I brewed like ... five batches of beer in the last six months

* Make note of everything in bottles. Two more to come in the next month!

diff --git a/Homebrewing.muse b/Homebrewing.muse
index 9206b47..697b461 100644 (file)
--- a/Homebrewing.muse
+++ b/Homebrewing.muse
@@ -30,20 +30,45 @@ is I've switched over to that. Meaning my newer recipes are in [[http://beerxml.
 that theoretically can be imported into other programs, but may very
 well only work in Brewtarget.
 
-** Ginger-Chamomile Wheat Ale
+** English IPA
 
-Cheap and quick to make this is ready to drink after a mere 11 days
-fermentation and another five or six carbonating.
+We had a lot of leftover ingredients after
+[[http://pursuing.calefaction.org/2011/11/the-things-i-do-for-love/][Steve's amazing brewing Odyssey]], most of them English grains and
+hops. As such I threw together the leftovers into what seemed like it
+would be a good approximation of an English IPA. We even threw this
+onto the yeast cake of the last batch in the wedding brews (an ESB).
+
+Unfortunately, it was a wee bit underwhemling. Since we have a fancy
+temperature controlled fridge now, I decided to brew around 68F (no
+risk of overshooting). It came out slightly musty and generally
+bland... still, for being made from leftovers it's alright.
+
+ - [[beer-recipes/8-English IPA/english_ipa-8_a.html][Batch A]] 2011-10-16 ([[beer-recipes/8-English IPA/english_ipa-8_a.xml][source]])
+
+** Cernunnos (Ginger-Chamomile Wheat Ale)
+
+Cheap and quick to make, this is ready to drink after a quick
+fermentation and as soon as the bottles carbonate. The chamomile
+really shines here adding a honey-like note; the ginger adds
+additional earthiness and a bit of zing; Sorachi Ace hops finish
+everything up with notes of lemon cream.
 
  - [[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]])
 
 ** Nowruz (India Pale Ale)
 
 Perhaps my finest recipe to date. A suggestion to continuously hop was
 heeded and the result was incredible.
 
- - [[beer-recipes/4-India Pale Ale/india_pale_ale-4_a.html][Batch A]] ([[beer-recipes/4-India Pale Ale/india_pale_ale-4_a.xml][source]])
- - [[beer-recipes/4-India Pale Ale/india_pale_ale-4_b.html][Batch B]] ([[beer-recipes/4-India Pale Ale/india_pale_ale-4_b.xml][source]])
+ - [[beer-recipes/4-India Pale Ale/india_pale_ale-4_a.html][Batch A]] 2011-03-20 ([[beer-recipes/4-India Pale Ale/india_pale_ale-4_a.xml][source]])
+ - [[beer-recipes/4-India Pale Ale/india_pale_ale-4_b.html][Batch B]] 2011-06-11 ([[beer-recipes/4-India Pale Ale/india_pale_ale-4_b.xml][source]]) This adds Centennial and expanded the
+   dry hopping a bit -- the Centennial was out of place, and the extra
+   dry hopping overpowered the fruity notes present in Batch A. But
+   the extra bitterness and attenuation definitely improved things.
+ - [[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!
 
 ** Thoth (Foreign Extra Stout If You Bend a Bit)
 
@@ -59,6 +84,17 @@ My first brew, resurrected.
 
  - [[beer-recipes/1-Pale Ale/pale_ale-1_c.html][First Time on the New Rig]] ([[beer-recipes/1-Pale Ale/pale_ale-1_c.qbrew][source]])
 
+* Cider / Apfelwein / Cyser
+
+My girlfriend hates carbonation and so, inspired by Edwort's
+Applewine, I started experimenting with batches of cider. I'm keeping
+some notes, but doing it more by "I guess this is the gravity..." than
+with brewing due to the fairly different production
+methods. Eventually I hope to get wine making down a bit better...
+
+Occasionally I dump the text notes from my phone to
+[[http://wiki.calefaction.org/ClintonEbadi/Cider][a page on Steve's wiki]].
+
 * Long Past Brews
 
 I present to you my poorly annotated [[http://www.usermode.org/code.html][QBrew]] files from my ancient brews

diff --git a/beer-recipes/4-India Pale Ale/india_pale_ale-4_c.html b/beer-recipes/4-India Pale Ale/india_pale_ale-4_c.html
new file mode 100644 (file)
index 0000000..34421f7
--- /dev/null
+++ b/beer-recipes/4-India Pale Ale/india_pale_ale-4_c.html
@@ -0,0 +1,35 @@
+<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>4C - 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">5.945 gal</td><td class="right">Boil Size</td><td class="value">5.917 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">85%</td></tr><tr><td class="left">OG</td><td class="value">1.070</td><td class="right">FG</td><td class="value">1.018</td></tr><tr><td class="left">ABV</td><td class="value">6.8%</td><td class="right">Bitterness</td><td class="value">68.7 IBU (Tinseth)</td></tr><tr><td class="left">Color</td><td class="value">11.8 srm (Morey)</td><td class="right">Calories (per 12 oz.)</td><td class="value">233</td></tr></table><h3>Fermentables</h3><table id="fermentables"><caption>Total grain: 12.750 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>8.000 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>10.000 oz</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>10.000 oz</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>16.000 oz</td><td>Yes</td><td>No</td><td>74%</td><td>60.0 srm</td></tr><tr><td>Extra Light Dry Extract</td><td>Dry Extract</td><td>2.500 lb</td><td>No</td><td>Yes</td><td>95%</td><td>3.0 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>0.176 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>0.176 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>0.176 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>0.176 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>0.176 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>0.176 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>0.176 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>0.176 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>0.176 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>0.176 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>0.176 oz</td><td>Boil</td><td>50.000 min</td><td>Pellet</td><td>4.5</td></tr></tr><tr><td>Chinook</td><td>10%</td><td>0.176 oz</td><td>Boil</td><td>55.000 min</td><td>Pellet</td><td>4.7</td></tr></tr><tr><td>Cascade</td><td>5.4%</td><td>0.494 oz</td><td>Boil</td><td>20.000 min</td><td>Pellet</td><td>4.4</td></tr></tr><tr><td>Cascade</td><td>5%</td><td>0.564 oz</td><td>Boil</td><td>5.000 min</td><td>Pellet</td><td>1.5</td></tr></tr><tr><td>Cascade</td><td>5.4%</td><td>0.494 oz</td><td>Boil</td><td>10.000 min</td><td>Pellet</td><td>2.6</td></tr></tr><tr><td>Cascade</td><td>5.4%</td><td>0.494 oz</td><td>Boil</td><td>15.000 min</td><td>Pellet</td><td>3.6</td></tr></tr><tr><td>Citra</td><td>11.1%</td><td>1.000 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>0.155 oz</td><td>Boil</td><td>30.000 min</td><td>Pellet</td><td>3.6</td></tr></tr><tr><td>Citra</td><td>11.1%</td><td>0.159 oz</td><td>Boil</td><td>25.000 min</td><td>Pellet</td><td>3.3</td></tr></tr><tr><td>Citra</td><td>11.1%</td><td>0.159 oz</td><td>Boil</td><td>20.000 min</td><td>Pellet</td><td>2.9</td></tr></tr><tr><td>Citra</td><td>11.1%</td><td>0.159 oz</td><td>Boil</td><td>15.000 min</td><td>Pellet</td><td>2.4</td></tr></tr><tr><td>Citra</td><td>11.1%</td><td>0.159 oz</td><td>Boil</td><td>10.000 min</td><td>Pellet</td><td>1.7</td></tr></tr><tr><td>Citra</td><td>11.1%</td><td>0.209 oz</td><td>Boil</td><td>5.000 min</td><td>Pellet</td><td>1.3</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>Water Crystals</td><td>Water Agent</td><td>Boil</td><td>0.282 oz</td><td>60.000 min</td></tr><td>Yeast Nutrient</td><td>Other</td><td>Boil</td><td>0.078 oz</td><td>15.000 min</td></tr><td>Irish Moss</td><td>Fining</td><td>Boil</td><td>1.000 tsp</td><td>15.000 min</td></tr><td>Calcium Chloride</td><td>Water Agent</td><td>Boil</td><td>0.088 oz</td><td>60.000 min</td></tr><td>Epsom Salt</td><td>Water Agent</td><td>Boil</td><td>0.035 oz</td><td>60.000 min</td></tr><td>Kosher Salt</td><td>Water Agent</td><td>Boil</td><td>0.035 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></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>3.250 gal</td><td>170.000 F</td><td>152.000 F</td><td>60.000 min</td></tr><tr><td>Top up</td><td>Infusion</td><td>1.250 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>3.000 gal</td><td>170.000 F</td><td>168.000 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>
+
+<ul>
+<li>60g (~2.1 oz) Chinook @ 60min -> 5 min</li>
+<li>56g (~2 oz) Cascade @ 20 min -> 5 min + ~2g @ 5min (finish off the 2oz packet)</li>
+<li>28g (0.95oz) Citra @ 20 min -> 5 min + 0.05oz @ 5 min</li>
+</ul>
+
+<h1>Changes from 4B</h1>
+
+<p>4B was nicer than 4A in many respects (more bitterness, drier body, &amp;c), but the hop flavor was a bit <em>off</em>. After having a winter ale featuring Centennial I connected the two flavors and realized what it was. It has been removed and replaced with Citra in the boil to the around the same IBU (+3ish, in theory).</p>
+
+<p>Additionally, a better understanding of the local water chemistry has been attained and I cloned the boil water salts from 8A-English IPA</p>
+
+<h1>&amp;c</h1>
+
+Originally intended to be a mostly late addition IPA, change to continous hopping suggested by RetroJ on IRC.
+
+<h1>Batch Notes</h1>
+
+<p>Dry hopped 2012-01-28 through 2012-02-12</p>
+
+<p>FG = 1.019 @ 63⁰F</p>
+
+<p>~5 gal collected after trub loss<br />
+2.1 vol CO₂ @ 65⁰F = 91g corn sugar<br />
+Collected 47 x 12oz bottles</p>
+
+<p>Taste test 
+<h3>Instructions</h3><ol id="instruction"><li>Add 8.000 lb Pale Malt (2 Row) US, 10.000 oz Caramel/Crystal Malt - 20L, 10.000 oz Caramel/Crystal Malt - 40L, 16.000 oz Caramel/Crystal Malt - 60L, 16.000 oz Caramel/Crystal Malt - 60L, to the mash tun.</li><li>Bring 3.250 gal water to 170.000 F, 1.250 gal water to 212.000 F, 3.000 gal water to 170.000 F, for upcoming infusions.</li><li>Add 3.250 gal water at 170.000 F to mash to bring it to 152.000 F. Hold for 60.000 min.</li><li>Add 1.250 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 170.000 F to mash to bring it to 168.000 F. Hold for 15.000 min.</li><li>Bring the wort to a boil and hold for 60.000 min.</li><li>Put 0.176 oz Chinook into boil for 60.000 min.</li><li>Put 0.282 oz Water Crystals into boil for 60.000 min.</li><li>Put 0.176 oz Chinook into boil for 55.000 min.</li><li>Put 0.176 oz Chinook into boil for 50.000 min.</li><li>Put 0.176 oz Chinook into boil for 45.000 min.</li><li>Put 0.176 oz Chinook into boil for 40.000 min.</li><li>Put 0.176 oz Chinook into boil for 35.000 min.</li><li>Put 0.155 oz Citra into boil for 30.000 min.</li><li>Put 0.176 oz Chinook into boil for 30.000 min.</li><li>Put 0.159 oz Citra into boil for 25.000 min.</li><li>Put 0.176 oz Chinook into boil for 25.000 min.</li><li>Put 0.159 oz Citra into boil for 20.000 min.</li><li>Put 0.494 oz Cascade into boil for 20.000 min.</li><li>Put 0.176 oz Chinook into boil for 20.000 min.</li><li>Put 0.176 oz Chinook into boil for 15.000 min.</li><li>Put 1.000 tsp Yeast Nutrient into boil for 15.000 min.</li><li>Put 0.159 oz Citra into boil for 15.000 min.</li><li>Put 0.494 oz Cascade into boil for 15.000 min.</li><li>Put 1.000 tsp Irish Moss into boil for 15.000 min.</li><li>Put 0.159 oz Citra into boil for 10.000 min.</li><li>Put 0.494 oz Cascade into boil for 10.000 min.</li><li>Put 0.176 oz Chinook into boil for 10.000 min.</li><li>Put 0.564 oz Cascade into boil for 5.000 min.</li><li>Put 0.209 oz Citra into boil for 5.000 min.</li><li>Put 0.176 oz Chinook into boil for 5.000 min.</li><li>Stop boiling the wort.</li><li>Add 2.500 lb Extra Light Dry Extract, to the boil at knockout.</li><li>You should have 5.445 gal wort post-boil.
+You anticipate losing 1.000 qt to trub and chiller loss.
+Add 3.000 qt top up water into primary.
+The final volume in the primary is 5.945 gal.</li><li>Cool wort and pitch Safale S-05 Ale yeast, to the primary.</li><li>Let ferment until FG is 1.018.</li><li>Transfer beer to secondary.</li><li>Put 1.000 oz Citra into fermenter for 60.000 min.</li></ol></div></body></html>
\ No newline at end of file

