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[clinton/website/site/unknownlamer.org.git] / beer-recipes / 7-Ginger Chamomile Wheat / ginger_chamomile_wheat-7_c.xml
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12cfa02e 1<?xml version="1.0" encoding="UTF-8"?>
2<!--BeerXML generated by brewtarget-->
3<RECIPES>
4 <RECIPE>
5 <NAME>7C - Cernunnos</NAME>
6 <VERSION>1</VERSION>
7 <TYPE>All Grain</TYPE>
8 <STYLE>
9 <NAME>American Wheat or Rye Beer</NAME>
10 <VERSION>1</VERSION>
11 <CATEGORY>Light Hybrid Beer</CATEGORY>
12 <CATEGORY_NUMBER>6</CATEGORY_NUMBER>
13 <STYLE_LETTER>D</STYLE_LETTER>
14 <STYLE_GUIDE>BJCP</STYLE_GUIDE>
15 <TYPE>Ale</TYPE>
16 <OG_MIN>1.04000e+00</OG_MIN>
17 <OG_MAX>1.05500e+00</OG_MAX>
18 <FG_MIN>1.00800e+00</FG_MIN>
19 <FG_MAX>1.01300e+00</FG_MAX>
20 <IBU_MIN>1.50000e+01</IBU_MIN>
21 <IBU_MAX>3.00000e+01</IBU_MAX>
22 <COLOR_MIN>3.00000e+00</COLOR_MIN>
23 <COLOR_MAX>6.00000e+00</COLOR_MAX>
24 <ABV_MIN>4.00000e+00</ABV_MIN>
25 <ABV_MAX>5.50000e+00</ABV_MAX>
26 <CARB_MIN>0.00000e+00</CARB_MIN>
27 <CARB_MAX>0.00000e+00</CARB_MAX>
28 <NOTES>Different variations exist, from an easy-drinking fairly sweet beer to a dry, aggressively hopped beer with a strong wheat or rye flavor. Dark versions approximating dunkelweizens (with darker, richer malt flavors in addition to the color) should be entered in the Specialty Beer category. THE BREWER SHOULD SPECIFY IF RYE IS USED; IF NO DOMINANT GRAIN IS SPECIFIED, WHEAT WILL BE ASSUMED.</NOTES>
29 <PROFILE>Low to moderate grainy wheat or rye character. Some malty sweetness is acceptable. Esters can be moderate to none, although should reflect American yeast strains. The clove and banana aromas common to German hefeweizens are inappropriate. Hop aroma may be low to moderate, and can have either a citrusy American or a spicy or floral noble hop character. Slight crisp sharpness is optional. No diacetyl.Usually pale yellow to gold. Clarity may range from brilliant to hazy with yeast approximating the German hefeweizen style of beer. Big, long-lasting white head.Light to moderately strong grainy wheat or rye flavor, which can linger into the finish. Rye versions are richer and spicier than wheat. May have a moderate malty sweetness or finish quite dry. Low to moderate hop bitterness, which sometimes lasts into the finish. Low to moderate hop flavor (citrusy American or spicy/floral noble). Esters can be moderate to none, but should not take on a German Weizen character (banana). No clove phenols, although a light spiciness from wheat or rye is acceptable. May have a slightly crisp or sharp finish. No diacetyl.Medium-light to medium body. Medium-high to high carbonation. May have a light alcohol warmth in stronger examples.Refreshing wheat or rye beers that can display more hop character and less yeast character than their German cousins. </PROFILE>
30 <INGREDIENTS>Clean American ale yeast, but also can be made as a lager. Large proportion of wheat malt (often 50% or more, but this isn't a legal requirement as in Germany). American or noble hops. American Rye Beers can follow the same general guidelines, substituting rye for some or all of the wheat. Other base styles (e.g., IPA, stout) with a noticeable rye character should be entered in the Specialty Beer category (23).</INGREDIENTS>
