- [[beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_a.html][Batch A 2011-05-04]] ([[beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_a.xml][source]])
- [[beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_b.html][Batch B 2011-07-05]] ([[beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_b.xml][source]])
+ - [[beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_c.html][Batch C 2012-02-18]] ([[beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_c.xml][source]])
+ - [[beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_d.html][Batch D 2012-02-18]] ([[beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_d.xml][source]]) - My first ten gallon batch. I lost
+ about a gallon, but what can you do.
** Nowruz (India Pale Ale)
- [[beer-recipes/4-India Pale Ale/india_pale_ale-4_c.html][Batch C]] 2012-01-11 ([[beer-recipes/4-India Pale Ale/india_pale_ale-4_c.xml][source]]) Back to the basics, but adding Citra to
the boil and using Chico Yeast. First impressions are: even better
than Batch A!
+ - [[beer-recipes/4-India Pale Ale/india_pale_ale-4_d.html][Batch D]] 2012-05-06 ([[beer-recipes/4-India Pale Ale/india_pale_ale-4_d.xml][source]]) Ten gallons, half on US ale yeast, half
+ on Wyeast [[http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=136][Belgian Ardennes]] yeast. Initial impressions are that the
+ Belgian version is amazing: the fruit flavors and phenols from the
+ yeast complement the hopping quite nicely.
** Thoth (Foreign Extra Stout If You Bend a Bit)
--- /dev/null
+<html><head><style type="text/css">ul { list-style-type:circle; }caption { caption-side:bottom; text-align: right;}h1 { font-size:36px; font-weight:bold; text-align:left;}h2{ font-size:18px; font-weight:bold; text-align:left; border-bottom-style:solid;}h3{ font-size:14px; text-align:left; font-weight:normal; border-bottom-width:1px; border-bottom-style:solid;}h4{ font-size:12px; text-align:left; font-weight:normal;}img{ position:absolute; right:0px; top:0px; z-index:-1;}#headerdiv{ padding-bottom:30px;}#header{ border-collapse:collapse; width:100%; empty-cells:hide;}#header td { border: 0px solid white; padding: 3px 7px 2px 7px; empty-cells:hide;}#header td.label{ width:10%; font-size:14px; font-weight:bold; text-align:left;}#header td.value{ width:60%; font-size:14px; font-weight:normal; text-align:left;}#header caption{ font-size:36px; caption-side:top; text-align: left;}#title{ border-collapse:collapse; width:100%; empty-cells:hide;}#title td, #title th{ border: 0px solid white; padding: 3px 7px 2px 7px; empty-cells:show;}#title td.left{ width:10%; font-weight:bold; text-align:left;}#title td.value{ width:30%; font-weight:normal; text-align:left;}#title td.right{ width:20%; font-weight:bold; text-align:right;}#fermentables{ border-collapse:collapse; width:100%; empty-cells:hide;}#fermentables td{ border: 0px solid white; padding: 3px 7px 2px 7px; empty-cells:show;}#fermentables th{ border: 0px solid white; padding: 3px 7px 2px 7px; font-weight:bold; text-align:left; empty-cells:show;}#fermentables caption { caption-side:bottom; text-align: center; font-weight:bold; padding: 0.5em 0;}#hops{ border-collapse:collapse; width:100%; empty-cells:hide;}#hops td{ border: 0px solid white; padding: 3px 7px 2px 7px; empty-cells:show;}#hops th{ border: 0px solid white; padding: 3px 7px 2px 7px; font-weight:bold; text-align:left; empty-cells:show;}#hops caption { caption-side:bottom; text-align: center; font-weight:bold;}#misc{ border-collapse:collapse; width:100%; empty-cells:hide;}#misc td{ border: 0px solid white; padding: 3px 7px 2px 7px; empty-cells:show;}#misc th{ border: 0px solid white; padding: 3px 7px 2px 7px; font-weight:bold; text-align:left; empty-cells:show;}#misc caption { caption-side:bottom; text-align: center; font-weight:bold;}#yeast{ border-collapse:collapse; width:100%; empty-cells:hide;}#yeast td{ border: 0px solid white; padding: 3px 7px 2px 7px; empty-cells:show;}#yeast th{ border: 0px solid white; padding: 3px 7px 2px 7px; font-weight:bold; text-align:left; empty-cells:show;}#yeast caption { caption-side:bottom; text-align: center; font-weight:bold;}#mash{ border-collapse:collapse; width:100%; empty-cells:hide;}#mash td{ border: 0px solid white; padding: 3px 7px 2px 7px; empty-cells:show;}#mash th{ border: 0px solid white; padding: 3px 7px 2px 7px; font-weight:bold; text-align:left; empty-cells:show;}#mash caption { caption-side:bottom; text-align: center; font-weight:bold;}#instruction{ list-style-type:decimal;}#brewnote{ border-collapse:collapse; width:100%;}#brewnote caption { caption-side:top; text-align: center; font-weight:normal; padding: 0.5em 0;}#brewnote td, #brewnote th{ border: 0px solid white; padding: 3px 7px 2px 7px; empty-cells:show;}#brewnote tr.alt{ color:black; background-color:#e8e8e8;}#brewnote td.left{ width:20%; font-weight:normal; text-align:left;}#brewnote td.value{ width:30%; font-weight:normal; text-align:left;}#brewnote td.right{ width:20%; font-weight:normal; text-align:left;}</style></head><body><div id="headerdiv"><table id="header"><caption>4D₂ - Nowruz - American IPA (14B)</caption><tr><td class="label">Brewer</td><td class="value">Clinton Ebadi</td></tr><tr><td class="label">Date</td><td class="value ">03/20/2011</td></tr></table><table id="title"><tr><td class="left">Batch Size</td><td class="value">10.561 gal</td><td class="right">Boil Size</td><td class="value">11.811 gal</td></tr><tr><td class="left">Boil Time</td><td class="value">60.000 min</td><td class="right">Efficiency</td><td class="value">75%</td></tr><tr><td class="left">OG</td><td class="value">1.073</td><td class="right">FG</td><td class="value">1.018</td></tr><tr><td class="left">ABV</td><td class="value">7.1%</td><td class="right">Bitterness</td><td class="value">74.3 IBU (Tinseth)</td></tr><tr><td class="left">Color</td><td class="value">12.9 srm (Morey)</td><td class="right">Calories (per 12 oz.)</td><td class="value">241</td></tr></table><h3>Fermentables</h3><table id="fermentables"><caption>Total grain: 28.374 lb</caption><tr><th>Name</th><th>Type</th><th>Amount</th><th>Mashed</th><th>Late</th><th>Yield</th><th>Color</th></tr><tr><td>Pale Malt (2 Row) US</td><td>Grain</td><td>22.000 lb</td><td>Yes</td><td>No</td><td>79%</td><td>2.0 srm</td></tr><tr><td>Caramel/Crystal Malt - 20L</td><td>Grain</td><td>1.500 lb</td><td>Yes</td><td>No</td><td>75%</td><td>20.0 srm</td></tr><tr><td>Caramel/Crystal Malt - 40L</td><td>Grain</td><td>1.500 lb</td><td>Yes</td><td>No</td><td>74%</td><td>40.0 srm</td></tr><tr><td>Caramel/Crystal Malt - 60L</td><td>Grain</td><td>1.250 lb</td><td>Yes</td><td>No</td><td>74%</td><td>60.0 srm</td></tr><tr><td>Victory Malt</td><td>Grain</td><td>16.000 oz</td><td>Yes</td><td>No</td><td>73%</td><td>25.0 srm</td></tr><tr><td>Munich Malt</td><td>Grain</td><td>1.125 lb</td><td>Yes</td><td>No</td><td>80%</td><td>9.0 srm</td></tr></table><h3>Hops</h3><table id="hops"><tr><th>Name</th><th>Alpha</th><th>Amount</th><th>Use</th><th>Time</th><th>Form</th><th>IBU</th></tr><tr><td>Chinook</td><td>10%</td><td>0.353 oz</td><td>Boil</td><td>60.000 min</td><td>Pellet</td><td>4.8</td></tr></tr><tr><td>Chinook</td><td>10%</td><td>0.353 oz</td><td>Boil</td><td>5.000 min</td><td>Pellet</td><td>1.0</td></tr></tr><tr><td>Chinook</td><td>10%</td><td>0.353 oz</td><td>Boil</td><td>10.000 min</td><td>Pellet</td><td>1.7</td></tr></tr><tr><td>Chinook</td><td>10%</td><td>0.353 oz</td><td>Boil</td><td>15.000 min</td><td>Pellet</td><td>2.4</td></tr></tr><tr><td>Chinook</td><td>10%</td><td>0.353 oz</td><td>Boil</td><td>20.000 min</td><td>Pellet</td><td>2.9</td></tr></tr><tr><td>Chinook</td><td>10%</td><td>0.353 oz</td><td>Boil</td><td>25.000 min</td><td>Pellet</td><td>3.3</td></tr></tr><tr><td>Chinook</td><td>10%</td><td>0.353 oz</td><td>Boil</td><td>30.000 min</td><td>Pellet</td><td>3.7</td></tr></tr><tr><td>Chinook</td><td>10%</td><td>0.353 oz</td><td>Boil</td><td>35.000 min</td><td>Pellet</td><td>4.0</td></tr></tr><tr><td>Chinook</td><td>10%</td><td>0.353 oz</td><td>Boil</td><td>40.000 min</td><td>Pellet</td><td>4.2</td></tr></tr><tr><td>Chinook</td><td>10%</td><td>0.353 oz</td><td>Boil</td><td>45.000 min</td><td>Pellet</td><td>4.4</td></tr></tr><tr><td>Chinook</td><td>10%</td><td>0.353 oz</td><td>Boil</td><td>50.000 min</td><td>Pellet</td><td>4.6</td></tr></tr><tr><td>Chinook</td><td>10%</td><td>0.353 oz</td><td>Boil</td><td>55.000 min</td><td>Pellet</td><td>4.7</td></tr></tr><tr><td>Cascade</td><td>6%</td><td>1.199 oz</td><td>Boil</td><td>20.000 min</td><td>Pellet</td><td>5.9</td></tr></tr><tr><td>Cascade</td><td>6%</td><td>1.199 oz</td><td>Boil</td><td>5.000 min</td><td>Pellet</td><td>2.0</td></tr></tr><tr><td>Cascade</td><td>6%</td><td>1.199 oz</td><td>Boil</td><td>10.000 min</td><td>Pellet</td><td>3.6</td></tr></tr><tr><td>Cascade</td><td>6%</td><td>1.199 oz</td><td>Boil</td><td>15.000 min</td><td>Pellet</td><td>4.9</td></tr></tr><tr><td>Citra</td><td>11.1%</td><td>2.011 oz</td><td>Dry Hop</td><td>0.000 s</td><td>Pellet</td><td>0.0</td></tr></tr><tr><td>Citra</td><td>11.1%</td><td>0.317 oz</td><td>Boil</td><td>25.000 min</td><td>Pellet</td><td>3.3</td></tr></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>0.212 oz</td><td>Boil</td><td>5.000 min</td><td>Pellet</td><td>0.7</td></tr></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>0.212 oz</td><td>Boil</td><td>10.000 min</td><td>Pellet</td><td>1.3</td></tr></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>0.212 oz</td><td>Boil</td><td>15.000 min</td><td>Pellet</td><td>1.7</td></tr></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>0.212 oz</td><td>Boil</td><td>20.000 min</td><td>Pellet</td><td>2.1</td></tr></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>0.293 oz</td><td>Boil</td><td>25.000 min</td><td>Pellet</td><td>3.4</td></tr></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>0.293 oz</td><td>Boil</td><td>30.000 min</td><td>Pellet</td><td>3.7</td></tr></tr></table><h3>Misc</h3><table id="misc"><tr><th>Name</th><th>Type</th><th>Use</th><th>Amount</th><th>Time</th></tr><td>Yeast Nutrient</td><td>Other</td><td>Boil</td><td>0.155 oz</td><td>15.000 min</td></tr><td>Irish Moss</td><td>Fining</td><td>Boil</td><td>2.000 tsp</td><td>15.000 min</td></tr><td>Calcium Chloride</td><td>Water Agent</td><td>Boil</td><td>0.106 oz</td><td>60.000 min</td></tr><td>Epsom Salt</td><td>Water Agent</td><td>Boil</td><td>0.141 oz</td><td>60.000 min</td></tr><td>Kosher Salt</td><td>Water Agent</td><td>Boil</td><td>0.088 oz</td><td>60.000 min</td></tr><td>Calcium Carbonate</td><td>Water Agent</td><td>Mash</td><td>0.071 oz</td><td>0.000 s</td></tr><td>Gypsum</td><td>Water Agent</td><td>Boil</td><td>0.529 oz</td><td>60.000 min</td></tr></table><h3>Yeast</h3><table id="yeast"><tr><th>Name</th><th>Type</th><th>Form</th><th>Amount</th><th>Stage</th></tr><tr><td>Safale S-05</td><td>Ale</td><td>Dry</td><td>2.232 tsp</td><td>Primary</td></tr></tr><tr><td>Wyeast - Belgian Ardennes</td><td>Ale</td><td>Liquid</td><td>0.528 cup</td><td>Primary</td></tr></tr></table><h3>Mash</h3><table id="mash"><tr><th>Name</th><th>Type</th><th>Amount</th><th>Temp</th><th>Target Temp</th><th>Time</th></tr><tr><td>Conversion Step, 68C </td><td>Infusion</td><td>7.250 gal</td><td>168.000 F</td><td>151.000 F</td><td>60.000 min</td></tr><tr><td>Top up</td><td>Infusion</td><td>3.000 gal</td><td>210.000 F</td><td>170.000 F</td><td>10.000 min</td></tr><tr><td>Final Batch Sparge</td><td>Infusion</td><td>5.500 gal</td><td>182.000 F</td><td>165.200 F</td><td>15.000 min</td></tr></table><h3>Notes</h3><h1>Hops</h1>
+
+<p>Hops are all added every five minutes for the time they are in.</p>
+
+<p>This is not ideal: the last 30 minutes should have Citra, but the LHBS was out, and the next-to-local brewshop owner decided that leaving 20 minutes early and depriving me of Citra would be fun. So, since this is being brewed under a deadline (Summer Solstice!), I innovated and used a bit of Sorachi Ace (100% for 30/25, 70% for 20 -> 5) and more Cascade instead (70% for 20 -> 5).</p>
+
+<ul>
+<li>120g (~4.2 oz) Chinook @ 60min -> 5 min</li>
+<li>134g Cascade @ 20 min -> 5 min + ~2g @ 5min (finish off the 2oz packet)</li>
+<li>41g Sorachi Ace @ 30 min -> 5 min + 0.05oz @ 5 min</li>
+</ul>
+
+<h1>Changes from 4C</h1>
+
+<p>The most obvious: doubled to ten gallons! Hop balance is being kept the same since I think it's pretty spot on. I wasn't too keen on the extra Citra flavors at first, but over time it grew upon me. So, this time I'm changing the grain bill up a bit. A bit of 60L crystal has been dropped in favor on a small amount of Munich and Victory malts to achieve a similar color. Ideally, this will make the malt base a tiny bit more complicated and able to handle the hop load.</p>
+
+<p>Water ratios in the mash have been changed a bit in an attempt to get (roughly) equal sparges.</p>
+
+<p>Since I have two fermenters, this is going on to two yeasts. I chose Beligan Ardennes arbitrarily: the description made it sound like an English ale yeast with a Belgian phenolic bent... so, hopefully with (relatively) low fermentation temps it'll produce a bit of funkiness without tasting like highly hopped diesel fuel.</p>
+
+<h2>Water Chemistry</h2>
+
+<p>An attempt at improved water chemistry has taken place. We need to raise the mash pH very slightly since this is closer to amber than pale -- based on 5.75 gal of mash water, John Palmer's magic spreadsheet says I need to use ~2g of chalk to get to around the correct RA. The Internet (and my own sense) says that modifying the sparge water is pointless -- the water is close enough that the pH will at worst go out of range for enzyme activity, but not into the danger zone for flavor problems.</p>
+
+<p>I swapped the Water Crystals for Epsom Salt and gypsum (basically out, and that's what it is anyway).</p>
+
+<p>For flavor modification, I assumed 11 gal of the base water profile + 28 ppm Ca from the mash chalk (according to Palmer's spreadsheet...). The previous water additions would have yielded (ppm):</p>
+
+<ul>
+<li>121 ppm Ca (slightly excessive)</li>
+<li>13 ppm Mg (good)</li>
+<li>53 ppm Na (acceptable)</li>
+<li>103 ppm Cl (somewhat excessive, but in balance with sulfate... some information implies this should be lowered)</li>
+<li>275 ppm sulfate (at the high end, probably OK due to high hopping level)</li>
+</ul>
+
+<p>It's pretty reasonable, but a bit unbalanced in a few respects. So, I tweaked things ever so slightly (although I'm more likely than not tweaking things within the margin of error):</p>
+
+<ul>
+<li>112 ppm Ca (still slightly excessive)</li>
+<li>13 ppm Mg (good)</li>
+<li>58 ppm Na (acceptable)</li>
+<li>87 ppm Cl (lowers the SO₄:Cl ratio, but the Internet says lots of Cl and lots of SO₄ is bad)</li>
+<li>285 ppm sulfate</li>
+</ul>
+
+<p>I might want to hit almost 300 ppm sulfate, but doing so would require adding way to much Mg or Ca to the water.</p><h3>Instructions</h3><ol id="instruction"><li>Add 9.979 kg Pale Malt (2 Row) US, 680.282 g Caramel/Crystal Malt - 20L, 680.282 g Caramel/Crystal Malt - 40L, 566.902 g Caramel/Crystal Malt - 60L, 453.592 g Victory Malt, 453.592 g Munich Malt, to the mash tun.</li><li>Bring 7.250 gal water to 168.000 F, 3.000 gal water to 210.000 F, 5.500 gal water to 182.000 F, for upcoming infusions.</li><li>Add 7.250 gal water at 168.000 F to mash to bring it to 151.000 F. Hold for 60.000 min.</li><li>Add 3.000 gal water at 210.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.</li><li>Add 5.500 gal water at 182.000 F to mash to bring it to 165.200 F. Hold for 15.000 min.</li><li>Bring the wort to a boil and hold for 60.000 min.</li><li>Put 2.000 g Epsom Salt into boil for 60.000 min.</li><li>Put 5.000 g Calcium Chloride into boil for 60.000 min.</li><li>Put 16.000 g Water Crystals into boil for 60.000 min.</li><li>Put 2.000 g Kosher Salt into boil for 60.000 min.</li><li>Put 9.998 g Chinook into boil for 60.000 min.</li><li>Put 9.998 g Chinook into boil for 55.000 min.</li><li>Put 9.998 g Chinook into boil for 50.000 min.</li><li>Put 9.998 g Chinook into boil for 45.000 min.</li><li>Put 9.998 g Chinook into boil for 40.000 min.</li><li>Put 9.998 g Chinook into boil for 35.000 min.</li><li>Put 8.787 g Citra into boil for 30.000 min.</li><li>Put 9.998 g Chinook into boil for 30.000 min.</li><li>Put 8.999 g Citra into boil for 25.000 min.</li><li>Put 9.998 g Chinook into boil for 25.000 min.</li><li>Put 8.999 g Citra into boil for 20.000 min.</li><li>Put 9.998 g Chinook into boil for 20.000 min.</li><li>Put 28.005 g Cascade into boil for 20.000 min.</li><li>Put 2.000 tsp Irish Moss into boil for 15.000 min.</li><li>Put 4.399 g Yeast Nutrient into boil for 15.000 min.</li><li>Put 27.996 g Cascade into boil for 15.000 min.</li><li>Put 8.999 g Citra into boil for 15.000 min.</li><li>Put 9.998 g Chinook into boil for 15.000 min.</li><li>Put 8.999 g Citra into boil for 10.000 min.</li><li>Put 27.996 g Cascade into boil for 10.000 min.</li><li>Put 9.977 g Chinook into boil for 10.000 min.</li><li>Put 31.995 g Cascade into boil for 5.000 min.</li><li>Put 11.848 g Citra into boil for 5.000 min.</li><li>Put 9.998 g Chinook into boil for 5.000 min.</li><li>Stop boiling the wort.</li><li>You should have 11.078 gal wort post-boil.
