beer-recipes/8-English IPA/english_ipa-8_a.xml

   1 <?xml version="1.0" encoding="System"?>
   2 <!--BeerXML generated by brewtarget-->
   3 <RECIPES>
   4  <RECIPE>
   5   <NAME>8A-English IPA</NAME>
   6   <VERSION>1</VERSION>
   7   <TYPE>All Grain</TYPE>
   8   <STYLE>
   9    <NAME>English IPA</NAME>
  10    <VERSION>1</VERSION>
  11    <CATEGORY>India Pale Ale</CATEGORY>
  12    <CATEGORY_NUMBER>14</CATEGORY_NUMBER>
  13    <STYLE_LETTER>A</STYLE_LETTER>
  14    <STYLE_GUIDE>BJCP</STYLE_GUIDE>
  15    <TYPE>Ale</TYPE>
  16    <OG_MIN>1.05000e+00</OG_MIN>
  17    <OG_MAX>1.07500e+00</OG_MAX>
  18    <FG_MIN>1.01000e+00</FG_MIN>
  19    <FG_MAX>1.01800e+00</FG_MAX>
  20    <IBU_MIN>4.00000e+01</IBU_MIN>
  21    <IBU_MAX>6.00000e+01</IBU_MAX>
  22    <COLOR_MIN>8.00000e+00</COLOR_MIN>
  23    <COLOR_MAX>1.40000e+01</COLOR_MAX>
  24    <ABV_MIN>5.00000e+00</ABV_MIN>
  25    <ABV_MAX>7.50000e+00</ABV_MAX>
  26    <CARB_MIN>0.00000e+00</CARB_MIN>
  27    <CARB_MAX>0.00000e+00</CARB_MAX>
  28    <NOTES>A pale ale brewed to an increased gravity and hop rate. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. The term "IPA" is loosely applied in commercial English beers today, and has been (incorrectly) used in beers below 4% ABV. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. Fresher versions will obviously have a more significant finishing hop character.</NOTES>
  29    <PROFILE>A moderate to moderately high hop aroma of floral, earthy or fruity nature is typical, although the intensity of hop character is usually lower than American versions. A slightly grassy dry-hop aroma is acceptable, but not required. A moderate caramel-like or toasty malt presence is common. Low to moderate fruitiness, either from esters or hops, can be present. Some versions may have a sulfury note, although this character is not mandatory.Color ranges from golden amber to light copper, but most are pale to medium amber with 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 medium to high, with a moderate to assertive hop bitterness. The hop flavor should be similar to the aroma (floral, earthy, fruity, and/or slightly grassy). Malt flavor should be medium-low to medium-high, but should be noticeable, pleasant, and support the hop aspect. The malt should show an English character and be somewhat bready, biscuit-like, toasty, toffee-like and/or caramelly. Despite the substantial hop character typical of these beers, sufficient malt flavor, body and complexity to support the hops will provide the best balance. Very low levels of diacetyl are acceptable, and fruitiness from the fermentation or hops adds to the overall complexity. Finish is medium to dry, and bitterness may linger into the aftertaste but should not be harsh. If high sulfate water is used, a distinctively minerally, dry finish, some sulfur flavor, and a lingering bitterness are usually present. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style.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.A hoppy, moderately strong pale ale that features characteristics consistent with the use of English malt, hops and yeast. Has less hop character and a more pronounced malt flavor than American versions. Brewed to survive the voyage from England to India. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. English pale ales were derived from India Pale Ales.</PROFILE>
  30    <INGREDIENTS>Pale ale malt (well-modified and suitable for single-temperature infusion mashing); English hops; English yeast that can give a fruity or sulfury/minerally profile. Refined sugar may be used in some versions. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions, although not all examples will exhibit the strong sulfate character.</INGREDIENTS>
  31    <EXAMPLES>Meantime India Pale Ale, Freeminer Trafalgar IPA, Fuller's IPA, Ridgeway Bad Elf, Summit India Pale Ale, Samuel Smith's India Ale, Hampshire Pride of Romsey IPA, Burton Bridge Empire IPA,Middle Ages ImPailed Ale, Goose Island IPA, Brooklyn East India Pale Ale</EXAMPLES>
  32   </STYLE>
  33   <BREWER>Clinton Ebadi</BREWER>
  34   <BATCH_SIZE>1.89308e+01</BATCH_SIZE>
  35   <BOIL_SIZE>2.16677e+01</BOIL_SIZE>
  36   <BOIL_TIME>6.00000e+01</BOIL_TIME>
  37   <EFFICIENCY>7.20000e+01</EFFICIENCY>
  38   <HOPS>
  39    <HOP>
  40     <NAME>Fuggles</NAME>
  41     <VERSION>1</VERSION>
  42     <ALPHA>4.50000e+00</ALPHA>
  43     <AMOUNT>1.13398e-02</AMOUNT>
  44     <USE>Boil</USE>
  45     <TIME>2.00000e+01</TIME>
  46     <NOTES>Mild and pleasant, spicy, soft, woody.</NOTES>
  47     <TYPE>Both</TYPE>
  48     <FORM>Pellet</FORM>
  49     <BETA>2.50000e+00</BETA>