diff --git a/beer-recipes/4-India Pale Ale/india_pale_ale-4_c.xml b/beer-recipes/4-India Pale Ale/india_pale_ale-4_c.xml
new file mode 100644 (file)
index 0000000..40784b1
--- /dev/null
+++ b/beer-recipes/4-India Pale Ale/india_pale_ale-4_c.xml
@@ -0,0 +1,1110 @@
+<?xml version="1.0" encoding="System"?>
+<!--BeerXML generated by brewtarget-->
+<RECIPES>
+ <RECIPE>
+  <NAME>4C - 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>2.27125e+01</BATCH_SIZE>
+  <BOIL_SIZE>2.26103e+01</BOIL_SIZE>
+  <BOIL_TIME>0.00000e+00</BOIL_TIME>
+  <EFFICIENCY>8.50000e+01</EFFICIENCY>
+  <HOPS>
+   <HOP>
+    <NAME>Chinook</NAME>
+    <VERSION>1</VERSION>
+    <ALPHA>1.00000e+01</ALPHA>
+    <AMOUNT>5.00000e-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>Chinook</NAME>
+    <VERSION>1</VERSION>
+    <ALPHA>1.00000e+01</ALPHA>
+    <AMOUNT>5.00000e-03</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>4.98952e-03</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>5.00000e-03</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>5.00000e-03</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>5.00000e-03</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>5.00000e-03</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>5.00000e-03</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>5.00000e-03</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>5.00000e-03</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>5.00000e-03</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>5.00000e-03</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>5.40000e+00</ALPHA>
+    <AMOUNT>1.40047e-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>5.00000e+00</ALPHA>
+    <AMOUNT>1.60000e-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>5.40000e+00</ALPHA>
+    <AMOUNT>1.40000e-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>5.40000e+00</ALPHA>
+    <AMOUNT>1.40000e-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>2.83495e-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>4.39418e-03</AMOUNT>
+    <USE>Boil</USE>
+    <TIME>3.00000e+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>Citra</NAME>
+    <VERSION>1</VERSION>
+    <ALPHA>1.11000e+01</ALPHA>
+    <AMOUNT>4.50000e-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>Citra</NAME>
+    <VERSION>1</VERSION>
+    <ALPHA>1.11000e+01</ALPHA>
+    <AMOUNT>4.50000e-03</AMOUNT>
+    <USE>Boil</USE>
+    <TIME>2.00000e+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>Citra</NAME>
+    <VERSION>1</VERSION>
+    <ALPHA>1.11000e+01</ALPHA>
+    <AMOUNT>4.50000e-03</AMOUNT>
+    <USE>Boil</USE>
+    <TIME>1.50000e+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>Citra</NAME>
+    <VERSION>1</VERSION>
+    <ALPHA>1.11000e+01</ALPHA>
+    <AMOUNT>4.50000e-03</AMOUNT>
+    <USE>Boil</USE>
+    <TIME>1.00000e+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>Citra</NAME>
+    <VERSION>1</VERSION>
+    <ALPHA>1.11000e+01</ALPHA>
+    <AMOUNT>5.92505e-03</AMOUNT>
+    <USE>Boil</USE>
+    <TIME>5.00000e+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>
+  </HOPS>
+  <FERMENTABLES>
+   <FERMENTABLE>
+    <NAME>Pale Malt (2 Row) US</NAME>
+    <VERSION>1</VERSION>
+    <TYPE>Grain</TYPE>
+    <AMOUNT>3.62874e+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>2.83495e-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>2.83495e-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>4.53592e-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>Extra Light Dry Extract</NAME>
+    <VERSION>1</VERSION>
+    <TYPE>Dry Extract</TYPE>
+    <AMOUNT>1.13398e+00</AMOUNT>
+    <YIELD>9.50000e+01</YIELD>
+    <COLOR>3.00000e+00</COLOR>
+    <ADD_AFTER_BOIL>TRUE</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>1.00000e+02</MAX_IN_BATCH>
+    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
+    <IS_MASHED>FALSE</IS_MASHED>
+    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
+   </FERMENTABLE>
+  </FERMENTABLES>
+  <MISCS>
+   <MISC>
+    <NAME>Water Crystals</NAME>
+    <VERSION>1</VERSION>
+    <TYPE>Water Agent</TYPE>
+    <USE>Boil</USE>
+    <TIME>6.00000e+01</TIME>
+    <AMOUNT>8.00000e-03</AMOUNT>
+    <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
+    <USE_FOR>Adding hardness and sulfate to soft water</USE_FOR>
+    <NOTES>8:1 CaSO4:MgSO4</NOTES>
+   </MISC>
+   <MISC>
+    <NAME>Yeast Nutrient</NAME>
+    <VERSION>1</VERSION>
+    <TYPE>Other</TYPE>
+    <USE>Boil</USE>
+    <TIME>1.50000e+01</TIME>
+    <AMOUNT>2.20000e-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>4.92892e-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>2.50000e-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>1.00000e-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>1.00000e-03</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>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>1.23026e+01</INFUSE_AMOUNT>
+     <STEP_TEMP>6.66667e+01</STEP_TEMP>
+     <STEP_TIME>6.00000e+01</STEP_TIME>
+     <RAMP_TIME>0.00000e+00</RAMP_TIME>
+     <END_TEMP>6.66667e+01</END_TEMP>
+     <INFUSE_TEMP>7.66667e+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>4.73176e+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>1.13562e+01</INFUSE_AMOUNT>
+     <STEP_TEMP>7.55556e+01</STEP_TEMP>
+     <STEP_TIME>1.50000e+01</STEP_TIME>
+     <RAMP_TIME>0.00000e+00</RAMP_TIME>
+     <END_TEMP>7.55556e+01</END_TEMP>
+     <INFUSE_TEMP>7.66667e+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 8.000 lb Pale Malt (2 Row) US, 10.000 oz Caramel/Crystal Malt - 20L, 10.000 oz Caramel/Crystal Malt - 40L, 16.000 oz Caramel/Crystal Malt - 60L, 16.000 oz Caramel/Crystal Malt - 60L, 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 3.250 gal water to 170.000 F, 1.250 gal water to 212.000 F, 3.000 gal water to 170.000 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 3.250 gal water at 170.000 F to mash to bring it to 152.000 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 1.250 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 170.000 F to mash to bring it to 168.000 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 0.176 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 0.282 oz 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>Hop addition</NAME>
+    <DIRECTIONS>Put 0.176 oz 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 0.176 oz 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 0.176 oz 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 0.176 oz 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 0.176 oz 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 0.155 oz 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 0.176 oz 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 0.159 oz 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 0.176 oz 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 0.159 oz 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 0.494 oz 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>Hop addition</NAME>
+    <DIRECTIONS>Put 0.176 oz 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 0.176 oz 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>Misc addition</NAME>
+    <DIRECTIONS>Put 1.000 tsp 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 0.159 oz 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 0.494 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>Misc addition</NAME>
+    <DIRECTIONS>Put 1.000 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>Hop addition</NAME>
+    <DIRECTIONS>Put 0.159 oz 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 0.494 oz 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 0.176 oz 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 0.564 oz 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 0.209 oz 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 0.176 oz 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>TRUE</COMPLETED>
+    <INTERVAL>9.38338e-317</INTERVAL>
+   </INSTRUCTION>
+   <INSTRUCTION>
+    <NAME>Knockout additions</NAME>
+    <DIRECTIONS>Add 2.500 lb Extra Light Dry Extract, to the boil at knockout.</DIRECTIONS>
+    <HAS_TIMER>FALSE</HAS_TIMER>
+    <TIMER_VALUE>00:00:00</TIMER_VALUE>
+    <COMPLETED>FALSE</COMPLETED>
+    <INTERVAL>0.00000e+00</INTERVAL>
+   </INSTRUCTION>
+   <INSTRUCTION>
+    <NAME>Post boil</NAME>
+    <DIRECTIONS>You should have 5.445 gal wort post-boil.
+You anticipate losing 1.000 qt to trub and chiller loss.
+Add 3.000 qt top up water into primary.
+The final volume in the primary is 5.945 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 1.018.</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 1.000 oz Citra into fermenter 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>
+  </INSTRUCTIONS>
+  <BREWNOTES/>
+  <ASST_BREWER>Steve Killen</ASST_BREWER>
+  <EQUIPMENT>
+   <NAME>clinton 6 gal batch</NAME>
+   <VERSION>1</VERSION>
+   <BOIL_SIZE>2.26093e+01</BOIL_SIZE>
+   <BATCH_SIZE>2.27125e+01</BATCH_SIZE>
+   <TUN_VOLUME>1.93056e+01</TUN_VOLUME>
+   <TUN_WEIGHT>2.49476e+00</TUN_WEIGHT>
+   <TUN_SPECIFIC_HEAT>3.00000e-01</TUN_SPECIFIC_HEAT>
+   <TOP_UP_WATER>2.83906e+00</TOP_UP_WATER>
+   <TRUB_CHILLER_LOSS>9.46353e-01</TRUB_CHILLER_LOSS>
+   <EVAP_RATE>0.00000e+00</EVAP_RATE>
+   <REAL_EVAP_RATE>1.78955e+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></NOTES>
+   <ABSORPTION>1.08500e+00</ABSORPTION>
+   <BOILING_POINT>1.00000e+02</BOILING_POINT>
+  </EQUIPMENT>
+  <NOTES>&lt;h1>Hops&lt;/h1>
+
+&lt;p>Hops are all added every five minutes for the time they are in.&lt;/p>
+
+&lt;ul>
+&lt;li>60g (~2.1 oz) Chinook @ 60min -> 5 min&lt;/li>
+&lt;li>56g (~2 oz) Cascade @ 20 min -> 5 min + ~2g @ 5min (finish off the 2oz packet)&lt;/li>
+&lt;li>28g (0.95oz) Citra @ 20 min -> 5 min + 0.05oz @ 5 min&lt;/li>
+&lt;/ul>
+
+&lt;h1>Changes from 4B&lt;/h1>
+
+&lt;p>4B was nicer than 4A in many respects (more bitterness, drier body, &amp;amp;c), but the hop flavor was a bit &lt;em>off&lt;/em>. After having a winter ale featuring Centennial I connected the two flavors and realized what it was. It has been removed and replaced with Citra in the boil to the around the same IBU (+3ish, in theory).&lt;/p>
+
+&lt;p>Additionally, a better understanding of the local water chemistry has been attained and I cloned the boil water salts from 8A-English IPA&lt;/p>
+
+&lt;h1>&amp;amp;c&lt;/h1>
+
+Originally intended to be a mostly late addition IPA, change to continous hopping suggested by RetroJ on IRC.
+
+&lt;h1>Batch Notes&lt;/h1>
+
+&lt;p>Dry hopped 2012-01-28 through 2012-02-12&lt;/p>
+
+&lt;p>FG = 1.019 @ 63⁰F&lt;/p>
+
+&lt;p>~5 gal collected after trub loss&lt;br />
+2.1 vol CO₂ @ 65⁰F = 91g corn sugar&lt;br />
+Collected 47 x 12oz bottles&lt;/p>
+
+&lt;p>Taste test 
+</NOTES>
+  <TASTE_NOTES>&lt;h1>Bottling Time&lt;/h1>
+
+&lt;p>Smells amazing -- pine! citrus! tropical fruit! Tastes just as good. Three weeks waiting will be very difficult.&lt;/p>
+
+&lt;h1>2012-02-25&lt;/h1>
+
+&lt;p>Incredible. Fruity! Citrusy! Piney! Smooth and slightly bitter. Need to work on the attenuation for next time (disaster with the late DME addition didn't help things I suspect), but otherwise this is a direct improvement over Batch A without anything out of place as in Batch B.</TASTE_NOTES>
+  <TASTE_RATING>4.00000e+01</TASTE_RATING>
+  <OG>1.07021e+00</OG>
+  <FG>1.01755e+00</FG>
+  <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
+  <PRIMARY_AGE>2.40000e+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>2.10000e+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>

