIRECTIONS>Add 3.000 lb Light Dry Extract, to the boil at knockout.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Post boil</NAME>
    <DIRECTIONS>You should have 2.500 gal wort post-boil.
You anticipate losing 0.000 tsp to trub and chiller loss.
Add 2.500 gal top up water into primary.
The final volume in the primary is 5.000 gal.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Pitch yeast</NAME>
    <DIRECTIONS>Cool wort and pitch Danstar - Nottingham Ale yeast, to the primary.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Ferment</NAME>
    <DIRECTIONS>Let ferment until FG is 1.008.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Transfer to secondary</NAME>
    <DIRECTIONS>Transfer beer to secondary.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
  </INSTRUCTIONS>
  <BREWNOTES/>
  <ASST_BREWER></ASST_BREWER>
  <EQUIPMENT>
   <NAME>5 gal extract - half boil</NAME>
   <VERSION>1</VERSION>
   <BOIL_SIZE>1.13563e+01</BOIL_SIZE>
   <BATCH_SIZE>1.89271e+01</BATCH_SIZE>
   <TUN_VOLUME>1.51416e+01</TUN_VOLUME>
   <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
   <TOP_UP_WATER>9.46353e+00</TOP_UP_WATER>
   <TRUB_CHILLER_LOSS>0.00000e+00</TRUB_CHILLER_LOSS>
   <EVAP_RATE>0.00000e+00</EVAP_RATE>
   <REAL_EVAP_RATE>1.89271e+00</REAL_EVAP_RATE>
   <BOIL_TIME>6.00000e+01</BOIL_TIME>
   <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
   <LAUTER_DEADSPACE>0.00000e+00</LAUTER_DEADSPACE>
   <TOP_UP_KETTLE>1.13562e+01</TOP_UP_KETTLE>
   <HOP_UTILIZATION>0.00000e+00</HOP_UTILIZATION>
   <NOTES></NOTES>
   <ABSORPTION>1.08500e+00</ABSORPTION>
   <BOILING_POINT>1.00000e+02</BOILING_POINT>
  </EQUIPMENT>
  <NOTES></NOTES>
  <TASTE_NOTES>This beer is light-bodied, smooth and easy-drinking. Malt character comes through nicely, just enough to keep you interested, but not enough to overwhelm the drinker. I modified the recipe recently from the original - over ten years old - to replace the dark extract with light, reflecting modern practice. I must have hit it, because nothing has changed in terms of flavor!</TASTE_NOTES>
  <TASTE_RATING>0.00000e+00</TASTE_RATING>
  <OG>1.03831e+00</OG>
  <FG>1.00766e+00</FG>
  <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
  <PRIMARY_AGE>7.00000e+00</PRIMARY_AGE>
  <PRIMARY_TEMP>1.83333e+01</PRIMARY_TEMP>
  <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
  <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
  <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
  <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
  <AGE>1.40000e+01</AGE>
  <AGE_TEMP>1.83333e+01</AGE_TEMP>
  <DATE>01/20/2008</DATE>
  <CARBONATION>1.70000e+00</CARBONATION>
  <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
  <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
  <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
  <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
  <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 </RECIPE>
 <RECIPE>
  <NAME>Extract - Stone Ruination IIPA</NAME>
  <VERSION>1</VERSION>
  <TYPE>All Grain</TYPE>
  <STYLE>
   <NAME>Imperial IPA</NAME>
   <VERSION>1</VERSION>
   <CATEGORY>India Pale Ale</CATEGORY>
   <CATEGORY_NUMBER>14</CATEGORY_NUMBER>
   <STYLE_LETTER>C</STYLE_LETTER>
   <STYLE_GUIDE>BJCP</STYLE_GUIDE>
   <TYPE>Ale</TYPE>
   <OG_MIN>1.07000e+00</OG_MIN>
   <OG_MAX>1.09000e+00</OG_MAX>
   <FG_MIN>1.01000e+00</FG_MIN>
   <FG_MAX>1.02000e+00</FG_MAX>
   <IBU_MIN>6.00000e+01</IBU_MIN>
   <IBU_MAX>1.20000e+02</IBU_MAX>
   <COLOR_MIN>8.00000e+00</COLOR_MIN>
   <COLOR_MAX>1.50000e+01</COLOR_MAX>
   <ABV_MIN>7.50000e+00</ABV_MIN>
   <ABV_MAX>1.00000e+01</ABV_MAX>
   <CARB_MIN>0.00000e+00</CARB_MIN>
   <CARB_MAX>0.00000e+00</CARB_MAX>
   <NOTES>Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Less malty, lower body, less rich and a greater overall hop intensity than an American Barleywine. Typically not as high in gravity/alcohol as a barleywine, since high alcohol and malt tend to limit drinkability. A showcase for hops.</NOTES>
   <PROFILE>A prominent to intense hop aroma that can be derived from American, English and/or noble varieties (although a citrusy hop character is almost always present). Most versions are dry hopped and can have an additional resinous or grassy aroma, although this is not absolutely required. Some clean malty sweetness may be found in the background. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is typical. Some alcohol can usually be noted, but it should not have a "hot" character.Color ranges from golden amber to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with off-white color should persist.Hop flavor is strong and complex, and can reflect the use of American, English and/or noble hop varieties. High to absurdly high hop bitterness, although the malt backbone will generally support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. A long, lingering bitterness is usually present in the aftertaste but should not be harsh. Medium-dry to dry finish. A clean, smooth alcohol flavor is usually present. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.Smooth, medium-light to medium body. No harsh hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Smooth alcohol warming.An intensely hoppy, very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. Strongly hopped, but clean, lacking harshness, and a tribute to historical IPAs. Drinkability is an important characteristic; this should not be a heavy, sipping beer. It should also not have much residual sweetness or a heavy character grain profile. A recent American innovation reflecting the trend of American craft brewers "pushing the envelope" to satisfy the need of hop aficionados for increasingly intense products. The adjective "Imperial" is arbitrary and simply implies a stronger version of an IPA; "double," "extra," "extreme," or any other variety of adjectives would be equally valid.</PROFILE>
   <INGREDIENTS>Pale ale malt (well-modified and suitable for single-temperature infusion mashing); can use a complex variety of hops (English, American, noble). American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate.</INGREDIENTS>
   <EXAMPLES>Russian River Pliny the Elder, Three Floyd's Dreadnaught, Avery Majaraja, Bell's Hop Slam, Stone Ruination IPA, Great Divide Hercules Double IPA, Surly Furious, Rogue I2PA, Moylan's Hopsickle Imperial India Pale Ale, Stoudt's Double IPA, Dogfish Head 90-minute IPA, Victory Hop Wallop</EXAMPLES>
  </STYLE>
  <BREWER>Yooper at homebrewtalk.com</BREWER>
  <BATCH_SIZE>1.89271e+01</BATCH_SIZE>
  <BOIL_SIZE>2.08198e+01</BOIL_SIZE>
  <BOIL_TIME>0.00000e+00</BOIL_TIME>
  <EFFICIENCY>7.00000e+01</EFFICIENCY>