  50     <HSI>7.00000e+01</HSI>
  51     <ORIGIN>England</ORIGIN>
  52     <SUBSTITUTES>Willamette, East Kent Goldings, Styrian Goldings, Tettnang</SUBSTITUTES>
  53     <HUMULENE>3.45000e+01</HUMULENE>
  54     <CARYOPHYLLENE>1.15000e+01</CARYOPHYLLENE>
  55     <COHUMULONE>2.75000e+01</COHUMULONE>
  56     <MYRCENE>2.60000e+01</MYRCENE>
  57    </HOP>
  58    <HOP>
  59     <NAME>Nugget</NAME>
  60     <VERSION>1</VERSION>
  61     <ALPHA>1.30000e+01</ALPHA>
  62     <AMOUNT>2.83495e-02</AMOUNT>
  63     <USE>Boil</USE>
  64     <TIME>6.00000e+01</TIME>
  65     <NOTES>Mild aroma, low cohumulone for smooth bitterness.</NOTES>
  66     <TYPE>Both</TYPE>
  67     <FORM>Pellet</FORM>
  68     <BETA>5.00000e+00</BETA>
  69     <HSI>7.60000e+01</HSI>
  70     <ORIGIN>US</ORIGIN>
  71     <SUBSTITUTES>Chinook, Galena, Cluster, Magnum</SUBSTITUTES>
  72     <HUMULENE>1.75000e+01</HUMULENE>
  73     <CARYOPHYLLENE>8.00000e+00</CARYOPHYLLENE>
  74     <COHUMULONE>2.40000e+01</COHUMULONE>
  75     <MYRCENE>5.15000e+01</MYRCENE>
  76    </HOP>
  77    <HOP>
  78     <NAME>Kent Goldings</NAME>
  79     <VERSION>1</VERSION>
  80     <ALPHA>4.80000e+00</ALPHA>
  81     <AMOUNT>1.41748e-02</AMOUNT>
  82     <USE>Boil</USE>
  83     <TIME>1.50000e+01</TIME>
  84     <NOTES>Gentle, fragrant and slightly spicy.</NOTES>
  85     <TYPE>Both</TYPE>
  86     <FORM>Pellet</FORM>
  87     <BETA>2.40000e+00</BETA>
  88     <HSI>7.25000e+01</HSI>
  89     <ORIGIN>England</ORIGIN>
  90     <SUBSTITUTES>Goldings (American), Fuggles, Willamette</SUBSTITUTES>
  91     <HUMULENE>4.15000e+01</HUMULENE>
  92     <CARYOPHYLLENE>1.40000e+01</CARYOPHYLLENE>
  93     <COHUMULONE>3.00000e+01</COHUMULONE>
  94     <MYRCENE>2.50000e+01</MYRCENE>
  95    </HOP>
  96    <HOP>
  97     <NAME>Kent Goldings</NAME>
  98     <VERSION>1</VERSION>
  99     <ALPHA>5.50000e+00</ALPHA>
 100     <AMOUNT>1.87107e-02</AMOUNT>
 101     <USE>Boil</USE>
 102     <TIME>0.00000e+00</TIME>
 103     <NOTES>Gentle, fragrant and slightly spicy.</NOTES>
 104     <TYPE>Both</TYPE>
 105     <FORM>Pellet</FORM>
 106     <BETA>2.40000e+00</BETA>
 107     <HSI>7.25000e+01</HSI>
 108     <ORIGIN>England</ORIGIN>
 109     <SUBSTITUTES>Goldings (American), Fuggles, Willamette</SUBSTITUTES>
 110     <HUMULENE>4.15000e+01</HUMULENE>
 111     <CARYOPHYLLENE>1.40000e+01</CARYOPHYLLENE>
 112     <COHUMULONE>3.00000e+01</COHUMULONE>
 113     <MYRCENE>2.50000e+01</MYRCENE>
 114    </HOP>
 115    <HOP>
 116     <NAME>Willamette</NAME>
 117     <VERSION>1</VERSION>
 118     <ALPHA>4.70000e+00</ALPHA>
 119     <AMOUNT>6.23690e-03</AMOUNT>
 120     <USE>Boil</USE>
 121     <TIME>2.00000e+01</TIME>
 122     <NOTES>Mild and pleasant, slightly spicy, aromatic.</NOTES>
 123     <TYPE>Aroma</TYPE>
 124     <FORM>Pellet</FORM>
 125     <BETA>4.00000e+00</BETA>
 126     <HSI>6.25000e+01</HSI>
 127     <ORIGIN></ORIGIN>
 128     <SUBSTITUTES>Fuggles, Styrian Goldings, Tettnang.</SUBSTITUTES>
 129     <HUMULENE>2.35000e+01</HUMULENE>
 130     <CARYOPHYLLENE>7.35000e+00</CARYOPHYLLENE>
 131     <COHUMULONE>3.25000e+01</COHUMULONE>
 132     <MYRCENE>3.50000e+01</MYRCENE>
 133    </HOP>
 134    <HOP>
 135     <NAME>Kent Goldings</NAME>
 136     <VERSION>1</VERSION>
 137     <ALPHA>5.00000e+00</ALPHA>
 138     <AMOUNT>3.68544e-03</AMOUNT>
 139     <USE>Boil</USE>
 140     <TIME>2.00000e+01</TIME>
 141     <NOTES>Gentle, fragrant and slightly spicy.</NOTES>
 142     <TYPE>Both</TYPE>
 143     <FORM>Pellet</FORM>
 144     <BETA>2.40000e+00</BETA>
 145     <HSI>7.25000e+01</HSI>
 146     <ORIGIN>England</ORIGIN>
 147     <SUBSTITUTES>Goldings (American), Fuggles, Willamette</SUBSTITUTES>
 148     <HUMULENE>4.15000e+01</HUMULENE>
 149     <CARYOPHYLLENE>1.40000e+01</CARYOPHYLLENE>
 150     <COHUMULONE>3.00000e+01</COHUMULONE>
 151     <MYRCENE>2.50000e+01</MYRCENE>
 152    </HOP>
 153    <HOP>
 154     <NAME>Northern Brewer</NAME>
 155     <VERSION>1</VERSION>
 156     <ALPHA>1.05000e+01</ALPHA>
 157     <AMOUNT>9.07185e-03</AMOUNT>
 158     <USE>Boil</USE>
 159     <TIME>0.00000e+00</TIME>
 160     <NOTES>Medium-strong, woody with evergreen and mint overtones.</NOTES>
 161     <TYPE>Both</TYPE>
 162     <FORM>Pellet</FORM>
 163     <BETA>4.00000e+00</BETA>
 164     <HSI>0.00000e+00</HSI>
 165     <ORIGIN>England</ORIGIN>
 166     <SUBSTITUTES>Galena, Perle</SUBSTITUTES>
 167     <HUMULENE>2.50000e+01</HUMULENE>
 168     <CARYOPHYLLENE>7.50000e+00</CARYOPHYLLENE>
 169     <COHUMULONE>2.75000e+01</COHUMULONE>
 170     <MYRCENE>5.50000e+01</MYRCENE>
 171    </HOP>
 172   </HOPS>
 173   <FERMENTABLES>
 174    <FERMENTABLE>