diff --git a/beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_b.html b/beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_b.html
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+<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; 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   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>7B₁ - Ginger Wheat - 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 ">07/05/2011</td></tr></table><table id="title"><tr><td class="left">Batch Size</td><td class="value">6.011 gal</td><td class="right">Boil Size</td><td class="value">5.984 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">4.7%</td><td class="right">Bitterness</td><td class="value">15.0 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">161</td></tr></table><h3>Fermentables</h3><table id="fermentables"><caption>Total grain: 10.500 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>No</td><td>No</td><td>0%</td><td>0.0 srm</td></tr><tr><td>White Wheat Malt</td><td>Grain</td><td>6.250 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>2.750 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>4.000 oz</td><td>Yes</td><td>No</td><td>75%</td><td>20.0 srm</td></tr><tr><td>Pale Malt (6 Row) US</td><td>Grain</td><td>4.000 oz</td><td>Yes</td><td>No</td><td>76%</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>Chinook</td><td>10%</td><td>0.053 oz</td><td>Boil</td><td>60.000 min</td><td>Pellet</td><td>1.5</td></tr></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>0.500 oz</td><td>Boil</td><td>5.000 min</td><td>Pellet</td><td>3.4</td></tr></tr><tr><td>Sorachi Ace</td><td>12.1%</td><td>0.500 oz</td><td>Boil</td><td>20.000 min</td><td>Pellet</td><td>10.2</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></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>0.078 oz</td><td>15.000 min</td></tr><td>Ginger (shaved)</td><td>Spice</td><td>Boil</td><td>2.000 oz</td><td>15.000 min</td></tr><td>Chamomile</td><td>Herb</td><td>Boil</td><td>0.705 oz</td><td>10.000 min</td></tr><td>Ginger (shaved)</td><td>Spice</td><td>Boil</td><td>1.000 oz</td><td>30.000 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>2.969 gal</td><td>168.716 F</td><td>151.000 F</td><td>60.000 min</td></tr><tr><td>Top  Up</td><td>Infusion</td><td>4.000 qt</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>3.500 gal</td><td>170.000 F</td><td>170.000 F</td><td>15.000 min</td></tr></table><h3>Notes</h3><p>Collected 5.25 gal wort post boil @ 1.054 (= 5.5 gal @ 1.049). Forgot to put the chamomile into a hop sock ... chamomile likes to distintegrate and lots of it ended up in the fermenter, and then into even the bottling bucket. Despite this, everything seemed on-par with the first batch.</p>
+
+
+<h1>2011-08-01</h1>
+
+Finally bottling (much later than intended, but I guess this just got a proper aging...)
+
+5.5 gal into the fermenter, assuming 2 quarts loss.
+
+5.25 gal @ 73F, 3 vol co2 = 6.864 oz corn sugar<h3>Instructions</h3><ol id="instruction"><li>Add 6.250 lb White Wheat Malt, 2.750 lb Pale Malt (2 Row) US, 4.000 oz Caramel/Crystal Malt - 20L, 4.000 oz Pale Malt (6 Row) US, to the mash tun.</li><li>Bring 2.969 gal water to 168.716 F, 1.000 gal water to 212.000 F, 3.500 gal water to 170.000 F, for upcoming infusions.</li><li>Add 2.969 gal water at 168.716 F to mash to bring it to 151.000 F. Hold for 60.000 min.</li><li>Add 1.000 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.</li><li>Add 3.500 gal water at 170.000 F to mash to bring it to 170.000 F. Hold for 15.000 min.</li><li>Bring the wort to a boil and hold for 60.000 min.</li><li>Boil or steep 16.000 oz Rice Hulls, .</li><li>Put 0.050 oz Chinook into boil for 60.000 min.</li><li>Put 1.000 oz Ginger (shaved) into boil for 30.000 min.</li><li>Put 0.500 oz Sorachi Ace into boil for 20.000 min.</li><li>Put 2.000 oz Ginger (shaved) into boil for 15.000 min.</li><li>Put 0.078 oz Yeast Nutrient into boil for 15.000 min.</li><li>Put 1.000 tbsp Irish Moss into boil for 15.000 min.</li><li>Put 0.705 oz Chamomile into boil for 10.000 min.</li><li>Put 0.500 oz Sorachi Ace into boil for 5.000 min.</li><li>Put 0.500 oz Sorachi Ace into boil for 0.000 s.</li><li>You should have 5.511 gal wort post-boil.
+You anticipate losing 1.000 qt to trub and chiller loss.
+Add 3.000 qt top up water into primary.
+The final volume in the primary is 6.011 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></div></body></html>
\ No newline at end of file