31 <EXAMPLES>Bell's Oberon, Harpoon UFO Hefeweizen, Three Floyds Gumballhead, Pyramid Hefe-Weizen, Widmer Hefeweizen, Sierra Nevada Unfiltered Wheat Beer, Anchor Summer Beer, Redhook Sunrye, Real Ale Full Moon Pale Rye</EXAMPLES>
32 </STYLE>
33 <BREWER>Clinton Ebadi</BREWER>
34 <BATCH_SIZE>1.89308e+01</BATCH_SIZE>
35 <BOIL_SIZE>2.27200e+01</BOIL_SIZE>
36 <BOIL_TIME>6.00000e+01</BOIL_TIME>
37 <EFFICIENCY>8.00000e+01</EFFICIENCY>
38 <HOPS>
39 <HOP>
40 <NAME>Chinook</NAME>
41 <VERSION>1</VERSION>
42 <ALPHA>1.00000e+01</ALPHA>
43 <AMOUNT>1.00000e-03</AMOUNT>
44 <USE>Boil</USE>
45 <TIME>6.00000e+01</TIME>
46 <NOTES>Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering.</NOTES>
47 <TYPE>Both</TYPE>
48 <FORM>Pellet</FORM>
49 <BETA>3.50000e+00</BETA>
50 <HSI>6.80000e+01</HSI>
51 <ORIGIN>US</ORIGIN>
52 <SUBSTITUTES>Columbus, Nugget</SUBSTITUTES>
53 <HUMULENE>2.05000e+01</HUMULENE>
54 <CARYOPHYLLENE>1.00000e+01</CARYOPHYLLENE>
55 <COHUMULONE>3.20000e+01</COHUMULONE>
56 <MYRCENE>3.75000e+01</MYRCENE>
57 </HOP>
58 <HOP>
59 <NAME>Sorachi Ace</NAME>
60 <VERSION>1</VERSION>
61 <ALPHA>1.21000e+01</ALPHA>
62 <AMOUNT>8.00000e-03</AMOUNT>
63 <USE>Boil</USE>
64 <TIME>5.00000e+00</TIME>
65 <NOTES></NOTES>
66 <TYPE>Both</TYPE>
67 <FORM>Pellet</FORM>
68 <BETA>0.00000e+00</BETA>
69 <HSI>0.00000e+00</HSI>
70 <ORIGIN></ORIGIN>
71 <SUBSTITUTES></SUBSTITUTES>
72 <HUMULENE>0.00000e+00</HUMULENE>
73 <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
74 <COHUMULONE>0.00000e+00</COHUMULONE>
75 <MYRCENE>0.00000e+00</MYRCENE>
76 </HOP>
77 <HOP>
78 <NAME>Sorachi Ace</NAME>
79 <VERSION>1</VERSION>
80 <ALPHA>1.21000e+01</ALPHA>
81 <AMOUNT>8.00000e-03</AMOUNT>
82 <USE>Boil</USE>
83 <TIME>2.00000e+01</TIME>
84 <NOTES></NOTES>
85 <TYPE>Both</TYPE>
86 <FORM>Pellet</FORM>
87 <BETA>0.00000e+00</BETA>
88 <HSI>0.00000e+00</HSI>
89 <ORIGIN></ORIGIN>
90 <SUBSTITUTES></SUBSTITUTES>
91 <HUMULENE>0.00000e+00</HUMULENE>
92 <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
93 <COHUMULONE>0.00000e+00</COHUMULONE>
94 <MYRCENE>0.00000e+00</MYRCENE>
95 </HOP>
96 <HOP>
97 <NAME>Sorachi Ace</NAME>
98 <VERSION>1</VERSION>
99 <ALPHA>1.21000e+01</ALPHA>
100 <AMOUNT>1.41748e-02</AMOUNT>
101 <USE>Boil</USE>
102 <TIME>0.00000e+00</TIME>
103 <NOTES></NOTES>
104 <TYPE>Both</TYPE>
105 <FORM>Pellet</FORM>
106 <BETA>0.00000e+00</BETA>
107 <HSI>0.00000e+00</HSI>
108 <ORIGIN></ORIGIN>
109 <SUBSTITUTES></SUBSTITUTES>
110 <HUMULENE>0.00000e+00</HUMULENE>
111 <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
112 <COHUMULONE>0.00000e+00</COHUMULONE>
113 <MYRCENE>0.00000e+00</MYRCENE>
114 </HOP>
115 <HOP>
116 <NAME>Sorachi Ace</NAME>
117 <VERSION>1</VERSION>
118 <ALPHA>1.21000e+01</ALPHA>
119 <AMOUNT>1.20000e-02</AMOUNT>
120 <USE>Boil</USE>
121 <TIME>1.00000e+01</TIME>
122 <NOTES></NOTES>
123 <TYPE>Both</TYPE>
124 <FORM>Pellet</FORM>
125 <BETA>0.00000e+00</BETA>
126 <HSI>0.00000e+00</HSI>
127 <ORIGIN></ORIGIN>
128 <SUBSTITUTES></SUBSTITUTES>
129 <HUMULENE>0.00000e+00</HUMULENE>
130 <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
131 <COHUMULONE>0.00000e+00</COHUMULONE>
132 <MYRCENE>0.00000e+00</MYRCENE>
133 </HOP>
134 </HOPS>
135 <FERMENTABLES>
136 <FERMENTABLE>
137 <NAME>Rice Hulls</NAME>
138 <VERSION>1</VERSION>