+You anticipate losing 2.000 qt to trub and chiller loss.
+The final volume in the primary is 10.578 gal.</li><li>Cool wort and pitch Safale S-05 Ale yeast, Wyeast - Belgian Ardennes Ale yeast, to the primary.</li><li>Let ferment until FG is 1.018.</li><li>Transfer beer to secondary.</li><li>Put 56.690 g Citra into fermenter for 0.000 s.</li></ol><h2>Brew Date 2012-05-06</h2><table id="brewnote"><caption>Preboil</caption><tr><td class="left">SG</td><td class="value">1.072</td><td class="right">Volume into BK</td><td class="value">11.250 gal</td></tr><tr><td class="left">Strike Temp</td><td class="value">168.000 F</td><td class="right">Final Temp</td><td class="value">154.000 F</td></tr><tr><td class="left">Eff into BK</td><td class="value">79.77%</td><td class="right">Projected OG</td><td class="value">1.077</td></tr></table><table id="brewnote"><caption>Postboil</caption><tr><td class="left">OG</td><td class="value">1.076</td><td class="right">Postboil Volume</td><td class="value">9.000 gal</td></tr><tr><td class="left">Volume Into Fermenter</td><td class="value">10.000 gal</td><td class="right">Brewhouse Eff</td><td class="value">74.84</td></tr><tr><td class="left">Projected ABV</td><td class="value">7.03%</td></tr></table><table id="brewnote"><caption>Postferment</caption><tr><td class="left">FG</td><td class="value">1.014</td><td class="right">Volume</td><td class="value">9.670 gal</td></tr><tr><td class="left">Date</td><td class="value">2012-05-31</td><td class="right">ABV</td><td class="value">8.06</td></tr></table></div></body></html>
\ No newline at end of file
--- /dev/null
+<?xml version="1.0" encoding="UTF-8"?>
+<!--BeerXML generated by brewtarget-->
+<RECIPES>
+ <RECIPE>
+ <NAME>4D₂ - Nowruz</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>All Grain</TYPE>
+ <STYLE>
+ <NAME>American IPA</NAME>
+ <VERSION>1</VERSION>
+ <CATEGORY>India Pale Ale</CATEGORY>
+ <CATEGORY_NUMBER>14</CATEGORY_NUMBER>
+ <STYLE_LETTER>B</STYLE_LETTER>
+ <STYLE_GUIDE>BJCP</STYLE_GUIDE>
+ <TYPE>Ale</TYPE>
+ <OG_MIN>1.05600e+00</OG_MIN>
+ <OG_MAX>1.07500e+00</OG_MAX>
+ <FG_MIN>1.01000e+00</FG_MIN>
+ <FG_MAX>1.01800e+00</FG_MAX>
+ <IBU_MIN>4.00000e+01</IBU_MIN>
+ <IBU_MAX>7.00000e+01</IBU_MAX>
+ <COLOR_MIN>6.00000e+00</COLOR_MIN>
+ <COLOR_MAX>1.50000e+01</COLOR_MAX>
+ <ABV_MIN>5.50000e+00</ABV_MIN>
+ <ABV_MAX>7.50000e+00</ABV_MAX>
+ <CARB_MIN>0.00000e+00</CARB_MIN>
+ <CARB_MAX>0.00000e+00</CARB_MAX>
+ <NOTES></NOTES>
+ <PROFILE>A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted.Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist.Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character.Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts.A decidedly hoppy and bitter, moderately strong American pale ale. An American version of the historical English style, brewed using American ingredients and attitude.</PROFILE>
+ <INGREDIENTS>Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character ("RyePA") should be entered in the Specialty category.</INGREDIENTS>
+ <EXAMPLES>Bell's Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin', Dogfish Head 60 Minute IPA, Founder's Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA</EXAMPLES>
+ </STYLE>
+ <BREWER>Clinton Ebadi</BREWER>
+ <BATCH_SIZE>3.78541e+01</BATCH_SIZE>
+ <BOIL_SIZE>4.25859e+01</BOIL_SIZE>
+ <BOIL_TIME>6.00000e+01</BOIL_TIME>
+ <EFFICIENCY>7.50000e+01</EFFICIENCY>
+ <HOPS>
+ <HOP>
+ <NAME>Chinook</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.00000e+01</ALPHA>
+ <AMOUNT>1.00000e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>6.00000e+01</TIME>
+ <NOTES>Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering.</NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>3.50000e+00</BETA>
+ <HSI>6.80000e+01</HSI>
+ <ORIGIN>US</ORIGIN>
+ <SUBSTITUTES>Columbus, Nugget</SUBSTITUTES>
+ <HUMULENE>2.05000e+01</HUMULENE>
+ <CARYOPHYLLENE>1.00000e+01</CARYOPHYLLENE>
+ <COHUMULONE>3.20000e+01</COHUMULONE>
+ <MYRCENE>3.75000e+01</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Chinook</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.00000e+01</ALPHA>
+ <AMOUNT>1.00000e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>5.00000e+00</TIME>
+ <NOTES>Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering.</NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>3.50000e+00</BETA>
+ <HSI>6.80000e+01</HSI>
+ <ORIGIN>US</ORIGIN>
+ <SUBSTITUTES>Columbus, Nugget</SUBSTITUTES>
+ <HUMULENE>2.05000e+01</HUMULENE>
+ <CARYOPHYLLENE>1.00000e+01</CARYOPHYLLENE>
+ <COHUMULONE>3.20000e+01</COHUMULONE>
+ <MYRCENE>3.75000e+01</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Chinook</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.00000e+01</ALPHA>
+ <AMOUNT>1.00000e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>1.00000e+01</TIME>
+ <NOTES>Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering.</NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>3.50000e+00</BETA>
+ <HSI>6.80000e+01</HSI>
+ <ORIGIN>US</ORIGIN>
+ <SUBSTITUTES>Columbus, Nugget</SUBSTITUTES>
+ <HUMULENE>2.05000e+01</HUMULENE>
+ <CARYOPHYLLENE>1.00000e+01</CARYOPHYLLENE>
+ <COHUMULONE>3.20000e+01</COHUMULONE>
+ <MYRCENE>3.75000e+01</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Chinook</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.00000e+01</ALPHA>
+ <AMOUNT>1.00000e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>1.50000e+01</TIME>
+ <NOTES>Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering.</NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>3.50000e+00</BETA>
+ <HSI>6.80000e+01</HSI>
+ <ORIGIN>US</ORIGIN>
+ <SUBSTITUTES>Columbus, Nugget</SUBSTITUTES>
+ <HUMULENE>2.05000e+01</HUMULENE>
+ <CARYOPHYLLENE>1.00000e+01</CARYOPHYLLENE>
+ <COHUMULONE>3.20000e+01</COHUMULONE>
+ <MYRCENE>3.75000e+01</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Chinook</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.00000e+01</ALPHA>
+ <AMOUNT>1.00000e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>2.00000e+01</TIME>
+ <NOTES>Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering.</NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>3.50000e+00</BETA>
+ <HSI>6.80000e+01</HSI>
+ <ORIGIN>US</ORIGIN>
+ <SUBSTITUTES>Columbus, Nugget</SUBSTITUTES>
+ <HUMULENE>2.05000e+01</HUMULENE>
+ <CARYOPHYLLENE>1.00000e+01</CARYOPHYLLENE>
+ <COHUMULONE>3.20000e+01</COHUMULONE>
+ <MYRCENE>3.75000e+01</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Chinook</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.00000e+01</ALPHA>
+ <AMOUNT>1.00000e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>2.50000e+01</TIME>
+ <NOTES>Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering.</NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>3.50000e+00</BETA>
+ <HSI>6.80000e+01</HSI>
+ <ORIGIN>US</ORIGIN>
+ <SUBSTITUTES>Columbus, Nugget</SUBSTITUTES>
+ <HUMULENE>2.05000e+01</HUMULENE>
+ <CARYOPHYLLENE>1.00000e+01</CARYOPHYLLENE>
+ <COHUMULONE>3.20000e+01</COHUMULONE>
+ <MYRCENE>3.75000e+01</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Chinook</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.00000e+01</ALPHA>
+ <AMOUNT>1.00000e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>3.00000e+01</TIME>
+ <NOTES>Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering.</NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>3.50000e+00</BETA>
+ <HSI>6.80000e+01</HSI>
+ <ORIGIN>US</ORIGIN>
+ <SUBSTITUTES>Columbus, Nugget</SUBSTITUTES>
+ <HUMULENE>2.05000e+01</HUMULENE>
+ <CARYOPHYLLENE>1.00000e+01</CARYOPHYLLENE>
+ <COHUMULONE>3.20000e+01</COHUMULONE>
+ <MYRCENE>3.75000e+01</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Chinook</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.00000e+01</ALPHA>
+ <AMOUNT>1.00000e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>3.50000e+01</TIME>
+ <NOTES>Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering.</NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>3.50000e+00</BETA>
+ <HSI>6.80000e+01</HSI>
+ <ORIGIN>US</ORIGIN>
+ <SUBSTITUTES>Columbus, Nugget</SUBSTITUTES>
+ <HUMULENE>2.05000e+01</HUMULENE>
+ <CARYOPHYLLENE>1.00000e+01</CARYOPHYLLENE>
+ <COHUMULONE>3.20000e+01</COHUMULONE>
+ <MYRCENE>3.75000e+01</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Chinook</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.00000e+01</ALPHA>
+ <AMOUNT>1.00000e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>4.00000e+01</TIME>
+ <NOTES>Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering.</NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>3.50000e+00</BETA>
+ <HSI>6.80000e+01</HSI>
+ <ORIGIN>US</ORIGIN>
+ <SUBSTITUTES>Columbus, Nugget</SUBSTITUTES>
+ <HUMULENE>2.05000e+01</HUMULENE>
+ <CARYOPHYLLENE>1.00000e+01</CARYOPHYLLENE>
+ <COHUMULONE>3.20000e+01</COHUMULONE>
+ <MYRCENE>3.75000e+01</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Chinook</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.00000e+01</ALPHA>
+ <AMOUNT>1.00000e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>4.50000e+01</TIME>
+ <NOTES>Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering.</NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>3.50000e+00</BETA>
+ <HSI>6.80000e+01</HSI>
+ <ORIGIN>US</ORIGIN>
+ <SUBSTITUTES>Columbus, Nugget</SUBSTITUTES>
+ <HUMULENE>2.05000e+01</HUMULENE>
+ <CARYOPHYLLENE>1.00000e+01</CARYOPHYLLENE>
+ <COHUMULONE>3.20000e+01</COHUMULONE>
+ <MYRCENE>3.75000e+01</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Chinook</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.00000e+01</ALPHA>
+ <AMOUNT>1.00000e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>5.00000e+01</TIME>
+ <NOTES>Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering.</NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>3.50000e+00</BETA>
+ <HSI>6.80000e+01</HSI>
+ <ORIGIN>US</ORIGIN>
+ <SUBSTITUTES>Columbus, Nugget</SUBSTITUTES>
+ <HUMULENE>2.05000e+01</HUMULENE>
+ <CARYOPHYLLENE>1.00000e+01</CARYOPHYLLENE>
+ <COHUMULONE>3.20000e+01</COHUMULONE>
+ <MYRCENE>3.75000e+01</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Chinook</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.00000e+01</ALPHA>
+ <AMOUNT>1.00000e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>5.50000e+01</TIME>
+ <NOTES>Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering.</NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>3.50000e+00</BETA>
+ <HSI>6.80000e+01</HSI>
+ <ORIGIN>US</ORIGIN>
+ <SUBSTITUTES>Columbus, Nugget</SUBSTITUTES>
+ <HUMULENE>2.05000e+01</HUMULENE>
+ <CARYOPHYLLENE>1.00000e+01</CARYOPHYLLENE>
+ <COHUMULONE>3.20000e+01</COHUMULONE>
+ <MYRCENE>3.75000e+01</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Cascade</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>6.00000e+00</ALPHA>
+ <AMOUNT>3.40000e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>2.00000e+01</TIME>
+ <NOTES>Pleasant, floral, spicy, and citrus-like.</NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>6.00000e+00</BETA>
+ <HSI>0.00000e+00</HSI>
+ <ORIGIN>US</ORIGIN>
+ <SUBSTITUTES>Amarillo, Centennial</SUBSTITUTES>
+ <HUMULENE>1.05000e+01</HUMULENE>
+ <CARYOPHYLLENE>4.50000e+00</CARYOPHYLLENE>
+ <COHUMULONE>3.65000e+01</COHUMULONE>
+ <MYRCENE>4.75000e+01</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Cascade</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>6.00000e+00</ALPHA>
+ <AMOUNT>3.40000e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>5.00000e+00</TIME>
+ <NOTES>Pleasant, floral, spicy, and citrus-like.</NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>6.00000e+00</BETA>
+ <HSI>0.00000e+00</HSI>
+ <ORIGIN>US</ORIGIN>
+ <SUBSTITUTES>Amarillo, Centennial</SUBSTITUTES>
+ <HUMULENE>1.05000e+01</HUMULENE>
+ <CARYOPHYLLENE>4.50000e+00</CARYOPHYLLENE>
+ <COHUMULONE>3.65000e+01</COHUMULONE>
+ <MYRCENE>4.75000e+01</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Cascade</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>6.00000e+00</ALPHA>
+ <AMOUNT>3.40000e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>1.00000e+01</TIME>
+ <NOTES>Pleasant, floral, spicy, and citrus-like.</NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>6.00000e+00</BETA>
+ <HSI>0.00000e+00</HSI>
+ <ORIGIN>US</ORIGIN>
+ <SUBSTITUTES>Amarillo, Centennial</SUBSTITUTES>
+ <HUMULENE>1.05000e+01</HUMULENE>
+ <CARYOPHYLLENE>4.50000e+00</CARYOPHYLLENE>
+ <COHUMULONE>3.65000e+01</COHUMULONE>
+ <MYRCENE>4.75000e+01</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Cascade</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>6.00000e+00</ALPHA>
+ <AMOUNT>3.40000e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>1.50000e+01</TIME>
+ <NOTES>Pleasant, floral, spicy, and citrus-like.</NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>6.00000e+00</BETA>
+ <HSI>0.00000e+00</HSI>
+ <ORIGIN>US</ORIGIN>
+ <SUBSTITUTES>Amarillo, Centennial</SUBSTITUTES>
+ <HUMULENE>1.05000e+01</HUMULENE>
+ <CARYOPHYLLENE>4.50000e+00</CARYOPHYLLENE>
+ <COHUMULONE>3.65000e+01</COHUMULONE>
+ <MYRCENE>4.75000e+01</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Citra</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.11000e+01</ALPHA>
+ <AMOUNT>5.70000e-02</AMOUNT>
+ <USE>Dry Hop</USE>
+ <TIME>0.00000e+00</TIME>
+ <NOTES>Released in 2007 as a dual-purpose variety, this hop does well as a bittering hop due to low cohumulone content, and high alpha acids. When used for aroma, it lends tropical fruit and citrus characteristics.</NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>4.00000e+00</BETA>
+ <HSI>0.00000e+00</HSI>
+ <ORIGIN>US</ORIGIN>
+ <SUBSTITUTES>Probably none, but a citrusy hop can make an approximation.</SUBSTITUTES>
+ <HUMULENE>1.20000e+01</HUMULENE>
+ <CARYOPHYLLENE>7.00000e+00</CARYOPHYLLENE>
+ <COHUMULONE>2.30000e+01</COHUMULONE>
+ <MYRCENE>6.25000e+01</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Citra</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.11000e+01</ALPHA>
+ <AMOUNT>9.00000e-03</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>2.50000e+01</TIME>
