1 <?xml version="1.0" encoding="System"?>
   2 <!--BeerXML generated by brewtarget-->
   3 <RECIPES>
   4  <RECIPE>
   5   <NAME>French Revolution!</NAME>
   6   <VERSION>1</VERSION>
   7   <TYPE>All Grain</TYPE>
   8   <STYLE>
   9    <NAME>Bi?re de Garde</NAME>
  10    <VERSION>1</VERSION>
  11    <CATEGORY>Belgian and French Ale</CATEGORY>
  12    <CATEGORY_NUMBER>16</CATEGORY_NUMBER>
  13    <STYLE_LETTER>D</STYLE_LETTER>
  14    <STYLE_GUIDE>BJCP</STYLE_GUIDE>
  15    <TYPE>Ale</TYPE>
  16    <OG_MIN>1.06000e+00</OG_MIN>
  17    <OG_MAX>1.08000e+00</OG_MAX>
  18    <FG_MIN>1.00800e+00</FG_MIN>
  19    <FG_MAX>1.01600e+00</FG_MAX>
  20    <IBU_MIN>1.80000e+01</IBU_MIN>
  21    <IBU_MAX>2.80000e+01</IBU_MAX>
  22    <COLOR_MIN>6.00000e+00</COLOR_MIN>
  23    <COLOR_MAX>1.90000e+01</COLOR_MAX>
  24    <ABV_MIN>6.00000e+00</ABV_MIN>
  25    <ABV_MAX>8.50000e+00</ABV_MAX>
  26    <CARB_MIN>0.00000e+00</CARB_MIN>
  27    <CARB_MAX>0.00000e+00</CARB_MAX>
  28    <NOTES>Three main variations are included in the style: the brown (brune), the blond (blonde), and the amber (ambr?e). The darker versions will have more malt character, while the paler versions can have more hops (but still are malt-focused beers). A related style is Bi?re de Mars, which is brewed in March (Mars) for present use and will not age as well. Attenuation rates are in the 80-85% range. Some fuller-bodied examples exist, but these are somewhat rare.</NOTES>
  29    <PROFILE>Prominent malty sweetness, often with a complex, light to moderate toasty character. Some caramelization is acceptable. Low to moderate esters. Little to no hop aroma (may be a bit spicy or herbal). Commercial versions will often have a musty, woodsy, cellar-like character that is difficult to achieve in homebrew.  Paler versions will still be malty but will lack richer, deeper aromatics and may have a bit more hops. No diacetyl.Three main variations exist (blond, amber and brown), so color can range from golden blonde to reddish-bronze to chestnut brown. Clarity is good to poor, although haze is not unexpected in this type of often unfiltered beer. Well-formed head, generally white to off-white (varies by beer color), supported by high carbonation.Medium to high malt flavor often with a toasty, toffee-like or caramel sweetness. Malt flavors and complexity tend to increase as beer color darkens. Low to moderate esters and alcohol flavors. Medium-low hop bitterness provides some support, but the balance is always tilted toward the malt. The malt flavor lasts into the finish but the finish is medium-dry to dry, never cloying. Alcohol can provide some additional dryness in the finish. Low to no hop flavor, although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). Smooth, well-lagered character. No diacetyl.Medium to medium-light (lean) body, often with a smooth, silky character. Moderate to high carbonation. Moderate alcohol, but should be very smooth and never hot.A fairly strong, malt-accentuated, lagered artisanal farmhouse beer. Name literally means "beer which has been kept or lagered." A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. It is now brewed year-round. Related to the Belgian Saison style, the main difference is that the Bi?re de Garde is rounder, richer, sweeter, malt-focused, often has a "cellar" character, and lacks the spicing and tartness of a Saison.</PROFILE>
