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

   1 <?xml version="1.0" encoding="System"?>
   2 <!--BeerXML generated by brewtarget-->
   3 <RECIPES>
   4  <RECIPE>
   5   <NAME>7A - Ginger Wheat</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>1.89300e+01</BATCH_SIZE>
  35   <BOIL_SIZE>2.16677e+01</BOIL_SIZE>
  36   <BOIL_TIME>0.00000e+00</BOIL_TIME>
  37   <EFFICIENCY>7.50000e+01</EFFICIENCY>
  38   <HOPS>
  39    <HOP>
  40     <NAME>Chinook</NAME>
  41     <VERSION>1</VERSION>
  42     <ALPHA>1.00000e+01</ALPHA>
  43     <AMOUNT>5.66990e-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>8.50486e-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>8.50486e-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>1.13398e-02</AMOUNT>
 101     <USE>Dry Hop</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   </HOPS>
 116   <FERMENTABLES>
 117    <FERMENTABLE>
 118     <NAME>Rice Hulls</NAME>
 119     <VERSION>1</VERSION>
 120     <TYPE>Adjunct</TYPE>
 121     <AMOUNT>4.53592e-01</AMOUNT>
 122     <YIELD>0.00000e+00</YIELD>
 123     <COLOR>0.00000e+00</COLOR>
 124     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 125     <ORIGIN>US</ORIGIN>
 126     <SUPPLIER></SUPPLIER>
 127     <NOTES></NOTES>
 128     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 129     <MOISTURE>0.00000e+00</MOISTURE>
 130     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 131     <PROTEIN>0.00000e+00</PROTEIN>
 132     <MAX_IN_BATCH>5.00000e+00</MAX_IN_BATCH>
 133     <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
 134     <IS_MASHED>FALSE</IS_MASHED>
 135     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 136    </FERMENTABLE>
 137    <FERMENTABLE>
 138     <NAME>White Wheat Malt</NAME>
 139     <VERSION>1</VERSION>
 140     <TYPE>Grain</TYPE>
 141     <AMOUNT>2.72155e+00</AMOUNT>
 142     <YIELD>8.60000e+01</YIELD>
 143     <COLOR>2.00000e+00</COLOR>
 144     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 145     <ORIGIN>US</ORIGIN>
 146     <SUPPLIER></SUPPLIER>
 147     <NOTES></NOTES>
 148     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 149     <MOISTURE>0.00000e+00</MOISTURE>
 150     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 151     <PROTEIN>0.00000e+00</PROTEIN>
 152     <MAX_IN_BATCH>6.00000e+01</MAX_IN_BATCH>
 153     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
 154     <IS_MASHED>TRUE</IS_MASHED>
 155     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 156    </FERMENTABLE>
 157    <FERMENTABLE>
 158     <NAME>Pale Malt (2 Row) US</NAME>
 159     <VERSION>1</VERSION>
 160     <TYPE>Grain</TYPE>
 161     <AMOUNT>1.36078e+00</AMOUNT>
 162     <YIELD>7.90000e+01</YIELD>
 163     <COLOR>2.00000e+00</COLOR>
 164     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 165     <ORIGIN>US</ORIGIN>
 166     <SUPPLIER></SUPPLIER>
 167     <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>
 168     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 169     <MOISTURE>0.00000e+00</MOISTURE>
 170     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 171     <PROTEIN>0.00000e+00</PROTEIN>
 172     <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
 173     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
 174     <IS_MASHED>TRUE</IS_MASHED>
 175     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 176    </FERMENTABLE>
 177    <FERMENTABLE>
 178     <NAME>Caramel/Crystal Malt - 20L</NAME>
 179     <VERSION>1</VERSION>
 180     <TYPE>Grain</TYPE>
 181     <AMOUNT>1.13398e-01</AMOUNT>
 182     <YIELD>7.50000e+01</YIELD>
 183     <COLOR>2.00000e+01</COLOR>
 184     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 185     <ORIGIN>US</ORIGIN>
 186     <SUPPLIER></SUPPLIER>
 187     <NOTES>This Crystal malt will provide a golden color and a sweet, mild caramel flavor.</NOTES>