diff --git a/beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_b.xml b/beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_b.xml
new file mode 100644 (file)
index 0000000..6eb810e
--- /dev/null
+++ b/beer-recipes/7-Ginger Chamomile Wheat/ginger_chamomile_wheat-7_b.xml
@@ -0,0 +1,566 @@
+<?xml version="1.0" encoding="System"?>
+<!--BeerXML generated by brewtarget-->
+<RECIPES>
+ <RECIPE>
+  <NAME>7B₁ - Ginger Wheat</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>2.27125e+01</BATCH_SIZE>
+  <BOIL_SIZE>2.26103e+01</BOIL_SIZE>
+  <BOIL_TIME>0.00000e+00</BOIL_TIME>
+  <EFFICIENCY>8.00000e+01</EFFICIENCY>
+  <HOPS>
+   <HOP>
+    <NAME>Chinook</NAME>
+    <VERSION>1</VERSION>
+    <ALPHA>1.00000e+01</ALPHA>
+    <AMOUNT>1.50000e-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>1.41748e-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>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>
+  </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>FALSE</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>2.83495e+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>1.24738e+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>1.13398e-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>Pale Malt (6 Row) US</NAME>
+    <VERSION>1</VERSION>
+    <TYPE>Grain</TYPE>
+    <AMOUNT>1.13398e-01</AMOUNT>
+    <YIELD>7.60000e+01</YIELD>
+    <COLOR>2.00000e+00</COLOR>
+    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
+    <ORIGIN>US</ORIGIN>
+    <SUPPLIER></SUPPLIER>
+    <NOTES>This malt variety forms six distinct seed rows on the grain head. Very high diastatic power allows mashing with up to 60% grain adjuncts, great if added diastatic strength is needed in a recipe. 6-Row also has greater husks per weight ratio than 2-Row. Protein rest recommended to avoid chill-haze.</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>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>2.20000e-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>5.66990e-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>1.99864e-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>2.83495e-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>1.12389e+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>7.59533e+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>3.78541e+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>1.32489e+01</INFUSE_AMOUNT>
+     <STEP_TEMP>7.66667e+01</STEP_TEMP>
+     <STEP_TIME>1.50000e+01</STEP_TIME>
+     <RAMP_TIME>0.00000e+00</RAMP_TIME>
+     <END_TEMP>7.66667e+01</END_TEMP>
+     <INFUSE_TEMP>7.66667e+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 6.250 lb White Wheat Malt, 2.750 lb Pale Malt (2 Row) US, 4.000 oz Caramel/Crystal Malt - 20L, 4.000 oz Pale Malt (6 Row) US, 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 2.969 gal water to 168.716 F, 1.000 gal water to 212.000 F, 3.500 gal water to 170.000 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 2.969 gal water at 168.716 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 1.000 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 3.500 gal water at 170.000 F to mash to bring it to 170.000 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>Boil/steep fermentables</NAME>
+    <DIRECTIONS>Boil or steep 16.000 oz Rice Hulls, .</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 0.050 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 1.000 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 0.500 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 2.000 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 0.078 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 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>Misc addition</NAME>
+    <DIRECTIONS>Put 0.705 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 0.500 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>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>Post boil</NAME>
+    <DIRECTIONS>You should have 5.511 gal wort post-boil.
+You anticipate losing 1.000 qt to trub and chiller loss.
+Add 3.000 qt top up water into primary.
+The final volume in the primary is 6.011 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/>
+  <ASST_BREWER>Steve Killen</ASST_BREWER>
+  <EQUIPMENT>
+   <NAME>clinton 6 gal batch</NAME>
+   <VERSION>1</VERSION>
+   <BOIL_SIZE>2.26093e+01</BOIL_SIZE>
+   <BATCH_SIZE>2.27125e+01</BATCH_SIZE>
+   <TUN_VOLUME>1.93056e+01</TUN_VOLUME>
+   <TUN_WEIGHT>2.49476e+00</TUN_WEIGHT>
+   <TUN_SPECIFIC_HEAT>3.00000e-01</TUN_SPECIFIC_HEAT>
+   <TOP_UP_WATER>2.83906e+00</TOP_UP_WATER>
+   <TRUB_CHILLER_LOSS>9.46353e-01</TRUB_CHILLER_LOSS>
+   <EVAP_RATE>0.00000e+00</EVAP_RATE>
+   <REAL_EVAP_RATE>1.78955e+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></NOTES>
+   <ABSORPTION>1.08500e+00</ABSORPTION>
+   <BOILING_POINT>1.00000e+02</BOILING_POINT>
+  </EQUIPMENT>
+  <NOTES>&lt;p>Collected 5.25 gal wort post boil @ 1.054 (= 5.5 gal @ 1.049). Forgot to put the chamomile into a hop sock ... chamomile likes to distintegrate and lots of it ended up in the fermenter, and then into even the bottling bucket. Despite this, everything seemed on-par with the first batch.&lt;/p>
+
+
+&lt;h1>2011-08-01&lt;/h1>
+
+Finally bottling (much later than intended, but I guess this just got a proper aging...)
+
+5.5 gal into the fermenter, assuming 2 quarts loss.
+
+5.25 gal @ 73F, 3 vol co2 = 6.864 oz corn sugar</NOTES>
+  <TASTE_NOTES>Basically as good as Batch A. Alas, the ginger zing I was going for is still milder than I'd prefer... and the lemon from the sorachi ace is a bit understated. Tasty, but I can do better.</TASTE_NOTES>
+  <TASTE_RATING>3.50000e+01</TASTE_RATING>
+  <OG>1.04868e+00</OG>
+  <FG>1.01217e+00</FG>
+  <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
+  <PRIMARY_AGE>2.70000e+01</PRIMARY_AGE>
+  <PRIMARY_TEMP>1.77778e+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>0.00000e+00</AGE_TEMP>
+  <DATE>07/05/2011</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>