139 <TYPE>Adjunct</TYPE>
140 <AMOUNT>4.53592e-01</AMOUNT>
141 <YIELD>0.00000e+00</YIELD>
142 <COLOR>0.00000e+00</COLOR>
143 <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
144 <ORIGIN>US</ORIGIN>
145 <SUPPLIER></SUPPLIER>
146 <NOTES></NOTES>
147 <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
148 <MOISTURE>0.00000e+00</MOISTURE>
149 <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
150 <PROTEIN>0.00000e+00</PROTEIN>
151 <MAX_IN_BATCH>5.00000e+00</MAX_IN_BATCH>
152 <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
153 <IS_MASHED>TRUE</IS_MASHED>
154 <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
155 </FERMENTABLE>
156 <FERMENTABLE>
157 <NAME>White Wheat Malt</NAME>
158 <VERSION>1</VERSION>
159 <TYPE>Grain</TYPE>
160 <AMOUNT>2.38136e+00</AMOUNT>
161 <YIELD>8.60000e+01</YIELD>
162 <COLOR>2.00000e+00</COLOR>
163 <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
164 <ORIGIN>US</ORIGIN>
165 <SUPPLIER></SUPPLIER>
166 <NOTES></NOTES>
167 <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
168 <MOISTURE>0.00000e+00</MOISTURE>
169 <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
170 <PROTEIN>0.00000e+00</PROTEIN>
171 <MAX_IN_BATCH>6.00000e+01</MAX_IN_BATCH>
172 <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
173 <IS_MASHED>TRUE</IS_MASHED>
174 <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
175 </FERMENTABLE>
176 <FERMENTABLE>
177 <NAME>Pale Malt (2 Row) US</NAME>
178 <VERSION>1</VERSION>
179 <TYPE>Grain</TYPE>
180 <AMOUNT>1.13398e+00</AMOUNT>
181 <YIELD>7.90000e+01</YIELD>
182 <COLOR>2.00000e+00</COLOR>
183 <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
184 <ORIGIN>US</ORIGIN>
185 <SUPPLIER></SUPPLIER>
186 <NOTES>A variety of malt that forms two seed rows along the stem on the grain head. Well modified with a high diastatic power allows mashing with up to 35% grain adjuncts. Because it is fairly neutral 2-Row makes an excellent base malt and is known as the "workhorse" of many recipes. Greater starch per weight ratio than 6-Row. Protein rest recommended to avoid chill-haze. Also know as Klages.</NOTES>
187 <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
188 <MOISTURE>0.00000e+00</MOISTURE>
189 <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
190 <PROTEIN>0.00000e+00</PROTEIN>
191 <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
192 <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
193 <IS_MASHED>TRUE</IS_MASHED>
194 <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
195 </FERMENTABLE>
196 <FERMENTABLE>
197 <NAME>Caramel/Crystal Malt - 20L</NAME>
198 <VERSION>1</VERSION>
199 <TYPE>Grain</TYPE>
200 <AMOUNT>9.92233e-02</AMOUNT>
201 <YIELD>7.50000e+01</YIELD>
202 <COLOR>2.00000e+01</COLOR>
203 <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
204 <ORIGIN>US</ORIGIN>
205 <SUPPLIER></SUPPLIER>
206 <NOTES>This Crystal malt will provide a golden color and a sweet, mild caramel flavor.</NOTES>
207 <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
208 <MOISTURE>0.00000e+00</MOISTURE>
209 <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
210 <PROTEIN>0.00000e+00</PROTEIN>
211 <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
212 <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
213 <IS_MASHED>TRUE</IS_MASHED>