 188     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 189     <MOISTURE>0.00000e+00</MOISTURE>
 190     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 191     <PROTEIN>0.00000e+00</PROTEIN>
 192     <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
 193     <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
 194     <IS_MASHED>TRUE</IS_MASHED>
 195     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 196    </FERMENTABLE>
 197   </FERMENTABLES>
 198   <MISCS>
 199    <MISC>
 200     <NAME>Irish Moss</NAME>
 201     <VERSION>1</VERSION>
 202     <TYPE>Fining</TYPE>
 203     <USE>Boil</USE>
 204     <TIME>1.50000e+01</TIME>
 205     <AMOUNT>1.47868e-02</AMOUNT>
 206     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 207     <USE_FOR></USE_FOR>
 208     <NOTES></NOTES>
 209    </MISC>
 210    <MISC>
 211     <NAME>Yeast Nutrient</NAME>
 212     <VERSION>1</VERSION>
 213     <TYPE>Other</TYPE>
 214     <USE>Boil</USE>
 215     <TIME>1.50000e+01</TIME>
 216     <AMOUNT>2.20000e-03</AMOUNT>
 217     <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
 218     <USE_FOR></USE_FOR>
 219     <NOTES></NOTES>
 220    </MISC>
 221    <MISC>
 222     <NAME>Ginger (shaved)</NAME>
 223     <VERSION>1</VERSION>
 224     <TYPE>Spice</TYPE>
 225     <USE>Boil</USE>
 226     <TIME>1.50000e+01</TIME>
 227     <AMOUNT>5.66990e-02</AMOUNT>
 228     <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
 229     <USE_FOR></USE_FOR>
 230     <NOTES></NOTES>
 231    </MISC>
 232    <MISC>
 233     <NAME>Chamomile</NAME>
 234     <VERSION>1</VERSION>
 235     <TYPE>Herb</TYPE>
 236     <USE>Boil</USE>
 237     <TIME>1.00000e+01</TIME>
 238     <AMOUNT>1.99864e-02</AMOUNT>
 239     <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
 240     <USE_FOR></USE_FOR>
 241     <NOTES></NOTES>
 242    </MISC>
 243    <MISC>
 244     <NAME>Ginger (shaved)</NAME>
 245     <VERSION>1</VERSION>
 246     <TYPE>Spice</TYPE>
 247     <USE>Boil</USE>
 248     <TIME>3.00000e+01</TIME>
 249     <AMOUNT>2.83495e-02</AMOUNT>
 250     <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
 251     <USE_FOR></USE_FOR>
 252     <NOTES></NOTES>
 253    </MISC>
 254   </MISCS>
 255   <YEASTS>
 256    <YEAST>
 257     <NAME>Safale S-05</NAME>
 258     <VERSION>1</VERSION>
 259     <TYPE>Ale</TYPE>
 260     <FORM>Dry</FORM>
 261     <AMOUNT>1.10000e-02</AMOUNT>
 262     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 263     <LABORATORY>Safale</LABORATORY>
 264     <PRODUCT_ID></PRODUCT_ID>
 265     <MIN_TEMPERATURE>1.50000e+01</MIN_TEMPERATURE>
 266     <MAX_TEMPERATURE>2.40000e+01</MAX_TEMPERATURE>
 267     <FLOCCULATION>Low</FLOCCULATION>
 268     <ATTENUATION>7.50000e+01</ATTENUATION>
 269     <NOTES></NOTES>
 270     <BEST_FOR></BEST_FOR>
 271     <TIMES_CULTURED>0</TIMES_CULTURED>
 272     <MAX_REUSE>0</MAX_REUSE>
 273     <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
 274    </YEAST>
 275   </YEASTS>
 276   <WATERS/>
 277   <MASH>
 278    <NAME></NAME>
 279    <VERSION>1</VERSION>
 280    <GRAIN_TEMP>2.10000e+01</GRAIN_TEMP>
 281    <MASH_STEPS>
 282     <MASH_STEP>
 283      <NAME>mashy</NAME>
 284      <VERSION>1</VERSION>
 285      <TYPE>Infusion</TYPE>
 286      <INFUSE_AMOUNT>1.09422e+01</INFUSE_AMOUNT>
 287      <STEP_TEMP>6.55556e+01</STEP_TEMP>
 288      <STEP_TIME>6.00000e+01</STEP_TIME>
 289      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 290      <END_TEMP>6.55556e+01</END_TEMP>
 291      <INFUSE_TEMP>7.54369e+01</INFUSE_TEMP>
 292      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 293     </MASH_STEP>
 294     <MASH_STEP>
 295      <NAME>Top Up</NAME>
 296      <VERSION>1</VERSION>
 297      <TYPE>Infusion</TYPE>
 298      <INFUSE_AMOUNT>6.36615e+00</INFUSE_AMOUNT>
 299      <STEP_TEMP>7.66667e+01</STEP_TEMP>
 300      <STEP_TIME>1.00000e+01</STEP_TIME>