diff --git a/beer-recipes/8-English IPA/english_ipa-8_a.html b/beer-recipes/8-English IPA/english_ipa-8_a.html
new file mode 100644 (file)
index 0000000..4007af9
--- /dev/null
+++ b/beer-recipes/8-English IPA/english_ipa-8_a.html
@@ -0,0 +1,22 @@
+<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; 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   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>8A-English IPA - English IPA (14A)</caption><tr><td class="label">Brewer</td><td class="value">Clinton Ebadi</td></tr><tr><td class="label">Date</td><td class="value ">10/16/2011</td></tr></table><table id="title"><tr><td class="left">Batch Size</td><td class="value">5.032 gal</td><td class="right">Boil Size</td><td class="value">5.756 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">72%</td></tr><tr><td class="left">OG</td><td class="value">1.067</td><td class="right">FG</td><td class="value">1.019</td></tr><tr><td class="left">ABV</td><td class="value">6.2%</td><td class="right">Bitterness</td><td class="value">56.9 IBU (Tinseth)</td></tr><tr><td class="left">Color</td><td class="value">7.5 srm (Morey)</td><td class="right">Calories (per 12 oz.)</td><td class="value">222</td></tr></table><h3>Fermentables</h3><table id="fermentables"><caption>Total grain: 11.625 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>Caramel/Crystal Malt - 20L</td><td>Grain</td><td>4.000 oz</td><td>Yes</td><td>No</td><td>75%</td><td>20.0 srm</td></tr><tr><td>Biscuit Malt</td><td>Grain</td><td>8.000 oz</td><td>Yes</td><td>No</td><td>79%</td><td>23.0 srm</td></tr><tr><td>Pale Malt (2 Row) US</td><td>Grain</td><td>8.125 lb</td><td>Yes</td><td>No</td><td>79%</td><td>2.0 srm</td></tr><tr><td>Light Dry Extract</td><td>Dry Extract</td><td>2.000 lb</td><td>No</td><td>Yes</td><td>95%</td><td>8.0 srm</td></tr><tr><td>Pale Malt (2 Row) UK</td><td>Grain</td><td>6.000 oz</td><td>Yes</td><td>No</td><td>78%</td><td>3.0 srm</td></tr><tr><td>Munich Malt</td><td>Grain</td><td>6.000 oz</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>Fuggles</td><td>4.5%</td><td>0.400 oz</td><td>Boil</td><td>20.000 min</td><td>Pellet</td><td>3.8</td></tr></tr><tr><td>Nugget</td><td>13%</td><td>1.000 oz</td><td>Boil</td><td>60.000 min</td><td>Pellet</td><td>45.4</td></tr></tr><tr><td>Kent Goldings</td><td>4.8%</td><td>0.500 oz</td><td>Boil</td><td>15.000 min</td><td>Pellet</td><td>4.2</td></tr></tr><tr><td>Kent Goldings</td><td>5.5%</td><td>0.660 oz</td><td>Boil</td><td>0.000 s</td><td>Pellet</td><td>0.0</td></tr></tr><tr><td>Willamette</td><td>4.7%</td><td>0.220 oz</td><td>Boil</td><td>20.000 min</td><td>Pellet</td><td>2.2</td></tr></tr><tr><td>Kent Goldings</td><td>5%</td><td>0.130 oz</td><td>Boil</td><td>20.000 min</td><td>Pellet</td><td>1.4</td></tr></tr><tr><td>Northern Brewer</td><td>10.5%</td><td>0.320 oz</td><td>Boil</td><td>0.000 s</td><td>Pellet</td><td>0.0</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>1.000 tsp</td><td>15.000 min</td></tr><td>Irish Moss</td><td>Fining</td><td>Boil</td><td>1.000 tbsp</td><td>15.000 min</td></tr><td>pH 5.2 Stabilizer</td><td>Water Agent</td><td>Mash</td><td>1.000 tbsp</td><td>0.000 s</td></tr><td>Water Crystals</td><td>Water Agent</td><td>Boil</td><td>0.282 oz</td><td>60.000 min</td></tr><td>Calcium Chloride</td><td>Water Agent</td><td>Boil</td><td>0.088 oz</td><td>60.000 min</td></tr><td>Epsom Salt</td><td>Water Agent</td><td>Boil</td><td>0.035 oz</td><td>60.000 min</td></tr><td>Kosher Salt</td><td>Water Agent</td><td>Boil</td><td>0.035 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>Wyeast - London ESB Ale</td><td>Ale</td><td>Liquid</td><td>1.000 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>mashy</td><td>Infusion</td><td>3.008 gal</td><td>163.454 F</td><td>151.000 F</td><td>60.000 min</td></tr><tr><td>top-up</td><td>Infusion</td><td>4.000 qt</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>3.250 gal</td><td>178.273 F</td><td>165.200 F</td><td>10.000 min</td></tr></table><h3>Notes</h3><p>Using leftover grains, hops, and even pitching onto steve's extra special bitter yeast cake... total immediate cost for this brew is $0. FREEGAN BEER.</p>
+
+<p>Intended efficiency was 80%, got ~72%. Stepped up DME to compensate. If ever brewing again (who knows...) use scale recipe to ... from the 80% version. Wiki listed 8oz Munich and so tried that, but in reality only 6oz remained. Steve subbed 2oz American 2-row (whatever).</p>
+
+<p>Water is God knows what. Used City of Cary mineral profile + 8g of Water Crystals and then a few more salts to get a higher Ca/Mg/SO_4/Cl (= 103, 10, 219/103 ppm... mebbe). Problem: I live in South Raleigh now but the Raleigh water report is useless for determing the mineral profile (ye get sulfate and CaCO_3 and pH... great, can't really do anything with that). The sulfate levels were similar to Cary so screw it I says... sulfate:chloride level is 'highly bitter' (a hair over 2:1) as long as Raleigh secretly doesn't have double-plus-minerally water (nope).<p>
+
+<p>Undershot mash temp slightly, added ~36oz of boiling water and got it up to ~151F from ~148F. Used pH 5.2 stabilizer just because ... pH still seemed a bit low (FEH), but maybe we just suck at reading pH strips.</p>
+
+<p>DME was added "late". Unfortunately beerxml assumes late is flameout, when it was really added @T-15 min. This adjusts the theoreticaly IBU levels down a few points (probably closer to 50...).</p>
+
+<p>Leftover hop weights were a bit less than I expected. Intended was just Nugget/Fuggle/Kent Goldings, but ended up having to sub bits of the Fuggle and final Kent Goldings with Willamette and Northern Brewer. Someone had to use them...</p>
+
+<p>Collected ~5.8 gal wort (1.046 @ 74F). Slightly low efficiency. Boiled -> ~5 gal (1.068 @ 70F). Target fermentation temp is 68F (we have a fridge controller now so ... we can play with the upper end 
+of ale yeast temps without inviting Disaster).</p>
+
+<h2>2011-11-13: Bottling</h2>
+
+<p>Crashed to 48⁰F on the 9th. Target is 2.1 vol CO₂, assuming residual CO₂ for 64⁰F (since it was stored mostly at that temperature) = 90g corn sugar for five gallons of beer.</p>
+
+<p>FG = 1.013. Bottled 42 x 12oz (lots of trub, lower volume.</p><h3>Instructions</h3><ol id="instruction"><li>Add 4.000 oz Caramel/Crystal Malt - 20L, 8.000 oz Biscuit Malt, 8.000 lb Pale Malt (2 Row) US, 8.000 lb Pale Malt (2 Row) US, 6.000 oz Pale Malt (2 Row) UK, 8.000 oz Munich Malt, to the mash tun.</li><li>Bring 3.008 gal water to 163.454 F, 1.000 gal water to 212.000 F, 3.250 gal water to 178.273 F, for upcoming infusions.</li><li>Add 3.008 gal water at 163.454 F to mash to bring it to 151.000 F. Hold for 60.000 min.</li><li>Add 1.000 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.</li><li>Add 3.250 gal water at 178.273 F to mash to bring it to 165.200 F. Hold for 10.000 min.</li><li>Put 1.000 tbsp 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 0.088 oz Calcium Chloride into boil for 60.000 min.</li><li>Put 0.282 oz Water Crystals into boil for 60.000 min.</li><li>Put 0.035 oz Epsom Salt into boil for 60.000 min.</li><li>Put 0.035 oz Kosher Salt into boil for 60.000 min.</li><li>Put 1.000 oz Nugget into boil for 60.000 min.</li><li>Put 0.400 oz Fuggles into boil for 20.000 min.</li><li>Put 0.220 oz Willamette into boil for 20.000 min.</li><li>Put 0.130 oz Kent Goldings into boil for 20.000 min.</li><li>Put 0.500 oz Kent Goldings into boil for 15.000 min.</li><li>Put 1.000 tsp Yeast Nutrient into boil for 15.000 min.</li><li>Put 1.000 tbsp Irish Moss into boil for 15.000 min.</li><li>Put 0.660 oz Kent Goldings into boil for 0.000 s.</li><li>Put 0.320 oz Northern Brewer into boil for 0.000 s.</li><li>Stop boiling the wort.</li><li>Add 2.000 lb Light Dry Extract, to the boil at knockout.</li><li>You should have 5.283 gal wort post-boil.
+You anticipate losing 1.004 qt to trub and chiller loss.
+The final volume in the primary is 5.032 gal.</li><li>Cool wort and pitch Wyeast - London ESB Ale Ale yeast, to the primary.</li><li>Let ferment until FG is 1.019.</li><li>Transfer beer to secondary.</li></ol></div></body></html>
\ No newline at end of file