 175     <NAME>Caramel/Crystal Malt - 20L</NAME>
 176     <VERSION>1</VERSION>
 177     <TYPE>Grain</TYPE>
 178     <AMOUNT>1.13398e-01</AMOUNT>
 179     <YIELD>7.50000e+01</YIELD>
 180     <COLOR>2.00000e+01</COLOR>
 181     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 182     <ORIGIN>US</ORIGIN>
 183     <SUPPLIER></SUPPLIER>
 184     <NOTES>This Crystal malt will provide a golden color and a sweet, mild caramel flavor.</NOTES>
 185     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 186     <MOISTURE>0.00000e+00</MOISTURE>
 187     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 188     <PROTEIN>0.00000e+00</PROTEIN>
 189     <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
 190     <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
 191     <IS_MASHED>TRUE</IS_MASHED>
 192     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 193    </FERMENTABLE>
 194    <FERMENTABLE>
 195     <NAME>Biscuit Malt</NAME>
 196     <VERSION>1</VERSION>
 197     <TYPE>Grain</TYPE>
 198     <AMOUNT>2.26796e-01</AMOUNT>
 199     <YIELD>7.90000e+01</YIELD>
 200     <COLOR>2.30000e+01</COLOR>
 201     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 202     <ORIGIN>Belgium</ORIGIN>
 203     <SUPPLIER></SUPPLIER>
 204     <NOTES>Biscuit is a unique malt thats lightly roasted, lending the subtle properties of black and chocolate malts. Used at the rate of 3 to 15 %, it is designed to improve the bread and biscuits, or toasted flavor and aroma characteristics to Lagers and Ales.</NOTES>
 205     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 206     <MOISTURE>0.00000e+00</MOISTURE>
 207     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 208     <PROTEIN>0.00000e+00</PROTEIN>
 209     <MAX_IN_BATCH>1.00000e+01</MAX_IN_BATCH>
 210     <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
 211     <IS_MASHED>TRUE</IS_MASHED>
 212     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 213    </FERMENTABLE>
 214    <FERMENTABLE>
 215     <NAME>Pale Malt (2 Row) US</NAME>
 216     <VERSION>1</VERSION>
 217     <TYPE>Grain</TYPE>
 218     <AMOUNT>3.68544e+00</AMOUNT>
 219     <YIELD>7.90000e+01</YIELD>
 220     <COLOR>2.00000e+00</COLOR>
 221     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 222     <ORIGIN>US</ORIGIN>
 223     <SUPPLIER></SUPPLIER>
 224     <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>
 225     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 226     <MOISTURE>0.00000e+00</MOISTURE>
 227     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 228     <PROTEIN>0.00000e+00</PROTEIN>
 229     <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
 230     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
 231     <IS_MASHED>TRUE</IS_MASHED>
 232     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 233    </FERMENTABLE>
 234    <FERMENTABLE>
 235     <NAME>Light Dry Extract</NAME>
 236     <VERSION>1</VERSION>
 237     <TYPE>Dry Extract</TYPE>
 238     <AMOUNT>9.07185e-01</AMOUNT>
 239     <YIELD>9.50000e+01</YIELD>
 240     <COLOR>8.00000e+00</COLOR>
 241     <ADD_AFTER_BOIL>TRUE</ADD_AFTER_BOIL>
 242     <ORIGIN>US</ORIGIN>
 243     <SUPPLIER></SUPPLIER>
 244     <NOTES></NOTES>
 245     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 246     <MOISTURE>0.00000e+00</MOISTURE>
 247     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 248     <PROTEIN>0.00000e+00</PROTEIN>
 249     <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
 250     <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
 251     <IS_MASHED>FALSE</IS_MASHED>
 252     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 253    </FERMENTABLE>
 254    <FERMENTABLE>
 255     <NAME>Pale Malt (2 Row) UK</NAME>
 256     <VERSION>1</VERSION>
 257     <TYPE>Grain</TYPE>
 258     <AMOUNT>1.70097e-01</AMOUNT>
 259     <YIELD>7.80000e+01</YIELD>
 260     <COLOR>3.00000e+00</COLOR>
 261     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 262     <ORIGIN>United Kingdom</ORIGIN>
 263     <SUPPLIER></SUPPLIER>
 264     <NOTES>Fully modified British malt, easily converted by a single temperature mash. Preferred by many brewers for authentic English ales. This malt has undergone higher kilning than Domestic 2 Row and is lower in diastatic power so keep adjuncts at a lower percentage.</NOTES>
 265     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 266     <MOISTURE>0.00000e+00</MOISTURE>
 267     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 268     <PROTEIN>0.00000e+00</PROTEIN>
 269     <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
 270     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
