beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_d.xml

   1 <?xml version="1.0" encoding="UTF-8"?>
   2 <!--BeerXML generated by brewtarget-->
   3 <RECIPES>
   4  <RECIPE>
   5   <NAME>7D - Cernunnos (bent)</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>3.78541e+01</BATCH_SIZE>
  35   <BOIL_SIZE>4.25859e+01</BOIL_SIZE>
  36   <BOIL_TIME>6.00000e+01</BOIL_TIME>
  37   <EFFICIENCY>7.50000e+01</EFFICIENCY>
  38   <HOPS>
  39    <HOP>
  40     <NAME>Sorachi Ace</NAME>
  41     <VERSION>1</VERSION>
  42     <ALPHA>1.21000e+01</ALPHA>
  43     <AMOUNT>4.25243e-02</AMOUNT>
  44     <USE>Boil</USE>
  45     <TIME>5.00000e+00</TIME>
  46     <NOTES></NOTES>
  47     <TYPE>Both</TYPE>
  48     <FORM>Pellet</FORM>
  49     <BETA>0.00000e+00</BETA>
  50     <HSI>0.00000e+00</HSI>
  51     <ORIGIN></ORIGIN>
  52     <SUBSTITUTES></SUBSTITUTES>
  53     <HUMULENE>0.00000e+00</HUMULENE>
  54     <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
  55     <COHUMULONE>0.00000e+00</COHUMULONE>
  56     <MYRCENE>0.00000e+00</MYRCENE>
  57    </HOP>
  58    <HOP>
  59     <NAME>Sorachi Ace</NAME>
  60     <VERSION>1</VERSION>
  61     <ALPHA>1.21000e+01</ALPHA>
  62     <AMOUNT>1.41748e-02</AMOUNT>
  63     <USE>Boil</USE>
  64     <TIME>1.50000e+01</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>4.00000e-03</AMOUNT>
  82     <USE>Boil</USE>
  83     <TIME>6.00000e+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>3.00000e+01</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>Cascade</NAME>
 117     <VERSION>1</VERSION>
 118     <ALPHA>6.00000e+00</ALPHA>
 119     <AMOUNT>1.41748e-02</AMOUNT>
 120     <USE>Boil</USE>
 121     <TIME>1.50000e+01</TIME>
 122     <NOTES>Pleasant, floral, spicy, and citrus-like.</NOTES>
 123     <TYPE>Both</TYPE>
 124     <FORM>Pellet</FORM>
 125     <BETA>6.00000e+00</BETA>
 126     <HSI>0.00000e+00</HSI>
 127     <ORIGIN>US</ORIGIN>
 128     <SUBSTITUTES>Amarillo, Centennial</SUBSTITUTES>
 129     <HUMULENE>1.05000e+01</HUMULENE>
 130     <CARYOPHYLLENE>4.50000e+00</CARYOPHYLLENE>
 131     <COHUMULONE>3.65000e+01</COHUMULONE>
 132     <MYRCENE>4.75000e+01</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>Pale Malt (2 Row) US</NAME>
 158     <VERSION>1</VERSION>
 159     <TYPE>Grain</TYPE>
 160     <AMOUNT>2.72155e+00</AMOUNT>
 161     <YIELD>7.90000e+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>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>
 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>1.00000e+02</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>Caramel/Crystal Malt - 20L</NAME>
 178     <VERSION>1</VERSION>
 179     <TYPE>Grain</TYPE>
 180     <AMOUNT>2.90583e-01</AMOUNT>
 181     <YIELD>7.50000e+01</YIELD>
 182     <COLOR>2.00000e+01</COLOR>
 183     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 184     <ORIGIN>US</ORIGIN>
 185     <SUPPLIER></SUPPLIER>
 186     <NOTES>This Crystal malt will provide a golden color and a sweet, mild caramel flavor.</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>2.00000e+01</MAX_IN_BATCH>
 192     <RECOMMEND_MASH>FALSE</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>Wheat Malt, Ger</NAME>