 301      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 302      <END_TEMP>7.66667e+01</END_TEMP>
 303      <INFUSE_TEMP>1.00000e+02</INFUSE_TEMP>
 304      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 305     </MASH_STEP>
 306     <MASH_STEP>
 307      <NAME>Final Batch Sparge</NAME>
 308      <VERSION>1</VERSION>
 309      <TYPE>Infusion</TYPE>
 310      <INFUSE_AMOUNT>9.86129e+00</INFUSE_AMOUNT>
 311      <STEP_TEMP>7.40000e+01</STEP_TEMP>
 312      <STEP_TIME>1.50000e+01</STEP_TIME>
 313      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 314      <END_TEMP>7.91897e+01</END_TEMP>
 315      <INFUSE_TEMP>7.91897e+01</INFUSE_TEMP>
 316      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 317     </MASH_STEP>
 318    </MASH_STEPS>
 319    <NOTES></NOTES>
 320    <TUN_TEMP>2.10000e+01</TUN_TEMP>
 321    <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
 322    <PH>7.00000e+00</PH>
 323    <TUN_WEIGHT>2.49476e+00</TUN_WEIGHT>
 324    <TUN_SPECIFIC_HEAT>3.00000e-01</TUN_SPECIFIC_HEAT>
 325    <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
 326   </MASH>
 327   <INSTRUCTIONS/>
 328   <BREWNOTES/>
 329   <ASST_BREWER></ASST_BREWER>
 330   <EQUIPMENT>
 331    <NAME>8 gal pot with 5 gal Igloo cooler</NAME>
 332    <VERSION>1</VERSION>
 333    <BOIL_SIZE>2.16692e+01</BOIL_SIZE>
 334    <BATCH_SIZE>1.89300e+01</BATCH_SIZE>
 335    <TUN_VOLUME>1.89300e+01</TUN_VOLUME>
 336    <TUN_WEIGHT>2.49476e+00</TUN_WEIGHT>
 337    <TUN_SPECIFIC_HEAT>3.00000e-01</TUN_SPECIFIC_HEAT>
 338    <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
 339    <TRUB_CHILLER_LOSS>9.50000e-01</TRUB_CHILLER_LOSS>
 340    <EVAP_RATE>9.00000e+00</EVAP_RATE>
 341    <REAL_EVAP_RATE>1.78920e+00</REAL_EVAP_RATE>
 342    <BOIL_TIME>6.00000e+01</BOIL_TIME>
 343    <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
 344    <LAUTER_DEADSPACE>9.50000e-01</LAUTER_DEADSPACE>
 345    <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
 346    <HOP_UTILIZATION>1.00000e+02</HOP_UTILIZATION>
 347    <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>
 348    <ABSORPTION>1.08490e+00</ABSORPTION>
 349   </EQUIPMENT>
 350   <NOTES>Mash:
 351
 352 3 gal @ 168F (-> 150F), top up with rice hulls and 1 gal 212F (-> 166F), Collected 3 gal.
 353
 354 3.7 gal @ 170F (-> 165F), collected 2.75/3 gal
 355
 356 Collected 5.75ish gallons wort total SG = 1.050
 357
 358 Post boil 5 gal, OG = 1.056@78F (= 1.058 corrected)
 359
 360 Bottling:
 361
 362 FG = 1.010
 363
 364 137 corn sugar
 365
 366 42x12oz
 367
 368 </NOTES>
 369   <TASTE_NOTES>Ginger a bit underwhelming. Otherwise a good wheat ale. the chamomile was particularly pleasant.
 370
 371 Was drinkable after only five days.
 372
 373 Did not last long enough to make an actual taste assesment either than: needs more ginger, delicious anyway.</TASTE_NOTES>
 374   <TASTE_RATING>1.00000e+00</TASTE_RATING>
 375   <OG>1.05340e+00</OG>
 376   <FG>1.01335e+00</FG>
 377   <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
 378   <PRIMARY_AGE>1.50000e+01</PRIMARY_AGE>
 379   <PRIMARY_TEMP>1.77778e+01</PRIMARY_TEMP>
 380   <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
 381   <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
 382   <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
 383   <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
 384   <AGE>5.00000e+00</AGE>
 385   <AGE_TEMP>2.22222e+01</AGE_TEMP>
 386   <DATE>05/04/2011</DATE>
 387   <CARBONATION>2.60000e+00</CARBONATION>
 388   <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
 389   <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
 390   <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
 391   <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
 392   <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 393  </RECIPE>
 394 </RECIPES>