diff --git a/beer-recipes/8-English IPA/english_ipa-8_a.xml b/beer-recipes/8-English IPA/english_ipa-8_a.xml
new file mode 100644 (file)
index 0000000..7234fde
--- /dev/null
+++ b/beer-recipes/8-English IPA/english_ipa-8_a.xml
@@ -0,0 +1,723 @@
+<?xml version="1.0" encoding="System"?>
+<!--BeerXML generated by brewtarget-->
+<RECIPES>
+ <RECIPE>
+  <NAME>8A-English IPA</NAME>
+  <VERSION>1</VERSION>
+  <TYPE>All Grain</TYPE>
+  <STYLE>
+   <NAME>English IPA</NAME>
+   <VERSION>1</VERSION>
+   <CATEGORY>India Pale Ale</CATEGORY>
+   <CATEGORY_NUMBER>14</CATEGORY_NUMBER>
+   <STYLE_LETTER>A</STYLE_LETTER>
+   <STYLE_GUIDE>BJCP</STYLE_GUIDE>
+   <TYPE>Ale</TYPE>
+   <OG_MIN>1.05000e+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>6.00000e+01</IBU_MAX>
+   <COLOR_MIN>8.00000e+00</COLOR_MIN>
+   <COLOR_MAX>1.40000e+01</COLOR_MAX>
+   <ABV_MIN>5.00000e+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>A pale ale brewed to an increased gravity and hop rate. Modern versions of English IPAs generally pale in comparison (pun intended) to their ancestors. The term "IPA" is loosely applied in commercial English beers today, and has been (incorrectly) used in beers below 4% ABV. Generally will have more finish hops and less fruitiness and/or caramel than English pale ales and bitters. Fresher versions will obviously have a more significant finishing hop character.</NOTES>
+   <PROFILE>A moderate to moderately high hop aroma of floral, earthy or fruity nature is typical, although the intensity of hop character is usually lower than American versions. A slightly grassy dry-hop aroma is acceptable, but not required. A moderate caramel-like or toasty malt presence is common. Low to moderate fruitiness, either from esters or hops, can be present. Some versions may have a sulfury note, although this character is not mandatory.Color ranges from golden amber to light copper, but most are pale to medium amber with an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with off-white color should persist.Hop flavor is medium to high, with a moderate to assertive hop bitterness. The hop flavor should be similar to the aroma (floral, earthy, fruity, and/or slightly grassy). Malt flavor should be medium-low to medium-high, but should be noticeable, pleasant, and support the hop aspect. The malt should show an English character and be somewhat bready, biscuit-like, toasty, toffee-like and/or caramelly. Despite the substantial hop character typical of these beers, sufficient malt flavor, body and complexity to support the hops will provide the best balance. Very low levels of diacetyl are acceptable, and fruitiness from the fermentation or hops adds to the overall complexity. Finish is medium to dry, and bitterness may linger into the aftertaste but should not be harsh. If high sulfate water is used, a distinctively minerally, dry finish, some sulfur flavor, and a lingering bitterness are usually present. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style.Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions.A hoppy, moderately strong pale ale that features characteristics consistent with the use of English malt, hops and yeast. Has less hop character and a more pronounced malt flavor than American versions. Brewed to survive the voyage from England to India. The temperature extremes and rolling of the seas resulted in a highly attenuated beer upon arrival. English pale ales were derived from India Pale Ales.</PROFILE>
+   <INGREDIENTS>Pale ale malt (well-modified and suitable for single-temperature infusion mashing); English hops; English yeast that can give a fruity or sulfury/minerally profile. Refined sugar may be used in some versions. High sulfate and low carbonate water is essential to achieving a pleasant hop bitterness in authentic Burton versions, although not all examples will exhibit the strong sulfate character.</INGREDIENTS>
+   <EXAMPLES>Meantime India Pale Ale, Freeminer Trafalgar IPA, Fuller's IPA, Ridgeway Bad Elf, Summit India Pale Ale, Samuel Smith's India Ale, Hampshire Pride of Romsey IPA, Burton Bridge Empire IPA,Middle Ages ImPailed Ale, Goose Island IPA, Brooklyn East India Pale Ale</EXAMPLES>
+  </STYLE>
+  <BREWER>Clinton Ebadi</BREWER>
+  <BATCH_SIZE>1.89308e+01</BATCH_SIZE>
+  <BOIL_SIZE>2.16677e+01</BOIL_SIZE>
+  <BOIL_TIME>6.00000e+01</BOIL_TIME>
+  <EFFICIENCY>7.20000e+01</EFFICIENCY>
+  <HOPS>
+   <HOP>
+    <NAME>Fuggles</NAME>
+    <VERSION>1</VERSION>
+    <ALPHA>4.50000e+00</ALPHA>
+    <AMOUNT>1.13398e-02</AMOUNT>
+    <USE>Boil</USE>
+    <TIME>2.00000e+01</TIME>
+    <NOTES>Mild and pleasant, spicy, soft, woody.</NOTES>
+    <TYPE>Both</TYPE>
+    <FORM>Pellet</FORM>
+    <BETA>2.50000e+00</BETA>
+    <HSI>7.00000e+01</HSI>
+    <ORIGIN>England</ORIGIN>
+    <SUBSTITUTES>Willamette, East Kent Goldings, Styrian Goldings, Tettnang</SUBSTITUTES>
+    <HUMULENE>3.45000e+01</HUMULENE>
+    <CARYOPHYLLENE>1.15000e+01</CARYOPHYLLENE>
+    <COHUMULONE>2.75000e+01</COHUMULONE>
+    <MYRCENE>2.60000e+01</MYRCENE>
+   </HOP>
+   <HOP>
+    <NAME>Nugget</NAME>
+    <VERSION>1</VERSION>
+    <ALPHA>1.30000e+01</ALPHA>
+    <AMOUNT>2.83495e-02</AMOUNT>
+    <USE>Boil</USE>
+    <TIME>6.00000e+01</TIME>
+    <NOTES>Mild aroma, low cohumulone for smooth bitterness.</NOTES>
+    <TYPE>Both</TYPE>
+    <FORM>Pellet</FORM>
+    <BETA>5.00000e+00</BETA>
+    <HSI>7.60000e+01</HSI>
+    <ORIGIN>US</ORIGIN>
+    <SUBSTITUTES>Chinook, Galena, Cluster, Magnum</SUBSTITUTES>
+    <HUMULENE>1.75000e+01</HUMULENE>
+    <CARYOPHYLLENE>8.00000e+00</CARYOPHYLLENE>
+    <COHUMULONE>2.40000e+01</COHUMULONE>
+    <MYRCENE>5.15000e+01</MYRCENE>
+   </HOP>
+   <HOP>
+    <NAME>Kent Goldings</NAME>
+    <VERSION>1</VERSION>
+    <ALPHA>4.80000e+00</ALPHA>
+    <AMOUNT>1.41748e-02</AMOUNT>
+    <USE>Boil</USE>
+    <TIME>1.50000e+01</TIME>
+    <NOTES>Gentle, fragrant and slightly spicy.</NOTES>
+    <TYPE>Both</TYPE>
+    <FORM>Pellet</FORM>
+    <BETA>2.40000e+00</BETA>
+    <HSI>7.25000e+01</HSI>
+    <ORIGIN>England</ORIGIN>
+    <SUBSTITUTES>Goldings (American), Fuggles, Willamette</SUBSTITUTES>
+    <HUMULENE>4.15000e+01</HUMULENE>
+    <CARYOPHYLLENE>1.40000e+01</CARYOPHYLLENE>
+    <COHUMULONE>3.00000e+01</COHUMULONE>
+    <MYRCENE>2.50000e+01</MYRCENE>
+   </HOP>
+   <HOP>
+    <NAME>Kent Goldings</NAME>
+    <VERSION>1</VERSION>
+    <ALPHA>5.50000e+00</ALPHA>
+    <AMOUNT>1.87107e-02</AMOUNT>
+    <USE>Boil</USE>
+    <TIME>0.00000e+00</TIME>
+    <NOTES>Gentle, fragrant and slightly spicy.</NOTES>
+    <TYPE>Both</TYPE>
+    <FORM>Pellet</FORM>
+    <BETA>2.40000e+00</BETA>
+    <HSI>7.25000e+01</HSI>
+    <ORIGIN>England</ORIGIN>
+    <SUBSTITUTES>Goldings (American), Fuggles, Willamette</SUBSTITUTES>
+    <HUMULENE>4.15000e+01</HUMULENE>
+    <CARYOPHYLLENE>1.40000e+01</CARYOPHYLLENE>
+    <COHUMULONE>3.00000e+01</COHUMULONE>
+    <MYRCENE>2.50000e+01</MYRCENE>
+   </HOP>
+   <HOP>
+    <NAME>Willamette</NAME>
+    <VERSION>1</VERSION>
+    <ALPHA>4.70000e+00</ALPHA>
+    <AMOUNT>6.23690e-03</AMOUNT>
+    <USE>Boil</USE>
+    <TIME>2.00000e+01</TIME>
+    <NOTES>Mild and pleasant, slightly spicy, aromatic.</NOTES>
+    <TYPE>Aroma</TYPE>