214 <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
215 </FERMENTABLE>
216 </FERMENTABLES>
217 <MISCS>
218 <MISC>
219 <NAME>Irish Moss</NAME>
220 <VERSION>1</VERSION>
221 <TYPE>Fining</TYPE>
222 <USE>Boil</USE>
223 <TIME>1.50000e+01</TIME>
224 <AMOUNT>1.23223e-02</AMOUNT>
225 <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
226 <USE_FOR></USE_FOR>
227 <NOTES></NOTES>
228 </MISC>
229 <MISC>
230 <NAME>Yeast Nutrient</NAME>
231 <VERSION>1</VERSION>
232 <TYPE>Other</TYPE>
233 <USE>Boil</USE>
234 <TIME>1.50000e+01</TIME>
235 <AMOUNT>1.83333e-03</AMOUNT>
236 <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
237 <USE_FOR></USE_FOR>
238 <NOTES></NOTES>
239 </MISC>
240 <MISC>
241 <NAME>Ginger (shaved)</NAME>
242 <VERSION>1</VERSION>
243 <TYPE>Spice</TYPE>
244 <USE>Boil</USE>
245 <TIME>1.50000e+01</TIME>
246 <AMOUNT>4.72491e-02</AMOUNT>
247 <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
248 <USE_FOR></USE_FOR>
249 <NOTES></NOTES>
250 </MISC>
251 <MISC>
252 <NAME>Chamomile</NAME>
253 <VERSION>1</VERSION>
254 <TYPE>Herb</TYPE>
255 <USE>Boil</USE>
256 <TIME>1.00000e+01</TIME>
257 <AMOUNT>1.66553e-02</AMOUNT>
258 <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
259 <USE_FOR></USE_FOR>
260 <NOTES></NOTES>
261 </MISC>
262 <MISC>
263 <NAME>Ginger (shaved)</NAME>
264 <VERSION>1</VERSION>
265 <TYPE>Spice</TYPE>
266 <USE>Boil</USE>
267 <TIME>3.00000e+01</TIME>
268 <AMOUNT>2.36246e-02</AMOUNT>
269 <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
270 <USE_FOR></USE_FOR>
271 <NOTES></NOTES>
272 </MISC>
273 <MISC>
274 <NAME>Ginger (shaved)</NAME>
275 <VERSION>1</VERSION>
276 <TYPE>Spice</TYPE>
277 <USE>Boil</USE>
278 <TIME>5.00000e+00</TIME>
279 <AMOUNT>2.36246e-02</AMOUNT>
280 <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
281 <USE_FOR></USE_FOR>
282 <NOTES></NOTES>
283 </MISC>
284 </MISCS>
285 <YEASTS>
286 <YEAST>
287 <NAME>Safale S-05</NAME>
288 <VERSION>1</VERSION>
289 <TYPE>Ale</TYPE>
290 <FORM>Dry</FORM>
291 <AMOUNT>1.10000e-02</AMOUNT>
292 <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
293 <LABORATORY>Safale</LABORATORY>
294 <PRODUCT_ID></PRODUCT_ID>
295 <MIN_TEMPERATURE>1.50000e+01</MIN_TEMPERATURE>
296 <MAX_TEMPERATURE>2.40000e+01</MAX_TEMPERATURE>
297 <FLOCCULATION>Low</FLOCCULATION>
298 <ATTENUATION>7.50000e+01</ATTENUATION>
299 <NOTES></NOTES>
300 <BEST_FOR></BEST_FOR>
301 <TIMES_CULTURED>0</TIMES_CULTURED>
302 <MAX_REUSE>0</MAX_REUSE>
303 <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
304 </YEAST>
305 </YEASTS>
306 <WATERS/>
307 <MASH>
308 <NAME>wth</NAME>
309 <VERSION>1</VERSION>
310 <GRAIN_TEMP>2.10000e+01</GRAIN_TEMP>
311 <MASH_STEPS>
312 <MASH_STEP>
313 <NAME>first</NAME>
314 <VERSION>1</VERSION>
315 <TYPE>Infusion</TYPE>
316 <INFUSE_AMOUNT>9.42656e+00</INFUSE_AMOUNT>
317 <STEP_TEMP>6.61111e+01</STEP_TEMP>
318 <STEP_TIME>6.00000e+01</STEP_TIME>
319 <RAMP_TIME>0.00000e+00</RAMP_TIME>
320 <END_TEMP>6.61111e+01</END_TEMP>
321 <INFUSE_TEMP>7.65147e+01</INFUSE_TEMP>
322 <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
323 </MASH_STEP>
324 <MASH_STEP>
325 <NAME>Top Up</NAME>
326 <VERSION>1</VERSION>
327 <TYPE>Infusion</TYPE>
328 <INFUSE_AMOUNT>5.25704e+00</INFUSE_AMOUNT>
329 <STEP_TEMP>7.66667e+01</STEP_TEMP>
330 <STEP_TIME>1.00000e+01</STEP_TIME>