+ <NOTES>Released in 2007 as a dual-purpose variety, this hop does well as a bittering hop due to low cohumulone content, and high alpha acids. When used for aroma, it lends tropical fruit and citrus characteristics.</NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>4.00000e+00</BETA>
+ <HSI>0.00000e+00</HSI>
+ <ORIGIN>US</ORIGIN>
+ <SUBSTITUTES>Probably none, but a citrusy hop can make an approximation.</SUBSTITUTES>
+ <HUMULENE>1.20000e+01</HUMULENE>
+ <CARYOPHYLLENE>7.00000e+00</CARYOPHYLLENE>
+ <COHUMULONE>2.30000e+01</COHUMULONE>
+ <MYRCENE>6.25000e+01</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Sorachi Ace</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.21000e+01</ALPHA>
+ <AMOUNT>6.00000e-03</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>5.00000e+00</TIME>
+ <NOTES></NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>0.00000e+00</BETA>
+ <HSI>0.00000e+00</HSI>
+ <ORIGIN></ORIGIN>
+ <SUBSTITUTES></SUBSTITUTES>
+ <HUMULENE>0.00000e+00</HUMULENE>
+ <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
+ <COHUMULONE>0.00000e+00</COHUMULONE>
+ <MYRCENE>0.00000e+00</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Sorachi Ace</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.21000e+01</ALPHA>
+ <AMOUNT>6.00000e-03</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>1.00000e+01</TIME>
+ <NOTES></NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>0.00000e+00</BETA>
+ <HSI>0.00000e+00</HSI>
+ <ORIGIN></ORIGIN>
+ <SUBSTITUTES></SUBSTITUTES>
+ <HUMULENE>0.00000e+00</HUMULENE>
+ <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
+ <COHUMULONE>0.00000e+00</COHUMULONE>
+ <MYRCENE>0.00000e+00</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Sorachi Ace</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.21000e+01</ALPHA>
+ <AMOUNT>6.00000e-03</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>1.50000e+01</TIME>
+ <NOTES></NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>0.00000e+00</BETA>
+ <HSI>0.00000e+00</HSI>
+ <ORIGIN></ORIGIN>
+ <SUBSTITUTES></SUBSTITUTES>
+ <HUMULENE>0.00000e+00</HUMULENE>
+ <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
+ <COHUMULONE>0.00000e+00</COHUMULONE>
+ <MYRCENE>0.00000e+00</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Sorachi Ace</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.21000e+01</ALPHA>
+ <AMOUNT>6.00000e-03</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>2.00000e+01</TIME>
+ <NOTES></NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>0.00000e+00</BETA>
+ <HSI>0.00000e+00</HSI>
+ <ORIGIN></ORIGIN>
+ <SUBSTITUTES></SUBSTITUTES>
+ <HUMULENE>0.00000e+00</HUMULENE>
+ <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
+ <COHUMULONE>0.00000e+00</COHUMULONE>
+ <MYRCENE>0.00000e+00</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Sorachi Ace</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.21000e+01</ALPHA>
+ <AMOUNT>8.30000e-03</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>2.50000e+01</TIME>
+ <NOTES></NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>0.00000e+00</BETA>
+ <HSI>0.00000e+00</HSI>
+ <ORIGIN></ORIGIN>
+ <SUBSTITUTES></SUBSTITUTES>
+ <HUMULENE>0.00000e+00</HUMULENE>
+ <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
+ <COHUMULONE>0.00000e+00</COHUMULONE>
+ <MYRCENE>0.00000e+00</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Sorachi Ace</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.21000e+01</ALPHA>
+ <AMOUNT>8.30000e-03</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>3.00000e+01</TIME>
+ <NOTES></NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>0.00000e+00</BETA>
+ <HSI>0.00000e+00</HSI>
+ <ORIGIN></ORIGIN>
+ <SUBSTITUTES></SUBSTITUTES>
+ <HUMULENE>0.00000e+00</HUMULENE>
+ <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
+ <COHUMULONE>0.00000e+00</COHUMULONE>
+ <MYRCENE>0.00000e+00</MYRCENE>
+ </HOP>
+ </HOPS>
+ <FERMENTABLES>
+ <FERMENTABLE>
+ <NAME>Pale Malt (2 Row) US</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Grain</TYPE>
+ <AMOUNT>9.97903e+00</AMOUNT>
+ <YIELD>7.90000e+01</YIELD>
+ <COLOR>2.00000e+00</COLOR>
+ <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
+ <ORIGIN>US</ORIGIN>
+ <SUPPLIER></SUPPLIER>
+ <NOTES>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>
+ <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
+ <MOISTURE>0.00000e+00</MOISTURE>
+ <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
+ <PROTEIN>0.00000e+00</PROTEIN>
+ <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
+ <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
+ <IS_MASHED>TRUE</IS_MASHED>
+ <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
+ </FERMENTABLE>
+ <FERMENTABLE>
+ <NAME>Caramel/Crystal Malt - 20L</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Grain</TYPE>
+ <AMOUNT>6.80282e-01</AMOUNT>
+ <YIELD>7.50000e+01</YIELD>
+ <COLOR>2.00000e+01</COLOR>
+ <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
+ <ORIGIN>US</ORIGIN>
+ <SUPPLIER></SUPPLIER>
+ <NOTES>This Crystal malt will provide a golden color and a sweet, mild caramel flavor.</NOTES>
+ <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
+ <MOISTURE>0.00000e+00</MOISTURE>
+ <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
+ <PROTEIN>0.00000e+00</PROTEIN>
+ <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
+ <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
+ <IS_MASHED>TRUE</IS_MASHED>
+ <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
+ </FERMENTABLE>
+ <FERMENTABLE>
+ <NAME>Caramel/Crystal Malt - 40L</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Grain</TYPE>
+ <AMOUNT>6.80282e-01</AMOUNT>
+ <YIELD>7.40000e+01</YIELD>
+ <COLOR>4.00000e+01</COLOR>
+ <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
+ <ORIGIN>US</ORIGIN>
+ <SUPPLIER></SUPPLIER>
+ <NOTES>This Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.</NOTES>
+ <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
+ <MOISTURE>0.00000e+00</MOISTURE>
+ <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
+ <PROTEIN>0.00000e+00</PROTEIN>
+ <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
+ <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
+ <IS_MASHED>TRUE</IS_MASHED>
+ <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
+ </FERMENTABLE>
+ <FERMENTABLE>
+ <NAME>Caramel/Crystal Malt - 60L</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Grain</TYPE>
+ <AMOUNT>5.66902e-01</AMOUNT>
+ <YIELD>7.40000e+01</YIELD>
+ <COLOR>6.00000e+01</COLOR>
+ <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
+ <ORIGIN>US</ORIGIN>
+ <SUPPLIER></SUPPLIER>
+ <NOTES>This Medium Crystal malt will lend a well rounded caramel flavor, color and sweetness. This Crystal malt is a good choice if you're not sure which variety to use.</NOTES>
+ <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
+ <MOISTURE>0.00000e+00</MOISTURE>
+ <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
+ <PROTEIN>0.00000e+00</PROTEIN>
+ <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
+ <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
+ <IS_MASHED>TRUE</IS_MASHED>
+ <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
+ </FERMENTABLE>
+ <FERMENTABLE>
+ <NAME>Victory Malt</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Grain</TYPE>
+ <AMOUNT>4.53592e-01</AMOUNT>
+ <YIELD>7.30000e+01</YIELD>
+ <COLOR>2.50000e+01</COLOR>
+ <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
+ <ORIGIN>US</ORIGIN>
+ <SUPPLIER></SUPPLIER>
+ <NOTES>Imparts a toasty/nutty/biscuit/bread flavor, and adds head retention. Use in nut browns and other darker beers.</NOTES>
+ <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
+ <MOISTURE>0.00000e+00</MOISTURE>
+ <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
+ <PROTEIN>0.00000e+00</PROTEIN>
+ <MAX_IN_BATCH>1.50000e+01</MAX_IN_BATCH>
+ <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
+ <IS_MASHED>TRUE</IS_MASHED>
+ <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
+ </FERMENTABLE>
+ <FERMENTABLE>
+ <NAME>Munich Malt</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Grain</TYPE>
+ <AMOUNT>5.10291e-01</AMOUNT>
+ <YIELD>8.00000e+01</YIELD>
+ <COLOR>9.00000e+00</COLOR>
+ <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
+ <ORIGIN>Germany</ORIGIN>
+ <SUPPLIER></SUPPLIER>
+ <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>
+ <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
+ <MOISTURE>0.00000e+00</MOISTURE>
+ <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
+ <PROTEIN>0.00000e+00</PROTEIN>
+ <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
+ <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
+ <IS_MASHED>TRUE</IS_MASHED>
+ <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
+ </FERMENTABLE>
+ </FERMENTABLES>
+ <MISCS>
+ <MISC>
+ <NAME>Yeast Nutrient</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Other</TYPE>
+ <USE>Boil</USE>
+ <TIME>1.50000e+01</TIME>
+ <AMOUNT>4.39932e-03</AMOUNT>
+ <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
+ <USE_FOR></USE_FOR>
+ <NOTES></NOTES>
+ </MISC>
+ <MISC>
+ <NAME>Irish Moss</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Fining</TYPE>
+ <USE>Boil</USE>
+ <TIME>1.50000e+01</TIME>
+ <AMOUNT>9.85631e-03</AMOUNT>
+ <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
+ <USE_FOR></USE_FOR>
+ <NOTES></NOTES>
+ </MISC>
+ <MISC>
+ <NAME>Calcium Chloride</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Water Agent</TYPE>
+ <USE>Boil</USE>
+ <TIME>6.00000e+01</TIME>
+ <AMOUNT>3.00000e-03</AMOUNT>
+ <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
+ <USE_FOR></USE_FOR>
+ <NOTES></NOTES>
+ </MISC>
+ <MISC>
+ <NAME>Epsom Salt</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Water Agent</TYPE>
+ <USE>Boil</USE>
+ <TIME>6.00000e+01</TIME>
+ <AMOUNT>4.00000e-03</AMOUNT>
+ <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
+ <USE_FOR></USE_FOR>
+ <NOTES></NOTES>
+ </MISC>
+ <MISC>
+ <NAME>Kosher Salt</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Water Agent</TYPE>
+ <USE>Boil</USE>
+ <TIME>6.00000e+01</TIME>
+ <AMOUNT>2.50000e-03</AMOUNT>
+ <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
+ <USE_FOR></USE_FOR>
+ <NOTES></NOTES>
+ </MISC>
+ <MISC>
+ <NAME>Calcium Carbonate</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Water Agent</TYPE>
+ <USE>Mash</USE>
+ <TIME>0.00000e+00</TIME>
+ <AMOUNT>2.00000e-03</AMOUNT>
+ <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
+ <USE_FOR></USE_FOR>
+ <NOTES></NOTES>
+ </MISC>
+ <MISC>
+ <NAME>Gypsum</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Water Agent</TYPE>
+ <USE>Boil</USE>
+ <TIME>6.00000e+01</TIME>
+ <AMOUNT>1.50000e-02</AMOUNT>
+ <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
+ <USE_FOR></USE_FOR>
+ <NOTES></NOTES>
+ </MISC>
+ </MISCS>
+ <YEASTS>
+ <YEAST>
+ <NAME>Safale S-05</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Ale</TYPE>
+ <FORM>Dry</FORM>
+ <AMOUNT>1.10000e-02</AMOUNT>
+ <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
+ <LABORATORY>Safale</LABORATORY>
+ <PRODUCT_ID></PRODUCT_ID>
+ <MIN_TEMPERATURE>1.50000e+01</MIN_TEMPERATURE>
+ <MAX_TEMPERATURE>2.40000e+01</MAX_TEMPERATURE>
+ <FLOCCULATION>Low</FLOCCULATION>
+ <ATTENUATION>7.50000e+01</ATTENUATION>
+ <NOTES></NOTES>
+ <BEST_FOR></BEST_FOR>
+ <TIMES_CULTURED>0</TIMES_CULTURED>
+ <MAX_REUSE>0</MAX_REUSE>
+ <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
+ </YEAST>
+ <YEAST>
+ <NAME>Wyeast - Belgian Ardennes</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Ale</TYPE>
+ <FORM>Liquid</FORM>
+ <AMOUNT>1.25000e-01</AMOUNT>
+ <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
+ <LABORATORY>Wyeast Labs</LABORATORY>
+ <PRODUCT_ID>3522</PRODUCT_ID>
+ <MIN_TEMPERATURE>1.80000e+01</MIN_TEMPERATURE>
+ <MAX_TEMPERATURE>2.90000e+01</MAX_TEMPERATURE>
+ <FLOCCULATION>High</FLOCCULATION>
+ <ATTENUATION>7.40000e+01</ATTENUATION>
+ <NOTES></NOTES>
+ <BEST_FOR></BEST_FOR>
+ <TIMES_CULTURED>0</TIMES_CULTURED>
+ <MAX_REUSE>0</MAX_REUSE>
+ <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
+ </YEAST>
+ </YEASTS>
+ <WATERS/>
+ <MASH>
+ <NAME>Single Step Infusion, 68 C</NAME>
+ <VERSION>1</VERSION>
+ <GRAIN_TEMP>2.20000e+01</GRAIN_TEMP>
+ <MASH_STEPS>
+ <MASH_STEP>
+ <NAME>Conversion Step, 68C </NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Infusion</TYPE>
+ <INFUSE_AMOUNT>2.74442e+01</INFUSE_AMOUNT>
+ <STEP_TEMP>6.61111e+01</STEP_TEMP>
+ <STEP_TIME>6.00000e+01</STEP_TIME>
+ <RAMP_TIME>0.00000e+00</RAMP_TIME>
+ <END_TEMP>6.61111e+01</END_TEMP>
+ <INFUSE_TEMP>7.55556e+01</INFUSE_TEMP>
+ <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
+ </MASH_STEP>
+ <MASH_STEP>
+ <NAME>Top up</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Infusion</TYPE>
+ <INFUSE_AMOUNT>1.13562e+01</INFUSE_AMOUNT>
+ <STEP_TEMP>7.66667e+01</STEP_TEMP>
+ <STEP_TIME>1.00000e+01</STEP_TIME>
+ <RAMP_TIME>0.00000e+00</RAMP_TIME>
+ <END_TEMP>7.66667e+01</END_TEMP>
+ <INFUSE_TEMP>9.88889e+01</INFUSE_TEMP>
+ <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
+ </MASH_STEP>
+ <MASH_STEP>
+ <NAME>Final Batch Sparge</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Infusion</TYPE>
+ <INFUSE_AMOUNT>2.08198e+01</INFUSE_AMOUNT>
+ <STEP_TEMP>7.40000e+01</STEP_TEMP>
+ <STEP_TIME>1.50000e+01</STEP_TIME>
+ <RAMP_TIME>0.00000e+00</RAMP_TIME>
+ <END_TEMP>8.30928e+01</END_TEMP>
+ <INFUSE_TEMP>8.33333e+01</INFUSE_TEMP>
+ <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
+ </MASH_STEP>
+ </MASH_STEPS>
+ <NOTES></NOTES>
+ <TUN_TEMP>2.10000e+01</TUN_TEMP>
+ <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
+ <PH>7.00000e+00</PH>
+ <TUN_WEIGHT>2.49476e+00</TUN_WEIGHT>
+ <TUN_SPECIFIC_HEAT>3.00000e-01</TUN_SPECIFIC_HEAT>
+ <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
+ </MASH>
+ <INSTRUCTIONS>
+ <INSTRUCTION>
+ <NAME>Add grains</NAME>
+ <DIRECTIONS>Add 9.979 kg Pale Malt (2 Row) US, 680.282 g Caramel/Crystal Malt - 20L, 680.282 g Caramel/Crystal Malt - 40L, 566.902 g Caramel/Crystal Malt - 60L, 453.592 g Victory Malt, 453.592 g Munich Malt, to the mash tun.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Heat water</NAME>