 271     <IS_MASHED>TRUE</IS_MASHED>
 272     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 273    </FERMENTABLE>
 274    <FERMENTABLE>
 275     <NAME>Munich Malt</NAME>
 276     <VERSION>1</VERSION>
 277     <TYPE>Grain</TYPE>
 278     <AMOUNT>1.70097e-01</AMOUNT>
 279     <YIELD>8.00000e+01</YIELD>
 280     <COLOR>9.00000e+00</COLOR>
 281     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 282     <ORIGIN>Germany</ORIGIN>
 283     <SUPPLIER></SUPPLIER>
 284     <NOTES>Although kilned, Munich still retains sufficient enzymes for 100% of the grain bill, or it can be used at a percentage of the total malt content for its full, malty flavor and aroma.</NOTES>
 285     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 286     <MOISTURE>0.00000e+00</MOISTURE>
 287     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 288     <PROTEIN>0.00000e+00</PROTEIN>
 289     <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
 290     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
 291     <IS_MASHED>TRUE</IS_MASHED>
 292     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 293    </FERMENTABLE>
 294   </FERMENTABLES>
 295   <MISCS>
 296    <MISC>
 297     <NAME>Yeast Nutrient</NAME>
 298     <VERSION>1</VERSION>
 299     <TYPE>Other</TYPE>
 300     <USE>Boil</USE>
 301     <TIME>1.50000e+01</TIME>
 302     <AMOUNT>4.92892e-03</AMOUNT>
 303     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 304     <USE_FOR></USE_FOR>
 305     <NOTES></NOTES>
 306    </MISC>
 307    <MISC>
 308     <NAME>Irish Moss</NAME>
 309     <VERSION>1</VERSION>
 310     <TYPE>Fining</TYPE>
 311     <USE>Boil</USE>
 312     <TIME>1.50000e+01</TIME>
 313     <AMOUNT>1.47868e-02</AMOUNT>
 314     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 315     <USE_FOR></USE_FOR>
 316     <NOTES></NOTES>
 317    </MISC>
 318    <MISC>
 319     <NAME>pH 5.2 Stabilizer</NAME>
 320     <VERSION>1</VERSION>
 321     <TYPE>Water Agent</TYPE>
 322     <USE>Mash</USE>
 323     <TIME>0.00000e+00</TIME>
 324     <AMOUNT>1.47868e-02</AMOUNT>
 325     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 326     <USE_FOR></USE_FOR>
 327     <NOTES></NOTES>
 328    </MISC>
 329    <MISC>
 330     <NAME>Water Crystals</NAME>
 331     <VERSION>1</VERSION>
 332     <TYPE>Water Agent</TYPE>
 333     <USE>Boil</USE>
 334     <TIME>6.00000e+01</TIME>
 335     <AMOUNT>8.00000e-03</AMOUNT>
 336     <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
 337     <USE_FOR>Adding hardness and sulfate to soft water</USE_FOR>
 338     <NOTES>8:1 CaSO4:MgSO4</NOTES>
 339    </MISC>
 340    <MISC>
 341     <NAME>Calcium Chloride</NAME>
 342     <VERSION>1</VERSION>
 343     <TYPE>Water Agent</TYPE>
 344     <USE>Boil</USE>
 345     <TIME>6.00000e+01</TIME>
 346     <AMOUNT>2.50000e-03</AMOUNT>
 347     <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
 348     <USE_FOR></USE_FOR>
 349     <NOTES></NOTES>
 350    </MISC>
 351    <MISC>
 352     <NAME>Epsom Salt</NAME>
 353     <VERSION>1</VERSION>
 354     <TYPE>Water Agent</TYPE>
 355     <USE>Boil</USE>
 356     <TIME>6.00000e+01</TIME>
 357     <AMOUNT>1.00000e-03</AMOUNT>
 358     <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
 359     <USE_FOR></USE_FOR>
 360     <NOTES></NOTES>
 361    </MISC>
 362    <MISC>
 363     <NAME>Kosher Salt</NAME>
 364     <VERSION>1</VERSION>
 365     <TYPE>Water Agent</TYPE>
 366     <USE>Boil</USE>
 367     <TIME>6.00000e+01</TIME>
 368     <AMOUNT>1.00000e-03</AMOUNT>
 369     <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
 370     <USE_FOR></USE_FOR>
 371     <NOTES></NOTES>
 372    </MISC>
 373   </MISCS>
 374   <YEASTS>
 375    <YEAST>
 376     <NAME>Wyeast - London ESB Ale</NAME>
 377     <VERSION>1</VERSION>
 378     <TYPE>Ale</TYPE>
 379     <FORM>Liquid</FORM>
 380     <AMOUNT>2.36588e-01</AMOUNT>
 381     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 382     <LABORATORY>Wyeast Labs</LABORATORY>
 383     <PRODUCT_ID>1968</PRODUCT_ID>
 384     <MIN_TEMPERATURE>1.80000e+01</MIN_TEMPERATURE>
 385     <MAX_TEMPERATURE>2.20000e+01</MAX_TEMPERATURE>
 386     <FLOCCULATION>Very High</FLOCCULATION>
 387     <ATTENUATION>7.10000e+01</ATTENUATION>
 388     <NOTES>This extremely flocculent yeast produces distincly malty beers. Attenuation levels are typically less than most other yeast strains making a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures (21-23C). Diacetyl production is noticeable and a thorough rest is necessary. A very good cask conditioned ale strain due to thorough flocculation. Bright beers easily achieved with days without filtration.