331 <RAMP_TIME>0.00000e+00</RAMP_TIME>
332 <END_TEMP>7.66667e+01</END_TEMP>
333 <INFUSE_TEMP>1.00000e+02</INFUSE_TEMP>
334 <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
335 </MASH_STEP>
336 <MASH_STEP>
337 <NAME>Final Batch Sparge</NAME>
338 <VERSION>1</VERSION>
339 <TYPE>Infusion</TYPE>
340 <INFUSE_AMOUNT>1.29080e+01</INFUSE_AMOUNT>
341 <STEP_TEMP>7.40000e+01</STEP_TEMP>
342 <STEP_TIME>1.50000e+01</STEP_TIME>
343 <RAMP_TIME>0.00000e+00</RAMP_TIME>
344 <END_TEMP>7.74745e+01</END_TEMP>
345 <INFUSE_TEMP>7.74745e+01</INFUSE_TEMP>
346 <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
347 </MASH_STEP>
348 </MASH_STEPS>
349 <NOTES></NOTES>
350 <TUN_TEMP>2.22222e+01</TUN_TEMP>
351 <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
352 <PH>7.00000e+00</PH>
353 <TUN_WEIGHT>2.49476e+00</TUN_WEIGHT>
354 <TUN_SPECIFIC_HEAT>3.00000e-01</TUN_SPECIFIC_HEAT>
355 <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
356 </MASH>
357 <INSTRUCTIONS>
358 <INSTRUCTION>
359 <NAME>Add grains</NAME>
360 <DIRECTIONS>Add 16.000 oz Rice Hulls, 5.250 lb White Wheat Malt, 2.500 lb Pale Malt (2 Row) US, 3.500 oz Caramel/Crystal Malt - 20L, to the mash tun.</DIRECTIONS>
361 <HAS_TIMER>FALSE</HAS_TIMER>
362 <TIMER_VALUE>00:00:00</TIMER_VALUE>
363 <COMPLETED>FALSE</COMPLETED>
364 <INTERVAL>0.00000e+00</INTERVAL>
365 </INSTRUCTION>
366 <INSTRUCTION>
367 <NAME>Heat water</NAME>
368 <DIRECTIONS>Bring 2.500 gal water to 170.000 F, 1.750 gal water to 212.000 F, 3.000 gal water to 172.000 F, for upcoming infusions.</DIRECTIONS>
369 <HAS_TIMER>FALSE</HAS_TIMER>
370 <TIMER_VALUE>00:00:00</TIMER_VALUE>
371 <COMPLETED>FALSE</COMPLETED>
372 <INTERVAL>0.00000e+00</INTERVAL>
373 </INSTRUCTION>
374 <INSTRUCTION>
375 <NAME>Infusion - first</NAME>
376 <DIRECTIONS>Add 2.500 gal water at 170.000 F to mash to bring it to 151.000 F. Hold for 60.000 min.</DIRECTIONS>
377 <HAS_TIMER>FALSE</HAS_TIMER>
378 <TIMER_VALUE>00:00:00</TIMER_VALUE>
379 <COMPLETED>FALSE</COMPLETED>
380 <INTERVAL>8.50000e+01</INTERVAL>
381 </INSTRUCTION>
382 <INSTRUCTION>
383 <NAME>Infusion - Top Up</NAME>
384 <DIRECTIONS>Add 1.750 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.</DIRECTIONS>
385 <HAS_TIMER>FALSE</HAS_TIMER>
386 <TIMER_VALUE>00:00:00</TIMER_VALUE>
387 <COMPLETED>FALSE</COMPLETED>
388 <INTERVAL>2.50000e+01</INTERVAL>
389 </INSTRUCTION>
390 <INSTRUCTION>
391 <NAME>Infusion - Final Batch Sparge</NAME>
392 <DIRECTIONS>Add 3.000 gal water at 172.000 F to mash to bring it to 165.200 F. Hold for 15.000 min.</DIRECTIONS>
393 <HAS_TIMER>FALSE</HAS_TIMER>
394 <TIMER_VALUE>00:00:00</TIMER_VALUE>
395 <COMPLETED>FALSE</COMPLETED>
396 <INTERVAL>1.50000e+01</INTERVAL>
397 </INSTRUCTION>
398 <INSTRUCTION>
399 <NAME>Start boil</NAME>
400 <DIRECTIONS>Bring the wort to a boil and hold for 60.000 min.</DIRECTIONS>
401 <HAS_TIMER>FALSE</HAS_TIMER>
402 <TIMER_VALUE>00:00:00</TIMER_VALUE>
403 <COMPLETED>FALSE</COMPLETED>
404 <INTERVAL>6.00000e+01</INTERVAL>
405 </INSTRUCTION>
406 <INSTRUCTION>
407 <NAME>Hop addition</NAME>
408 <DIRECTIONS>Put 0.035 oz Chinook into boil for 60.000 min.</DIRECTIONS>
409 <HAS_TIMER>FALSE</HAS_TIMER>
410 <TIMER_VALUE>00:00:00</TIMER_VALUE>
411 <COMPLETED>FALSE</COMPLETED>
412 <INTERVAL>6.00000e+01</INTERVAL>
413 </INSTRUCTION>