 198     <VERSION>1</VERSION>
 199     <TYPE>Grain</TYPE>
 200     <AMOUNT>5.44311e+00</AMOUNT>
 201     <YIELD>8.40000e+01</YIELD>
 202     <COLOR>2.00000e+00</COLOR>
 203     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 204     <ORIGIN>Germany</ORIGIN>
 205     <SUPPLIER></SUPPLIER>
 206     <NOTES>Use in wheat beers.</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>6.00000e+01</MAX_IN_BATCH>
 212     <RECOMMEND_MASH>TRUE</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>1.47868e-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>4.00000e-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>9.92233e-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>1.50000e+01</TIME>
 257     <AMOUNT>2.83495e-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>4.25243e-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>4.96117e-02</AMOUNT>
 280     <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
 281     <USE_FOR></USE_FOR>
 282     <NOTES></NOTES>
 283    </MISC>
 284    <MISC>
 285     <NAME>Chamomile</NAME>
 286     <VERSION>1</VERSION>
 287     <TYPE>Herb</TYPE>
 288     <USE>Boil</USE>
 289     <TIME>5.00000e+00</TIME>
 290     <AMOUNT>2.12621e-02</AMOUNT>
 291     <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
 292     <USE_FOR></USE_FOR>
 293     <NOTES></NOTES>
 294    </MISC>
 295    <MISC>
 296     <NAME>pH 5.2 Stabilizer</NAME>
 297     <VERSION>1</VERSION>
 298     <TYPE>Water Agent</TYPE>
 299     <USE>Mash</USE>
 300     <TIME>0.00000e+00</TIME>
 301     <AMOUNT>1.00000e-02</AMOUNT>
 302     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 303     <USE_FOR></USE_FOR>
 304     <NOTES></NOTES>
 305    </MISC>
 306   </MISCS>
 307   <YEASTS>
 308    <YEAST>
 309     <NAME>Wyeast - Belgian Witbier</NAME>
 310     <VERSION>1</VERSION>
 311     <TYPE>Ale</TYPE>
 312     <FORM>Liquid</FORM>
 313     <AMOUNT>1.25000e-01</AMOUNT>
 314     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 315     <LABORATORY>Wyeast Labs</LABORATORY>
 316     <PRODUCT_ID>3944</PRODUCT_ID>
 317     <MIN_TEMPERATURE>1.60000e+01</MIN_TEMPERATURE>
 318     <MAX_TEMPERATURE>2.40000e+01</MAX_TEMPERATURE>
 319     <FLOCCULATION>Medium</FLOCCULATION>
 320     <ATTENUATION>7.40000e+01</ATTENUATION>
 321     <NOTES></NOTES>
 322     <BEST_FOR></BEST_FOR>
 323     <TIMES_CULTURED>0</TIMES_CULTURED>
 324     <MAX_REUSE>0</MAX_REUSE>
 325     <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
 326    </YEAST>
 327    <YEAST>
 328     <NAME>Safale S-05</NAME>
 329     <VERSION>1</VERSION>
 330     <TYPE>Ale</TYPE>
 331     <FORM>Dry</FORM>
 332     <AMOUNT>1.10000e-02</AMOUNT>
 333     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 334     <LABORATORY>Safale</LABORATORY>
 335     <PRODUCT_ID></PRODUCT_ID>
 336     <MIN_TEMPERATURE>1.50000e+01</MIN_TEMPERATURE>
 337     <MAX_TEMPERATURE>2.40000e+01</MAX_TEMPERATURE>
 338     <FLOCCULATION>Low</FLOCCULATION>
 339     <ATTENUATION>7.50000e+01</ATTENUATION>
 340     <NOTES></NOTES>
 341     <BEST_FOR></BEST_FOR>
 342     <TIMES_CULTURED>0</TIMES_CULTURED>