+ <DIRECTIONS>Bring 7.250 gal water to 168.000 F, 3.000 gal water to 210.000 F, 5.500 gal water to 182.000 F, for upcoming infusions.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Infusion - Conversion Step, 68C </NAME>
+ <DIRECTIONS>Add 7.250 gal water at 168.000 F to mash to bring it to 151.000 F. Hold for 60.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>8.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Infusion - Top up</NAME>
+ <DIRECTIONS>Add 3.000 gal water at 210.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>2.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Infusion - Final Batch Sparge</NAME>
+ <DIRECTIONS>Add 5.500 gal water at 182.000 F to mash to bring it to 165.200 F. Hold for 15.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Start boil</NAME>
+ <DIRECTIONS>Bring the wort to a boil and hold for 60.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>6.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Misc addition</NAME>
+ <DIRECTIONS>Put 2.000 g Epsom Salt into boil for 60.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>6.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Misc addition</NAME>
+ <DIRECTIONS>Put 5.000 g Calcium Chloride into boil for 60.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>6.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Misc addition</NAME>
+ <DIRECTIONS>Put 16.000 g Water Crystals into boil for 60.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>6.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Misc addition</NAME>
+ <DIRECTIONS>Put 2.000 g Kosher Salt into boil for 60.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>6.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 9.998 g Chinook into boil for 60.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>6.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 9.998 g Chinook into boil for 55.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>5.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 9.998 g Chinook into boil for 50.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>5.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 9.998 g Chinook into boil for 45.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>4.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 9.998 g Chinook into boil for 40.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>4.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 9.998 g Chinook into boil for 35.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>3.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 8.787 g Citra into boil for 30.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>3.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 9.998 g Chinook into boil for 30.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>3.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 8.999 g Citra into boil for 25.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>2.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 9.998 g Chinook into boil for 25.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>2.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 8.999 g Citra into boil for 20.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>2.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 9.998 g Chinook into boil for 20.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>2.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 28.005 g Cascade into boil for 20.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>2.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Misc addition</NAME>
+ <DIRECTIONS>Put 2.000 tsp Irish Moss into boil for 15.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Misc addition</NAME>
+ <DIRECTIONS>Put 4.399 g Yeast Nutrient into boil for 15.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 27.996 g Cascade into boil for 15.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 8.999 g Citra into boil for 15.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 9.998 g Chinook into boil for 15.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 8.999 g Citra into boil for 10.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 27.996 g Cascade into boil for 10.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 9.977 g Chinook into boil for 10.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 31.995 g Cascade into boil for 5.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>5.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 11.848 g Citra into boil for 5.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>5.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 9.998 g Chinook into boil for 5.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>5.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Flameout</NAME>
+ <DIRECTIONS>Stop boiling the wort.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>0</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Post boil</NAME>
+ <DIRECTIONS>You should have 11.078 gal wort post-boil.
+You anticipate losing 2.000 qt to trub and chiller loss.
+The final volume in the primary is 10.578 gal.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Pitch yeast</NAME>
+ <DIRECTIONS>Cool wort and pitch Safale S-05 Ale yeast, Wyeast - Belgian Ardennes Ale yeast, to the primary.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Ferment</NAME>
+ <DIRECTIONS>Let ferment until FG is 1.018.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Transfer to secondary</NAME>
+ <DIRECTIONS>Transfer beer to secondary.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 56.690 g Citra into fermenter for 0.000 s.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ </INSTRUCTIONS>
+ <BREWNOTES>
+ <BREWNOTE>
+ <POST_BOIL_VOLUME>3.40687e+01</POST_BOIL_VOLUME>
+ <PROJECTED_VOL_INTO_FERM>4.00405e+01</PROJECTED_VOL_INTO_FERM>
+ <OG>1.07600e+00</OG>
+ <BREWHOUSE_EFF>7.48447e+01</BREWHOUSE_EFF>
+ <PROJECTED_EFF>7.50000e+01</PROJECTED_EFF>
+ <PROJECTED_ATTEN>7.50000e+01</PROJECTED_ATTEN>
+ <PREDICTED_OG>1.07714e+00</PREDICTED_OG>
+ <PROJECTED_STRIKE_TEMP>6.61111e+01</PROJECTED_STRIKE_TEMP>
+ <FG>1.01400e+00</FG>
+ <STRIKE_TEMP>7.55556e+01</STRIKE_TEMP>
+ <PROJECTED_OG>1.07209e+00</PROJECTED_OG>
+ <FINAL_VOLUME>3.66049e+01</FINAL_VOLUME>
+ <DATE_FERMENTED_OUT>2012-05-31T00:00:00</DATE_FERMENTED_OUT>
+ <VERSION>1</VERSION>
+ <PROJECTED_BOIL_GRAV>1.06754e+00</PROJECTED_BOIL_GRAV>
+ <BREWDATE>2012-05-06T13:05:50</BREWDATE>
+ <PROJECTED_FG>1.01802e+00</PROJECTED_FG>
+ <PROJECTED_VOL_INTO_BK>4.25859e+01</PROJECTED_VOL_INTO_BK>
+ <EFF_INTO_BK>7.97686e+01</EFF_INTO_BK>
+ <PROJECTED_MASH_FIN_TEMP>7.66667e+01</PROJECTED_MASH_FIN_TEMP>
+ <BOIL_OFF>2.83906e+00</BOIL_OFF>
+ <PROJECTED_ABV>7.02893e+00</PROJECTED_ABV>
+ <MASH_FINAL_TEMP>6.77778e+01</MASH_FINAL_TEMP>
+ <PROJECTED_POINTS>9.02610e+01</PROJECTED_POINTS>
+ <NOTES><h2>Brew day</h2>
+
+<p>Mash in 7.25 gal @ 168F, temp ended @ 154 (too high, need to adjust thermal mass or whatever of the mash tun down a bit more).</p>
+
+<p>Collected 5.25 gal first runnings, ~11 or 12 gallons (still not sure of volume in new converted-keg) work, 1.070 @ 74F (~80% efficiency, not too shabby).</p>
+
+<p>Using new hop strainer ("spider" according to the Internet). Worked pretty well, but ... nearly a pound of hops still absorb a lot of wort.</p>
+
+<p>~9 gal wort post-boil, 1.074 @ 76F (= 1.076). Overshot gravity, topping up with 1 gal distilled water, OG = 1.068 (overshooting mash efficiency works out!).</p>
+
+<p>Target temperature = 66F. Probe on S-05 fermenter. Ardennes yeast was slightly more active and fermented at 68F, S-05 at 66F.</p>
+
+<h2>Fermentation</h2>
+
+<p>Dry hopped starting 2012-05-19, intended bottling day 2012-05-31. Removed from temperature control 2012-05-20 (for Killen's Irish Red).</p>
+
+<h2>Bottling</h2>
+
+<p>Bottled S-05 Nowruz 2012-05-31. Got lazy and bottled the Ardennes half on 2012-06-07. This may have been a good thing.</p>
+
+<h2>Flavor Impression</h2>
+
+<p>See previous Nowruz descriptions. The bitterness is certainly more up front in this version, and I like it. I think I may also switch to using Belgian yeast for this; the yeast flavors mesh <em>quite</em> nicely with the hops and the resulting drink is sublime.</p></NOTES>
+ <PITCH_TEMP>1.94444e+01</PITCH_TEMP>
+ <SG>1.07200e+00</SG>
+ <ACTUAL_ABV>8.06000e+00</ACTUAL_ABV>
+ <VOLUME_INTO_FERMENTER>3.78541e+01</VOLUME_INTO_FERMENTER>
+ <PREDICTED_ABV>7.41000e+00</PREDICTED_ABV>
+ <VOLUME_INTO_BK>4.25859e+01</VOLUME_INTO_BK>
+ </BREWNOTE>
+ </BREWNOTES>
+ <ASST_BREWER>Steve Killen</ASST_BREWER>
+ <EQUIPMENT>
+ <NAME>clinton keggle + super cooler</NAME>
+ <VERSION>1</VERSION>
+ <BOIL_SIZE>4.25859e+01</BOIL_SIZE>
+ <BATCH_SIZE>3.78541e+01</BATCH_SIZE>
+ <TUN_VOLUME>5.67812e+01</TUN_VOLUME>
+ <TUN_WEIGHT>6.80389e+00</TUN_WEIGHT>
+ <TUN_SPECIFIC_HEAT>3.60000e-01</TUN_SPECIFIC_HEAT>
+ <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
+ <TRUB_CHILLER_LOSS>1.89271e+00</TRUB_CHILLER_LOSS>
+ <EVAP_RATE>9.00000e+00</EVAP_RATE>
+ <REAL_EVAP_RATE>2.83906e+00</REAL_EVAP_RATE>
+ <BOIL_TIME>6.00000e+01</BOIL_TIME>
+ <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
+ <LAUTER_DEADSPACE>9.46353e-01</LAUTER_DEADSPACE>
+ <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
+ <HOP_UTILIZATION>1.00000e+02</HOP_UTILIZATION>
+ <NOTES>hackety hack</NOTES>
+ <ABSORPTION>1.08490e+00</ABSORPTION>
+ <BOILING_POINT>1.00000e+02</BOILING_POINT>
+ </EQUIPMENT>
+ <NOTES><h1>Hops</h1>
+
+<p>Hops are all added every five minutes for the time they are in.</p>
+
+<p>This is not ideal: the last 30 minutes should have Citra, but the LHBS was out, and the next-to-local brewshop owner decided that leaving 20 minutes early and depriving me of Citra would be fun. So, since this is being brewed under a deadline (Summer Solstice!), I innovated and used a bit of Sorachi Ace (100% for 30/25, 70% for 20 -> 5) and more Cascade instead (70% for 20 -> 5).</p>
+
+<ul>
+<li>120g (~4.2 oz) Chinook @ 60min -> 5 min</li>
+<li>134g Cascade @ 20 min -> 5 min + ~2g @ 5min (finish off the 2oz packet)</li>
+<li>41g Sorachi Ace @ 30 min -> 5 min + 0.05oz @ 5 min</li>
+</ul>
+
+<h1>Changes from 4C</h1>
+
+<p>The most obvious: doubled to ten gallons! Hop balance is being kept the same since I think it's pretty spot on. I wasn't too keen on the extra Citra flavors at first, but over time it grew upon me. So, this time I'm changing the grain bill up a bit. A bit of 60L crystal has been dropped in favor on a small amount of Munich and Victory malts to achieve a similar color. Ideally, this will make the malt base a tiny bit more complicated and able to handle the hop load.</p>
+
+<p>Water ratios in the mash have been changed a bit in an attempt to get (roughly) equal sparges.</p>
+
+<p>Since I have two fermenters, this is going on to two yeasts. I chose Beligan Ardennes arbitrarily: the description made it sound like an English ale yeast with a Belgian phenolic bent... so, hopefully with (relatively) low fermentation temps it'll produce a bit of funkiness without tasting like highly hopped diesel fuel.</p>
+
+<h2>Water Chemistry</h2>
+
+<p>An attempt at improved water chemistry has taken place. We need to raise the mash pH very slightly since this is closer to amber than pale -- based on 5.75 gal of mash water, John Palmer's magic spreadsheet says I need to use ~2g of chalk to get to around the correct RA. The Internet (and my own sense) says that modifying the sparge water is pointless -- the water is close enough that the pH will at worst go out of range for enzyme activity, but not into the danger zone for flavor problems.</p>
+
+<p>I swapped the Water Crystals for Epsom Salt and gypsum (basically out, and that's what it is anyway).</p>
+
+<p>For flavor modification, I assumed 11 gal of the base water profile + 28 ppm Ca from the mash chalk (according to Palmer's spreadsheet...). The previous water additions would have yielded (ppm):</p>
+
+<ul>
+<li>121 ppm Ca (slightly excessive)</li>
+<li>13 ppm Mg (good)</li>
+<li>53 ppm Na (acceptable)</li>
+<li>103 ppm Cl (somewhat excessive, but in balance with sulfate... some information implies this should be lowered)</li>
+<li>275 ppm sulfate (at the high end, probably OK due to high hopping level)</li>
+</ul>
+
+<p>It's pretty reasonable, but a bit unbalanced in a few respects. So, I tweaked things ever so slightly (although I'm more likely than not tweaking things within the margin of error):</p>
+
+<ul>
+<li>112 ppm Ca (still slightly excessive)</li>
+<li>13 ppm Mg (good)</li>
+<li>58 ppm Na (acceptable)</li>
+<li>87 ppm Cl (lowers the SO₄:Cl ratio, but the Internet says lots of Cl and lots of SO₄ is bad)</li>
+<li>285 ppm sulfate</li>
+</ul>
+
+<p>I might want to hit almost 300 ppm sulfate, but doing so would require adding way to much Mg or Ca to the water.</p></NOTES>
+ <TASTE_NOTES></TASTE_NOTES>
+ <TASTE_RATING>4.00000e+01</TASTE_RATING>
+ <OG>1.07253e+00</OG>
+ <FG>1.01813e+00</FG>
+ <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
+ <PRIMARY_AGE>2.10000e+01</PRIMARY_AGE>
+ <PRIMARY_TEMP>1.94444e+01</PRIMARY_TEMP>
+ <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
+ <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
+ <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
+ <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
+ <AGE>0.00000e+00</AGE>
+ <AGE_TEMP>1.83333e+01</AGE_TEMP>
+ <DATE>03/20/2011</DATE>
+ <CARBONATION>2.30000e+00</CARBONATION>
+ <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
+ <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
+ <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
+ <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
+ <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
+ </RECIPE>
+</RECIPES>
--- /dev/null