414 <INSTRUCTION>
415 <NAME>Misc addition</NAME>
416 <DIRECTIONS>Put 0.833 oz Ginger (shaved) into boil for 30.000 min.</DIRECTIONS>
417 <HAS_TIMER>FALSE</HAS_TIMER>
418 <TIMER_VALUE>00:00:00</TIMER_VALUE>
419 <COMPLETED>FALSE</COMPLETED>
420 <INTERVAL>3.00000e+01</INTERVAL>
421 </INSTRUCTION>
422 <INSTRUCTION>
423 <NAME>Hop addition</NAME>
424 <DIRECTIONS>Put 0.282 oz Sorachi Ace into boil for 20.000 min.</DIRECTIONS>
425 <HAS_TIMER>FALSE</HAS_TIMER>
426 <TIMER_VALUE>00:00:00</TIMER_VALUE>
427 <COMPLETED>FALSE</COMPLETED>
428 <INTERVAL>2.00000e+01</INTERVAL>
429 </INSTRUCTION>
430 <INSTRUCTION>
431 <NAME>Misc addition</NAME>
432 <DIRECTIONS>Put 1.667 oz Ginger (shaved) into boil for 15.000 min.</DIRECTIONS>
433 <HAS_TIMER>FALSE</HAS_TIMER>
434 <TIMER_VALUE>00:00:00</TIMER_VALUE>
435 <COMPLETED>FALSE</COMPLETED>
436 <INTERVAL>1.50000e+01</INTERVAL>
437 </INSTRUCTION>
438 <INSTRUCTION>
439 <NAME>Misc addition</NAME>
440 <DIRECTIONS>Put 0.065 oz Yeast Nutrient into boil for 15.000 min.</DIRECTIONS>
441 <HAS_TIMER>FALSE</HAS_TIMER>
442 <TIMER_VALUE>00:00:00</TIMER_VALUE>
443 <COMPLETED>FALSE</COMPLETED>
444 <INTERVAL>1.50000e+01</INTERVAL>
445 </INSTRUCTION>
446 <INSTRUCTION>
447 <NAME>Misc addition</NAME>
448 <DIRECTIONS>Put 2.500 tsp Irish Moss into boil for 15.000 min.</DIRECTIONS>
449 <HAS_TIMER>FALSE</HAS_TIMER>
450 <TIMER_VALUE>00:00:00</TIMER_VALUE>
451 <COMPLETED>FALSE</COMPLETED>
452 <INTERVAL>1.50000e+01</INTERVAL>
453 </INSTRUCTION>
454 <INSTRUCTION>
455 <NAME>Misc addition</NAME>
456 <DIRECTIONS>Put 0.587 oz Chamomile into boil for 10.000 min.</DIRECTIONS>
457 <HAS_TIMER>FALSE</HAS_TIMER>
458 <TIMER_VALUE>00:00:00</TIMER_VALUE>
459 <COMPLETED>FALSE</COMPLETED>
460 <INTERVAL>1.00000e+01</INTERVAL>
461 </INSTRUCTION>
462 <INSTRUCTION>
463 <NAME>Hop addition</NAME>
464 <DIRECTIONS>Put 0.423 oz Sorachi Ace into boil for 10.000 min.</DIRECTIONS>
465 <HAS_TIMER>FALSE</HAS_TIMER>
466 <TIMER_VALUE>00:00:00</TIMER_VALUE>
467 <COMPLETED>FALSE</COMPLETED>
468 <INTERVAL>1.00000e+01</INTERVAL>
469 </INSTRUCTION>
470 <INSTRUCTION>
471 <NAME>Hop addition</NAME>
472 <DIRECTIONS>Put 0.282 oz Sorachi Ace into boil for 5.000 min.</DIRECTIONS>
473 <HAS_TIMER>FALSE</HAS_TIMER>
474 <TIMER_VALUE>00:00:00</TIMER_VALUE>
475 <COMPLETED>FALSE</COMPLETED>
476 <INTERVAL>5.00000e+00</INTERVAL>
477 </INSTRUCTION>
478 <INSTRUCTION>
479 <NAME>Misc addition</NAME>
480 <DIRECTIONS>Put 0.833 oz Ginger (shaved) into boil for 5.000 min.</DIRECTIONS>
481 <HAS_TIMER>FALSE</HAS_TIMER>
482 <TIMER_VALUE>00:00:00</TIMER_VALUE>
483 <COMPLETED>FALSE</COMPLETED>
484 <INTERVAL>5.00000e+00</INTERVAL>
485 </INSTRUCTION>
486 <INSTRUCTION>
487 <NAME>Hop addition</NAME>
488 <DIRECTIONS>Put 0.500 oz Sorachi Ace into boil for 0.000 s.</DIRECTIONS>
489 <HAS_TIMER>FALSE</HAS_TIMER>
490 <TIMER_VALUE>00:00:00</TIMER_VALUE>
491 <COMPLETED>FALSE</COMPLETED>
492 <INTERVAL>0.00000e+00</INTERVAL>
493 </INSTRUCTION>
494 <INSTRUCTION>
495 <NAME>Flameout</NAME>
496 <DIRECTIONS>Stop boiling the wort.</DIRECTIONS>
497 <HAS_TIMER>FALSE</HAS_TIMER>
498 <TIMER_VALUE>0</TIMER_VALUE>
499 <COMPLETED>FALSE</COMPLETED>
500 <INTERVAL>1.98191e-316</INTERVAL>
501 </INSTRUCTION>
502 <INSTRUCTION>
503 <NAME>Post boil</NAME>
504 <DIRECTIONS>You should have 5.213 gal wort post-boil.