  30    <INGREDIENTS>The "cellar" character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. Commercial versions often have a "corked", dry, astringent character that is often incorrectly identified as "cellar-like." Homebrews therefore are usually cleaner. Base malts vary by beer color, but usually include pale, Vienna and Munich types. Kettle caramelization tends to be used more than crystal malts, when present. Darker versions will have richer malt complexity and sweetness from crystal-type malts. Sugar may be used to add flavor and aid in the dry finish. Lager or ale yeast fermented at cool ale temperatures, followed by long cold conditioning (4-6 weeks for commercial operations). Soft water. Floral, herbal or spicy continental hops.</INGREDIENTS>
  31    <EXAMPLES>Jenlain (amber), Jenlain Bi?re de Printemps (blond), St. Amand (brown), Ch'Ti Brun (brown), Ch'Ti Blond (blond), La Choulette (all 3 versions), La Choulette Bi?re des Sans Culottes (blond), Saint Sylvestre 3 Monts (blond), Biere Nouvelle (brown), Castelain (blond), Jade (amber), Brasseurs Bi?re de Garde (amber), Southampton Bi?re de Garde (amber), Lost Abbey Avante Garde (blond)</EXAMPLES>
  32   </STYLE>
  33   <BREWER>Nobody</BREWER>
  34   <BATCH_SIZE>1.89300e+01</BATCH_SIZE>
  35   <BOIL_SIZE>2.16677e+01</BOIL_SIZE>
  36   <BOIL_TIME>0.00000e+00</BOIL_TIME>
  37   <EFFICIENCY>7.00000e+01</EFFICIENCY>
  38   <HOPS>
  39    <HOP>
  40     <NAME>Styrian Goldings</NAME>
  41     <VERSION>1</VERSION>
  42     <ALPHA>4.50000e+00</ALPHA>
  43     <AMOUNT>4.96117e-02</AMOUNT>
  44     <USE>Boil</USE>
  45     <TIME>6.00000e+01</TIME>
  46     <NOTES>Delicate, slightly spicy, soft and floral. Actually a derivative of Fuggles, not Goldings.</NOTES>
  47     <TYPE>Aroma</TYPE>
  48     <FORM>Pellet</FORM>
  49     <BETA>3.00000e+00</BETA>
  50     <HSI>7.25000e+01</HSI>
  51     <ORIGIN>Austria/Slovenia</ORIGIN>
  52     <SUBSTITUTES>Fuggles, Willamette</SUBSTITUTES>
  53     <HUMULENE>3.15000e+01</HUMULENE>
  54     <CARYOPHYLLENE>9.50000e+00</CARYOPHYLLENE>
  55     <COHUMULONE>2.90000e+01</COHUMULONE>
  56     <MYRCENE>3.15000e+01</MYRCENE>
  57    </HOP>
  58    <HOP>
  59     <NAME>Styrian Goldings</NAME>
  60     <VERSION>1</VERSION>
  61     <ALPHA>4.50000e+00</ALPHA>
  62     <AMOUNT>7.08738e-03</AMOUNT>
  63     <USE>Boil</USE>
  64     <TIME>2.50000e+01</TIME>
  65     <NOTES>Delicate, slightly spicy, soft and floral. Actually a derivative of Fuggles, not Goldings.</NOTES>
  66     <TYPE>Aroma</TYPE>
  67     <FORM>Pellet</FORM>
  68     <BETA>3.00000e+00</BETA>
  69     <HSI>7.25000e+01</HSI>
  70     <ORIGIN>Austria/Slovenia</ORIGIN>
  71     <SUBSTITUTES>Fuggles, Willamette</SUBSTITUTES>
  72     <HUMULENE>3.15000e+01</HUMULENE>
  73     <CARYOPHYLLENE>9.50000e+00</CARYOPHYLLENE>
  74     <COHUMULONE>2.90000e+01</COHUMULONE>
  75     <MYRCENE>3.15000e+01</MYRCENE>
  76    </HOP>
  77    <HOP>
  78     <NAME>Mount Hood</NAME>
  79     <VERSION>1</VERSION>
  80     <ALPHA>5.50000e+00</ALPHA>
  81     <AMOUNT>7.08738e-03</AMOUNT>
  82     <USE>Boil</USE>
  83     <TIME>2.50000e+01</TIME>
  84     <NOTES>Mild, pleasant, clean, light, and delicate.</NOTES>
  85     <TYPE>Aroma</TYPE>
  86     <FORM>Pellet</FORM>
  87     <BETA>6.50000e+00</BETA>
  88     <HSI>5.50000e+01</HSI>
  89     <ORIGIN>US</ORIGIN>
  90     <SUBSTITUTES>German Hallertau, Hersbrucker, Liberty, Crystal.</SUBSTITUTES>
  91     <HUMULENE>3.40000e+01</HUMULENE>
  92     <CARYOPHYLLENE>1.45000e+01</CARYOPHYLLENE>
  93     <COHUMULONE>2.20000e+01</COHUMULONE>
  94     <MYRCENE>3.50000e+01</MYRCENE>
  95    </HOP>
  96    <HOP>
  97     <NAME>Tettnang</NAME>
  98     <VERSION>1</VERSION>
  99     <ALPHA>4.00000e+00</ALPHA>
 100     <AMOUNT>7.08738e-03</AMOUNT>
 101     <USE>Boil</USE>
 102     <TIME>2.00000e+00</TIME>
 103     <NOTES>Very spicy, mild, floral, very aromatic. Noble hop.</NOTES>
 104     <TYPE>Aroma</TYPE>
 105     <FORM>Pellet</FORM>
 106     <BETA>3.75000e+00</BETA>
 107     <HSI>5.75000e+00</HSI>