  <HOPS>
   <HOP>
    <NAME>Magnum</NAME>
    <VERSION>1</VERSION>
    <ALPHA>1.40000e+01</ALPHA>
    <AMOUNT>4.96117e-02</AMOUNT>
    <USE>Boil</USE>
    <TIME>6.00000e+01</TIME>
    <NOTES>Clean German flavor and aroma profile.</NOTES>
    <TYPE>Bittering</TYPE>
    <FORM>Pellet</FORM>
    <BETA>6.00000e+00</BETA>
    <HSI>7.25000e+01</HSI>
    <ORIGIN>Germany</ORIGIN>
    <SUBSTITUTES>Galena</SUBSTITUTES>
    <HUMULENE>3.75000e+01</HUMULENE>
    <CARYOPHYLLENE>1.05000e+01</CARYOPHYLLENE>
    <COHUMULONE>2.50000e+01</COHUMULONE>
    <MYRCENE>3.75000e+01</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Centennial</NAME>
    <VERSION>1</VERSION>
    <ALPHA>9.60000e+00</ALPHA>
    <AMOUNT>2.83495e-02</AMOUNT>
    <USE>Boil</USE>
    <TIME>3.00000e+01</TIME>
    <NOTES>Medium with floral and citrus tones.</NOTES>
    <TYPE>Bittering</TYPE>
    <FORM>Pellet</FORM>
    <BETA>4.00000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN>US</ORIGIN>
    <SUBSTITUTES>Cascade</SUBSTITUTES>
    <HUMULENE>1.10000e+01</HUMULENE>
    <CARYOPHYLLENE>5.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>2.90000e+01</COHUMULONE>
    <MYRCENE>5.80000e+01</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Centennial</NAME>
    <VERSION>1</VERSION>
    <ALPHA>9.60000e+00</ALPHA>
    <AMOUNT>2.83495e-02</AMOUNT>
    <USE>Boil</USE>
    <TIME>1.00000e+01</TIME>
    <NOTES>Medium with floral and citrus tones.</NOTES>
    <TYPE>Bittering</TYPE>
    <FORM>Pellet</FORM>
    <BETA>4.00000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN>US</ORIGIN>
    <SUBSTITUTES>Cascade</SUBSTITUTES>
    <HUMULENE>1.10000e+01</HUMULENE>
    <CARYOPHYLLENE>5.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>2.90000e+01</COHUMULONE>
    <MYRCENE>5.80000e+01</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Centennial</NAME>
    <VERSION>1</VERSION>
    <ALPHA>9.60000e+00</ALPHA>
    <AMOUNT>2.83495e-02</AMOUNT>
    <USE>Boil</USE>
    <TIME>1.00000e+00</TIME>
    <NOTES>Medium with floral and citrus tones.</NOTES>
    <TYPE>Bittering</TYPE>
    <FORM>Pellet</FORM>
    <BETA>4.00000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN>US</ORIGIN>
    <SUBSTITUTES>Cascade</SUBSTITUTES>
    <HUMULENE>1.10000e+01</HUMULENE>
    <CARYOPHYLLENE>5.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>2.90000e+01</COHUMULONE>
    <MYRCENE>5.80000e+01</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Centennial</NAME>
    <VERSION>1</VERSION>
    <ALPHA>9.60000e+00</ALPHA>
    <AMOUNT>5.66990e-02</AMOUNT>
    <USE>Dry Hop</USE>
    <TIME>1.00800e+04</TIME>
    <NOTES>Medium with floral and citrus tones.</NOTES>
    <TYPE>Bittering</TYPE>
    <FORM>Pellet</FORM>
    <BETA>4.00000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN>US</ORIGIN>
    <SUBSTITUTES>Cascade</SUBSTITUTES>
    <HUMULENE>1.10000e+01</HUMULENE>
    <CARYOPHYLLENE>5.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>2.90000e+01</COHUMULONE>
    <MYRCENE>5.80000e+01</MYRCENE>
   </HOP>
  </HOPS>
  <FERMENTABLES>
   <FERMENTABLE>
    <NAME>Extra Light Dry Extract</NAME>
    <VERSION>1</VERSION>
    <TYPE>Dry Extract</TYPE>
    <AMOUNT>3.62874e+00</AMOUNT>
    <YIELD>9.50000e+01</YIELD>
    <COLOR>3.00000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>US</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>FALSE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Caramel/Crystal Malt - 20L</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>4.53592e-01</AMOUNT>
    <YIELD>7.50000e+01</YIELD>
    <COLOR>2.00000e+01</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>US</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES>This Crystal malt will provide a golden color and a sweet, mild caramel flavor.</NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>FALSE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
  </FERMENTABLES>
  <MISCS/>
  <YEASTS>
   <YEAST>
    <NAME>Wyeast - American Ale</NAME>
    <VERSION>1</VERSION>
    <TYPE>Ale</TYPE>
    <FORM>Liquid</FORM>
    <AMOUNT>1.25000e-01</AMOUNT>
    <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
    <LABORATORY>Wyeast Labs</LABORATORY>
    <PRODUCT_ID>1056</PRODUCT_ID>
    <MIN_TEMPERATURE>1.50000e+01</MIN_TEMPERATURE>
    <MAX_TEMPERATURE>2.20000e+01</MAX_TEMPERATURE>
    <FLOCCULATION>Low</FLOCCULATION>
    <ATTENUATION>7.50000e+01</ATTENUATION>
    <NOTES>Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus-like with cool (15-19C) fermentation. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers.
 </NOTES>
    <BEST_FOR>Everything :)</BEST_FOR>
    <TIMES_CULTURED>0</TIMES_CULTURED>
    <MAX_REUSE>0</MAX_REUSE>
    <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
   </YEAST>
  </YEASTS>
  <WATERS/>
  <MASH>
   <NAME></NAME>
   <VERSION>1</VERSION>
   <GRAIN_TEMP>2.10000e+01</GRAIN_TEMP>
   <MASH_STEPS/>
   <NOTES></NOTES>
   <TUN_TEMP>2.10000e+01</TUN_TEMP>
   <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
   <PH>7.00000e+00</PH>
   <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
   <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
  </MASH>
  <INSTRUCTIONS>
   <INSTRUCTION>
    <NAME>Pre-boil</NAME>
    <DIRECTIONS>You should now have 0.000 tsp wort. Add 5.500 gal water to the kettle, bringing pre-boil volume to 5.500 gal.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Start boil</NAME>
    <DIRECTIONS>Bring the wort to a boil and hold for 1.000 hr.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>6.00000e+01</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Boil/steep fermentables</NAME>
    <DIRECTIONS>Boil or steep 8.000 lb Extra Light Dry Extract, 1.000 lb Caramel/Crystal Malt - 20L, .</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>6.00000e+01</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Hop addition</NAME>
    <DIRECTIONS>Put 1.750 oz Magnum into boil for 1.000 hr.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>6.00000e+01</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Hop addition</NAME>
    <DIRECTIONS>Put 1.000 oz Centennial into boil for 30.000 min.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>3.00000e+01</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Hop addition</NAME>
    <DIRECTIONS>Put 1.000 oz Centennial into boil for 10.000 min.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>1.00000e+01</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Hop addition</NAME>
    <DIRECTIONS>Put 1.000 oz Centennial into boil for 1.000 min.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>1.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Post boil</NAME>
    <DIRECTIONS>You should have 5.000 gal wort post-boil.