505You anticipate losing 1.004 qt to trub and chiller loss.
506The final volume in the primary is 4.962 gal.</DIRECTIONS>
507 <HAS_TIMER>FALSE</HAS_TIMER>
508 <TIMER_VALUE>00:00:00</TIMER_VALUE>
509 <COMPLETED>FALSE</COMPLETED>
510 <INTERVAL>0.00000e+00</INTERVAL>
511 </INSTRUCTION>
512 <INSTRUCTION>
513 <NAME>Pitch yeast</NAME>
514 <DIRECTIONS>Cool wort and pitch Safale S-05 Ale yeast, to the primary.</DIRECTIONS>
515 <HAS_TIMER>FALSE</HAS_TIMER>
516 <TIMER_VALUE>00:00:00</TIMER_VALUE>
517 <COMPLETED>FALSE</COMPLETED>
518 <INTERVAL>0.00000e+00</INTERVAL>
519 </INSTRUCTION>
520 <INSTRUCTION>
521 <NAME>Ferment</NAME>
522 <DIRECTIONS>Let ferment until FG is 1.012.</DIRECTIONS>
523 <HAS_TIMER>FALSE</HAS_TIMER>
524 <TIMER_VALUE>00:00:00</TIMER_VALUE>
525 <COMPLETED>FALSE</COMPLETED>
526 <INTERVAL>0.00000e+00</INTERVAL>
527 </INSTRUCTION>
528 <INSTRUCTION>
529 <NAME>Transfer to secondary</NAME>
530 <DIRECTIONS>Transfer beer to secondary.</DIRECTIONS>
531 <HAS_TIMER>FALSE</HAS_TIMER>
532 <TIMER_VALUE>00:00:00</TIMER_VALUE>
533 <COMPLETED>FALSE</COMPLETED>
534 <INTERVAL>0.00000e+00</INTERVAL>
535 </INSTRUCTION>
536 </INSTRUCTIONS>
537 <BREWNOTES>
538 <BREWNOTE>
539 <POST_BOIL_VOLUME>1.93056e+01</POST_BOIL_VOLUME>
540 <PROJECTED_VOL_INTO_FERM>1.87836e+01</PROJECTED_VOL_INTO_FERM>
541 <OG>1.04600e+00</OG>
542 <BREWHOUSE_EFF>7.49312e+01</BREWHOUSE_EFF>
543 <PROJECTED_EFF>8.00000e+01</PROJECTED_EFF>
544 <PROJECTED_ATTEN>7.50000e+01</PROJECTED_ATTEN>
545 <PREDICTED_OG>1.04570e+00</PREDICTED_OG>
546 <PROJECTED_STRIKE_TEMP>6.61111e+01</PROJECTED_STRIKE_TEMP>
547 <FG>1.01000e+00</FG>
548 <STRIKE_TEMP>7.66667e+01</STRIKE_TEMP>
549 <PROJECTED_OG>1.04951e+00</PROJECTED_OG>
550 <FINAL_VOLUME>1.51416e+01</FINAL_VOLUME>
551 <DATE_FERMENTED_OUT>2012-03-07T00:00:00</DATE_FERMENTED_OUT>
552 <VERSION>1</VERSION>
553 <PROJECTED_BOIL_GRAV>1.04331e+00</PROJECTED_BOIL_GRAV>
554 <BREWDATE>2012-02-18T12:57:23</BREWDATE>
555 <PROJECTED_FG>1.01238e+00</PROJECTED_FG>
556 <PROJECTED_VOL_INTO_BK>2.27200e+01</PROJECTED_VOL_INTO_BK>
557 <EFF_INTO_BK>7.81633e+01</EFF_INTO_BK>
558 <PROJECTED_MASH_FIN_TEMP>7.66667e+01</PROJECTED_MASH_FIN_TEMP>
559 <BOIL_OFF>2.83906e+00</BOIL_OFF>
560 <PROJECTED_ABV>4.82724e+00</PROJECTED_ABV>
561 <MASH_FINAL_TEMP>6.55556e+01</MASH_FINAL_TEMP>
562 <PROJECTED_POINTS>5.11580e+01</PROJECTED_POINTS>
563 <NOTES>La la la la</NOTES>
564 <PITCH_TEMP>1.72222e+01</PITCH_TEMP>
565 <SG>1.04000e+00</SG>
566 <ACTUAL_ABV>4.68000e+00</ACTUAL_ABV>
567 <VOLUME_INTO_FERMENTER>1.89271e+01</VOLUME_INTO_FERMENTER>
568 <PREDICTED_ABV>4.48500e+00</PREDICTED_ABV>
569 <VOLUME_INTO_BK>2.27125e+01</VOLUME_INTO_BK>
570 </BREWNOTE>
571 </BREWNOTES>
572 <ASST_BREWER></ASST_BREWER>