 108     <ORIGIN>Germany</ORIGIN>
 109     <SUBSTITUTES>Czech Saaz, Spalt, Ultra</SUBSTITUTES>
 110     <HUMULENE>2.25000e+01</HUMULENE>
 111     <CARYOPHYLLENE>8.00000e+00</CARYOPHYLLENE>
 112     <COHUMULONE>2.60000e+01</COHUMULONE>
 113     <MYRCENE>2.25000e+01</MYRCENE>
 114    </HOP>
 115   </HOPS>
 116   <FERMENTABLES>
 117    <FERMENTABLE>
 118     <NAME>Caramel/Crystal Malt - 20L</NAME>
 119     <VERSION>1</VERSION>
 120     <TYPE>Grain</TYPE>
 121     <AMOUNT>1.70097e-01</AMOUNT>
 122     <YIELD>7.50000e+01</YIELD>
 123     <COLOR>2.00000e+01</COLOR>
 124     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 125     <ORIGIN>US</ORIGIN>
 126     <SUPPLIER></SUPPLIER>
 127     <NOTES>This Crystal malt will provide a golden color and a sweet, mild caramel flavor.</NOTES>
 128     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 129     <MOISTURE>0.00000e+00</MOISTURE>
 130     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 131     <PROTEIN>0.00000e+00</PROTEIN>
 132     <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
 133     <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
 134     <IS_MASHED>TRUE</IS_MASHED>
 135     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 136    </FERMENTABLE>
 137    <FERMENTABLE>
 138     <NAME>Aromatic Malt</NAME>
 139     <VERSION>1</VERSION>
 140     <TYPE>Grain</TYPE>
 141     <AMOUNT>1.13398e-01</AMOUNT>
 142     <YIELD>7.80000e+01</YIELD>
 143     <COLOR>2.60000e+01</COLOR>
 144     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 145     <ORIGIN>Belgium</ORIGIN>
 146     <SUPPLIER></SUPPLIER>
 147     <NOTES>Used at rates of up to 10%, Aromatic malt will lend a distinct, almost exaggerated malt aroma and flavor to the finished Ales and Lagers. Aromatic malt also has a rich color and is high in diastatic power for aid in starch conversion. D/C Aromatic malt. As the name suggests, adds aromatics to a beer.</NOTES>
 148     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 149     <MOISTURE>0.00000e+00</MOISTURE>
 150     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 151     <PROTEIN>0.00000e+00</PROTEIN>
 152     <MAX_IN_BATCH>1.00000e+01</MAX_IN_BATCH>
 153     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
 154     <IS_MASHED>TRUE</IS_MASHED>
 155     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 156    </FERMENTABLE>
 157    <FERMENTABLE>
 158     <NAME>Biscuit Malt</NAME>
 159     <VERSION>1</VERSION>
 160     <TYPE>Grain</TYPE>
 161     <AMOUNT>1.13398e-01</AMOUNT>
 162     <YIELD>7.90000e+01</YIELD>
 163     <COLOR>2.30000e+01</COLOR>
 164     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 165     <ORIGIN>Belgium</ORIGIN>
 166     <SUPPLIER></SUPPLIER>
 167     <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>
 168     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 169     <MOISTURE>0.00000e+00</MOISTURE>
 170     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 171     <PROTEIN>0.00000e+00</PROTEIN>
 172     <MAX_IN_BATCH>1.00000e+01</MAX_IN_BATCH>
 173     <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
 174     <IS_MASHED>TRUE</IS_MASHED>
 175     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 176    </FERMENTABLE>
 177    <FERMENTABLE>
 178     <NAME>Pale Malt (2 Row) Bel</NAME>
 179     <VERSION>1</VERSION>
 180     <TYPE>Grain</TYPE>
 181     <AMOUNT>3.17515e+00</AMOUNT>
 182     <YIELD>8.00000e+01</YIELD>
 183     <COLOR>3.00000e+00</COLOR>
 184     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 185     <ORIGIN>Belgium</ORIGIN>
 186     <SUPPLIER></SUPPLIER>
 187     <NOTES></NOTES>
 188     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 189     <MOISTURE>0.00000e+00</MOISTURE>