 389  </NOTES>
 390     <BEST_FOR>Ordinary/Special Bitters, ESB, Mild Ale, Southern English Brown, English IPA, Strong/Old Ale, English Barley Wine, Wood Aged Ale, Spiced/Herb/Vegetable Ale, Fruit Ale</BEST_FOR>
 391     <TIMES_CULTURED>1</TIMES_CULTURED>
 392     <MAX_REUSE>0</MAX_REUSE>
 393     <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
 394    </YEAST>
 395   </YEASTS>
 396   <WATERS/>
 397   <MASH>
 398    <NAME></NAME>
 399    <VERSION>1</VERSION>
 400    <GRAIN_TEMP>2.10000e+01</GRAIN_TEMP>
 401    <MASH_STEPS>
 402     <MASH_STEP>
 403      <NAME>mashy</NAME>
 404      <VERSION>1</VERSION>
 405      <TYPE>Infusion</TYPE>
 406      <INFUSE_AMOUNT>1.13858e+01</INFUSE_AMOUNT>
 407      <STEP_TEMP>6.61111e+01</STEP_TEMP>
 408      <STEP_TIME>6.00000e+01</STEP_TIME>
 409      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 410      <END_TEMP>6.61111e+01</END_TEMP>
 411      <INFUSE_TEMP>7.30301e+01</INFUSE_TEMP>
 412      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 413     </MASH_STEP>
 414     <MASH_STEP>
 415      <NAME>top-up</NAME>
 416      <VERSION>1</VERSION>
 417      <TYPE>Infusion</TYPE>
 418      <INFUSE_AMOUNT>3.78541e+00</INFUSE_AMOUNT>
 419      <STEP_TEMP>7.66667e+01</STEP_TEMP>
 420      <STEP_TIME>1.00000e+01</STEP_TIME>
 421      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 422      <END_TEMP>7.66667e+01</END_TEMP>
 423      <INFUSE_TEMP>1.00000e+02</INFUSE_TEMP>
 424      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 425     </MASH_STEP>
 426     <MASH_STEP>
 427      <NAME>Final Batch Sparge</NAME>
 428      <VERSION>1</VERSION>
 429      <TYPE>Infusion</TYPE>
 430      <INFUSE_AMOUNT>1.23026e+01</INFUSE_AMOUNT>
 431      <STEP_TEMP>7.40000e+01</STEP_TEMP>
 432      <STEP_TIME>1.00000e+01</STEP_TIME>
 433      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 434      <END_TEMP>7.40000e+01</END_TEMP>
 435      <INFUSE_TEMP>8.12628e+01</INFUSE_TEMP>
 436      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 437     </MASH_STEP>
 438    </MASH_STEPS>
 439    <NOTES></NOTES>
 440    <TUN_TEMP>2.10000e+01</TUN_TEMP>
 441    <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
 442    <PH>7.00000e+00</PH>
 443    <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
 444    <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
 445    <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
 446   </MASH>
 447   <INSTRUCTIONS>
 448    <INSTRUCTION>
 449     <NAME>Add grains</NAME>
 450     <DIRECTIONS>Add 4.000 oz Caramel/Crystal Malt - 20L, 8.000 oz Biscuit Malt, 8.000 lb Pale Malt (2 Row) US, 8.000 lb Pale Malt (2 Row) US, 6.000 oz Pale Malt (2 Row) UK, 8.000 oz Munich Malt, to the mash tun.</DIRECTIONS>
 451     <HAS_TIMER>FALSE</HAS_TIMER>
 452     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 453     <COMPLETED>FALSE</COMPLETED>
 454     <INTERVAL>0.00000e+00</INTERVAL>
 455    </INSTRUCTION>
 456    <INSTRUCTION>
 457     <NAME>Heat water</NAME>
 458     <DIRECTIONS>Bring 3.008 gal water to 163.454 F, 1.000 gal water to 212.000 F, 3.250 gal water to 178.273 F, for upcoming infusions.</DIRECTIONS>
 459     <HAS_TIMER>FALSE</HAS_TIMER>
 460     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 461     <COMPLETED>FALSE</COMPLETED>
 462     <INTERVAL>0.00000e+00</INTERVAL>
 463    </INSTRUCTION>
 464    <INSTRUCTION>
 465     <NAME>Infusion - mashy</NAME>
 466     <DIRECTIONS>Add 3.008 gal water at 163.454 F to mash to bring it to 151.000 F. Hold for 60.000 min.</DIRECTIONS>
 467     <HAS_TIMER>FALSE</HAS_TIMER>
 468     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 469     <COMPLETED>FALSE</COMPLETED>
 470     <INTERVAL>8.00000e+01</INTERVAL>
 471    </INSTRUCTION>
 472    <INSTRUCTION>
 473     <NAME>Infusion - top-up</NAME>
 474     <DIRECTIONS>Add 1.000 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.</DIRECTIONS>
 475     <HAS_TIMER>FALSE</HAS_TIMER>
 476     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 477     <COMPLETED>FALSE</COMPLETED>
 478     <INTERVAL>2.00000e+01</INTERVAL>
 479    </INSTRUCTION>
 480    <INSTRUCTION>
 481     <NAME>Infusion - Final Batch Sparge</NAME>