+    <FORM>Pellet</FORM>
+    <BETA>4.00000e+00</BETA>
+    <HSI>6.25000e+01</HSI>
+    <ORIGIN></ORIGIN>
+    <SUBSTITUTES>Fuggles, Styrian Goldings, Tettnang.</SUBSTITUTES>
+    <HUMULENE>2.35000e+01</HUMULENE>
+    <CARYOPHYLLENE>7.35000e+00</CARYOPHYLLENE>
+    <COHUMULONE>3.25000e+01</COHUMULONE>
+    <MYRCENE>3.50000e+01</MYRCENE>
+   </HOP>
+   <HOP>
+    <NAME>Kent Goldings</NAME>
+    <VERSION>1</VERSION>
+    <ALPHA>5.00000e+00</ALPHA>
+    <AMOUNT>3.68544e-03</AMOUNT>
+    <USE>Boil</USE>
+    <TIME>2.00000e+01</TIME>
+    <NOTES>Gentle, fragrant and slightly spicy.</NOTES>
+    <TYPE>Both</TYPE>
+    <FORM>Pellet</FORM>
+    <BETA>2.40000e+00</BETA>
+    <HSI>7.25000e+01</HSI>
+    <ORIGIN>England</ORIGIN>
+    <SUBSTITUTES>Goldings (American), Fuggles, Willamette</SUBSTITUTES>
+    <HUMULENE>4.15000e+01</HUMULENE>
+    <CARYOPHYLLENE>1.40000e+01</CARYOPHYLLENE>
+    <COHUMULONE>3.00000e+01</COHUMULONE>
+    <MYRCENE>2.50000e+01</MYRCENE>
+   </HOP>
+   <HOP>
+    <NAME>Northern Brewer</NAME>
+    <VERSION>1</VERSION>
+    <ALPHA>1.05000e+01</ALPHA>
+    <AMOUNT>9.07185e-03</AMOUNT>
+    <USE>Boil</USE>
+    <TIME>0.00000e+00</TIME>
+    <NOTES>Medium-strong, woody with evergreen and mint overtones.</NOTES>
+    <TYPE>Both</TYPE>
+    <FORM>Pellet</FORM>
+    <BETA>4.00000e+00</BETA>
+    <HSI>0.00000e+00</HSI>
+    <ORIGIN>England</ORIGIN>
+    <SUBSTITUTES>Galena, Perle</SUBSTITUTES>
+    <HUMULENE>2.50000e+01</HUMULENE>
+    <CARYOPHYLLENE>7.50000e+00</CARYOPHYLLENE>
+    <COHUMULONE>2.75000e+01</COHUMULONE>
+    <MYRCENE>5.50000e+01</MYRCENE>
+   </HOP>
+  </HOPS>
+  <FERMENTABLES>
+   <FERMENTABLE>
+    <NAME>Caramel/Crystal Malt - 20L</NAME>
+    <VERSION>1</VERSION>
+    <TYPE>Grain</TYPE>
+    <AMOUNT>1.13398e-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>Biscuit Malt</NAME>
+    <VERSION>1</VERSION>
+    <TYPE>Grain</TYPE>
+    <AMOUNT>2.26796e-01</AMOUNT>
+    <YIELD>7.90000e+01</YIELD>
+    <COLOR>2.30000e+01</COLOR>
+    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
+    <ORIGIN>Belgium</ORIGIN>
+    <SUPPLIER></SUPPLIER>
+    <NOTES>Biscuit is a unique malt thats lightly roasted, lending the subtle properties of black and chocolate malts. Used at the rate of 3 to 15 %, it is designed to improve the bread and biscuits, or toasted flavor and aroma characteristics to Lagers and Ales.</NOTES>
+    <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+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>Pale Malt (2 Row) US</NAME>
+    <VERSION>1</VERSION>
+    <TYPE>Grain</TYPE>
+    <AMOUNT>3.68544e+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>Light Dry Extract</NAME>
+    <VERSION>1</VERSION>
+    <TYPE>Dry Extract</TYPE>
+    <AMOUNT>9.07185e-01</AMOUNT>
+    <YIELD>9.50000e+01</YIELD>
+    <COLOR>8.00000e+00</COLOR>
+    <ADD_AFTER_BOIL>TRUE</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>1.00000e+02</MAX_IN_BATCH>
+    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
+    <IS_MASHED>FALSE</IS_MASHED>
+    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
+   </FERMENTABLE>
+   <FERMENTABLE>
+    <NAME>Pale Malt (2 Row) UK</NAME>
+    <VERSION>1</VERSION>
+    <TYPE>Grain</TYPE>
+    <AMOUNT>1.70097e-01</AMOUNT>
+    <YIELD>7.80000e+01</YIELD>
+    <COLOR>3.00000e+00</COLOR>
+    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
+    <ORIGIN>United Kingdom</ORIGIN>
+    <SUPPLIER></SUPPLIER>
+    <NOTES>Fully modified British malt, easily converted by a single temperature mash. Preferred by many brewers for authentic English ales. This malt has undergone higher kilning than Domestic 2 Row and is lower in diastatic power so keep adjuncts at a lower percentage.</NOTES>
+    <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>Munich Malt</NAME>
+    <VERSION>1</VERSION>
+    <TYPE>Grain</TYPE>
+    <AMOUNT>1.70097e-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>4.92892e-03</AMOUNT>
+    <AMOUNT_IS_WEIGHT>FALSE</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>1.47868e-02</AMOUNT>
+    <AMOUNT_IS_WEIGHT>FALSE</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>1.47868e-02</AMOUNT>
+    <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
+    <USE_FOR></USE_FOR>
+    <NOTES></NOTES>
+   </MISC>
+   <MISC>
+    <NAME>Water Crystals</NAME>
+    <VERSION>1</VERSION>
+    <TYPE>Water Agent</TYPE>
+    <USE>Boil</USE>
+    <TIME>6.00000e+01</TIME>
+    <AMOUNT>8.00000e-03</AMOUNT>
+    <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
+    <USE_FOR>Adding hardness and sulfate to soft water</USE_FOR>
+    <NOTES>8:1 CaSO4:MgSO4</NOTES>
+   </MISC>
+   <MISC>
+    <NAME>Calcium Chloride</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>Epsom Salt</NAME>
+    <VERSION>1</VERSION>
+    <TYPE>Water Agent</TYPE>
+    <USE>Boil</USE>
+    <TIME>6.00000e+01</TIME>
+    <AMOUNT>1.00000e-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>1.00000e-03</AMOUNT>
+    <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
+    <USE_FOR></USE_FOR>
+    <NOTES></NOTES>
+   </MISC>
+  </MISCS>
+  <YEASTS>
+   <YEAST>
+    <NAME>Wyeast - London ESB Ale</NAME>
+    <VERSION>1</VERSION>
+    <TYPE>Ale</TYPE>
+    <FORM>Liquid</FORM>
+    <AMOUNT>2.36588e-01</AMOUNT>
+    <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
+    <LABORATORY>Wyeast Labs</LABORATORY>
+    <PRODUCT_ID>1968</PRODUCT_ID>
+    <MIN_TEMPERATURE>1.80000e+01</MIN_TEMPERATURE>
+    <MAX_TEMPERATURE>2.20000e+01</MAX_TEMPERATURE>
+    <FLOCCULATION>Very High</FLOCCULATION>
+    <ATTENUATION>7.10000e+01</ATTENUATION>
+    <NOTES>This extremely flocculent yeast produces distincly malty beers. Attenuation levels are typically less than most other yeast strains making a slightly sweeter finish. Ales produced with this strain tend to be fruity, increasingly so with higher fermentation temperatures (21-23C). Diacetyl production is noticeable and a thorough rest is necessary. A very good cask conditioned ale strain due to thorough flocculation. Bright beers easily achieved with days without filtration.
+ </NOTES>
+    <BEST_FOR>Ordinary/Special Bitters, ESB, Mild Ale, Southern English Brown, English IPA, Strong/Old Ale, English Barley Wine, Wood Aged Ale, Spiced/Herb/Vegetable Ale, Fruit Ale</BEST_FOR>
+    <TIMES_CULTURED>1</TIMES_CULTURED>
+    <MAX_REUSE>0</MAX_REUSE>
+    <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
+   </YEAST>
+  </YEASTS>
+  <WATERS/>
+  <MASH>
+   <NAME></NAME>
+   <VERSION>1</VERSION>
+   <GRAIN_TEMP>2.10000e+01</GRAIN_TEMP>
+   <MASH_STEPS>
+    <MASH_STEP>
+     <NAME>mashy</NAME>
+     <VERSION>1</VERSION>
+     <TYPE>Infusion</TYPE>
+     <INFUSE_AMOUNT>1.13858e+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>7.30301e+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>3.78541e+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>1.23026e+01</INFUSE_AMOUNT>
+     <STEP_TEMP>7.40000e+01</STEP_TEMP>
+     <STEP_TIME>1.00000e+01</STEP_TIME>
+     <RAMP_TIME>0.00000e+00</RAMP_TIME>
+     <END_TEMP>7.40000e+01</END_TEMP>
+     <INFUSE_TEMP>8.12628e+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>0.00000e+00</TUN_WEIGHT>