+<html><head><style type="text/css">ul { list-style-type:circle; }caption { caption-side:bottom; text-align: right;}h1 { font-size:36px; font-weight:bold; text-align:left;}h2{ font-size:18px; font-weight:bold; text-align:left; border-bottom-style:solid;}h3{ font-size:14px; text-align:left; font-weight:normal; border-bottom-width:1px; border-bottom-style:solid;}h4{ font-size:12px; text-align:left; font-weight:normal;}img{ position:absolute; right:0px; top:0px; z-index:-1;}#headerdiv{ padding-bottom:30px;}#header{ border-collapse:collapse; width:100%; empty-cells:hide;}#header td { border: 0px solid white; padding: 3px 7px 2px 7px; empty-cells:hide;}#header td.label{ width:10%; font-size:14px; font-weight:bold; text-align:left;}#header td.value{ width:60%; font-size:14px; font-weight:normal; text-align:left;}#header caption{ font-size:36px; caption-side:top; text-align: left;}#title{ border-collapse:collapse; width:100%; empty-cells:hide;}#title td, #title th{ border: 0px solid white; padding: 3px 7px 2px 7px; empty-cells:show;}#title td.left{ width:10%; font-weight:bold; text-align:left;}#title td.value{ width:30%; font-weight:normal; text-align:left;}#title td.right{ width:20%; font-weight:bold; text-align:right;}#fermentables{ border-collapse:collapse; width:100%; empty-cells:hide;}#fermentables td{ border: 0px solid white; padding: 3px 7px 2px 7px; empty-cells:show;}#fermentables th{ border: 0px solid white; padding: 3px 7px 2px 7px; font-weight:bold; text-align:left; empty-cells:show;}#fermentables caption { caption-side:bottom; text-align: center; font-weight:bold; padding: 0.5em 0;}#hops{ border-collapse:collapse; width:100%; empty-cells:hide;}#hops td{ border: 0px solid white; padding: 3px 7px 2px 7px; empty-cells:show;}#hops th{ border: 0px solid white; padding: 3px 7px 2px 7px; font-weight:bold; text-align:left; empty-cells:show;}#hops caption { caption-side:bottom; text-align: center; font-weight:bold;}#misc{ border-collapse:collapse; width:100%; empty-cells:hide;}#misc td{ border: 0px solid white; padding: 3px 7px 2px 7px; empty-cells:show;}#misc th{ border: 0px solid white; padding: 3px 7px 2px 7px; font-weight:bold; text-align:left; empty-cells:show;}#misc caption { caption-side:bottom; text-align: center; font-weight:bold;}#yeast{ border-collapse:collapse; width:100%; empty-cells:hide;}#yeast td{ border: 0px solid white; padding: 3px 7px 2px 7px; empty-cells:show;}#yeast th{ border: 0px solid white; padding: 3px 7px 2px 7px; font-weight:bold; text-align:left; empty-cells:show;}#yeast caption { caption-side:bottom; text-align: center; font-weight:bold;}#mash{ border-collapse:collapse; width:100%; empty-cells:hide;}#mash td{ border: 0px solid white; padding: 3px 7px 2px 7px; empty-cells:show;}#mash th{ border: 0px solid white; padding: 3px 7px 2px 7px; font-weight:bold; text-align:left; empty-cells:show;}#mash caption { caption-side:bottom; text-align: center; font-weight:bold;}#instruction{ list-style-type:decimal;}#brewnote{ border-collapse:collapse; width:100%;}#brewnote caption { caption-side:top; text-align: center; font-weight:normal; padding: 0.5em 0;}#brewnote td, #brewnote th{ border: 0px solid white; padding: 3px 7px 2px 7px; empty-cells:show;}#brewnote tr.alt{ color:black; background-color:#e8e8e8;}#brewnote td.left{ width:20%; font-weight:normal; text-align:left;}#brewnote td.value{ width:30%; font-weight:normal; text-align:left;}#brewnote td.right{ width:20%; font-weight:normal; text-align:left;}</style></head><body><div id="headerdiv"><table id="header"><caption>7C - Cernunnos - American Wheat or Rye Beer (6D)</caption><tr><td class="label">Brewer</td><td class="value">Clinton Ebadi</td></tr><tr><td class="label">Date</td><td class="value ">05/06/2011</td></tr></table><table id="title"><tr><td class="left">Batch Size</td><td class="value">5.001 gal</td><td class="right">Boil Size</td><td class="value">6.002 gal</td></tr><tr><td class="left">Boil Time</td><td class="value">60.000 min</td><td class="right">Efficiency</td><td class="value">80%</td></tr><tr><td class="left">OG</td><td class="value">1.049</td><td class="right">FG</td><td class="value">1.012</td></tr><tr><td class="left">ABV</td><td class="value">4.8%</td><td class="right">Bitterness</td><td class="value">17.7 IBU (Tinseth)</td></tr><tr><td class="left">Color</td><td class="value">3.8 srm (Morey)</td><td class="right">Calories (per 12 oz.)</td><td class="value">162</td></tr></table><h3>Fermentables</h3><table id="fermentables"><caption>Total grain: 8.969 lb</caption><tr><th>Name</th><th>Type</th><th>Amount</th><th>Mashed</th><th>Late</th><th>Yield</th><th>Color</th></tr><tr><td>Rice Hulls</td><td>Adjunct</td><td>16.000 oz</td><td>Yes</td><td>No</td><td>0%</td><td>0.0 srm</td></tr><tr><td>White Wheat Malt</td><td>Grain</td><td>5.250 lb</td><td>Yes</td><td>No</td><td>86%</td><td>2.0 srm</td></tr><tr><td>Pale Malt (2 Row) US</td><td>Grain</td><td>2.500 lb</td><td>Yes</td><td>No</td><td>79%</td><td>2.0 srm</td></tr><tr><td>Caramel/Crystal Malt - 20L</td><td>Grain</td><td>3.500 oz</td><td>Yes</td><td>No</td><td>75%</td><td>20.0 srm</td></tr></table><h3>Hops</h3><table id="hops"><tr><th>Name</th><th>Alpha</th><th>Amount</th><th>Use</th><th>Time</th><th>Form</th><th>IBU</th></tr><tr><td>Chinook</td><td>10%</td><td>0.035 oz</td><td>Boil</td><td>60.000 min</td><td>Pellet</td><td>1.3</td></tr></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>0.282 oz</td><td>Boil</td><td>5.000 min</td><td>Pellet</td><td>2.4</td></tr></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>0.282 oz</td><td>Boil</td><td>20.000 min</td><td>Pellet</td><td>7.4</td></tr></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>0.500 oz</td><td>Boil</td><td>0.000 s</td><td>Pellet</td><td>0.0</td></tr></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>0.423 oz</td><td>Boil</td><td>10.000 min</td><td>Pellet</td><td>6.6</td></tr></tr></table><h3>Misc</h3><table id="misc"><tr><th>Name</th><th>Type</th><th>Use</th><th>Amount</th><th>Time</th></tr><td>Irish Moss</td><td>Fining</td><td>Boil</td><td>2.500 tsp</td><td>15.000 min</td></tr><td>Yeast Nutrient</td><td>Other</td><td>Boil</td><td>0.065 oz</td><td>15.000 min</td></tr><td>Ginger (shaved)</td><td>Spice</td><td>Boil</td><td>1.667 oz</td><td>15.000 min</td></tr><td>Chamomile</td><td>Herb</td><td>Boil</td><td>0.587 oz</td><td>10.000 min</td></tr><td>Ginger (shaved)</td><td>Spice</td><td>Boil</td><td>0.833 oz</td><td>30.000 min</td></tr><td>Ginger (shaved)</td><td>Spice</td><td>Boil</td><td>0.833 oz</td><td>5.000 min</td></tr></table><h3>Yeast</h3><table id="yeast"><tr><th>Name</th><th>Type</th><th>Form</th><th>Amount</th><th>Stage</th></tr><tr><td>Safale S-05</td><td>Ale</td><td>Dry</td><td>2.232 tsp</td><td>Primary</td></tr></tr></table><h3>Mash</h3><table id="mash"><tr><th>Name</th><th>Type</th><th>Amount</th><th>Temp</th><th>Target Temp</th><th>Time</th></tr><tr><td>first</td><td>Infusion</td><td>2.490 gal</td><td>169.726 F</td><td>151.000 F</td><td>60.000 min</td></tr><tr><td>Top Up</td><td>Infusion</td><td>1.389 gal</td><td>212.000 F</td><td>170.000 F</td><td>10.000 min</td></tr><tr><td>Final Batch Sparge</td><td>Infusion</td><td>3.410 gal</td><td>171.454 F</td><td>165.200 F</td><td>15.000 min</td></tr></table><h3>Notes</h3><h1>Changes from 7B₁</h1>
+
+<p>Batch 7B₁ was really, really awesome. The only <em>defects</em> were the ginger continuing to be a bit underwhelming and the lemon aroma/flavor being ever so slightly more subdued than desired.</p>
+
+<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.</p><h3>Instructions</h3><ol id="instruction"><li>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.</li><li>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.</li><li>Add 2.500 gal water at 170.000 F to mash to bring it to 151.000 F. Hold for 60.000 min.</li><li>Add 1.750 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.</li><li>Add 3.000 gal water at 172.000 F to mash to bring it to 165.200 F. Hold for 15.000 min.</li><li>Bring the wort to a boil and hold for 60.000 min.</li><li>Put 0.035 oz Chinook into boil for 60.000 min.</li><li>Put 0.833 oz Ginger (shaved) into boil for 30.000 min.</li><li>Put 0.282 oz Sorachi Ace into boil for 20.000 min.</li><li>Put 1.667 oz Ginger (shaved) into boil for 15.000 min.</li><li>Put 0.065 oz Yeast Nutrient into boil for 15.000 min.</li><li>Put 2.500 tsp Irish Moss into boil for 15.000 min.</li><li>Put 0.587 oz Chamomile into boil for 10.000 min.</li><li>Put 0.423 oz Sorachi Ace into boil for 10.000 min.</li><li>Put 0.282 oz Sorachi Ace into boil for 5.000 min.</li><li>Put 0.833 oz Ginger (shaved) into boil for 5.000 min.</li><li>Put 0.500 oz Sorachi Ace into boil for 0.000 s.</li><li>Stop boiling the wort.</li><li>You should have 5.213 gal wort post-boil.
+You anticipate losing 1.004 qt to trub and chiller loss.
+The final volume in the primary is 4.962 gal.</li><li>Cool wort and pitch Safale S-05 Ale yeast, to the primary.</li><li>Let ferment until FG is 1.012.</li><li>Transfer beer to secondary.</li></ol><h2>Brew Date 2012-02-18</h2><table id="brewnote"><caption>Preboil</caption><tr><td class="left">SG</td><td class="value">1.040</td><td class="right">Volume into BK</td><td class="value">6.000 gal</td></tr><tr><td class="left">Strike Temp</td><td class="value">170.000 F</td><td class="right">Final Temp</td><td class="value">150.000 F</td></tr><tr><td class="left">Eff into BK</td><td class="value">78.16%</td><td class="right">Projected OG</td><td class="value">1.046</td></tr></table><table id="brewnote"><caption>Postboil</caption><tr><td class="left">OG</td><td class="value">1.046</td><td class="right">Postboil Volume</td><td class="value">5.100 gal</td></tr><tr><td class="left">Volume Into Fermenter</td><td class="value">5.000 gal</td><td class="right">Brewhouse Eff</td><td class="value">74.93</td></tr><tr><td class="left">Projected ABV</td><td class="value">4.83%</td></tr></table><table id="brewnote"><caption>Postferment</caption><tr><td class="left">FG</td><td class="value">1.010</td><td class="right">Volume</td><td class="value">4.000 gal</td></tr><tr><td class="left">Date</td><td class="value">2012-03-07</td><td class="right">ABV</td><td class="value">4.68</td></tr></table></div></body></html>
\ No newline at end of file
--- /dev/null
+<?xml version="1.0" encoding="UTF-8"?>
+<!--BeerXML generated by brewtarget-->
+<RECIPES>
+ <RECIPE>
+ <NAME>7C - Cernunnos</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>All Grain</TYPE>
+ <STYLE>
+ <NAME>American Wheat or Rye Beer</NAME>
+ <VERSION>1</VERSION>
+ <CATEGORY>Light Hybrid Beer</CATEGORY>
+ <CATEGORY_NUMBER>6</CATEGORY_NUMBER>
+ <STYLE_LETTER>D</STYLE_LETTER>
+ <STYLE_GUIDE>BJCP</STYLE_GUIDE>
+ <TYPE>Ale</TYPE>
+ <OG_MIN>1.04000e+00</OG_MIN>
+ <OG_MAX>1.05500e+00</OG_MAX>
+ <FG_MIN>1.00800e+00</FG_MIN>
+ <FG_MAX>1.01300e+00</FG_MAX>
+ <IBU_MIN>1.50000e+01</IBU_MIN>
+ <IBU_MAX>3.00000e+01</IBU_MAX>
+ <COLOR_MIN>3.00000e+00</COLOR_MIN>
+ <COLOR_MAX>6.00000e+00</COLOR_MAX>
+ <ABV_MIN>4.00000e+00</ABV_MIN>
+ <ABV_MAX>5.50000e+00</ABV_MAX>
+ <CARB_MIN>0.00000e+00</CARB_MIN>
+ <CARB_MAX>0.00000e+00</CARB_MAX>
+ <NOTES>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>
+ <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>
+ <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>
+ <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>
+ </STYLE>
+ <BREWER>Clinton Ebadi</BREWER>
+ <BATCH_SIZE>1.89308e+01</BATCH_SIZE>
+ <BOIL_SIZE>2.27200e+01</BOIL_SIZE>
+ <BOIL_TIME>6.00000e+01</BOIL_TIME>
+ <EFFICIENCY>8.00000e+01</EFFICIENCY>
+ <HOPS>
+ <HOP>
+ <NAME>Chinook</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.00000e+01</ALPHA>
+ <AMOUNT>1.00000e-03</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>6.00000e+01</TIME>
+ <NOTES>Medium strength, spicy, piney aroma. Used in IPAs, stouts, porters, pale ales, and lagers for bittering.</NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>3.50000e+00</BETA>
+ <HSI>6.80000e+01</HSI>
+ <ORIGIN>US</ORIGIN>
+ <SUBSTITUTES>Columbus, Nugget</SUBSTITUTES>
+ <HUMULENE>2.05000e+01</HUMULENE>
+ <CARYOPHYLLENE>1.00000e+01</CARYOPHYLLENE>
+ <COHUMULONE>3.20000e+01</COHUMULONE>
+ <MYRCENE>3.75000e+01</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Sorachi Ace</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.21000e+01</ALPHA>
+ <AMOUNT>8.00000e-03</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>5.00000e+00</TIME>
+ <NOTES></NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>0.00000e+00</BETA>
+ <HSI>0.00000e+00</HSI>
+ <ORIGIN></ORIGIN>
+ <SUBSTITUTES></SUBSTITUTES>
+ <HUMULENE>0.00000e+00</HUMULENE>
+ <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
+ <COHUMULONE>0.00000e+00</COHUMULONE>
+ <MYRCENE>0.00000e+00</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Sorachi Ace</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.21000e+01</ALPHA>
+ <AMOUNT>8.00000e-03</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>2.00000e+01</TIME>
+ <NOTES></NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>0.00000e+00</BETA>
+ <HSI>0.00000e+00</HSI>
+ <ORIGIN></ORIGIN>
+ <SUBSTITUTES></SUBSTITUTES>
+ <HUMULENE>0.00000e+00</HUMULENE>
+ <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
+ <COHUMULONE>0.00000e+00</COHUMULONE>
+ <MYRCENE>0.00000e+00</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Sorachi Ace</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.21000e+01</ALPHA>
+ <AMOUNT>1.41748e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>0.00000e+00</TIME>
+ <NOTES></NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>0.00000e+00</BETA>
+ <HSI>0.00000e+00</HSI>
+ <ORIGIN></ORIGIN>
+ <SUBSTITUTES></SUBSTITUTES>
+ <HUMULENE>0.00000e+00</HUMULENE>
+ <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
+ <COHUMULONE>0.00000e+00</COHUMULONE>
+ <MYRCENE>0.00000e+00</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Sorachi Ace</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.21000e+01</ALPHA>
+ <AMOUNT>1.20000e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>1.00000e+01</TIME>
+ <NOTES></NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>0.00000e+00</BETA>
+ <HSI>0.00000e+00</HSI>
+ <ORIGIN></ORIGIN>
+ <SUBSTITUTES></SUBSTITUTES>
+ <HUMULENE>0.00000e+00</HUMULENE>
+ <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
+ <COHUMULONE>0.00000e+00</COHUMULONE>
+ <MYRCENE>0.00000e+00</MYRCENE>
+ </HOP>
+ </HOPS>