 190     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 191     <PROTEIN>0.00000e+00</PROTEIN>
 192     <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
 193     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
 194     <IS_MASHED>TRUE</IS_MASHED>
 195     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 196    </FERMENTABLE>
 197    <FERMENTABLE>
 198     <NAME>Light Dry Extract</NAME>
 199     <VERSION>1</VERSION>
 200     <TYPE>Dry Extract</TYPE>
 201     <AMOUNT>1.72365e+00</AMOUNT>
 202     <YIELD>9.50000e+01</YIELD>
 203     <COLOR>8.00000e+00</COLOR>
 204     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 205     <ORIGIN>US</ORIGIN>
 206     <SUPPLIER></SUPPLIER>
 207     <NOTES></NOTES>
 208     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 209     <MOISTURE>0.00000e+00</MOISTURE>
 210     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 211     <PROTEIN>0.00000e+00</PROTEIN>
 212     <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
 213     <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
 214     <IS_MASHED>FALSE</IS_MASHED>
 215     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 216    </FERMENTABLE>
 217   </FERMENTABLES>
 218   <MISCS/>
 219   <YEASTS>
 220    <YEAST>
 221     <NAME>Safbrew T-58</NAME>
 222     <VERSION>1</VERSION>
 223     <TYPE>Ale</TYPE>
 224     <FORM>Dry</FORM>
 225     <AMOUNT>0.00000e+00</AMOUNT>
 226     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 227     <LABORATORY>Safbrew</LABORATORY>
 228     <PRODUCT_ID>T-58</PRODUCT_ID>
 229     <MIN_TEMPERATURE>0.00000e+00</MIN_TEMPERATURE>
 230     <MAX_TEMPERATURE>0.00000e+00</MAX_TEMPERATURE>
 231     <FLOCCULATION>Low</FLOCCULATION>
 232     <ATTENUATION>0.00000e+00</ATTENUATION>
 233     <NOTES></NOTES>
 234     <BEST_FOR></BEST_FOR>
 235     <TIMES_CULTURED>0</TIMES_CULTURED>
 236     <MAX_REUSE>0</MAX_REUSE>
 237     <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
 238    </YEAST>
 239   </YEASTS>
 240   <WATERS/>
 241   <MASH>
 242    <NAME>Single Step Infusion, 68 C</NAME>
 243    <VERSION>1</VERSION>
 244    <GRAIN_TEMP>2.20000e+01</GRAIN_TEMP>
 245    <MASH_STEPS>
 246     <MASH_STEP>
 247      <NAME>Main</NAME>
 248      <VERSION>1</VERSION>
 249      <TYPE>Infusion</TYPE>
 250      <INFUSE_AMOUNT>1.11788e+01</INFUSE_AMOUNT>
 251      <STEP_TEMP>6.61111e+01</STEP_TEMP>
 252      <STEP_TIME>6.00000e+01</STEP_TIME>
 253      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 254      <END_TEMP>0.00000e+00</END_TEMP>
 255      <INFUSE_TEMP>7.47694e+01</INFUSE_TEMP>
 256      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 257     </MASH_STEP>
 258     <MASH_STEP>
 259      <NAME>Final Batch Sparge</NAME>
 260      <VERSION>1</VERSION>
 261      <TYPE>Infusion</TYPE>
 262      <INFUSE_AMOUNT>1.53142e+01</INFUSE_AMOUNT>
 263      <STEP_TEMP>7.40000e+01</STEP_TEMP>
 264      <STEP_TIME>1.50000e+01</STEP_TIME>
 265      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 266      <END_TEMP>8.10701e+01</END_TEMP>
 267      <INFUSE_TEMP>8.10701e+01</INFUSE_TEMP>
 268      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 269     </MASH_STEP>
 270    </MASH_STEPS>
 271    <NOTES></NOTES>
 272    <TUN_TEMP>2.10000e+01</TUN_TEMP>
 273    <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
 274    <PH>7.00000e+00</PH>
 275    <TUN_WEIGHT>2.49476e+00</TUN_WEIGHT>
 276    <TUN_SPECIFIC_HEAT>3.00000e-01</TUN_SPECIFIC_HEAT>
 277    <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
 278   </MASH>
 279   <INSTRUCTIONS>
 280    <INSTRUCTION>
 281     <NAME>Add grains</NAME>