 343     <MAX_REUSE>0</MAX_REUSE>
 344     <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
 345    </YEAST>
 346   </YEASTS>
 347   <WATERS/>
 348   <MASH>
 349    <NAME>wth</NAME>
 350    <VERSION>1</VERSION>
 351    <GRAIN_TEMP>2.10000e+01</GRAIN_TEMP>
 352    <MASH_STEPS>
 353     <MASH_STEP>
 354      <NAME>first</NAME>
 355      <VERSION>1</VERSION>
 356      <TYPE>Infusion</TYPE>
 357      <INFUSE_AMOUNT>2.27125e+01</INFUSE_AMOUNT>
 358      <STEP_TEMP>6.44444e+01</STEP_TEMP>
 359      <STEP_TIME>7.50000e+01</STEP_TIME>
 360      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 361      <END_TEMP>6.44444e+01</END_TEMP>
 362      <INFUSE_TEMP>7.27778e+01</INFUSE_TEMP>
 363      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 364     </MASH_STEP>
 365     <MASH_STEP>
 366      <NAME>Top  Up</NAME>
 367      <VERSION>1</VERSION>
 368      <TYPE>Infusion</TYPE>
 369      <INFUSE_AMOUNT>1.32489e+01</INFUSE_AMOUNT>
 370      <STEP_TEMP>7.66667e+01</STEP_TEMP>
 371      <STEP_TIME>1.00000e+01</STEP_TIME>
 372      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 373      <END_TEMP>7.66667e+01</END_TEMP>
 374      <INFUSE_TEMP>1.00000e+02</INFUSE_TEMP>
 375      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 376     </MASH_STEP>
 377     <MASH_STEP>
 378      <NAME>Final Batch Sparge</NAME>
 379      <VERSION>1</VERSION>
 380      <TYPE>Infusion</TYPE>
 381      <INFUSE_AMOUNT>1.70344e+01</INFUSE_AMOUNT>
 382      <STEP_TEMP>7.40000e+01</STEP_TEMP>
 383      <STEP_TIME>1.50000e+01</STEP_TIME>
 384      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 385      <END_TEMP>8.02552e+01</END_TEMP>
 386      <INFUSE_TEMP>7.94444e+01</INFUSE_TEMP>
 387      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 388     </MASH_STEP>
 389    </MASH_STEPS>
 390    <NOTES></NOTES>
 391    <TUN_TEMP>2.22222e+01</TUN_TEMP>
 392    <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
 393    <PH>7.00000e+00</PH>
 394    <TUN_WEIGHT>2.49476e+00</TUN_WEIGHT>
 395    <TUN_SPECIFIC_HEAT>3.00000e-01</TUN_SPECIFIC_HEAT>
 396    <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
 397   </MASH>
 398   <INSTRUCTIONS>
 399    <INSTRUCTION>
 400     <NAME>Add grains</NAME>
 401     <DIRECTIONS>Add 2.000 lb Rice Hulls, 6.000 lb Pale Malt (2 Row) US, 10.250 oz Caramel/Crystal Malt - 20L, 12.000 lb Wheat Malt, Ger, to the mash tun.</DIRECTIONS>
 402     <HAS_TIMER>FALSE</HAS_TIMER>
 403     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 404     <COMPLETED>FALSE</COMPLETED>
 405     <INTERVAL>0.00000e+00</INTERVAL>
 406    </INSTRUCTION>
 407    <INSTRUCTION>
 408     <NAME>Heat water</NAME>
 409     <DIRECTIONS>Bring 6.000 gal water to 163.000 F, 3.500 gal water to 212.000 F, 4.500 gal water to 175.000 F, for upcoming infusions.</DIRECTIONS>
 410     <HAS_TIMER>FALSE</HAS_TIMER>
 411     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 412     <COMPLETED>FALSE</COMPLETED>
 413     <INTERVAL>0.00000e+00</INTERVAL>
 414    </INSTRUCTION>
 415    <INSTRUCTION>
 416     <NAME>Infusion - first</NAME>
 417     <DIRECTIONS>Add 6.000 gal water at 163.000 F to mash to bring it to 148.000 F. Hold for 60.000 min.</DIRECTIONS>