 482     <DIRECTIONS>Add 3.250 gal water at 178.273 F to mash to bring it to 165.200 F. Hold for 10.000 min.</DIRECTIONS>
 483     <HAS_TIMER>FALSE</HAS_TIMER>
 484     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 485     <COMPLETED>FALSE</COMPLETED>
 486     <INTERVAL>1.00000e+01</INTERVAL>
 487    </INSTRUCTION>
 488    <INSTRUCTION>
 489     <NAME>Misc addition</NAME>
 490     <DIRECTIONS>Put 1.000 tbsp pH 5.2 Stabilizer into mash for 0.000 s.</DIRECTIONS>
 491     <HAS_TIMER>FALSE</HAS_TIMER>
 492     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 493     <COMPLETED>FALSE</COMPLETED>
 494     <INTERVAL>0.00000e+00</INTERVAL>
 495    </INSTRUCTION>
 496    <INSTRUCTION>
 497     <NAME>Start boil</NAME>
 498     <DIRECTIONS>Bring the wort to a boil and hold for 60.000 min.</DIRECTIONS>
 499     <HAS_TIMER>FALSE</HAS_TIMER>
 500     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 501     <COMPLETED>FALSE</COMPLETED>
 502     <INTERVAL>6.00000e+01</INTERVAL>
 503    </INSTRUCTION>
 504    <INSTRUCTION>
 505     <NAME>Misc addition</NAME>
 506     <DIRECTIONS>Put 0.088 oz Calcium Chloride into boil for 60.000 min.</DIRECTIONS>
 507     <HAS_TIMER>FALSE</HAS_TIMER>
 508     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 509     <COMPLETED>FALSE</COMPLETED>
 510     <INTERVAL>6.00000e+01</INTERVAL>
 511    </INSTRUCTION>
 512    <INSTRUCTION>
 513     <NAME>Misc addition</NAME>
 514     <DIRECTIONS>Put 0.282 oz Water Crystals into boil for 60.000 min.</DIRECTIONS>
 515     <HAS_TIMER>FALSE</HAS_TIMER>
 516     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 517     <COMPLETED>FALSE</COMPLETED>
 518     <INTERVAL>6.00000e+01</INTERVAL>
 519    </INSTRUCTION>
 520    <INSTRUCTION>
 521     <NAME>Misc addition</NAME>
 522     <DIRECTIONS>Put 0.035 oz Epsom Salt into boil for 60.000 min.</DIRECTIONS>
 523     <HAS_TIMER>FALSE</HAS_TIMER>
 524     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 525     <COMPLETED>FALSE</COMPLETED>
 526     <INTERVAL>6.00000e+01</INTERVAL>
 527    </INSTRUCTION>
 528    <INSTRUCTION>
 529     <NAME>Misc addition</NAME>
 530     <DIRECTIONS>Put 0.035 oz Kosher Salt into boil for 60.000 min.</DIRECTIONS>
 531     <HAS_TIMER>FALSE</HAS_TIMER>
 532     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 533     <COMPLETED>FALSE</COMPLETED>
 534     <INTERVAL>6.00000e+01</INTERVAL>
 535    </INSTRUCTION>
 536    <INSTRUCTION>
 537     <NAME>Hop addition</NAME>
 538     <DIRECTIONS>Put 1.000 oz Nugget into boil for 60.000 min.</DIRECTIONS>
 539     <HAS_TIMER>FALSE</HAS_TIMER>
 540     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 541     <COMPLETED>FALSE</COMPLETED>
 542     <INTERVAL>6.00000e+01</INTERVAL>
 543    </INSTRUCTION>
 544    <INSTRUCTION>
 545     <NAME>Hop addition</NAME>
 546     <DIRECTIONS>Put 0.400 oz Fuggles into boil for 20.000 min.</DIRECTIONS>
 547     <HAS_TIMER>FALSE</HAS_TIMER>
 548     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 549     <COMPLETED>FALSE</COMPLETED>
 550     <INTERVAL>2.00000e+01</INTERVAL>
 551    </INSTRUCTION>
 552    <INSTRUCTION>
 553     <NAME>Hop addition</NAME>
 554     <DIRECTIONS>Put 0.220 oz Willamette into boil for 20.000 min.</DIRECTIONS>
 555     <HAS_TIMER>FALSE</HAS_TIMER>
 556     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 557     <COMPLETED>FALSE</COMPLETED>
 558     <INTERVAL>2.00000e+01</INTERVAL>
 559    </INSTRUCTION>
 560    <INSTRUCTION>
 561     <NAME>Hop addition</NAME>
 562     <DIRECTIONS>Put 0.130 oz Kent Goldings into boil for 20.000 min.</DIRECTIONS>
 563     <HAS_TIMER>FALSE</HAS_TIMER>
 564     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 565     <COMPLETED>FALSE</COMPLETED>
 566     <INTERVAL>2.00000e+01</INTERVAL>
 567    </INSTRUCTION>
 568    <INSTRUCTION>
 569     <NAME>Hop addition</NAME>
 570     <DIRECTIONS>Put 0.500 oz Kent Goldings into boil for 15.000 min.</DIRECTIONS>
 571     <HAS_TIMER>FALSE</HAS_TIMER>
 572     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 573     <COMPLETED>FALSE</COMPLETED>
 574     <INTERVAL>1.50000e+01</INTERVAL>
 575    </INSTRUCTION>
 576    <INSTRUCTION>
 577     <NAME>Misc addition</NAME>