 282     <DIRECTIONS>Add 6.000 oz Caramel/Crystal Malt - 20L, 4.000 oz Aromatic Malt, 4.000 oz Biscuit Malt, 10.000 lb Pale Malt (2 Row) Bel, 10.000 lb Pale Malt (2 Row) Bel, to the mash tun.</DIRECTIONS>
 283     <HAS_TIMER>FALSE</HAS_TIMER>
 284     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 285     <COMPLETED>FALSE</COMPLETED>
 286     <INTERVAL>0.00000e+00</INTERVAL>
 287    </INSTRUCTION>
 288    <INSTRUCTION>
 289     <NAME>Heat water</NAME>
 290     <DIRECTIONS>Bring 3.398 gal water to 167.902 F, 3.991 gal water to 182.408 F, for upcoming infusions.</DIRECTIONS>
 291     <HAS_TIMER>FALSE</HAS_TIMER>
 292     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 293     <COMPLETED>FALSE</COMPLETED>
 294     <INTERVAL>0.00000e+00</INTERVAL>
 295    </INSTRUCTION>
 296    <INSTRUCTION>
 297     <NAME>Infusion - Main</NAME>
 298     <DIRECTIONS>Add 3.398 gal water at 167.902 F to mash to bring it to 151.000 F. Hold for 1.000 hr.</DIRECTIONS>
 299     <HAS_TIMER>FALSE</HAS_TIMER>
 300     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 301     <COMPLETED>FALSE</COMPLETED>
 302     <INTERVAL>0.00000e+00</INTERVAL>
 303    </INSTRUCTION>
 304    <INSTRUCTION>
 305     <NAME>Infusion - Final Batch Sparge</NAME>
 306     <DIRECTIONS>Add 3.991 gal water at 182.408 F to mash to bring it to 165.200 F. Hold for 15.000 min.</DIRECTIONS>
 307     <HAS_TIMER>FALSE</HAS_TIMER>
 308     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 309     <COMPLETED>FALSE</COMPLETED>
 310     <INTERVAL>0.00000e+00</INTERVAL>
 311    </INSTRUCTION>
 312    <INSTRUCTION>
 313     <NAME>Start boil</NAME>
 314     <DIRECTIONS>Bring the wort to a boil and hold for 1.000 hr.</DIRECTIONS>
 315     <HAS_TIMER>FALSE</HAS_TIMER>
 316     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 317     <COMPLETED>FALSE</COMPLETED>
 318     <INTERVAL>0.00000e+00</INTERVAL>
 319    </INSTRUCTION>
 320    <INSTRUCTION>
 321     <NAME>Boil hop addition</NAME>
 322     <DIRECTIONS>Put 1.750 oz Styrian Goldings into boil for 1.000 hr.</DIRECTIONS>
 323     <HAS_TIMER>FALSE</HAS_TIMER>
 324     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 325     <COMPLETED>FALSE</COMPLETED>
 326     <INTERVAL>0.00000e+00</INTERVAL>
 327    </INSTRUCTION>
 328    <INSTRUCTION>
 329     <NAME>Boil fermentables</NAME>
 330     <DIRECTIONS>Add 2.000 lb Light Dry Extract, to the boil.</DIRECTIONS>
 331     <HAS_TIMER>FALSE</HAS_TIMER>
 332     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 333     <COMPLETED>FALSE</COMPLETED>
 334     <INTERVAL>0.00000e+00</INTERVAL>
 335    </INSTRUCTION>
 336    <INSTRUCTION>
 337     <NAME>Boil hop addition</NAME>
 338     <DIRECTIONS>Put 0.250 oz Mount Hood into boil for 25.000 min.</DIRECTIONS>
 339     <HAS_TIMER>FALSE</HAS_TIMER>
 340     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 341     <COMPLETED>FALSE</COMPLETED>
 342     <INTERVAL>0.00000e+00</INTERVAL>
 343    </INSTRUCTION>
 344    <INSTRUCTION>
 345     <NAME>Boil hop addition</NAME>
 346     <DIRECTIONS>Put 0.250 oz Styrian Goldings into boil for 25.000 min.</DIRECTIONS>
 347     <HAS_TIMER>FALSE</HAS_TIMER>
 348     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 349     <COMPLETED>FALSE</COMPLETED>
 350     <INTERVAL>0.00000e+00</INTERVAL>
 351    </INSTRUCTION>
 352    <INSTRUCTION>
 353     <NAME>Boil hop addition</NAME>
 354     <DIRECTIONS>Put 0.250 oz Tettnang into boil for 2.000 min.</DIRECTIONS>
 355     <HAS_TIMER>FALSE</HAS_TIMER>
 356     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 357     <COMPLETED>FALSE</COMPLETED>
 358     <INTERVAL>0.00000e+00</INTERVAL>
 359    </INSTRUCTION>
 360    <INSTRUCTION>
 361     <NAME>Post boil</NAME>
 362     <DIRECTIONS>You should have 5.252 gal wort post-boil.