You anticipate losing 0.000 tsp to trub and chiller loss.
The final volume in the primary is 5.000 gal.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Pitch yeast</NAME>
    <DIRECTIONS>Cool wort and pitch Wyeast - American Ale Ale yeast, to the primary.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Ferment</NAME>
    <DIRECTIONS>Let ferment until FG is 1.018.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Transfer to secondary</NAME>
    <DIRECTIONS>Transfer beer to secondary.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Hop addition</NAME>
    <DIRECTIONS>Put 2.000 oz Centennial into fermenter for 7.000 day.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>1.00800e+04</INTERVAL>
   </INSTRUCTION>
  </INSTRUCTIONS>
  <BREWNOTES/>
  <ASST_BREWER></ASST_BREWER>
  <EQUIPMENT>
   <NAME>5 gal extract - full boil</NAME>
   <VERSION>1</VERSION>
   <BOIL_SIZE>2.08198e+01</BOIL_SIZE>
   <BATCH_SIZE>1.89271e+01</BATCH_SIZE>
   <TUN_VOLUME>2.27125e+01</TUN_VOLUME>
   <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
   <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
   <TRUB_CHILLER_LOSS>0.00000e+00</TRUB_CHILLER_LOSS>
   <EVAP_RATE>0.00000e+00</EVAP_RATE>
   <REAL_EVAP_RATE>1.89271e+00</REAL_EVAP_RATE>
   <BOIL_TIME>6.00000e+01</BOIL_TIME>
   <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
   <LAUTER_DEADSPACE>0.00000e+00</LAUTER_DEADSPACE>
   <TOP_UP_KETTLE>2.08198e+01</TOP_UP_KETTLE>
   <HOP_UTILIZATION>0.00000e+00</HOP_UTILIZATION>
   <NOTES></NOTES>
   <ABSORPTION>1.08500e+00</ABSORPTION>
   <BOILING_POINT>1.00000e+02</BOILING_POINT>
  </EQUIPMENT>
  <NOTES></NOTES>
  <TASTE_NOTES>Very much like Stone Ruination, and it turned out really good!</TASTE_NOTES>
  <TASTE_RATING>0.00000e+00</TASTE_RATING>
  <OG>1.07292e+00</OG>
  <FG>1.01823e+00</FG>
  <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
  <PRIMARY_AGE>1.40000e+01</PRIMARY_AGE>
  <PRIMARY_TEMP>1.66667e+01</PRIMARY_TEMP>
  <SECONDARY_AGE>7.00000e+00</SECONDARY_AGE>
  <SECONDARY_TEMP>1.83333e+01</SECONDARY_TEMP>
  <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
  <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
  <AGE>1.40000e+01</AGE>
  <AGE_TEMP>1.83333e+01</AGE_TEMP>
  <DATE>01/07/2010</DATE>
  <CARBONATION>2.50000e+00</CARBONATION>
  <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
  <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
  <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
  <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
  <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 </RECIPE>
 <RECIPE>
  <NAME>Red Hook ESB Clone</NAME>
  <VERSION>1</VERSION>
  <TYPE>All Grain</TYPE>
  <STYLE>
   <NAME>Extra Special/Strong Bitter (English Pale Ale)</NAME>
   <VERSION>1</VERSION>
   <CATEGORY>English Pale Ale</CATEGORY>
   <CATEGORY_NUMBER>8</CATEGORY_NUMBER>
   <STYLE_LETTER>C</STYLE_LETTER>
   <STYLE_GUIDE>BJCP</STYLE_GUIDE>
   <TYPE>Ale</TYPE>
   <OG_MIN>1.04800e+00</OG_MIN>
   <OG_MAX>1.06000e+00</OG_MAX>
   <FG_MIN>1.01000e+00</FG_MIN>
   <FG_MAX>1.01600e+00</FG_MAX>
   <IBU_MIN>3.00000e+01</IBU_MIN>
   <IBU_MAX>5.00000e+01</IBU_MAX>
   <COLOR_MIN>6.00000e+00</COLOR_MIN>
   <COLOR_MAX>1.80000e+01</COLOR_MAX>
   <ABV_MIN>4.60000e+00</ABV_MIN>
   <ABV_MAX>6.20000e+00</ABV_MAX>
   <CARB_MIN>0.00000e+00</CARB_MIN>
   <CARB_MAX>0.00000e+00</CARB_MAX>
   <NOTES>More evident malt and hop flavors than in a special or best bitter. Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter. Fuller's ESB is a unique beer with a very large, complex malt profile not found in other examples; most strong bitters are fruitier and hoppier. Judges should not judge all beers in this style as if they were Fuller's ESB clones. Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export. The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain. English pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including containing higher carbonation).</NOTES>
   <PROFILE>Hop aroma moderately-high to moderately-low, and can use any variety of hops although UK hops are most traditional. Medium to medium-high malt aroma, often with a low to moderately strong caramel component (although this character will be more subtle in paler versions). Medium-low to medium-high fruity esters. Generally no diacetyl, although very low levels are allowed.  May have light, secondary notes of sulfur and/or alcohol in some examples (optional).Golden to deep copper. Good to brilliant clarity. Low to moderate white to off-white head. A low head is acceptable when carbonation is also low.Medium-high to medium bitterness with supporting malt flavors evident. Normally has a moderately low to somewhat strong caramelly malt sweetness. Hop flavor moderate to moderately high (any variety, although earthy, resiny, and/or floral UK hops are most traditional). Hop bitterness and flavor should be noticeable, but should not totally dominate malt flavors. May have low levels of secondary malt flavors (e.g., nutty, biscuity) adding complexity. Moderately-low to high fruity esters. Optionally may have low amounts of alcohol, and up to a moderate minerally/sulfury flavor. Medium-dry to dry finish (particularly if sulfate water is used). Generally no diacetyl, although very low levels are allowed.Medium-light to medium-full body. Low to moderate carbonation, although bottled commercial versions will be higher. Stronger versions may have a slight alcohol warmth but this character should not be too high.An average-strength to moderately-strong English ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. A rather broad style that allows for considerable interpretation by the brewer. Strong bitters can be seen as a higher-gravity version of best bitters (although not necessarily "more premium" since best bitters are traditionally the brewer's finest product). Since beer is sold by strength in the UK, these beers often have some alcohol flavor (perhaps to let the consumer know they are getting their due). In England today, "ESB" is a brand unique to Fullers; in America, the name has been co-opted to describe a malty, bitter, reddish, standard-strength (for the US) English-type ale. Hopping can be English or a combination of English and American.</PROFILE>