 578     <DIRECTIONS>Put 1.000 tsp Yeast Nutrient into boil for 15.000 min.</DIRECTIONS>
 579     <HAS_TIMER>FALSE</HAS_TIMER>
 580     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 581     <COMPLETED>FALSE</COMPLETED>
 582     <INTERVAL>1.50000e+01</INTERVAL>
 583    </INSTRUCTION>
 584    <INSTRUCTION>
 585     <NAME>Misc addition</NAME>
 586     <DIRECTIONS>Put 1.000 tbsp Irish Moss into boil for 15.000 min.</DIRECTIONS>
 587     <HAS_TIMER>FALSE</HAS_TIMER>
 588     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 589     <COMPLETED>FALSE</COMPLETED>
 590     <INTERVAL>1.50000e+01</INTERVAL>
 591    </INSTRUCTION>
 592    <INSTRUCTION>
 593     <NAME>Hop addition</NAME>
 594     <DIRECTIONS>Put 0.660 oz Kent Goldings into boil for 0.000 s.</DIRECTIONS>
 595     <HAS_TIMER>FALSE</HAS_TIMER>
 596     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 597     <COMPLETED>FALSE</COMPLETED>
 598     <INTERVAL>0.00000e+00</INTERVAL>
 599    </INSTRUCTION>
 600    <INSTRUCTION>
 601     <NAME>Hop addition</NAME>
 602     <DIRECTIONS>Put 0.320 oz Northern Brewer into boil for 0.000 s.</DIRECTIONS>
 603     <HAS_TIMER>FALSE</HAS_TIMER>
 604     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 605     <COMPLETED>FALSE</COMPLETED>
 606     <INTERVAL>0.00000e+00</INTERVAL>
 607    </INSTRUCTION>
 608    <INSTRUCTION>
 609     <NAME>Flameout</NAME>
 610     <DIRECTIONS>Stop boiling the wort.</DIRECTIONS>
 611     <HAS_TIMER>FALSE</HAS_TIMER>
 612     <TIMER_VALUE>0</TIMER_VALUE>
 613     <COMPLETED>FALSE</COMPLETED>
 614     <INTERVAL>0.00000e+00</INTERVAL>
 615    </INSTRUCTION>
 616    <INSTRUCTION>
 617     <NAME>Knockout additions</NAME>
 618     <DIRECTIONS>Add 2.000 lb Light Dry Extract, to the boil at knockout.</DIRECTIONS>
 619     <HAS_TIMER>FALSE</HAS_TIMER>
 620     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 621     <COMPLETED>FALSE</COMPLETED>
 622     <INTERVAL>0.00000e+00</INTERVAL>
 623    </INSTRUCTION>
 624    <INSTRUCTION>
 625     <NAME>Post boil</NAME>
 626     <DIRECTIONS>You should have 5.283 gal wort post-boil.
 627 You anticipate losing 1.004 qt to trub and chiller loss.
 628 The final volume in the primary is 5.032 gal.</DIRECTIONS>
 629     <HAS_TIMER>FALSE</HAS_TIMER>
 630     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 631     <COMPLETED>FALSE</COMPLETED>
 632     <INTERVAL>0.00000e+00</INTERVAL>
 633    </INSTRUCTION>
 634    <INSTRUCTION>
 635     <NAME>Pitch yeast</NAME>
 636     <DIRECTIONS>Cool wort and pitch Wyeast - London ESB Ale Ale yeast, to the primary.</DIRECTIONS>
 637     <HAS_TIMER>FALSE</HAS_TIMER>
 638     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 639     <COMPLETED>FALSE</COMPLETED>
 640     <INTERVAL>0.00000e+00</INTERVAL>
 641    </INSTRUCTION>
 642    <INSTRUCTION>
 643     <NAME>Ferment</NAME>
 644     <DIRECTIONS>Let ferment until FG is 1.019.</DIRECTIONS>
 645     <HAS_TIMER>FALSE</HAS_TIMER>
 646     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 647     <COMPLETED>FALSE</COMPLETED>
 648     <INTERVAL>0.00000e+00</INTERVAL>
 649    </INSTRUCTION>
 650    <INSTRUCTION>
 651     <NAME>Transfer to secondary</NAME>
 652     <DIRECTIONS>Transfer beer to secondary.</DIRECTIONS>
 653     <HAS_TIMER>FALSE</HAS_TIMER>
 654     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 655     <COMPLETED>FALSE</COMPLETED>
 656     <INTERVAL>0.00000e+00</INTERVAL>
 657    </INSTRUCTION>
 658   </INSTRUCTIONS>
 659   <BREWNOTES/>
 660   <ASST_BREWER>Steve Killen</ASST_BREWER>
 661   <EQUIPMENT>
 662    <NAME>8 gal pot with 5 gal Igloo cooler</NAME>
 663    <VERSION>1</VERSION>
 664    <BOIL_SIZE>2.16692e+01</BOIL_SIZE>
 665    <BATCH_SIZE>1.89300e+01</BATCH_SIZE>
 666    <TUN_VOLUME>1.89300e+01</TUN_VOLUME>
 667    <TUN_WEIGHT>2.49476e+00</TUN_WEIGHT>
 668    <TUN_SPECIFIC_HEAT>3.00000e-01</TUN_SPECIFIC_HEAT>
 669    <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
 670    <TRUB_CHILLER_LOSS>9.50000e-01</TRUB_CHILLER_LOSS>
 671    <EVAP_RATE>9.00000e+00</EVAP_RATE>
 672    <REAL_EVAP_RATE>1.78920e+00</REAL_EVAP_RATE>
 673    <BOIL_TIME>6.00000e+01</BOIL_TIME>