 418     <HAS_TIMER>FALSE</HAS_TIMER>
 419     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 420     <COMPLETED>FALSE</COMPLETED>
 421     <INTERVAL>8.50000e+01</INTERVAL>
 422    </INSTRUCTION>
 423    <INSTRUCTION>
 424     <NAME>Infusion - Top  Up</NAME>
 425     <DIRECTIONS>Add 3.500 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.</DIRECTIONS>
 426     <HAS_TIMER>FALSE</HAS_TIMER>
 427     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 428     <COMPLETED>FALSE</COMPLETED>
 429     <INTERVAL>2.50000e+01</INTERVAL>
 430    </INSTRUCTION>
 431    <INSTRUCTION>
 432     <NAME>Infusion - Final Batch Sparge</NAME>
 433     <DIRECTIONS>Add 4.500 gal water at 175.000 F to mash to bring it to 165.200 F. Hold for 15.000 min.</DIRECTIONS>
 434     <HAS_TIMER>FALSE</HAS_TIMER>
 435     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 436     <COMPLETED>FALSE</COMPLETED>
 437     <INTERVAL>1.50000e+01</INTERVAL>
 438    </INSTRUCTION>
 439    <INSTRUCTION>
 440     <NAME>Misc addition</NAME>
 441     <DIRECTIONS>Put 2.029 tsp pH 5.2 Stabilizer into mash for 0.000 s.</DIRECTIONS>
 442     <HAS_TIMER>FALSE</HAS_TIMER>
 443     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 444     <COMPLETED>FALSE</COMPLETED>
 445     <INTERVAL>0.00000e+00</INTERVAL>
 446    </INSTRUCTION>
 447    <INSTRUCTION>
 448     <NAME>Start boil</NAME>
 449     <DIRECTIONS>Bring the wort to a boil and hold for 60.000 min.</DIRECTIONS>
 450     <HAS_TIMER>FALSE</HAS_TIMER>
 451     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 452     <COMPLETED>FALSE</COMPLETED>
 453     <INTERVAL>6.00000e+01</INTERVAL>
 454    </INSTRUCTION>
 455    <INSTRUCTION>
 456     <NAME>Hop addition</NAME>
 457     <DIRECTIONS>Put 0.071 oz Sorachi Ace into boil for 60.000 min.</DIRECTIONS>
 458     <HAS_TIMER>FALSE</HAS_TIMER>
 459     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 460     <COMPLETED>FALSE</COMPLETED>
 461     <INTERVAL>6.00000e+01</INTERVAL>
 462    </INSTRUCTION>
 463    <INSTRUCTION>
 464     <NAME>Hop addition</NAME>
 465     <DIRECTIONS>Put 0.500 oz Sorachi Ace into boil for 30.000 min.</DIRECTIONS>
 466     <HAS_TIMER>FALSE</HAS_TIMER>
 467     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 468     <COMPLETED>FALSE</COMPLETED>
 469     <INTERVAL>3.00000e+01</INTERVAL>
 470    </INSTRUCTION>
 471    <INSTRUCTION>
 472     <NAME>Misc addition</NAME>
 473     <DIRECTIONS>Put 1.500 oz Ginger (shaved) into boil for 30.000 min.</DIRECTIONS>
 474     <HAS_TIMER>FALSE</HAS_TIMER>
 475     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 476     <COMPLETED>FALSE</COMPLETED>
 477     <INTERVAL>3.00000e+01</INTERVAL>
 478    </INSTRUCTION>
 479    <INSTRUCTION>
 480     <NAME>Misc addition</NAME>
 481     <DIRECTIONS>Put 1.000 oz Chamomile into boil for 15.000 min.</DIRECTIONS>
 482     <HAS_TIMER>FALSE</HAS_TIMER>
 483     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 484     <COMPLETED>FALSE</COMPLETED>
 485     <INTERVAL>1.50000e+01</INTERVAL>
 486    </INSTRUCTION>
 487    <INSTRUCTION>