   <INGREDIENTS>Pale ale, amber, and/or crystal malts, may use a touch of black malt for color adjustment. May use sugar adjuncts, corn or wheat. English hops most typical, although American and European varieties are becoming more common (particularly in the paler examples). Characterful English yeast. "Burton" versions use medium to high sulfate water.</INGREDIENTS>
   <EXAMPLES>Examples: Fullers ESB, Adnams Broadside, Shepherd Neame Bishop's Finger, Young's Ram Rod, Samuel Smith's Old Brewery Pale Ale, Bass Ale, Whitbread Pale Ale, Shepherd Neame Spitfire, Marston's Pedigree, Black Sheep Ale, Vintage Henley, Mordue Workie Ticket, Morland Old Speckled Hen, Greene King Abbot Ale, Bateman's XXXB, Gale's Hordean Special Bitter (HSB), Ushers 1824 Particular Ale, Hopback Summer Lightning, Great Lakes Moondog Ale, Shipyard Old Thumper, Alaskan ESB, Geary's Pale Ale, Cooperstown Old Slugger, Anderson Valley Boont ESB, Avery 14'er ESB, Redhook ESB</EXAMPLES>
  </STYLE>
  <BREWER>Nobody</BREWER>
  <BATCH_SIZE>1.89271e+01</BATCH_SIZE>
  <BOIL_SIZE>2.22672e+01</BOIL_SIZE>
  <BOIL_TIME>0.00000e+00</BOIL_TIME>
  <EFFICIENCY>7.00000e+01</EFFICIENCY>
  <HOPS>
   <HOP>
    <NAME>Willamette</NAME>
    <VERSION>1</VERSION>
    <ALPHA>5.50000e+00</ALPHA>
    <AMOUNT>1.41748e-02</AMOUNT>
    <USE>Boil</USE>
    <TIME>6.00000e+01</TIME>
    <NOTES>mild and pleasant, slightly spicy, aromatic.</NOTES>
    <TYPE>Aroma</TYPE>
    <FORM>Pellet</FORM>
    <BETA>3.00000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES>Fuggles, Styrian Goldings, Kent Goldings.</SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Tettnang</NAME>
    <VERSION>1</VERSION>
    <ALPHA>6.50000e+00</ALPHA>
    <AMOUNT>1.41748e-02</AMOUNT>
    <USE>Boil</USE>
    <TIME>3.00000e+01</TIME>
    <NOTES>Fine, very spicy, mild, floral, very aromatic.</NOTES>
    <TYPE>Aroma</TYPE>
    <FORM>Pellet</FORM>
    <BETA>3.00000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES>Saaz</SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Willamette</NAME>
    <VERSION>1</VERSION>
    <ALPHA>4.60000e+00</ALPHA>
    <AMOUNT>1.41748e-02</AMOUNT>
    <USE>Boil</USE>
    <TIME>2.00000e+01</TIME>
    <NOTES>mild and pleasant, slightly spicy, aromatic.</NOTES>
    <TYPE>Aroma</TYPE>
    <FORM>Pellet</FORM>
    <BETA>3.00000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES>Fuggles, Styrian Goldings, Kent Goldings.</SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Tettnang</NAME>
    <VERSION>1</VERSION>
    <ALPHA>6.50000e+00</ALPHA>
    <AMOUNT>1.41748e-02</AMOUNT>
    <USE>Boil</USE>
    <TIME>5.00000e+00</TIME>
    <NOTES>Fine, very spicy, mild, floral, very aromatic.</NOTES>
    <TYPE>Aroma</TYPE>
    <FORM>Pellet</FORM>
    <BETA>3.00000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES>Saaz</SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
  </HOPS>
  <FERMENTABLES>
   <FERMENTABLE>
    <NAME>Pale Malt (2 Row) US</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>3.17515e+00</AMOUNT>
    <YIELD>7.90000e+01</YIELD>
    <COLOR>2.00000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>US</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
    <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Toasted pale malt (2 Row)</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>9.07185e-01</AMOUNT>
    <YIELD>7.90000e+01</YIELD>
    <COLOR>2.70000e+01</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>US</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES>Made by toasting 2-row at 350 F for 12-15 minutes.</NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
    <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Caramel/Crystal Malt - 60L</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>4.53592e-01</AMOUNT>
    <YIELD>7.40000e+01</YIELD>
    <COLOR>6.00000e+01</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>US</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Cara-Pils/Dextrine</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>2.26796e-01</AMOUNT>
    <YIELD>7.20000e+01</YIELD>
    <COLOR>2.00000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>US</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
  </FERMENTABLES>
  <MISCS/>
  <YEASTS>
   <YEAST>
    <NAME>Wyeast - British Ale</NAME>
    <VERSION>1</VERSION>
    <TYPE>Ale</TYPE>
    <FORM>Liquid</FORM>
    <AMOUNT>1.25000e-01</AMOUNT>
    <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
    <LABORATORY>Wyeast Labs</LABORATORY>
    <PRODUCT_ID>1098</PRODUCT_ID>
    <MIN_TEMPERATURE>1.80000e+01</MIN_TEMPERATURE>
    <MAX_TEMPERATURE>2.20000e+01</MAX_TEMPERATURE>
    <FLOCCULATION>Medium</FLOCCULATION>
    <ATTENUATION>7.40000e+01</ATTENUATION>
    <NOTES>Produces beers with a clean neutral finish allowing malt and hop character to dominate. Ferments dry and crips, slightly tart, fruity and well-balanced. Ferments well down to 18C.