+ <FERMENTABLES>
+ <FERMENTABLE>
+ <NAME>Rice Hulls</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Adjunct</TYPE>
+ <AMOUNT>4.53592e-01</AMOUNT>
+ <YIELD>0.00000e+00</YIELD>
+ <COLOR>0.00000e+00</COLOR>
+ <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
+ <ORIGIN>US</ORIGIN>
+ <SUPPLIER></SUPPLIER>
+ <NOTES></NOTES>
+ <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
+ <MOISTURE>0.00000e+00</MOISTURE>
+ <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
+ <PROTEIN>0.00000e+00</PROTEIN>
+ <MAX_IN_BATCH>5.00000e+00</MAX_IN_BATCH>
+ <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
+ <IS_MASHED>TRUE</IS_MASHED>
+ <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
+ </FERMENTABLE>
+ <FERMENTABLE>
+ <NAME>White Wheat Malt</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Grain</TYPE>
+ <AMOUNT>2.38136e+00</AMOUNT>
+ <YIELD>8.60000e+01</YIELD>
+ <COLOR>2.00000e+00</COLOR>
+ <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
+ <ORIGIN>US</ORIGIN>
+ <SUPPLIER></SUPPLIER>
+ <NOTES></NOTES>
+ <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
+ <MOISTURE>0.00000e+00</MOISTURE>
+ <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
+ <PROTEIN>0.00000e+00</PROTEIN>
+ <MAX_IN_BATCH>6.00000e+01</MAX_IN_BATCH>
+ <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
+ <IS_MASHED>TRUE</IS_MASHED>
+ <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
+ </FERMENTABLE>
+ <FERMENTABLE>
+ <NAME>Pale Malt (2 Row) US</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Grain</TYPE>
+ <AMOUNT>1.13398e+00</AMOUNT>
+ <YIELD>7.90000e+01</YIELD>
+ <COLOR>2.00000e+00</COLOR>
+ <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
+ <ORIGIN>US</ORIGIN>
+ <SUPPLIER></SUPPLIER>
+ <NOTES>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>
+ <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
+ <MOISTURE>0.00000e+00</MOISTURE>
+ <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
+ <PROTEIN>0.00000e+00</PROTEIN>
+ <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
+ <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
+ <IS_MASHED>TRUE</IS_MASHED>
+ <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
+ </FERMENTABLE>
+ <FERMENTABLE>
+ <NAME>Caramel/Crystal Malt - 20L</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Grain</TYPE>
+ <AMOUNT>9.92233e-02</AMOUNT>
+ <YIELD>7.50000e+01</YIELD>
+ <COLOR>2.00000e+01</COLOR>
+ <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
+ <ORIGIN>US</ORIGIN>
+ <SUPPLIER></SUPPLIER>
+ <NOTES>This Crystal malt will provide a golden color and a sweet, mild caramel flavor.</NOTES>
+ <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
+ <MOISTURE>0.00000e+00</MOISTURE>
+ <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
+ <PROTEIN>0.00000e+00</PROTEIN>
+ <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
+ <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
+ <IS_MASHED>TRUE</IS_MASHED>
+ <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
+ </FERMENTABLE>
+ </FERMENTABLES>
+ <MISCS>
+ <MISC>
+ <NAME>Irish Moss</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Fining</TYPE>
+ <USE>Boil</USE>
+ <TIME>1.50000e+01</TIME>
+ <AMOUNT>1.23223e-02</AMOUNT>
+ <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
+ <USE_FOR></USE_FOR>
+ <NOTES></NOTES>
+ </MISC>
+ <MISC>
+ <NAME>Yeast Nutrient</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Other</TYPE>
+ <USE>Boil</USE>
+ <TIME>1.50000e+01</TIME>
+ <AMOUNT>1.83333e-03</AMOUNT>
+ <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
+ <USE_FOR></USE_FOR>
+ <NOTES></NOTES>
+ </MISC>
+ <MISC>
+ <NAME>Ginger (shaved)</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Spice</TYPE>
+ <USE>Boil</USE>
+ <TIME>1.50000e+01</TIME>
+ <AMOUNT>4.72491e-02</AMOUNT>
+ <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
+ <USE_FOR></USE_FOR>
+ <NOTES></NOTES>
+ </MISC>
+ <MISC>
+ <NAME>Chamomile</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Herb</TYPE>
+ <USE>Boil</USE>
+ <TIME>1.00000e+01</TIME>
+ <AMOUNT>1.66553e-02</AMOUNT>
+ <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
+ <USE_FOR></USE_FOR>
+ <NOTES></NOTES>
+ </MISC>
+ <MISC>
+ <NAME>Ginger (shaved)</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Spice</TYPE>
+ <USE>Boil</USE>
+ <TIME>3.00000e+01</TIME>
+ <AMOUNT>2.36246e-02</AMOUNT>
+ <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
+ <USE_FOR></USE_FOR>
+ <NOTES></NOTES>
+ </MISC>
+ <MISC>
+ <NAME>Ginger (shaved)</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Spice</TYPE>
+ <USE>Boil</USE>
+ <TIME>5.00000e+00</TIME>
+ <AMOUNT>2.36246e-02</AMOUNT>
+ <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
+ <USE_FOR></USE_FOR>
+ <NOTES></NOTES>
+ </MISC>
+ </MISCS>
+ <YEASTS>
+ <YEAST>
+ <NAME>Safale S-05</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Ale</TYPE>
+ <FORM>Dry</FORM>
+ <AMOUNT>1.10000e-02</AMOUNT>
+ <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
+ <LABORATORY>Safale</LABORATORY>
+ <PRODUCT_ID></PRODUCT_ID>
+ <MIN_TEMPERATURE>1.50000e+01</MIN_TEMPERATURE>
+ <MAX_TEMPERATURE>2.40000e+01</MAX_TEMPERATURE>
+ <FLOCCULATION>Low</FLOCCULATION>
+ <ATTENUATION>7.50000e+01</ATTENUATION>
+ <NOTES></NOTES>
+ <BEST_FOR></BEST_FOR>
+ <TIMES_CULTURED>0</TIMES_CULTURED>
+ <MAX_REUSE>0</MAX_REUSE>
+ <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
+ </YEAST>
+ </YEASTS>
+ <WATERS/>
+ <MASH>
+ <NAME>wth</NAME>
+ <VERSION>1</VERSION>
+ <GRAIN_TEMP>2.10000e+01</GRAIN_TEMP>
+ <MASH_STEPS>
+ <MASH_STEP>
+ <NAME>first</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Infusion</TYPE>
+ <INFUSE_AMOUNT>9.42656e+00</INFUSE_AMOUNT>
+ <STEP_TEMP>6.61111e+01</STEP_TEMP>
+ <STEP_TIME>6.00000e+01</STEP_TIME>
+ <RAMP_TIME>0.00000e+00</RAMP_TIME>
+ <END_TEMP>6.61111e+01</END_TEMP>
+ <INFUSE_TEMP>7.65147e+01</INFUSE_TEMP>
+ <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
+ </MASH_STEP>
+ <MASH_STEP>
+ <NAME>Top Up</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Infusion</TYPE>
+ <INFUSE_AMOUNT>5.25704e+00</INFUSE_AMOUNT>
+ <STEP_TEMP>7.66667e+01</STEP_TEMP>
+ <STEP_TIME>1.00000e+01</STEP_TIME>
+ <RAMP_TIME>0.00000e+00</RAMP_TIME>
+ <END_TEMP>7.66667e+01</END_TEMP>
+ <INFUSE_TEMP>1.00000e+02</INFUSE_TEMP>
+ <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
+ </MASH_STEP>
+ <MASH_STEP>
+ <NAME>Final Batch Sparge</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Infusion</TYPE>
+ <INFUSE_AMOUNT>1.29080e+01</INFUSE_AMOUNT>
+ <STEP_TEMP>7.40000e+01</STEP_TEMP>
+ <STEP_TIME>1.50000e+01</STEP_TIME>
+ <RAMP_TIME>0.00000e+00</RAMP_TIME>
+ <END_TEMP>7.74745e+01</END_TEMP>
+ <INFUSE_TEMP>7.74745e+01</INFUSE_TEMP>
+ <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
+ </MASH_STEP>
+ </MASH_STEPS>
+ <NOTES></NOTES>
+ <TUN_TEMP>2.22222e+01</TUN_TEMP>
+ <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
+ <PH>7.00000e+00</PH>
+ <TUN_WEIGHT>2.49476e+00</TUN_WEIGHT>
+ <TUN_SPECIFIC_HEAT>3.00000e-01</TUN_SPECIFIC_HEAT>
+ <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
+ </MASH>
+ <INSTRUCTIONS>
+ <INSTRUCTION>
+ <NAME>Add grains</NAME>
+ <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>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Heat water</NAME>
+ <DIRECTIONS>Bring 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>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Infusion - first</NAME>
+ <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>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>8.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Infusion - Top Up</NAME>
+ <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>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>2.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Infusion - Final Batch Sparge</NAME>
+ <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>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Start boil</NAME>
+ <DIRECTIONS>Bring the wort to a boil and hold for 60.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>6.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 0.035 oz Chinook into boil for 60.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>6.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Misc addition</NAME>
+ <DIRECTIONS>Put 0.833 oz Ginger (shaved) into boil for 30.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>3.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 0.282 oz Sorachi Ace into boil for 20.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>2.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Misc addition</NAME>
+ <DIRECTIONS>Put 1.667 oz Ginger (shaved) into boil for 15.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Misc addition</NAME>
+ <DIRECTIONS>Put 0.065 oz Yeast Nutrient into boil for 15.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Misc addition</NAME>
+ <DIRECTIONS>Put 2.500 tsp Irish Moss into boil for 15.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Misc addition</NAME>
+ <DIRECTIONS>Put 0.587 oz Chamomile into boil for 10.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 0.423 oz Sorachi Ace into boil for 10.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 0.282 oz Sorachi Ace into boil for 5.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>5.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Misc addition</NAME>
+ <DIRECTIONS>Put 0.833 oz Ginger (shaved) into boil for 5.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>5.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 0.500 oz Sorachi Ace into boil for 0.000 s.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Flameout</NAME>
+ <DIRECTIONS>Stop boiling the wort.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>0</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.98191e-316</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Post boil</NAME>
+ <DIRECTIONS>You should have 5.213 gal wort post-boil.
+You anticipate losing 1.004 qt to trub and chiller loss.
+The final volume in the primary is 4.962 gal.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Pitch yeast</NAME>
+ <DIRECTIONS>Cool wort and pitch Safale S-05 Ale yeast, to the primary.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Ferment</NAME>
+ <DIRECTIONS>Let ferment until FG is 1.012.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Transfer to secondary</NAME>
+ <DIRECTIONS>Transfer beer to secondary.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ </INSTRUCTIONS>
+ <BREWNOTES>
+ <BREWNOTE>
+ <POST_BOIL_VOLUME>1.93056e+01</POST_BOIL_VOLUME>
+ <PROJECTED_VOL_INTO_FERM>1.87836e+01</PROJECTED_VOL_INTO_FERM>
+ <OG>1.04600e+00</OG>
+ <BREWHOUSE_EFF>7.49312e+01</BREWHOUSE_EFF>
+ <PROJECTED_EFF>8.00000e+01</PROJECTED_EFF>
+ <PROJECTED_ATTEN>7.50000e+01</PROJECTED_ATTEN>
+ <PREDICTED_OG>1.04570e+00</PREDICTED_OG>
+ <PROJECTED_STRIKE_TEMP>6.61111e+01</PROJECTED_STRIKE_TEMP>
+ <FG>1.01000e+00</FG>
+ <STRIKE_TEMP>7.66667e+01</STRIKE_TEMP>
+ <PROJECTED_OG>1.04951e+00</PROJECTED_OG>
+ <FINAL_VOLUME>1.51416e+01</FINAL_VOLUME>
+ <DATE_FERMENTED_OUT>2012-03-07T00:00:00</DATE_FERMENTED_OUT>
+ <VERSION>1</VERSION>
+ <PROJECTED_BOIL_GRAV>1.04331e+00</PROJECTED_BOIL_GRAV>
+ <BREWDATE>2012-02-18T12:57:23</BREWDATE>
+ <PROJECTED_FG>1.01238e+00</PROJECTED_FG>
+ <PROJECTED_VOL_INTO_BK>2.27200e+01</PROJECTED_VOL_INTO_BK>
+ <EFF_INTO_BK>7.81633e+01</EFF_INTO_BK>
+ <PROJECTED_MASH_FIN_TEMP>7.66667e+01</PROJECTED_MASH_FIN_TEMP>
+ <BOIL_OFF>2.83906e+00</BOIL_OFF>
+ <PROJECTED_ABV>4.82724e+00</PROJECTED_ABV>
+ <MASH_FINAL_TEMP>6.55556e+01</MASH_FINAL_TEMP>
+ <PROJECTED_POINTS>5.11580e+01</PROJECTED_POINTS>
+ <NOTES>La la la la</NOTES>
+ <PITCH_TEMP>1.72222e+01</PITCH_TEMP>
+ <SG>1.04000e+00</SG>
+ <ACTUAL_ABV>4.68000e+00</ACTUAL_ABV>
+ <VOLUME_INTO_FERMENTER>1.89271e+01</VOLUME_INTO_FERMENTER>
+ <PREDICTED_ABV>4.48500e+00</PREDICTED_ABV>
+ <VOLUME_INTO_BK>2.27125e+01</VOLUME_INTO_BK>
+ </BREWNOTE>
+ </BREWNOTES>
+ <ASST_BREWER></ASST_BREWER>
+ <EQUIPMENT>
+ <NAME>clinton 8 gal pot + 5 gal cooler</NAME>
+ <VERSION>1</VERSION>
+ <BOIL_SIZE>2.27191e+01</BOIL_SIZE>
+ <BATCH_SIZE>1.89300e+01</BATCH_SIZE>
+ <TUN_VOLUME>1.89300e+01</TUN_VOLUME>
+ <TUN_WEIGHT>2.49476e+00</TUN_WEIGHT>
+ <TUN_SPECIFIC_HEAT>3.00000e-01</TUN_SPECIFIC_HEAT>
+ <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
+ <TRUB_CHILLER_LOSS>9.50000e-01</TRUB_CHILLER_LOSS>
+ <EVAP_RATE>9.00000e+00</EVAP_RATE>
+ <REAL_EVAP_RATE>2.83906e+00</REAL_EVAP_RATE>
+ <BOIL_TIME>6.00000e+01</BOIL_TIME>
+ <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
+ <LAUTER_DEADSPACE>9.50138e-01</LAUTER_DEADSPACE>
+ <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
+ <HOP_UTILIZATION>1.00000e+02</HOP_UTILIZATION>
+ <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>
+ <ABSORPTION>1.08490e+00</ABSORPTION>
+ <BOILING_POINT>1.00000e+02</BOILING_POINT>
+ </EQUIPMENT>
+ <NOTES><h1>Changes from 7B₁</h1>
+
+<p>Batch 7B₁ was really, really awesome. The only <em>defects</em> were the ginger continuing to be a bit underwhelming and the lemon aroma/flavor being ever so slightly more subdued than desired.</p>
+
+<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.</p></NOTES>
+ <TASTE_NOTES></TASTE_NOTES>
+ <TASTE_RATING>0.00000e+00</TASTE_RATING>
+ <OG>1.04913e+00</OG>
+ <FG>1.01228e+00</FG>
+ <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
+ <PRIMARY_AGE>0.00000e+00</PRIMARY_AGE>
+ <PRIMARY_TEMP>0.00000e+00</PRIMARY_TEMP>
+ <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
+ <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
+ <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
+ <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
+ <AGE>0.00000e+00</AGE>
+ <AGE_TEMP>0.00000e+00</AGE_TEMP>
+ <DATE>05/06/2011</DATE>
+ <CARBONATION>3.00000e+00</CARBONATION>
+ <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
+ <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
+ <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
+ <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
+ <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
+ </RECIPE>
+</RECIPES>
--- /dev/null