 488     <NAME>Misc addition</NAME>
 489     <DIRECTIONS>Put 3.500 oz Ginger (shaved) into boil for 15.000 min.</DIRECTIONS>
 490     <HAS_TIMER>FALSE</HAS_TIMER>
 491     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 492     <COMPLETED>FALSE</COMPLETED>
 493     <INTERVAL>1.50000e+01</INTERVAL>
 494    </INSTRUCTION>
 495    <INSTRUCTION>
 496     <NAME>Misc addition</NAME>
 497     <DIRECTIONS>Put 1.000 tbsp Irish Moss into boil for 15.000 min.</DIRECTIONS>
 498     <HAS_TIMER>FALSE</HAS_TIMER>
 499     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 500     <COMPLETED>FALSE</COMPLETED>
 501     <INTERVAL>1.50000e+01</INTERVAL>
 502    </INSTRUCTION>
 503    <INSTRUCTION>
 504     <NAME>Hop addition</NAME>
 505     <DIRECTIONS>Put 0.500 oz Cascade into boil for 15.000 min.</DIRECTIONS>
 506     <HAS_TIMER>FALSE</HAS_TIMER>
 507     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 508     <COMPLETED>FALSE</COMPLETED>
 509     <INTERVAL>1.50000e+01</INTERVAL>
 510    </INSTRUCTION>
 511    <INSTRUCTION>
 512     <NAME>Hop addition</NAME>
 513     <DIRECTIONS>Put 0.500 oz Sorachi Ace into boil for 15.000 min.</DIRECTIONS>
 514     <HAS_TIMER>FALSE</HAS_TIMER>
 515     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 516     <COMPLETED>FALSE</COMPLETED>
 517     <INTERVAL>1.50000e+01</INTERVAL>
 518    </INSTRUCTION>
 519    <INSTRUCTION>
 520     <NAME>Misc addition</NAME>
 521     <DIRECTIONS>Put 0.141 oz Yeast Nutrient into boil for 15.000 min.</DIRECTIONS>
 522     <HAS_TIMER>FALSE</HAS_TIMER>
 523     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 524     <COMPLETED>FALSE</COMPLETED>
 525     <INTERVAL>1.50000e+01</INTERVAL>
 526    </INSTRUCTION>
 527    <INSTRUCTION>
 528     <NAME>Misc addition</NAME>
 529     <DIRECTIONS>Put 2.000 oz Ginger (shaved) into boil for 5.000 min.</DIRECTIONS>
 530     <HAS_TIMER>FALSE</HAS_TIMER>
 531     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 532     <COMPLETED>FALSE</COMPLETED>
 533     <INTERVAL>5.00000e+00</INTERVAL>
 534    </INSTRUCTION>
 535    <INSTRUCTION>
 536     <NAME>Hop addition</NAME>
 537     <DIRECTIONS>Put 1.500 oz Sorachi Ace into boil for 5.000 min.</DIRECTIONS>
 538     <HAS_TIMER>FALSE</HAS_TIMER>
 539     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 540     <COMPLETED>FALSE</COMPLETED>
 541     <INTERVAL>5.00000e+00</INTERVAL>
 542    </INSTRUCTION>
 543    <INSTRUCTION>
 544     <NAME>Misc addition</NAME>
 545     <DIRECTIONS>Put 0.750 oz Chamomile into boil for 5.000 min.</DIRECTIONS>
 546     <HAS_TIMER>FALSE</HAS_TIMER>
 547     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 548     <COMPLETED>FALSE</COMPLETED>
 549     <INTERVAL>5.00000e+00</INTERVAL>
 550    </INSTRUCTION>
 551    <INSTRUCTION>
 552     <NAME>Flameout</NAME>
 553     <DIRECTIONS>Stop boiling the wort.</DIRECTIONS>
 554     <HAS_TIMER>FALSE</HAS_TIMER>
 555     <TIMER_VALUE>0</TIMER_VALUE>
 556     <COMPLETED>FALSE</COMPLETED>
 557     <INTERVAL>1.50000e+01</INTERVAL>
 558    </INSTRUCTION>
 559    <INSTRUCTION>
 560     <NAME>Post boil</NAME>
 561     <DIRECTIONS>You should have 10.577 gal wort post-boil.