 674    <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
 675    <LAUTER_DEADSPACE>9.50000e-01</LAUTER_DEADSPACE>
 676    <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
 677    <HOP_UTILIZATION>1.00000e+02</HOP_UTILIZATION>
 678    <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>
 679    <ABSORPTION>1.08490e+00</ABSORPTION>
 680    <BOILING_POINT>1.00000e+02</BOILING_POINT>
 681   </EQUIPMENT>
 682   <NOTES>&lt;p>Using leftover grains, hops, and even pitching onto steve's extra special bitter yeast cake... total immediate cost for this brew is $0. FREEGAN BEER.&lt;/p>
 683
 684 &lt;p>Intended efficiency was 80%, got ~72%. Stepped up DME to compensate. If ever brewing again (who knows...) use scale recipe to ... from the 80% version. Wiki listed 8oz Munich and so tried that, but in reality only 6oz remained. Steve subbed 2oz American 2-row (whatever).&lt;/p>
 685
 686 &lt;p>Water is God knows what. Used City of Cary mineral profile + 8g of Water Crystals and then a few more salts to get a higher Ca/Mg/SO_4/Cl (= 103, 10, 219/103 ppm... mebbe). Problem: I live in South Raleigh now but the Raleigh water report is useless for determing the mineral profile (ye get sulfate and CaCO_3 and pH... great, can't really do anything with that). The sulfate levels were similar to Cary so screw it I says... sulfate:chloride level is 'highly bitter' (a hair over 2:1) as long as Raleigh secretly doesn't have double-plus-minerally water (nope).&lt;p>
 687
 688 &lt;p>Undershot mash temp slightly, added ~36oz of boiling water and got it up to ~151F from ~148F. Used pH 5.2 stabilizer just because ... pH still seemed a bit low (FEH), but maybe we just suck at reading pH strips.&lt;/p>
 689
 690 &lt;p>DME was added "late". Unfortunately beerxml assumes late is flameout, when it was really added @T-15 min. This adjusts the theoreticaly IBU levels down a few points (probably closer to 50...).&lt;/p>
 691
 692 &lt;p>Leftover hop weights were a bit less than I expected. Intended was just Nugget/Fuggle/Kent Goldings, but ended up having to sub bits of the Fuggle and final Kent Goldings with Willamette and Northern Brewer. Someone had to use them...&lt;/p>
 693
 694 &lt;p>Collected ~5.8 gal wort (1.046 @ 74F). Slightly low efficiency. Boiled -> ~5 gal (1.068 @ 70F). Target fermentation temp is 68F (we have a fridge controller now so ... we can play with the upper end
 695 of ale yeast temps without inviting Disaster).&lt;/p>
 696
 697 &lt;h2>2011-11-13: Bottling&lt;/h2>
 698
 699 &lt;p>Crashed to 48⁰F on the 9th. Target is 2.1 vol CO₂, assuming residual CO₂ for 64⁰F (since it was stored mostly at that temperature) = 90g corn sugar for five gallons of beer.&lt;/p>
 700
 701 &lt;p>FG = 1.013. Bottled 42 x 12oz (lots of trub, lower volume.&lt;/p></NOTES>
 702   <TASTE_NOTES>Meh. Overcarbonated (too much sugar for the volume ...), potentially infected... after drinking a lot of these, it seemed like the recipe could be almost-OK (if not stellar) if the beer were way less carbonated. Fermenting a couple of degrees cooler might be good -- it was a bit musty. Might have been from the yeast cake preceding it, might have been infected during bottling...</TASTE_NOTES>
 703   <TASTE_RATING>0.00000e+00</TASTE_RATING>
 704   <OG>1.06665e+00</OG>
 705   <FG>1.01933e+00</FG>
 706   <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
 707   <PRIMARY_AGE>1.40000e+01</PRIMARY_AGE>
 708   <PRIMARY_TEMP>2.00000e+01</PRIMARY_TEMP>
 709   <SECONDARY_AGE>9.00000e+00</SECONDARY_AGE>
 710   <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
 711   <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
 712   <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
 713   <AGE>0.00000e+00</AGE>
 714   <AGE_TEMP>0.00000e+00</AGE_TEMP>
 715   <DATE>10/16/2011</DATE>
 716   <CARBONATION>0.00000e+00</CARBONATION>
 717   <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
 718   <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
 719   <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
 720   <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
 721   <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 722  </RECIPE>
 723 </RECIPES>