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text-align: center; font-weight:normal; padding: 0.5em 0;}#brewnote td, #brewnote th{ border: 0px solid white; padding: 3px 7px 2px 7px; empty-cells:show;}#brewnote tr.alt{ color:black; background-color:#e8e8e8;}#brewnote td.left{ width:20%; font-weight:normal; text-align:left;}#brewnote td.value{ width:30%; font-weight:normal; text-align:left;}#brewnote td.right{ width:20%; font-weight:normal; text-align:left;}</style></head><body><div id="headerdiv"><table id="header"><caption>7D - Cernunnos (bent) - American Wheat or Rye Beer (6D)</caption><tr><td class="label">Brewer</td><td class="value">Clinton Ebadi</td></tr><tr><td class="label">Date</td><td class="value ">05/03/2011</td></tr></table><table id="title"><tr><td class="left">Batch Size</td><td class="value">10.077 gal</td><td class="right">Boil Size</td><td class="value">11.327 gal</td></tr><tr><td class="left">Boil Time</td><td class="value">60.000 min</td><td class="right">Efficiency</td><td class="value">75%</td></tr><tr><td class="left">OG</td><td class="value">1.053</td><td class="right">FG</td><td class="value">1.013</td></tr><tr><td class="left">ABV</td><td class="value">5.1%</td><td class="right">Bitterness</td><td class="value">24.6 IBU (Tinseth)</td></tr><tr><td class="left">Color</td><td class="value">4.4 srm (Morey)</td><td class="right">Calories (per 12 oz.)</td><td class="value">173</td></tr></table><h3>Fermentables</h3><table id="fermentables"><caption>Total grain: 19.641 lb</caption><tr><th>Name</th><th>Type</th><th>Amount</th><th>Mashed</th><th>Late</th><th>Yield</th><th>Color</th></tr><tr><td>Rice Hulls</td><td>Adjunct</td><td>16.000 oz</td><td>Yes</td><td>No</td><td>0%</td><td>0.0 srm</td></tr><tr><td>Pale Malt (2 Row) US</td><td>Grain</td><td>6.000 lb</td><td>Yes</td><td>No</td><td>79%</td><td>2.0 srm</td></tr><tr><td>Caramel/Crystal Malt - 20L</td><td>Grain</td><td>10.250 oz</td><td>Yes</td><td>No</td><td>75%</td><td>20.0 srm</td></tr><tr><td>Wheat Malt, Ger</td><td>Grain</td><td>12.000 lb</td><td>Yes</td><td>No</td><td>84%</td><td>2.0 srm</td></tr></table><h3>Hops</h3><table id="hops"><tr><th>Name</th><th>Alpha</th><th>Amount</th><th>Use</th><th>Time</th><th>Form</th><th>IBU</th></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>1.500 oz</td><td>Boil</td><td>5.000 min</td><td>Pellet</td><td>6.2</td></tr></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>0.500 oz</td><td>Boil</td><td>15.000 min</td><td>Pellet</td><td>5.1</td></tr></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>0.141 oz</td><td>Boil</td><td>60.000 min</td><td>Pellet</td><td>2.9</td></tr></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>0.500 oz</td><td>Boil</td><td>30.000 min</td><td>Pellet</td><td>7.9</td></tr></tr><tr><td>Cascade</td><td>6%</td><td>0.500 oz</td><td>Boil</td><td>15.000 min</td><td>Pellet</td><td>2.5</td></tr></tr></table><h3>Misc</h3><table id="misc"><tr><th>Name</th><th>Type</th><th>Use</th><th>Amount</th><th>Time</th></tr><td>Irish Moss</td><td>Fining</td><td>Boil</td><td>1.000 tbsp</td><td>15.000 min</td></tr><td>Yeast Nutrient</td><td>Other</td><td>Boil</td><td>0.141 oz</td><td>15.000 min</td></tr><td>Ginger (shaved)</td><td>Spice</td><td>Boil</td><td>3.500 oz</td><td>15.000 min</td></tr><td>Chamomile</td><td>Herb</td><td>Boil</td><td>1.000 oz</td><td>15.000 min</td></tr><td>Ginger (shaved)</td><td>Spice</td><td>Boil</td><td>1.500 oz</td><td>30.000 min</td></tr><td>Ginger (shaved)</td><td>Spice</td><td>Boil</td><td>1.750 oz</td><td>5.000 min</td></tr><td>Chamomile</td><td>Herb</td><td>Boil</td><td>0.750 oz</td><td>5.000 min</td></tr><td>pH 5.2 Stabilizer</td><td>Water Agent</td><td>Mash</td><td>2.029 tsp</td><td>0.000 s</td></tr></table><h3>Yeast</h3><table id="yeast"><tr><th>Name</th><th>Type</th><th>Form</th><th>Amount</th><th>Stage</th></tr><tr><td>Wyeast - Belgian Witbier</td><td>Ale</td><td>Liquid</td><td>0.528 cup</td><td>Primary</td></tr></tr><tr><td>Safale S-05</td><td>Ale</td><td>Dry</td><td>2.232 tsp</td><td>Primary</td></tr></tr></table><h3>Mash</h3><table id="mash"><tr><th>Name</th><th>Type</th><th>Amount</th><th>Temp</th><th>Target Temp</th><th>Time</th></tr><tr><td>first</td><td>Infusion</td><td>6.000 gal</td><td>163.000 F</td><td>148.000 F</td><td>75.000 min</td></tr><tr><td>Top Up</td><td>Infusion</td><td>3.500 gal</td><td>212.000 F</td><td>170.000 F</td><td>10.000 min</td></tr><tr><td>Final Batch Sparge</td><td>Infusion</td><td>4.500 gal</td><td>175.000 F</td><td>165.200 F</td><td>15.000 min</td></tr></table><h3>Notes</h3><h1>Changes, Motivation</h1>
+
+<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).</p>
+
+<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 <em>exactly</em> twice yet (one day, one day), I decided to finally give this a shot using Witbier yeast at a moderately high fermentation temp.</p>
+
+<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.</p>
+
+<p>Homebrew shop was out of white wheat, substituted normal red wheat instead. Also dropped 1.75oz of 20L because the bag was short.</p><h3>Instructions</h3><ol id="instruction"><li>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.</li><li>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.</li><li>Add 6.000 gal water at 163.000 F to mash to bring it to 148.000 F. Hold for 60.000 min.</li><li>Add 3.500 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.</li><li>Add 4.500 gal water at 175.000 F to mash to bring it to 165.200 F. Hold for 15.000 min.</li><li>Put 2.029 tsp pH 5.2 Stabilizer into mash for 0.000 s.</li><li>Bring the wort to a boil and hold for 60.000 min.</li><li>Put 0.071 oz Sorachi Ace into boil for 60.000 min.</li><li>Put 0.500 oz Sorachi Ace into boil for 30.000 min.</li><li>Put 1.500 oz Ginger (shaved) into boil for 30.000 min.</li><li>Put 1.000 oz Chamomile into boil for 15.000 min.</li><li>Put 3.500 oz Ginger (shaved) into boil for 15.000 min.</li><li>Put 1.000 tbsp Irish Moss into boil for 15.000 min.</li><li>Put 0.500 oz Cascade into boil for 15.000 min.</li><li>Put 0.500 oz Sorachi Ace into boil for 15.000 min.</li><li>Put 0.141 oz Yeast Nutrient into boil for 15.000 min.</li><li>Put 2.000 oz Ginger (shaved) into boil for 5.000 min.</li><li>Put 1.500 oz Sorachi Ace into boil for 5.000 min.</li><li>Put 0.750 oz Chamomile into boil for 5.000 min.</li><li>Stop boiling the wort.</li><li>You should have 10.577 gal wort post-boil.
+You anticipate losing 2.000 qt to trub and chiller loss.
+The final volume in the primary is 10.077 gal.</li><li>Cool wort and pitch Wyeast - Belgian Witbier Ale yeast, Safale S-05 Ale yeast, to the primary.</li><li>Let ferment until FG is 1.013.</li><li>Transfer beer to secondary.</li></ol><h2>Brew Date 2012-04-28</h2><table id="brewnote"><caption>Preboil</caption><tr><td class="left">SG</td><td class="value">1.050</td><td class="right">Volume into BK</td><td class="value">11.000 gal</td></tr><tr><td class="left">Strike Temp</td><td class="value">164.000 F</td><td class="right">Final Temp</td><td class="value">152.000 F</td></tr><tr><td class="left">Eff into BK</td><td class="value">77.97%</td><td class="right">Projected OG</td><td class="value">1.052</td></tr></table><table id="brewnote"><caption>Postboil</caption><tr><td class="left">OG</td><td class="value">1.053</td><td class="right">Postboil Volume</td><td class="value">9.500 gal</td></tr><tr><td class="left">Volume Into Fermenter</td><td class="value">9.700 gal</td><td class="right">Brewhouse Eff</td><td class="value">74.54</td></tr><tr><td class="left">Projected ABV</td><td class="value">5.12%</td></tr></table><table id="brewnote"><caption>Postferment</caption><tr><td class="left">FG</td><td class="value">1.008</td><td class="right">Volume</td><td class="value">9.000 gal</td></tr><tr><td class="left">Date</td><td class="value">2012-05-20</td><td class="right">ABV</td><td class="value">5.85</td></tr></table></div></body></html>
\ No newline at end of file
--- /dev/null
+<?xml version="1.0" encoding="UTF-8"?>
+<!--BeerXML generated by brewtarget-->
+<RECIPES>
+ <RECIPE>
+ <NAME>7D - Cernunnos (bent)</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>All Grain</TYPE>
+ <STYLE>
+ <NAME>American Wheat or Rye Beer</NAME>
+ <VERSION>1</VERSION>
+ <CATEGORY>Light Hybrid Beer</CATEGORY>
+ <CATEGORY_NUMBER>6</CATEGORY_NUMBER>
+ <STYLE_LETTER>D</STYLE_LETTER>
+ <STYLE_GUIDE>BJCP</STYLE_GUIDE>
+ <TYPE>Ale</TYPE>
+ <OG_MIN>1.04000e+00</OG_MIN>
+ <OG_MAX>1.05500e+00</OG_MAX>
+ <FG_MIN>1.00800e+00</FG_MIN>
+ <FG_MAX>1.01300e+00</FG_MAX>
+ <IBU_MIN>1.50000e+01</IBU_MIN>
+ <IBU_MAX>3.00000e+01</IBU_MAX>
+ <COLOR_MIN>3.00000e+00</COLOR_MIN>
+ <COLOR_MAX>6.00000e+00</COLOR_MAX>
+ <ABV_MIN>4.00000e+00</ABV_MIN>
+ <ABV_MAX>5.50000e+00</ABV_MAX>
+ <CARB_MIN>0.00000e+00</CARB_MIN>
+ <CARB_MAX>0.00000e+00</CARB_MAX>
+ <NOTES>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>
+ <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>
+ <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>
+ <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>
+ </STYLE>
+ <BREWER>Clinton Ebadi</BREWER>
+ <BATCH_SIZE>3.78541e+01</BATCH_SIZE>
+ <BOIL_SIZE>4.25859e+01</BOIL_SIZE>
+ <BOIL_TIME>6.00000e+01</BOIL_TIME>
+ <EFFICIENCY>7.50000e+01</EFFICIENCY>
+ <HOPS>
+ <HOP>
+ <NAME>Sorachi Ace</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.21000e+01</ALPHA>
+ <AMOUNT>4.25243e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>5.00000e+00</TIME>
+ <NOTES></NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>0.00000e+00</BETA>
+ <HSI>0.00000e+00</HSI>
+ <ORIGIN></ORIGIN>
+ <SUBSTITUTES></SUBSTITUTES>
+ <HUMULENE>0.00000e+00</HUMULENE>
+ <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
+ <COHUMULONE>0.00000e+00</COHUMULONE>
+ <MYRCENE>0.00000e+00</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Sorachi Ace</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.21000e+01</ALPHA>
+ <AMOUNT>1.41748e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>1.50000e+01</TIME>
+ <NOTES></NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>0.00000e+00</BETA>
+ <HSI>0.00000e+00</HSI>
+ <ORIGIN></ORIGIN>
+ <SUBSTITUTES></SUBSTITUTES>
+ <HUMULENE>0.00000e+00</HUMULENE>
+ <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
+ <COHUMULONE>0.00000e+00</COHUMULONE>
+ <MYRCENE>0.00000e+00</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Sorachi Ace</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.21000e+01</ALPHA>
+ <AMOUNT>4.00000e-03</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>6.00000e+01</TIME>
+ <NOTES></NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>0.00000e+00</BETA>
+ <HSI>0.00000e+00</HSI>
+ <ORIGIN></ORIGIN>
+ <SUBSTITUTES></SUBSTITUTES>
+ <HUMULENE>0.00000e+00</HUMULENE>
+ <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
+ <COHUMULONE>0.00000e+00</COHUMULONE>
+ <MYRCENE>0.00000e+00</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Sorachi Ace</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>1.21000e+01</ALPHA>
+ <AMOUNT>1.41748e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>3.00000e+01</TIME>
+ <NOTES></NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>0.00000e+00</BETA>
+ <HSI>0.00000e+00</HSI>
+ <ORIGIN></ORIGIN>
+ <SUBSTITUTES></SUBSTITUTES>
+ <HUMULENE>0.00000e+00</HUMULENE>
+ <CARYOPHYLLENE>0.00000e+00</CARYOPHYLLENE>
+ <COHUMULONE>0.00000e+00</COHUMULONE>
+ <MYRCENE>0.00000e+00</MYRCENE>
+ </HOP>
+ <HOP>
+ <NAME>Cascade</NAME>
+ <VERSION>1</VERSION>
+ <ALPHA>6.00000e+00</ALPHA>
+ <AMOUNT>1.41748e-02</AMOUNT>
+ <USE>Boil</USE>
+ <TIME>1.50000e+01</TIME>
+ <NOTES>Pleasant, floral, spicy, and citrus-like.</NOTES>
+ <TYPE>Both</TYPE>
+ <FORM>Pellet</FORM>
+ <BETA>6.00000e+00</BETA>
+ <HSI>0.00000e+00</HSI>
+ <ORIGIN>US</ORIGIN>
+ <SUBSTITUTES>Amarillo, Centennial</SUBSTITUTES>
+ <HUMULENE>1.05000e+01</HUMULENE>
+ <CARYOPHYLLENE>4.50000e+00</CARYOPHYLLENE>
+ <COHUMULONE>3.65000e+01</COHUMULONE>
+ <MYRCENE>4.75000e+01</MYRCENE>
+ </HOP>
+ </HOPS>
+ <FERMENTABLES>
+ <FERMENTABLE>
+ <NAME>Rice Hulls</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Adjunct</TYPE>
+ <AMOUNT>4.53592e-01</AMOUNT>
+ <YIELD>0.00000e+00</YIELD>
+ <COLOR>0.00000e+00</COLOR>
+ <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
+ <ORIGIN>US</ORIGIN>
+ <SUPPLIER></SUPPLIER>
+ <NOTES></NOTES>
+ <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
+ <MOISTURE>0.00000e+00</MOISTURE>
+ <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
+ <PROTEIN>0.00000e+00</PROTEIN>
+ <MAX_IN_BATCH>5.00000e+00</MAX_IN_BATCH>
+ <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
+ <IS_MASHED>TRUE</IS_MASHED>
+ <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
+ </FERMENTABLE>
+ <FERMENTABLE>
+ <NAME>Pale Malt (2 Row) US</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Grain</TYPE>
+ <AMOUNT>2.72155e+00</AMOUNT>
+ <YIELD>7.90000e+01</YIELD>
+ <COLOR>2.00000e+00</COLOR>
+ <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
+ <ORIGIN>US</ORIGIN>
+ <SUPPLIER></SUPPLIER>
+ <NOTES>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>
+ <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
+ <MOISTURE>0.00000e+00</MOISTURE>
+ <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
+ <PROTEIN>0.00000e+00</PROTEIN>
+ <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
+ <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
+ <IS_MASHED>TRUE</IS_MASHED>
+ <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
+ </FERMENTABLE>
+ <FERMENTABLE>
+ <NAME>Caramel/Crystal Malt - 20L</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Grain</TYPE>
+ <AMOUNT>2.90583e-01</AMOUNT>
+ <YIELD>7.50000e+01</YIELD>
+ <COLOR>2.00000e+01</COLOR>
+ <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
+ <ORIGIN>US</ORIGIN>
+ <SUPPLIER></SUPPLIER>
+ <NOTES>This Crystal malt will provide a golden color and a sweet, mild caramel flavor.</NOTES>
+ <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
+ <MOISTURE>0.00000e+00</MOISTURE>
+ <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
+ <PROTEIN>0.00000e+00</PROTEIN>
+ <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