 </NOTES>
    <BEST_FOR>Blonde Ale, Scottish Light 60/-, Scottish Heavy 70/-, Scottish Export 80/-, Mild, Northern English Brown, Robust Porter, English IPA, English Barleywine</BEST_FOR>
    <TIMES_CULTURED>0</TIMES_CULTURED>
    <MAX_REUSE>0</MAX_REUSE>
    <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
   </YEAST>
  </YEASTS>
  <WATERS/>
  <MASH>
   <NAME>Single step</NAME>
   <VERSION>1</VERSION>
   <GRAIN_TEMP>2.10000e+01</GRAIN_TEMP>
   <MASH_STEPS>
    <MASH_STEP>
     <NAME>Conversion</NAME>
     <VERSION>1</VERSION>
     <TYPE>Infusion</TYPE>
     <INFUSE_AMOUNT>1.28593e+01</INFUSE_AMOUNT>
     <STEP_TEMP>6.94444e+01</STEP_TEMP>
     <STEP_TIME>6.00000e+01</STEP_TIME>
     <RAMP_TIME>0.00000e+00</RAMP_TIME>
     <END_TEMP>6.94444e+01</END_TEMP>
     <INFUSE_TEMP>7.66214e+01</INFUSE_TEMP>
     <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
    </MASH_STEP>
    <MASH_STEP>
     <NAME>Batch Sparge</NAME>
     <VERSION>1</VERSION>
     <TYPE>Infusion</TYPE>
     <INFUSE_AMOUNT>1.45749e+01</INFUSE_AMOUNT>
     <STEP_TEMP>7.40000e+01</STEP_TEMP>
     <STEP_TIME>1.50000e+01</STEP_TIME>
     <RAMP_TIME>0.00000e+00</RAMP_TIME>
     <END_TEMP>8.10628e+01</END_TEMP>
     <INFUSE_TEMP>8.10628e+01</INFUSE_TEMP>
     <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
    </MASH_STEP>
   </MASH_STEPS>
   <NOTES></NOTES>
   <TUN_TEMP>2.10000e+01</TUN_TEMP>
   <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
   <PH>7.00000e+00</PH>
   <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
   <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
  </MASH>
  <INSTRUCTIONS/>
  <BREWNOTES/>
  <ASST_BREWER></ASST_BREWER>
  <EQUIPMENT>
   <NAME>Ideal</NAME>
   <VERSION>1</VERSION>
   <BOIL_SIZE>2.17662e+01</BOIL_SIZE>
   <BATCH_SIZE>1.89271e+01</BATCH_SIZE>
   <TUN_VOLUME>3.02833e+01</TUN_VOLUME>
   <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
   <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
   <TRUB_CHILLER_LOSS>0.00000e+00</TRUB_CHILLER_LOSS>
   <EVAP_RATE>1.50000e+01</EVAP_RATE>
   <REAL_EVAP_RATE>2.83906e+00</REAL_EVAP_RATE>
   <BOIL_TIME>6.00000e+01</BOIL_TIME>
   <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
   <LAUTER_DEADSPACE>0.00000e+00</LAUTER_DEADSPACE>
   <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
   <HOP_UTILIZATION>0.00000e+00</HOP_UTILIZATION>
   <NOTES></NOTES>
   <ABSORPTION>1.08490e+00</ABSORPTION>
   <BOILING_POINT>1.00000e+02</BOILING_POINT>
  </EQUIPMENT>
  <NOTES></NOTES>
  <TASTE_NOTES></TASTE_NOTES>
  <TASTE_RATING>0.00000e+00</TASTE_RATING>
  <OG>1.05287e+00</OG>
  <FG>1.01375e+00</FG>
  <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
  <PRIMARY_AGE>0.00000e+00</PRIMARY_AGE>
  <PRIMARY_TEMP>0.00000e+00</PRIMARY_TEMP>
  <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
  <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
  <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
  <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
  <AGE>0.00000e+00</AGE>
  <AGE_TEMP>0.00000e+00</AGE_TEMP>
  <DATE>02/12/2011</DATE>
  <CARBONATION>0.00000e+00</CARBONATION>
  <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
  <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
  <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
  <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
  <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 </RECIPE>
 <RECIPE>
  <NAME>St. Faud's Irish Red</NAME>
  <VERSION>1</VERSION>
  <TYPE>All Grain</TYPE>
  <STYLE>
   <NAME>Irish Red Ale</NAME>
   <VERSION>1</VERSION>
   <CATEGORY>Scottish and Irish Ale</CATEGORY>
   <CATEGORY_NUMBER>9</CATEGORY_NUMBER>
   <STYLE_LETTER>D</STYLE_LETTER>
   <STYLE_GUIDE>BJCP</STYLE_GUIDE>
   <TYPE>Ale</TYPE>
   <OG_MIN>1.04400e+00</OG_MIN>
   <OG_MAX>1.06000e+00</OG_MAX>
   <FG_MIN>1.01000e+00</FG_MIN>
   <FG_MAX>1.01400e+00</FG_MAX>
   <IBU_MIN>1.70000e+01</IBU_MIN>
   <IBU_MAX>2.80000e+01</IBU_MAX>
   <COLOR_MIN>9.00000e+00</COLOR_MIN>
   <COLOR_MAX>1.80000e+01</COLOR_MAX>
   <ABV_MIN>4.00000e+00</ABV_MIN>
   <ABV_MAX>6.00000e+00</ABV_MAX>
   <CARB_MIN>0.00000e+00</CARB_MIN>
   <CARB_MAX>0.00000e+00</CARB_MAX>
   <NOTES>Sometimes brewed as a lager (if so, generally will not exhibit a diacetyl character). When served too cold, the roasted character and bitterness may seem more elevated.</NOTES>
   <PROFILE>Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean.Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head.Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters.Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish. </PROFILE>
   <INGREDIENTS>May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast.</INGREDIENTS>
   <EXAMPLES>Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway's Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O'Hara's Irish Red Ale, Smithwick's Irish Ale, Beamish Red Ale, Caffrey's Irish Ale, Goose Island Kilgubbin Red Ale, Murphy's Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale</EXAMPLES>
  </STYLE>
  <BREWER>Nobody</BREWER>
  <BATCH_SIZE>1.89271e+01</BATCH_SIZE>
  <BOIL_SIZE>2.22672e+01</BOIL_SIZE>
  <BOIL_TIME>0.00000e+00</BOIL_TIME>
  <EFFICIENCY>7.00000e+01</EFFICIENCY>
  <HOPS>
   <HOP>
    <NAME>Fuggles</NAME>
    <VERSION>1</VERSION>
    <ALPHA>5.00000e+00</ALPHA>
    <AMOUNT>2.83495e-02</AMOUNT>
    <USE>Boil</USE>
    <TIME>4.00000e+01</TIME>
    <NOTES>Mild and pleasant, spicy, soft, woody.</NOTES>
    <TYPE>Aroma</TYPE>
    <FORM>Pellet</FORM>
    <BETA>1.50000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES>Willamette, East Kent Goldings, Styrian Goldings.</SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
   <HOP>
    <NAME>Kent Goldings</NAME>
    <VERSION>1</VERSION>
    <ALPHA>4.75000e+00</ALPHA>
    <AMOUNT>2.83495e-02</AMOUNT>
    <USE>Boil</USE>
    <TIME>8.00000e+00</TIME>
    <NOTES>Gentle, Fragrant and pleasant</NOTES>
    <TYPE>Aroma</TYPE>
    <FORM>Pellet</FORM>
    <BETA>2.00000e+00</BETA>
    <HSI>0.00000e+00</HSI>
    <ORIGIN></ORIGIN>
    <SUBSTITUTES>Goldings (British Columbia), Fuggles, Willamette.</SUBSTITUTES>
    <HUMULENE>0.00000e+00</HUMULENE>
    <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
    <COHUMULONE>0.00000e+00</COHUMULONE>
    <MYRCENE>0.00000e+00</MYRCENE>
   </HOP>
  </HOPS>
  <FERMENTABLES>
   <FERMENTABLE>
    <NAME>Vienna Malt</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>4.53592e+00</AMOUNT>
    <YIELD>7.80000e+01</YIELD>
    <COLOR>4.00000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>Germany</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>9.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Caramel/Crystal Malt - 30L</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>2.26796e-01</AMOUNT>
    <YIELD>7.50000e+01</YIELD>
    <COLOR>3.00000e+01</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>US</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Roasted Barley</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>1.13398e-01</AMOUNT>
    <YIELD>5.50000e+01</YIELD>
    <COLOR>3.00000e+02</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>US</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>1.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Cara-Pils/Dextrine</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>4.53592e-01</AMOUNT>
    <YIELD>7.20000e+01</YIELD>
    <COLOR>2.00000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>US</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
  </FERMENTABLES>
  <MISCS/>
  <YEASTS>
   <YEAST>
    <NAME>Wyeast - Irish Ale</NAME>
    <VERSION>1</VERSION>
    <TYPE>Ale</TYPE>
    <FORM>Liquid</FORM>
    <AMOUNT>1.25000e-01</AMOUNT>
    <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
    <LABORATORY>Wyeast Labs</LABORATORY>
    <PRODUCT_ID>1084</PRODUCT_ID>
    <MIN_TEMPERATURE>1.60000e+01</MIN_TEMPERATURE>
    <MAX_TEMPERATURE>2.20000e+01</MAX_TEMPERATURE>
    <FLOCCULATION>Medium</FLOCCULATION>
    <ATTENUATION>7.30000e+01</ATTENUATION>
    <NOTES>This yeast ferments extremely well in dark worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity using fermentation temperatures above 18C.