 363 You anticipate losing 1.004 qt to trub and chiller loss.
 364 The final volume in the primary is 5.001 gal.</DIRECTIONS>
 365     <HAS_TIMER>FALSE</HAS_TIMER>
 366     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 367     <COMPLETED>FALSE</COMPLETED>
 368     <INTERVAL>0.00000e+00</INTERVAL>
 369    </INSTRUCTION>
 370    <INSTRUCTION>
 371     <NAME>Pitch yeast</NAME>
 372     <DIRECTIONS>Cool wort and pitch Safbrew T-58 Ale yeast, to the primary.</DIRECTIONS>
 373     <HAS_TIMER>FALSE</HAS_TIMER>
 374     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 375     <COMPLETED>FALSE</COMPLETED>
 376     <INTERVAL>0.00000e+00</INTERVAL>
 377    </INSTRUCTION>
 378    <INSTRUCTION>
 379     <NAME>Ferment</NAME>
 380     <DIRECTIONS>Let ferment until FG is 1.018.</DIRECTIONS>
 381     <HAS_TIMER>FALSE</HAS_TIMER>
 382     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 383     <COMPLETED>FALSE</COMPLETED>
 384     <INTERVAL>0.00000e+00</INTERVAL>
 385    </INSTRUCTION>
 386    <INSTRUCTION>
 387     <NAME>Transfer to secondary</NAME>
 388     <DIRECTIONS>Transfer beer to secondary.</DIRECTIONS>
 389     <HAS_TIMER>FALSE</HAS_TIMER>
 390     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 391     <COMPLETED>FALSE</COMPLETED>
 392     <INTERVAL>0.00000e+00</INTERVAL>
 393    </INSTRUCTION>
 394   </INSTRUCTIONS>
 395   <ASST_BREWER></ASST_BREWER>
 396   <EQUIPMENT>
 397    <NAME>8 gal pot with 5 gal Igloo cooler</NAME>
 398    <VERSION>1</VERSION>
 399    <BOIL_SIZE>2.16692e+01</BOIL_SIZE>
 400    <BATCH_SIZE>1.89300e+01</BATCH_SIZE>
 401    <TUN_VOLUME>1.89300e+01</TUN_VOLUME>
 402    <TUN_WEIGHT>2.49476e+00</TUN_WEIGHT>
 403    <TUN_SPECIFIC_HEAT>3.00000e-01</TUN_SPECIFIC_HEAT>
 404    <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
 405    <TRUB_CHILLER_LOSS>9.50000e-01</TRUB_CHILLER_LOSS>
 406    <EVAP_RATE>9.00000e+00</EVAP_RATE>
 407    <REAL_EVAP_RATE>1.78920e+00</REAL_EVAP_RATE>
 408    <BOIL_TIME>6.00000e+01</BOIL_TIME>
 409    <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
 410    <LAUTER_DEADSPACE>9.50000e-01</LAUTER_DEADSPACE>
 411    <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
 412    <HOP_UTILIZATION>1.00000e+02</HOP_UTILIZATION>
 413    <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>
 414    <ABSORPTION>1.08490e+00</ABSORPTION>
 415   </EQUIPMENT>
 416   <NOTES></NOTES>
 417   <TASTE_NOTES></TASTE_NOTES>
 418   <TASTE_RATING>0.00000e+00</TASTE_RATING>
 419   <OG>1.07213e+00</OG>
 420   <FG>1.01803e+00</FG>
 421   <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
 422   <PRIMARY_AGE>0.00000e+00</PRIMARY_AGE>
 423   <PRIMARY_TEMP>0.00000e+00</PRIMARY_TEMP>
 424   <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
 425   <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
 426   <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
 427   <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
 428   <AGE>0.00000e+00</AGE>
 429   <AGE_TEMP>0.00000e+00</AGE_TEMP>
 430   <DATE>29/mm/2011</DATE>
 431   <CARBONATION>0.00000e+00</CARBONATION>
 432   <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
 433   <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
 434   <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
 435   <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
 436   <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 437  </RECIPE>
 438 </RECIPES>