+ <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
+ <IS_MASHED>TRUE</IS_MASHED>
+ <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
+ </FERMENTABLE>
+ <FERMENTABLE>
+ <NAME>Wheat Malt, Ger</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Grain</TYPE>
+ <AMOUNT>5.44311e+00</AMOUNT>
+ <YIELD>8.40000e+01</YIELD>
+ <COLOR>2.00000e+00</COLOR>
+ <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
+ <ORIGIN>Germany</ORIGIN>
+ <SUPPLIER></SUPPLIER>
+ <NOTES>Use in wheat beers.</NOTES>
+ <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
+ <MOISTURE>0.00000e+00</MOISTURE>
+ <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
+ <PROTEIN>0.00000e+00</PROTEIN>
+ <MAX_IN_BATCH>6.00000e+01</MAX_IN_BATCH>
+ <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
+ <IS_MASHED>TRUE</IS_MASHED>
+ <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
+ </FERMENTABLE>
+ </FERMENTABLES>
+ <MISCS>
+ <MISC>
+ <NAME>Irish Moss</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Fining</TYPE>
+ <USE>Boil</USE>
+ <TIME>1.50000e+01</TIME>
+ <AMOUNT>1.47868e-02</AMOUNT>
+ <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
+ <USE_FOR></USE_FOR>
+ <NOTES></NOTES>
+ </MISC>
+ <MISC>
+ <NAME>Yeast Nutrient</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Other</TYPE>
+ <USE>Boil</USE>
+ <TIME>1.50000e+01</TIME>
+ <AMOUNT>4.00000e-03</AMOUNT>
+ <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
+ <USE_FOR></USE_FOR>
+ <NOTES></NOTES>
+ </MISC>
+ <MISC>
+ <NAME>Ginger (shaved)</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Spice</TYPE>
+ <USE>Boil</USE>
+ <TIME>1.50000e+01</TIME>
+ <AMOUNT>9.92233e-02</AMOUNT>
+ <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
+ <USE_FOR></USE_FOR>
+ <NOTES></NOTES>
+ </MISC>
+ <MISC>
+ <NAME>Chamomile</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Herb</TYPE>
+ <USE>Boil</USE>
+ <TIME>1.50000e+01</TIME>
+ <AMOUNT>2.83495e-02</AMOUNT>
+ <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
+ <USE_FOR></USE_FOR>
+ <NOTES></NOTES>
+ </MISC>
+ <MISC>
+ <NAME>Ginger (shaved)</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Spice</TYPE>
+ <USE>Boil</USE>
+ <TIME>3.00000e+01</TIME>
+ <AMOUNT>4.25243e-02</AMOUNT>
+ <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
+ <USE_FOR></USE_FOR>
+ <NOTES></NOTES>
+ </MISC>
+ <MISC>
+ <NAME>Ginger (shaved)</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Spice</TYPE>
+ <USE>Boil</USE>
+ <TIME>5.00000e+00</TIME>
+ <AMOUNT>4.96117e-02</AMOUNT>
+ <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
+ <USE_FOR></USE_FOR>
+ <NOTES></NOTES>
+ </MISC>
+ <MISC>
+ <NAME>Chamomile</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Herb</TYPE>
+ <USE>Boil</USE>
+ <TIME>5.00000e+00</TIME>
+ <AMOUNT>2.12621e-02</AMOUNT>
+ <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
+ <USE_FOR></USE_FOR>
+ <NOTES></NOTES>
+ </MISC>
+ <MISC>
+ <NAME>pH 5.2 Stabilizer</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Water Agent</TYPE>
+ <USE>Mash</USE>
+ <TIME>0.00000e+00</TIME>
+ <AMOUNT>1.00000e-02</AMOUNT>
+ <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
+ <USE_FOR></USE_FOR>
+ <NOTES></NOTES>
+ </MISC>
+ </MISCS>
+ <YEASTS>
+ <YEAST>
+ <NAME>Wyeast - Belgian Witbier</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Ale</TYPE>
+ <FORM>Liquid</FORM>
+ <AMOUNT>1.25000e-01</AMOUNT>
+ <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
+ <LABORATORY>Wyeast Labs</LABORATORY>
+ <PRODUCT_ID>3944</PRODUCT_ID>
+ <MIN_TEMPERATURE>1.60000e+01</MIN_TEMPERATURE>
+ <MAX_TEMPERATURE>2.40000e+01</MAX_TEMPERATURE>
+ <FLOCCULATION>Medium</FLOCCULATION>
+ <ATTENUATION>7.40000e+01</ATTENUATION>
+ <NOTES></NOTES>
+ <BEST_FOR></BEST_FOR>
+ <TIMES_CULTURED>0</TIMES_CULTURED>
+ <MAX_REUSE>0</MAX_REUSE>
+ <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
+ </YEAST>
+ <YEAST>
+ <NAME>Safale S-05</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Ale</TYPE>
+ <FORM>Dry</FORM>
+ <AMOUNT>1.10000e-02</AMOUNT>
+ <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
+ <LABORATORY>Safale</LABORATORY>
+ <PRODUCT_ID></PRODUCT_ID>
+ <MIN_TEMPERATURE>1.50000e+01</MIN_TEMPERATURE>
+ <MAX_TEMPERATURE>2.40000e+01</MAX_TEMPERATURE>
+ <FLOCCULATION>Low</FLOCCULATION>
+ <ATTENUATION>7.50000e+01</ATTENUATION>
+ <NOTES></NOTES>
+ <BEST_FOR></BEST_FOR>
+ <TIMES_CULTURED>0</TIMES_CULTURED>
+ <MAX_REUSE>0</MAX_REUSE>
+ <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
+ </YEAST>
+ </YEASTS>
+ <WATERS/>
+ <MASH>
+ <NAME>wth</NAME>
+ <VERSION>1</VERSION>
+ <GRAIN_TEMP>2.10000e+01</GRAIN_TEMP>
+ <MASH_STEPS>
+ <MASH_STEP>
+ <NAME>first</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Infusion</TYPE>
+ <INFUSE_AMOUNT>2.27125e+01</INFUSE_AMOUNT>
+ <STEP_TEMP>6.44444e+01</STEP_TEMP>
+ <STEP_TIME>7.50000e+01</STEP_TIME>
+ <RAMP_TIME>0.00000e+00</RAMP_TIME>
+ <END_TEMP>6.44444e+01</END_TEMP>
+ <INFUSE_TEMP>7.27778e+01</INFUSE_TEMP>
+ <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
+ </MASH_STEP>
+ <MASH_STEP>
+ <NAME>Top Up</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Infusion</TYPE>
+ <INFUSE_AMOUNT>1.32489e+01</INFUSE_AMOUNT>
+ <STEP_TEMP>7.66667e+01</STEP_TEMP>
+ <STEP_TIME>1.00000e+01</STEP_TIME>
+ <RAMP_TIME>0.00000e+00</RAMP_TIME>
+ <END_TEMP>7.66667e+01</END_TEMP>
+ <INFUSE_TEMP>1.00000e+02</INFUSE_TEMP>
+ <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
+ </MASH_STEP>
+ <MASH_STEP>
+ <NAME>Final Batch Sparge</NAME>
+ <VERSION>1</VERSION>
+ <TYPE>Infusion</TYPE>
+ <INFUSE_AMOUNT>1.70344e+01</INFUSE_AMOUNT>
+ <STEP_TEMP>7.40000e+01</STEP_TEMP>
+ <STEP_TIME>1.50000e+01</STEP_TIME>
+ <RAMP_TIME>0.00000e+00</RAMP_TIME>
+ <END_TEMP>8.02552e+01</END_TEMP>
+ <INFUSE_TEMP>7.94444e+01</INFUSE_TEMP>
+ <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
+ </MASH_STEP>
+ </MASH_STEPS>
+ <NOTES></NOTES>
+ <TUN_TEMP>2.22222e+01</TUN_TEMP>
+ <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
+ <PH>7.00000e+00</PH>
+ <TUN_WEIGHT>2.49476e+00</TUN_WEIGHT>
+ <TUN_SPECIFIC_HEAT>3.00000e-01</TUN_SPECIFIC_HEAT>
+ <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
+ </MASH>
+ <INSTRUCTIONS>
+ <INSTRUCTION>
+ <NAME>Add grains</NAME>
+ <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>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Heat water</NAME>
+ <DIRECTIONS>Bring 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>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Infusion - first</NAME>
+ <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>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>8.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Infusion - Top Up</NAME>
+ <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>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>2.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Infusion - Final Batch Sparge</NAME>
+ <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>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Misc addition</NAME>
+ <DIRECTIONS>Put 2.029 tsp pH 5.2 Stabilizer into mash for 0.000 s.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Start boil</NAME>
+ <DIRECTIONS>Bring the wort to a boil and hold for 60.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>6.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 0.071 oz Sorachi Ace into boil for 60.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>6.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 0.500 oz Sorachi Ace into boil for 30.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>3.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Misc addition</NAME>
+ <DIRECTIONS>Put 1.500 oz Ginger (shaved) into boil for 30.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>3.00000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Misc addition</NAME>
+ <DIRECTIONS>Put 1.000 oz Chamomile into boil for 15.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Misc addition</NAME>
+ <DIRECTIONS>Put 3.500 oz Ginger (shaved) into boil for 15.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Misc addition</NAME>
+ <DIRECTIONS>Put 1.000 tbsp Irish Moss into boil for 15.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 0.500 oz Cascade into boil for 15.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 0.500 oz Sorachi Ace into boil for 15.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Misc addition</NAME>
+ <DIRECTIONS>Put 0.141 oz Yeast Nutrient into boil for 15.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Misc addition</NAME>
+ <DIRECTIONS>Put 2.000 oz Ginger (shaved) into boil for 5.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>5.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Hop addition</NAME>
+ <DIRECTIONS>Put 1.500 oz Sorachi Ace into boil for 5.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>5.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Misc addition</NAME>
+ <DIRECTIONS>Put 0.750 oz Chamomile into boil for 5.000 min.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>5.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Flameout</NAME>
+ <DIRECTIONS>Stop boiling the wort.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>0</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>1.50000e+01</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Post boil</NAME>
+ <DIRECTIONS>You should have 10.577 gal wort post-boil.
+You anticipate losing 2.000 qt to trub and chiller loss.
+The final volume in the primary is 10.077 gal.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Pitch yeast</NAME>
+ <DIRECTIONS>Cool wort and pitch Wyeast - Belgian Witbier Ale yeast, Safale S-05 Ale yeast, to the primary.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Ferment</NAME>
+ <DIRECTIONS>Let ferment until FG is 1.013.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ <INSTRUCTION>
+ <NAME>Transfer to secondary</NAME>
+ <DIRECTIONS>Transfer beer to secondary.</DIRECTIONS>
+ <HAS_TIMER>FALSE</HAS_TIMER>
+ <TIMER_VALUE>00:00:00</TIMER_VALUE>
+ <COMPLETED>FALSE</COMPLETED>
+ <INTERVAL>0.00000e+00</INTERVAL>
+ </INSTRUCTION>
+ </INSTRUCTIONS>
+ <BREWNOTES>
+ <BREWNOTE>
+ <POST_BOIL_VOLUME>3.59614e+01</POST_BOIL_VOLUME>
+ <PROJECTED_VOL_INTO_FERM>3.81446e+01</PROJECTED_VOL_INTO_FERM>
+ <OG>1.05300e+00</OG>
+ <BREWHOUSE_EFF>7.45381e+01</BREWHOUSE_EFF>
+ <PROJECTED_EFF>7.50000e+01</PROJECTED_EFF>
+ <PROJECTED_ATTEN>7.50000e+01</PROJECTED_ATTEN>
+ <PREDICTED_OG>1.05238e+00</PREDICTED_OG>
+ <PROJECTED_STRIKE_TEMP>6.44444e+01</PROJECTED_STRIKE_TEMP>
+ <FG>1.00800e+00</FG>
+ <STRIKE_TEMP>7.33333e+01</STRIKE_TEMP>
+ <PROJECTED_OG>1.05254e+00</PROJECTED_OG>
+ <FINAL_VOLUME>3.40687e+01</FINAL_VOLUME>
+ <DATE_FERMENTED_OUT>2012-05-20T00:00:00</DATE_FERMENTED_OUT>
+ <VERSION>1</VERSION>
+ <PROJECTED_BOIL_GRAV>1.04908e+00</PROJECTED_BOIL_GRAV>
+ <BREWDATE>2012-04-28T14:02:49</BREWDATE>
+ <PROJECTED_FG>1.01314e+00</PROJECTED_FG>
+ <PROJECTED_VOL_INTO_BK>4.25859e+01</PROJECTED_VOL_INTO_BK>
+ <EFF_INTO_BK>7.79711e+01</EFF_INTO_BK>
+ <PROJECTED_MASH_FIN_TEMP>7.66667e+01</PROJECTED_MASH_FIN_TEMP>
+ <BOIL_OFF>2.83906e+00</BOIL_OFF>
+ <PROJECTED_ABV>5.12300e+00</PROJECTED_ABV>
+ <MASH_FINAL_TEMP>6.66667e+01</MASH_FINAL_TEMP>
+ <PROJECTED_POINTS>6.27013e+01</PROJECTED_POINTS>
+ <NOTES><h2>Brew Day</h2>
+
+<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.</p>
+
+<h2>Fermentation</h2>
+
+<p>Witbier fermenter a bit cool (closer to 64-65F), S-05 fermenter sitting around 66F.</p></NOTES>
+ <PITCH_TEMP>2.11111e+01</PITCH_TEMP>
+ <SG>1.05000e+00</SG>
+ <ACTUAL_ABV>5.85000e+00</ACTUAL_ABV>
+ <VOLUME_INTO_FERMENTER>3.67185e+01</VOLUME_INTO_FERMENTER>
+ <PREDICTED_ABV>5.16750e+00</PREDICTED_ABV>
+ <VOLUME_INTO_BK>4.16395e+01</VOLUME_INTO_BK>
+ </BREWNOTE>
+ </BREWNOTES>
+ <ASST_BREWER></ASST_BREWER>
+ <EQUIPMENT>
+ <NAME>clinton keggle + super cooler</NAME>
+ <VERSION>1</VERSION>
+ <BOIL_SIZE>4.25859e+01</BOIL_SIZE>
+ <BATCH_SIZE>3.78541e+01</BATCH_SIZE>
+ <TUN_VOLUME>5.67812e+01</TUN_VOLUME>
+ <TUN_WEIGHT>6.80389e+00</TUN_WEIGHT>
+ <TUN_SPECIFIC_HEAT>3.60000e-01</TUN_SPECIFIC_HEAT>
+ <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
+ <TRUB_CHILLER_LOSS>1.89271e+00</TRUB_CHILLER_LOSS>
+ <EVAP_RATE>9.00000e+00</EVAP_RATE>
+ <REAL_EVAP_RATE>2.83906e+00</REAL_EVAP_RATE>
+ <BOIL_TIME>6.00000e+01</BOIL_TIME>
+ <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
+ <LAUTER_DEADSPACE>9.46353e-01</LAUTER_DEADSPACE>
+ <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
+ <HOP_UTILIZATION>1.00000e+02</HOP_UTILIZATION>
+ <NOTES>hackety hack</NOTES>
+ <ABSORPTION>1.08490e+00</ABSORPTION>
+ <BOILING_POINT>1.00000e+02</BOILING_POINT>
+ </EQUIPMENT>
+ <NOTES><h1>Changes, Motivation</h1>
+
+<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).</p>
+
+<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 <em>exactly</em> twice yet (one day, one day), I decided to finally give this a shot using Witbier yeast at a moderately high fermentation temp.</p>
+
+<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.</p>
+
+<p>Homebrew shop was out of white wheat, substituted normal red wheat instead. Also dropped 1.75oz of 20L because the bag was short.</p></NOTES>
+ <TASTE_NOTES></TASTE_NOTES>
+ <TASTE_RATING>0.00000e+00</TASTE_RATING>
+ <OG>1.05254e+00</OG>
+ <FG>1.01314e+00</FG>
+ <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
+ <PRIMARY_AGE>1.80000e+01</PRIMARY_AGE>
+ <PRIMARY_TEMP>2.00000e+01</PRIMARY_TEMP>
+ <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
+ <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
+ <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
+ <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
+ <AGE>1.80000e+01</AGE>
+ <AGE_TEMP>2.11111e+01</AGE_TEMP>
+ <DATE>05/03/2011</DATE>
+ <CARBONATION>3.00000e+00</CARBONATION>
+ <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
+ <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
+ <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
+ <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
+ <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
+ </RECIPE>
+</RECIPES>
HCoop / clinton / website / src / unknownlamer.org.git / commitdiff