 562 You anticipate losing 2.000 qt to trub and chiller loss.
 563 The final volume in the primary is 10.077 gal.</DIRECTIONS>
 564     <HAS_TIMER>FALSE</HAS_TIMER>
 565     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 566     <COMPLETED>FALSE</COMPLETED>
 567     <INTERVAL>0.00000e+00</INTERVAL>
 568    </INSTRUCTION>
 569    <INSTRUCTION>
 570     <NAME>Pitch yeast</NAME>
 571     <DIRECTIONS>Cool wort and pitch Wyeast - Belgian Witbier Ale yeast, Safale S-05 Ale yeast, to the primary.</DIRECTIONS>
 572     <HAS_TIMER>FALSE</HAS_TIMER>
 573     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 574     <COMPLETED>FALSE</COMPLETED>
 575     <INTERVAL>0.00000e+00</INTERVAL>
 576    </INSTRUCTION>
 577    <INSTRUCTION>
 578     <NAME>Ferment</NAME>
 579     <DIRECTIONS>Let ferment until FG is 1.013.</DIRECTIONS>
 580     <HAS_TIMER>FALSE</HAS_TIMER>
 581     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 582     <COMPLETED>FALSE</COMPLETED>
 583     <INTERVAL>0.00000e+00</INTERVAL>
 584    </INSTRUCTION>
 585    <INSTRUCTION>
 586     <NAME>Transfer to secondary</NAME>
 587     <DIRECTIONS>Transfer beer to secondary.</DIRECTIONS>
 588     <HAS_TIMER>FALSE</HAS_TIMER>
 589     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 590     <COMPLETED>FALSE</COMPLETED>
 591     <INTERVAL>0.00000e+00</INTERVAL>
 592    </INSTRUCTION>
 593   </INSTRUCTIONS>
 594   <BREWNOTES>
 595    <BREWNOTE>
 596     <POST_BOIL_VOLUME>3.59614e+01</POST_BOIL_VOLUME>
 597     <PROJECTED_VOL_INTO_FERM>3.81446e+01</PROJECTED_VOL_INTO_FERM>
 598     <OG>1.05300e+00</OG>
 599     <BREWHOUSE_EFF>7.45381e+01</BREWHOUSE_EFF>
 600     <PROJECTED_EFF>7.50000e+01</PROJECTED_EFF>
 601     <PROJECTED_ATTEN>7.50000e+01</PROJECTED_ATTEN>
 602     <PREDICTED_OG>1.05238e+00</PREDICTED_OG>
 603     <PROJECTED_STRIKE_TEMP>6.44444e+01</PROJECTED_STRIKE_TEMP>
 604     <FG>1.00800e+00</FG>
 605     <STRIKE_TEMP>7.33333e+01</STRIKE_TEMP>
 606     <PROJECTED_OG>1.05254e+00</PROJECTED_OG>
 607     <FINAL_VOLUME>3.40687e+01</FINAL_VOLUME>
 608     <DATE_FERMENTED_OUT>2012-05-20T00:00:00</DATE_FERMENTED_OUT>
 609     <VERSION>1</VERSION>
 610     <PROJECTED_BOIL_GRAV>1.04908e+00</PROJECTED_BOIL_GRAV>
 611     <BREWDATE>2012-04-28T14:02:49</BREWDATE>
 612     <PROJECTED_FG>1.01314e+00</PROJECTED_FG>
 613     <PROJECTED_VOL_INTO_BK>4.25859e+01</PROJECTED_VOL_INTO_BK>
 614     <EFF_INTO_BK>7.79711e+01</EFF_INTO_BK>
 615     <PROJECTED_MASH_FIN_TEMP>7.66667e+01</PROJECTED_MASH_FIN_TEMP>
 616     <BOIL_OFF>2.83906e+00</BOIL_OFF>
 617     <PROJECTED_ABV>5.12300e+00</PROJECTED_ABV>
 618     <MASH_FINAL_TEMP>6.66667e+01</MASH_FINAL_TEMP>
 619     <PROJECTED_POINTS>6.27013e+01</PROJECTED_POINTS>
 620     <NOTES>&lt;h2>Brew Day&lt;/h2>
 621
 622 &lt;p>First time on the new rig, got ~80% efficiency. Overshot mash temp a wee bit, and lost volume to a racking misfortune at the end. Not tooo bad for doing a ten gallon batch the first time, and alone.&lt;/p>
 623
 624 &lt;h2>Fermentation&lt;/h2>
 625
 626 &lt;p>Witbier fermenter a bit cool (closer to 64-65F), S-05 fermenter sitting around 66F.&lt;/p></NOTES>
 627     <PITCH_TEMP>2.11111e+01</PITCH_TEMP>
 628     <SG>1.05000e+00</SG>
 629     <ACTUAL_ABV>5.85000e+00</ACTUAL_ABV>
 630     <VOLUME_INTO_FERMENTER>3.67185e+01</VOLUME_INTO_FERMENTER>
 631     <PREDICTED_ABV>5.16750e+00</PREDICTED_ABV>