 </NOTES>
    <BEST_FOR>Scottish Light 60/-, Scottish Heavy 70/-, Scottish Export 80/-, Irish Red Ale, Strong Scotch Ale, American Amber Ale, Robust Porter, Baltic Porter, Dry Stout, Sweet Stout, Oatmeal Stout, Foreign Extra Stout, Imperial IPA, American Barleywine, Spice/Herb/Vegetable Beer, Other Smoked Beer, Wood-Aged Beer</BEST_FOR>
    <TIMES_CULTURED>0</TIMES_CULTURED>
    <MAX_REUSE>0</MAX_REUSE>
    <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
   </YEAST>
  </YEASTS>
  <WATERS/>
  <MASH>
   <NAME>Single step</NAME>
   <VERSION>1</VERSION>
   <GRAIN_TEMP>2.10000e+01</GRAIN_TEMP>
   <MASH_STEPS>
    <MASH_STEP>
     <NAME>Conversion</NAME>
     <VERSION>1</VERSION>
     <TYPE>Infusion</TYPE>
     <INFUSE_AMOUNT>1.43902e+01</INFUSE_AMOUNT>
     <STEP_TEMP>6.77778e+01</STEP_TEMP>
     <STEP_TIME>6.00000e+01</STEP_TIME>
     <RAMP_TIME>0.00000e+00</RAMP_TIME>
     <END_TEMP>6.77778e+01</END_TEMP>
     <INFUSE_TEMP>7.47078e+01</INFUSE_TEMP>
     <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
    </MASH_STEP>
    <MASH_STEP>
     <NAME>Batch Sparge</NAME>
     <VERSION>1</VERSION>
     <TYPE>Infusion</TYPE>
     <INFUSE_AMOUNT>1.36592e+01</INFUSE_AMOUNT>
     <STEP_TEMP>7.40000e+01</STEP_TEMP>
     <STEP_TIME>1.50000e+01</STEP_TIME>
     <RAMP_TIME>0.00000e+00</RAMP_TIME>
     <END_TEMP>8.33991e+01</END_TEMP>
     <INFUSE_TEMP>8.33991e+01</INFUSE_TEMP>
     <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
    </MASH_STEP>
   </MASH_STEPS>
   <NOTES></NOTES>
   <TUN_TEMP>2.10000e+01</TUN_TEMP>
   <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
   <PH>7.00000e+00</PH>
   <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
   <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
  </MASH>
  <INSTRUCTIONS/>
  <BREWNOTES/>
  <ASST_BREWER></ASST_BREWER>
  <EQUIPMENT>
   <NAME>Ideal</NAME>
   <VERSION>1</VERSION>
   <BOIL_SIZE>2.17662e+01</BOIL_SIZE>
   <BATCH_SIZE>1.89271e+01</BATCH_SIZE>
   <TUN_VOLUME>3.02833e+01</TUN_VOLUME>
   <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
   <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
   <TRUB_CHILLER_LOSS>0.00000e+00</TRUB_CHILLER_LOSS>
   <EVAP_RATE>1.50000e+01</EVAP_RATE>
   <REAL_EVAP_RATE>2.83906e+00</REAL_EVAP_RATE>
   <BOIL_TIME>6.00000e+01</BOIL_TIME>
   <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
   <LAUTER_DEADSPACE>0.00000e+00</LAUTER_DEADSPACE>
   <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
   <HOP_UTILIZATION>0.00000e+00</HOP_UTILIZATION>
   <NOTES></NOTES>
   <ABSORPTION>1.08490e+00</ABSORPTION>
   <BOILING_POINT>1.00000e+02</BOILING_POINT>
  </EQUIPMENT>
  <NOTES></NOTES>
  <TASTE_NOTES></TASTE_NOTES>
  <TASTE_RATING>0.00000e+00</TASTE_RATING>
  <OG>1.05817e+00</OG>
  <FG>1.01571e+00</FG>
  <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
  <PRIMARY_AGE>0.00000e+00</PRIMARY_AGE>
  <PRIMARY_TEMP>0.00000e+00</PRIMARY_TEMP>
  <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
  <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
  <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
  <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
  <AGE>0.00000e+00</AGE>
  <AGE_TEMP>0.00000e+00</AGE_TEMP>
  <DATE>02/12/2011</DATE>
  <CARBONATION>0.00000e+00</CARBONATION>
  <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
  <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
  <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
  <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
  <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 </RECIPE>
 <RECIPE>
  <NAME>Sucuri Stout</NAME>
  <VERSION>1</VERSION>
  <TYPE>All Grain</TYPE>
  <STYLE>
   <NAME>Dry Stout</NAME>
   <VERSION>1</VERSION>
   <CATEGORY>Stout</CATEGORY>
   <CATEGORY_NUMBER>13</CATEGORY_NUMBER>
   <STYLE_LETTER>A</STYLE_LETTER>
   <STYLE_GUIDE>BJCP</STYLE_GUIDE>
   <TYPE>Ale</TYPE>
   <OG_MIN>1.03600e+00</OG_MIN>
   <OG_MAX>1.05000e+00</OG_MAX>
   <FG_MIN>1.00700e+00</FG_MIN>
   <FG_MAX>1.01100e+00</FG_MAX>
   <IBU_MIN>3.00000e+01</IBU_MIN>
   <IBU_MAX>4.50000e+01</IBU_MAX>
   <COLOR_MIN>2.50000e+01</COLOR_MIN>
   <COLOR_MAX>4.00000e+01</COLOR_MAX>
   <ABV_MIN>4.00000e+00</ABV_MIN>
   <ABV_MAX>5.00000e+00</ABV_MAX>
   <CARB_MIN>0.00000e+00</CARB_MIN>
   <CARB_MAX>0.00000e+00</CARB_MAX>
   <NOTES>This is the draught version of what is otherwise known as Irish stout or Irish dry stout. Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). While most commercial versions rely primarily on roasted barley as the dark grain, others use chocolate malt, black malt or combinations of the three. The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.</NOTES>
   <PROFILE>Coffee-like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes. Esters medium-low to none. No diacetyl. Hop aroma low to none.Jet black to deep brown with garnet highlights in color. Can be opaque (if not, it should be clear). A thick, creamy, long-lasting, tan- to brown-colored head is characteristic.Moderate roasted, grainy sharpness, optionally with light to moderate acidic sourness, and medium to high hop bitterness. Dry, coffee-like finish from roasted grains. May have a bittersweet or unsweetened chocolate character in the palate, lasting into the finish. Balancing factors may include some creaminess, medium-low to no fruitiness, and medium to no hop flavor. No diacetyl.Medium-light to medium-full body, with a creamy character. Low to moderate carbonation. For the high hop bitterness and significant proportion of dark grains present, this beer is remarkably smooth. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. May have a light astringency from the roasted grains, although harshness is undesirable.A very dark, roasty, bitter, creamy ale. The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more "stout" body and strength. When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a "Stout Porter"). Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters.</PROFILE>