573 <EQUIPMENT>
574 <NAME>clinton 8 gal pot + 5 gal cooler</NAME>
575 <VERSION>1</VERSION>
576 <BOIL_SIZE>2.27191e+01</BOIL_SIZE>
577 <BATCH_SIZE>1.89300e+01</BATCH_SIZE>
578 <TUN_VOLUME>1.89300e+01</TUN_VOLUME>
579 <TUN_WEIGHT>2.49476e+00</TUN_WEIGHT>
580 <TUN_SPECIFIC_HEAT>3.00000e-01</TUN_SPECIFIC_HEAT>
581 <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
582 <TRUB_CHILLER_LOSS>9.50000e-01</TRUB_CHILLER_LOSS>
583 <EVAP_RATE>9.00000e+00</EVAP_RATE>
584 <REAL_EVAP_RATE>2.83906e+00</REAL_EVAP_RATE>
585 <BOIL_TIME>6.00000e+01</BOIL_TIME>
586 <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
587 <LAUTER_DEADSPACE>9.50138e-01</LAUTER_DEADSPACE>
588 <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
589 <HOP_UTILIZATION>1.00000e+02</HOP_UTILIZATION>
590 <NOTES>Popular all grain setup. 5 Gallon Gott or Igloo cooler as mash tun with false bottom, and 7-9 gallon brewpot capable of boiling at least 6 gallons of wort. Primarily used for single infusion mashes.</NOTES>
591 <ABSORPTION>1.08490e+00</ABSORPTION>
592 <BOILING_POINT>1.00000e+02</BOILING_POINT>
593 </EQUIPMENT>
594 <NOTES>&lt;h1>Changes from 7B₁&lt;/h1>
595
596&lt;p>Batch 7B₁ was really, really awesome. The only &lt;em>defects&lt;/em> were the ginger continuing to be a bit underwhelming and the lemon aroma/flavor being ever so slightly more subdued than desired.&lt;/p>
597
598&lt;p>The flameout hops and flavor addition are increased from 0.5oz to 1oz rather than opting for dry hopping (I'm not sure the other qualities that come with dry hopping are desirable in this case) to try and get a bit more lemon flavor and a bit more lemon aroma.&lt;/p></NOTES>
599 <TASTE_NOTES></TASTE_NOTES>
600 <TASTE_RATING>0.00000e+00</TASTE_RATING>
601 <OG>1.04913e+00</OG>
602 <FG>1.01228e+00</FG>
603 <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
604 <PRIMARY_AGE>0.00000e+00</PRIMARY_AGE>
605 <PRIMARY_TEMP>0.00000e+00</PRIMARY_TEMP>
606 <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
607 <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
608 <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
609 <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
610 <AGE>0.00000e+00</AGE>
611 <AGE_TEMP>0.00000e+00</AGE_TEMP>
612 <DATE>05/06/2011</DATE>
613 <CARBONATION>3.00000e+00</CARBONATION>
614 <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
615 <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
616 <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
617 <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
618 <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
619 </RECIPE>
620</RECIPES>
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