 632     <VOLUME_INTO_BK>4.16395e+01</VOLUME_INTO_BK>
 633    </BREWNOTE>
 634   </BREWNOTES>
 635   <ASST_BREWER></ASST_BREWER>
 636   <EQUIPMENT>
 637    <NAME>clinton keggle + super cooler</NAME>
 638    <VERSION>1</VERSION>
 639    <BOIL_SIZE>4.25859e+01</BOIL_SIZE>
 640    <BATCH_SIZE>3.78541e+01</BATCH_SIZE>
 641    <TUN_VOLUME>5.67812e+01</TUN_VOLUME>
 642    <TUN_WEIGHT>6.80389e+00</TUN_WEIGHT>
 643    <TUN_SPECIFIC_HEAT>3.60000e-01</TUN_SPECIFIC_HEAT>
 644    <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
 645    <TRUB_CHILLER_LOSS>1.89271e+00</TRUB_CHILLER_LOSS>
 646    <EVAP_RATE>9.00000e+00</EVAP_RATE>
 647    <REAL_EVAP_RATE>2.83906e+00</REAL_EVAP_RATE>
 648    <BOIL_TIME>6.00000e+01</BOIL_TIME>
 649    <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
 650    <LAUTER_DEADSPACE>9.46353e-01</LAUTER_DEADSPACE>
 651    <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
 652    <HOP_UTILIZATION>1.00000e+02</HOP_UTILIZATION>
 653    <NOTES>hackety hack</NOTES>
 654    <ABSORPTION>1.08490e+00</ABSORPTION>
 655    <BOILING_POINT>1.00000e+02</BOILING_POINT>
 656   </EQUIPMENT>
 657   <NOTES>&lt;h1>Changes, Motivation&lt;/h1>
 658
 659 &lt;p>Consolidated ginger/hop/chamomile addititions to make the last 20 minutes less hectic. Upped the 20L just a wee bit (no real reason, just an idea). Upped the grain amounts by a wee bit to end up as whole sacks of grain instead of splitting (homebrew shop doesn't sell 25 or 50lbs bags of white wheat malt unfortunately).&lt;/p>
 660
 661 &lt;p>7C's initial taste tests were quite favorable -- foreshadowing a depletion scenario, preemptive action was taken on the part of DEMONCAT to ensure that a new batch would be ready a mere 4 weeks after the first bottles were cracked. Since I can't really duplicate a beer &lt;em>exactly&lt;/em> twice yet (one day, one day), I decided to finally give this a shot using Witbier yeast at a moderately high fermentation temp.&lt;/p>
 662
 663 &lt;p>But then we waited and waited... and upgraded our brewing equipment. So now ten gallons shall be made, half going to Witbier year, and half going to S-05.&lt;/p>
 664
 665 &lt;p>Homebrew shop was out of white wheat, substituted normal red wheat instead. Also dropped 1.75oz of 20L because the bag was short.&lt;/p></NOTES>
 666   <TASTE_NOTES></TASTE_NOTES>
 667   <TASTE_RATING>0.00000e+00</TASTE_RATING>
 668   <OG>1.05254e+00</OG>
 669   <FG>1.01314e+00</FG>
 670   <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
 671   <PRIMARY_AGE>1.80000e+01</PRIMARY_AGE>
 672   <PRIMARY_TEMP>2.00000e+01</PRIMARY_TEMP>
 673   <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
 674   <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
 675   <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
 676   <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
 677   <AGE>1.80000e+01</AGE>
 678   <AGE_TEMP>2.11111e+01</AGE_TEMP>
 679   <DATE>05/03/2011</DATE>
 680   <CARBONATION>3.00000e+00</CARBONATION>
 681   <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
 682   <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
 683   <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
 684   <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
 685   <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 686  </RECIPE>
 687 </RECIPES>