+   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
+   <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
+  </MASH>
+  <INSTRUCTIONS>
+   <INSTRUCTION>
+    <NAME>Add grains</NAME>
+    <DIRECTIONS>Add 4.000 oz Caramel/Crystal Malt - 20L, 8.000 oz Biscuit Malt, 8.000 lb Pale Malt (2 Row) US, 8.000 lb Pale Malt (2 Row) US, 6.000 oz Pale Malt (2 Row) UK, 8.000 oz Munich Malt, to the mash tun.</DIRECTIONS>
+    <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 3.008 gal water to 163.454 F, 1.000 gal water to 212.000 F, 3.250 gal water to 178.273 F, for upcoming infusions.</DIRECTIONS>
+    <HAS_TIMER>FALSE</HAS_TIMER>
+    <TIMER_VALUE>00:00:00</TIMER_VALUE>
+    <COMPLETED>FALSE</COMPLETED>
+    <INTERVAL>0.00000e+00</INTERVAL>
+   </INSTRUCTION>
+   <INSTRUCTION>
+    <NAME>Infusion - mashy</NAME>
+    <DIRECTIONS>Add 3.008 gal water at 163.454 F to mash to bring it to 151.000 F. Hold for 60.000 min.</DIRECTIONS>
+    <HAS_TIMER>FALSE</HAS_TIMER>
+    <TIMER_VALUE>00:00:00</TIMER_VALUE>
+    <COMPLETED>FALSE</COMPLETED>
+    <INTERVAL>8.00000e+01</INTERVAL>
+   </INSTRUCTION>
+   <INSTRUCTION>
+    <NAME>Infusion - top-up</NAME>
+    <DIRECTIONS>Add 1.000 gal water at 212.000 F to mash to bring it to 170.000 F. Hold for 10.000 min.</DIRECTIONS>
+    <HAS_TIMER>FALSE</HAS_TIMER>
+    <TIMER_VALUE>00:00:00</TIMER_VALUE>
+    <COMPLETED>FALSE</COMPLETED>
+    <INTERVAL>2.00000e+01</INTERVAL>
+   </INSTRUCTION>
+   <INSTRUCTION>
+    <NAME>Infusion - Final Batch Sparge</NAME>
+    <DIRECTIONS>Add 3.250 gal water at 178.273 F to mash to bring it to 165.200 F. Hold for 10.000 min.</DIRECTIONS>
+    <HAS_TIMER>FALSE</HAS_TIMER>
+    <TIMER_VALUE>00:00:00</TIMER_VALUE>
+    <COMPLETED>FALSE</COMPLETED>
+    <INTERVAL>1.00000e+01</INTERVAL>
+   </INSTRUCTION>
+   <INSTRUCTION>
+    <NAME>Misc addition</NAME>
+    <DIRECTIONS>Put 1.000 tbsp 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>Misc addition</NAME>
+    <DIRECTIONS>Put 0.088 oz 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 0.282 oz 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 0.035 oz 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 0.035 oz 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 1.000 oz Nugget 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 0.400 oz Fuggles 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 0.220 oz Willamette 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 0.130 oz Kent Goldings 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 0.500 oz Kent Goldings 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 tsp 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 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 0.660 oz Kent Goldings 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>Hop addition</NAME>
+    <DIRECTIONS>Put 0.320 oz Northern Brewer 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>0.00000e+00</INTERVAL>
+   </INSTRUCTION>
+   <INSTRUCTION>
+    <NAME>Knockout additions</NAME>
+    <DIRECTIONS>Add 2.000 lb Light Dry Extract, to the boil at knockout.</DIRECTIONS>
+    <HAS_TIMER>FALSE</HAS_TIMER>
+    <TIMER_VALUE>00:00:00</TIMER_VALUE>
+    <COMPLETED>FALSE</COMPLETED>
+    <INTERVAL>0.00000e+00</INTERVAL>
+   </INSTRUCTION>
+   <INSTRUCTION>
+    <NAME>Post boil</NAME>
+    <DIRECTIONS>You should have 5.283 gal wort post-boil.
+You anticipate losing 1.004 qt to trub and chiller loss.
+The final volume in the primary is 5.032 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 - London ESB Ale 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 1.019.</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/>
+  <ASST_BREWER>Steve Killen</ASST_BREWER>
+  <EQUIPMENT>
+   <NAME>8 gal pot with 5 gal Igloo cooler</NAME>
+   <VERSION>1</VERSION>
+   <BOIL_SIZE>2.16692e+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>1.78920e+00</REAL_EVAP_RATE>
+   <BOIL_TIME>6.00000e+01</BOIL_TIME>
+   <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
+   <LAUTER_DEADSPACE>9.50000e-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>&lt;p>Using leftover grains, hops, and even pitching onto steve's extra special bitter yeast cake... total immediate cost for this brew is $0. FREEGAN BEER.&lt;/p>
+
+&lt;p>Intended efficiency was 80%, got ~72%. Stepped up DME to compensate. If ever brewing again (who knows...) use scale recipe to ... from the 80% version. Wiki listed 8oz Munich and so tried that, but in reality only 6oz remained. Steve subbed 2oz American 2-row (whatever).&lt;/p>
+
+&lt;p>Water is God knows what. Used City of Cary mineral profile + 8g of Water Crystals and then a few more salts to get a higher Ca/Mg/SO_4/Cl (= 103, 10, 219/103 ppm... mebbe). Problem: I live in South Raleigh now but the Raleigh water report is useless for determing the mineral profile (ye get sulfate and CaCO_3 and pH... great, can't really do anything with that). The sulfate levels were similar to Cary so screw it I says... sulfate:chloride level is 'highly bitter' (a hair over 2:1) as long as Raleigh secretly doesn't have double-plus-minerally water (nope).&lt;p>
+
+&lt;p>Undershot mash temp slightly, added ~36oz of boiling water and got it up to ~151F from ~148F. Used pH 5.2 stabilizer just because ... pH still seemed a bit low (FEH), but maybe we just suck at reading pH strips.&lt;/p>
+
+&lt;p>DME was added "late". Unfortunately beerxml assumes late is flameout, when it was really added @T-15 min. This adjusts the theoreticaly IBU levels down a few points (probably closer to 50...).&lt;/p>
+
+&lt;p>Leftover hop weights were a bit less than I expected. Intended was just Nugget/Fuggle/Kent Goldings, but ended up having to sub bits of the Fuggle and final Kent Goldings with Willamette and Northern Brewer. Someone had to use them...&lt;/p>
+
+&lt;p>Collected ~5.8 gal wort (1.046 @ 74F). Slightly low efficiency. Boiled -> ~5 gal (1.068 @ 70F). Target fermentation temp is 68F (we have a fridge controller now so ... we can play with the upper end 
+of ale yeast temps without inviting Disaster).&lt;/p>
+
+&lt;h2>2011-11-13: Bottling&lt;/h2>
+
+&lt;p>Crashed to 48⁰F on the 9th. Target is 2.1 vol CO₂, assuming residual CO₂ for 64⁰F (since it was stored mostly at that temperature) = 90g corn sugar for five gallons of beer.&lt;/p>
+
+&lt;p>FG = 1.013. Bottled 42 x 12oz (lots of trub, lower volume.&lt;/p></NOTES>
+  <TASTE_NOTES>Meh. Overcarbonated (too much sugar for the volume ...), potentially infected... after drinking a lot of these, it seemed like the recipe could be almost-OK (if not stellar) if the beer were way less carbonated. Fermenting a couple of degrees cooler might be good -- it was a bit musty. Might have been from the yeast cake preceding it, might have been infected during bottling...</TASTE_NOTES>
+  <TASTE_RATING>0.00000e+00</TASTE_RATING>
+  <OG>1.06665e+00</OG>
+  <FG>1.01933e+00</FG>
+  <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
+  <PRIMARY_AGE>1.40000e+01</PRIMARY_AGE>
+  <PRIMARY_TEMP>2.00000e+01</PRIMARY_TEMP>
+  <SECONDARY_AGE>9.00000e+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>10/16/2011</DATE>
+  <CARBONATION>0.00000e+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>