   <INGREDIENTS>The dryness comes from the use of roasted unmalted barley in addition to pale malt, moderate to high hop bitterness, and good attenuation. Flaked unmalted barley may also be used to add creaminess. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). Water typically has moderate carbonate hardness, although high levels will not give the classic dry finish.</INGREDIENTS>
   <EXAMPLES>Guinness Draught Stout (also canned), Murphy's Stout, Beamish Stout, O'Hara's Celtic Stout, Russian River O.V.L. Stout, Three Floyd's Black Sun Stout, Dorothy Goodbody's Wholesome Stout, Orkney Dragonhead Stout, Old Dominion Stout, Goose Island Dublin Stout, Brooklyn Dry Stout</EXAMPLES>
  </STYLE>
  <BREWER>FreeBrewers</BREWER>
  <BATCH_SIZE>4.60000e+01</BATCH_SIZE>
  <BOIL_SIZE>4.87390e+01</BOIL_SIZE>
  <BOIL_TIME>6.00000e+01</BOIL_TIME>
  <EFFICIENCY>6.70000e+01</EFFICIENCY>
  <HOPS>
   <HOP>
    <NAME>Magnum</NAME>
    <VERSION>1</VERSION>
    <ALPHA>1.35000e+01</ALPHA>
    <AMOUNT>5.00000e-02</AMOUNT>
    <USE>Boil</USE>
    <TIME>6.00000e+01</TIME>
    <NOTES>Clean German flavor and aroma profile.</NOTES>
    <TYPE>Bittering</TYPE>
    <FORM>Pellet</FORM>
    <BETA>6.00000e+00</BETA>
    <HSI>7.25000e+01</HSI>
    <ORIGIN>Germany</ORIGIN>
    <SUBSTITUTES>Galena</SUBSTITUTES>
    <HUMULENE>3.75000e+01</HUMULENE>
    <CARYOPHYLLENE>1.05000e+01</CARYOPHYLLENE>
    <COHUMULONE>2.50000e+01</COHUMULONE>
    <MYRCENE>3.75000e+01</MYRCENE>
   </HOP>
  </HOPS>
  <FERMENTABLES>
   <FERMENTABLE>
    <NAME>Black Barley</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>7.00000e-01</AMOUNT>
    <YIELD>7.80000e+01</YIELD>
    <COLOR>5.00000e+02</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>United Kingdom</ORIGIN>
    <SUPPLIER>Fussybrewer Malting</SUPPLIER>
    <NOTES>Unmalted roasted barley for stouts, porters</NOTES>
    <COARSE_FINE_DIFF>1.50000e+00</COARSE_FINE_DIFF>
    <MOISTURE>5.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>1.32000e+01</PROTEIN>
    <MAX_IN_BATCH>1.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Pilsen Agraria</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>8.60000e+00</AMOUNT>
    <YIELD>7.77000e+01</YIELD>
    <COLOR>3.20000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>Brazil</ORIGIN>
    <SUPPLIER>Agromalte</SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
    <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Weyermann - Pale Wheat Malt</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>3.00000e+00</AMOUNT>
    <YIELD>8.50000e+01</YIELD>
    <COLOR>2.40000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>Germany</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>1.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>5.00000e+00</MOISTURE>
    <DIASTATIC_POWER>6.00000e+01</DIASTATIC_POWER>
    <PROTEIN>1.20000e+01</PROTEIN>
    <MAX_IN_BATCH>8.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Chocolate Malt Belga (Castle Malting)</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>1.00000e+00</AMOUNT>
    <YIELD>0.00000e+00</YIELD>
    <COLOR>3.00600e+02</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>Belgium</ORIGIN>
    <SUPPLIER>Castle Malting</SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
    <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Special B Malt</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>2.00000e-01</AMOUNT>
    <YIELD>6.52000e+01</YIELD>
    <COLOR>1.60000e+02</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>Belgium</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES>Special B refers to a type of dark, flavorful crystal malt traditionally malted in Belgium. In small amounts, it gives a unique flavor to the finished beer that is often compared to raisins or dried fruit. This malt is always dark, but the color and flavor vary more than most other malt styles; most of the commonly available varieties are in the 110-160 L range, but it may be even darker. Don't depend on this software to calculate the color of your beer correctly, since it may be expecting a much darker malt than you are actually using; some older sources assume Special B will be over 200 or even up to 300 L. While some sources still claim that Special B must be mashed, it is a crystal malt and can be steeped with an extract batch without adding significant protein to the beer.</NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>1.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
  </FERMENTABLES>
  <MISCS>
   <MISC>
    <NAME>Calcium Carbonate</NAME>
    <VERSION>1</VERSION>
    <TYPE>Water Agent</TYPE>
    <USE>Mash</USE>
    <TIME>0.00000e+00</TIME>
    <AMOUNT>1.00000e-02</AMOUNT>
    <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
    <USE_FOR></USE_FOR>
    <NOTES></NOTES>
   </MISC>
   <MISC>
    <NAME>Whirlfloc (tablet)</NAME>
    <VERSION>1</VERSION>
    <TYPE>Fining</TYPE>
    <USE>Boil</USE>
    <TIME>0.00000e+00</TIME>
    <AMOUNT>4.60000e-03</AMOUNT>
    <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
    <USE_FOR></USE_FOR>
    <NOTES></NOTES>
   </MISC>
  </MISCS>
  <YEASTS>
   <YEAST>
    <NAME>Safale S-05</NAME>
    <VERSION>1</VERSION>
    <TYPE>Ale</TYPE>
    <FORM>Dry</FORM>
    <AMOUNT>1.50000e-01</AMOUNT>
    <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
    <LABORATORY>Safale</LABORATORY>
    <PRODUCT_ID></PRODUCT_ID>
    <MIN_TEMPERATURE>1.50000e+01</MIN_TEMPERATURE>
    <MAX_TEMPERATURE>2.40000e+01</MAX_TEMPERATURE>
    <FLOCCULATION>Low</FLOCCULATION>
    <ATTENUATION>7.50000e+01</ATTENUATION>
    <NOTES></NOTES>
    <BEST_FOR></BEST_FOR>
    <TIMES_CULTURED>0</TIMES_CULTURED>
    <MAX_REUSE>0</MAX_REUSE>
    <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
   </YEAST>
  </YEASTS>
  <WATERS>
   <WATER>
    <NAME>Burton on Trent, UK</NAME>
    <VERSION>1</VERSION>
    <AMOUNT>2.00000e+01</AMOUNT>
    <CALCIUM>2.95000e+02</CALCIUM>
    <BICARBONATE>3.00000e+02</BICARBONATE>
    <SULFATE>7.25000e+02</SULFATE>
    <CHLORIDE>2.50000e+01</CHLORIDE>
    <SODIUM>5.50000e+01</SODIUM>
    <MAGNESIUM>4.50000e+01</MAGNESIUM>
    <PH>8.00000e+00</PH>
    <NOTES> Use for distinctive pale ales strongly hopped.  Very hard water accentuates the hops flavor. Example: Bass Ale
</NOTES>
   </WATER>
  </WATERS>
  <MASH>
   <NAME>Single Step</NAME>
   <VERSION>1</VERSION>
   <GRAIN_TEMP>2.11111e+01</GRAIN_TEMP>
   <MASH_STEPS>
    <MASH_STEP>
     <NAME>Saccharification</NAME>
     <VERSION>1</VERSION>
     <TYPE>Infusion</TYPE>
     <INFUSE_AMOUNT>7.14900e+01</INFUSE_AMOUNT>
     <STEP_TEMP>6.67000e+01</STEP_TEMP>
     <STEP_TIME>7.50000e+01</STEP_TIME>
     <RAMP_TIME>0.00000e+00</RAMP_TIME>
     <END_TEMP>6.67000e+01</END_TEMP>
     <INFUSE_TEMP>7.21000e+01</INFUSE_TEMP>
     <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
    </MASH_STEP>
    <MASH_STEP>
     <NAME>Mash out</NAME>
     <VERSION>1</VERSION>
     <TYPE>Infusion</TYPE>
     <INFUSE_AMOUNT>0.00000e+00</INFUSE_AMOUNT>
     <STEP_TEMP>7.21000e+01</STEP_TEMP>
     <STEP_TIME>1.00000e+01</STEP_TIME>
     <RAMP_TIME>0.00000e+00</RAMP_TIME>
     <END_TEMP>7.21000e+01</END_TEMP>
     <INFUSE_TEMP>7.56000e+01</INFUSE_TEMP>
     <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
    </MASH_STEP>
   </MASH_STEPS>
   <NOTES></NOTES>
   <TUN_TEMP>2.11111e+01</TUN_TEMP>
   <SPARGE_TEMP>7.38889e+01</SPARGE_TEMP>
   <PH>7.00000e+00</PH>
   <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
   <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
  </MASH>
  <INSTRUCTIONS>
   <INSTRUCTION>
    <NAME>Add grains</NAME>
    <DIRECTIONS>Add 700.000 g Black Barley, 8.600 kg Pilsen Agraria, 3.000 kg Weyermann - Pale Wheat Malt, 1.000 kg Chocolate Malt Belga (Castle Malting), 200.000 g Special B Malt, to the mash tun.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Heat water</NAME>
    <DIRECTIONS>Bring 71.490 L water to 72.100 C.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Infusion - Saccharification</NAME>
    <DIRECTIONS>Add 71.490 L water at 72.100 C to mash to bring it to 66.700 C. Hold for 75.000 min.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>8.50000e+01</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Infusion - Mash out</NAME>
    <DIRECTIONS>Increase the temperature to 75.600 C. Hold for 10.000 min.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>1.00000e+01</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Misc addition</NAME>
    <DIRECTIONS>Put 10.000 g Calcium Carbonate into mash for 0.000 s.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Start boil</NAME>
    <DIRECTIONS>Bring the wort to a boil and hold for 60.000 min.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>6.00000e+01</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Hop addition</NAME>
    <DIRECTIONS>Put 50.000 g Magnum into boil for 60.000 min.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>6.00000e+01</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Flameout</NAME>
    <DIRECTIONS>Stop boiling the wort.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>0</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Misc addition</NAME>
    <DIRECTIONS>Put 4.600 g Whirlfloc (tablet) into boil for 10 min.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Post boil</NAME>
    <DIRECTIONS>You should have 52.844 L wort post-boil.
You anticipate losing 0.000 mL to trub and chiller loss.
The final volume in the primary is 52.844 L.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Pitch yeast</NAME>
    <DIRECTIONS>Cool wort and pitch Safale S-05 Ale yeast, to the primary.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Ferment</NAME>
    <DIRECTIONS>Let ferment until FG is 1.012.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Transfer to secondary</NAME>
    <DIRECTIONS>Transfer beer to secondary.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
  </INSTRUCTIONS>
  <BREWNOTES/>
  <ASST_BREWER></ASST_BREWER>
  <EQUIPMENT>
   <NAME>Hop'n Roll 50 - BIAB</NAME>
   <VERSION>1</VERSION>
   <BOIL_SIZE>6.32400e+01</BOIL_SIZE>
   <BATCH_SIZE>4.60000e+01</BATCH_SIZE>
   <TUN_VOLUME>1.00000e+02</TUN_VOLUME>
   <TUN_WEIGHT>3.00000e+01</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>1.20000e-01</TUN_SPECIFIC_HEAT>
   <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
   <TRUB_CHILLER_LOSS>0.00000e+00</TRUB_CHILLER_LOSS>
   <EVAP_RATE>0.00000e+00</EVAP_RATE>
   <REAL_EVAP_RATE>1.00000e+00</REAL_EVAP_RATE>
   <BOIL_TIME>6.00000e+01</BOIL_TIME>
   <CALC_BOIL_VOLUME>FALSE</CALC_BOIL_VOLUME>
   <LAUTER_DEADSPACE>3.00000e+00</LAUTER_DEADSPACE>
   <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
   <HOP_UTILIZATION>0.00000e+00</HOP_UTILIZATION>
   <NOTES></NOTES>
   <ABSORPTION>1.08490e+00</ABSORPTION>
   <BOILING_POINT>1.00000e+02</BOILING_POINT>
  </EQUIPMENT>
  <NOTES></NOTES>
  <TASTE_NOTES></TASTE_NOTES>
  <TASTE_RATING>4.40000e+01</TASTE_RATING>
  <OG>1.04839e+00</OG>
  <FG>1.01210e+00</FG>
  <FERMENTATION_STAGES>2</FERMENTATION_STAGES>
  <PRIMARY_AGE>3.00000e+01</PRIMARY_AGE>
  <PRIMARY_TEMP>1.83000e+01</PRIMARY_TEMP>
  <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
  <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
  <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
  <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
  <AGE>2.40000e+01</AGE>
  <AGE_TEMP>7.20000e+00</AGE_TEMP>
  <DATE>05/22/2013</DATE>
  <CARBONATION>2.10000e+00</CARBONATION>
  <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
  <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
  <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
  <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
  <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 </RECIPE>
</RECIPES>