1 <?xml version="1.0" encoding="UTF-8"?>
   2 <!--BeerXML generated by brewtarget-->
   3 <RECIPES>
   4  <RECIPE>
   5   <NAME>JWHEATZ 10 gallon</NAME>
   6   <VERSION>1</VERSION>
   7   <TYPE>All Grain</TYPE>
   8   <STYLE>
   9    <NAME>Weizen/Weissbier</NAME>
  10    <VERSION>1</VERSION>
  11    <CATEGORY>German Wheat and Rye Beer</CATEGORY>
  12    <CATEGORY_NUMBER>15</CATEGORY_NUMBER>
  13    <STYLE_LETTER>A</STYLE_LETTER>
  14    <STYLE_GUIDE>BJCP</STYLE_GUIDE>
  15    <TYPE>Ale</TYPE>
  16    <OG_MIN>1.04400e+00</OG_MIN>
  17    <OG_MAX>1.05200e+00</OG_MAX>
  18    <FG_MIN>1.01000e+00</FG_MIN>
  19    <FG_MAX>1.01400e+00</FG_MAX>
  20    <IBU_MIN>8.00000e+00</IBU_MIN>
  21    <IBU_MAX>1.50000e+01</IBU_MAX>
  22    <COLOR_MIN>2.00000e+00</COLOR_MIN>
  23    <COLOR_MAX>8.00000e+00</COLOR_MAX>
  24    <ABV_MIN>4.30000e+00</ABV_MIN>
  25    <ABV_MAX>5.60000e+00</ABV_MAX>
  26    <CARB_MIN>0.00000e+00</CARB_MIN>
  27    <CARB_MAX>0.00000e+00</CARB_MAX>
  28    <NOTES>These are refreshing, fast-maturing beers that are lightly hopped and show a unique banana-and-clove yeast character. These beers often don't age well and are best enjoyed while young and fresh. The version "mit hefe" is served with yeast sediment stirred in; the krystal version is filtered for excellent clarity. Bottles with yeast are traditionally swirled or gently rolled prior to serving. The character of a krystal weizen is generally fruitier and less phenolic than that of the hefe-weizen.</NOTES>
  29    <PROFILE>Moderate to strong phenols (usually clove) and fruity esters (usually banana). The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Noble hop character ranges from low to none. A light to moderate wheat aroma (which might be perceived as bready or grainy) may be present but other malt characteristics should not. No diacetyl or DMS. Optional, but acceptable, aromatics can include a light, citrusy tartness, a light to moderate vanilla character, and/or a low bubblegum aroma. None of these optional characteristics should be high or dominant, but often can add to the complexity and balance.Pale straw to very dark gold in color. A very thick, moussy, long-lasting white head is characteristic. The high protein content of wheat impairs clarity in an unfiltered beer, although the level of haze is somewhat variable. A beer "mit hefe" is also cloudy from suspended yeast sediment (which should be roused before drinking). The filtered Krystal version has no yeast and is brilliantly clear.Low to moderately strong banana and clove flavor. The balance and intensity of the phenol and ester components can vary but the best examples are reasonably balanced and fairly prominent. Optionally, a very light to moderate vanilla character and/or low bubblegum notes can accentuate the banana flavor, sweetness and roundness; neither should be dominant if present. The soft, somewhat bready or grainy flavor of wheat is complementary, as is a slightly sweet Pils malt character. Hop flavor is very low to none, and hop bitterness is very low to moderately low. A tart, citrusy character from yeast and high carbonation is often present. Well rounded, flavorful palate with a relatively dry finish. No diacetyl or DMS.Medium-light to medium body; never heavy. Suspended yeast may increase the perception of body. The texture of wheat imparts the sensation of a fluffy, creamy fullness that may progress to a light, spritzy finish aided by high carbonation. Always effervescent.A pale, spicy, fruity, refreshing wheat-based ale. A traditional wheat-based ale originating in Southern Germany that is a specialty for summer consumption, but generally produced year-round.</PROFILE>
  30    <INGREDIENTS>By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is Pilsner malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.</INGREDIENTS>
  31    <EXAMPLES>Weihenstephaner Hefeweissbier, Schneider Weisse Weizenhell, Paulaner Hefe-Weizen, Hacker-Pschorr Weisse, Plank Bavarian Hefeweizen, Ayinger Bräu Weisse, Ettaler Weissbier Hell, Franziskaner Hefe-Weisse, Andechser Weissbier Hefetrüb, Kapuziner Weissbier, Erdinger Weissbier, Penn Weizen, Barrelhouse Hocking Hills HefeWeizen, Eisenbahn Weizenbier</EXAMPLES>
  32   </STYLE>
  33   <BREWER>Justin Hittner</BREWER>
  34   <BATCH_SIZE>3.78541e+01</BATCH_SIZE>
  35   <BOIL_SIZE>4.25859e+01</BOIL_SIZE>
  36   <BOIL_TIME>6.00000e+01</BOIL_TIME>
  37   <EFFICIENCY>7.00000e+01</EFFICIENCY>
  38   <HOPS>
  39    <HOP>
  40     <NAME>Tettnang</NAME>
  41     <VERSION>1</VERSION>
  42     <ALPHA>3.50000e+00</ALPHA>
  43     <AMOUNT>5.66990e-02</AMOUNT>
  44     <USE>Boil</USE>
  45     <TIME>6.00000e+01</TIME>
  46     <NOTES>Very spicy, mild, floral, very aromatic. Noble hop.</NOTES>
  47     <TYPE>Aroma</TYPE>
  48     <FORM>Pellet</FORM>
  49     <BETA>3.75000e+00</BETA>
  50     <HSI>5.75000e+00</HSI>
  51     <ORIGIN>Germany</ORIGIN>
  52     <SUBSTITUTES>Czech Saaz, Spalt, Ultra</SUBSTITUTES>
  53     <HUMULENE>2.25000e+01</HUMULENE>
  54     <CARYOPHYLLENE>8.00000e+00</CARYOPHYLLENE>
  55     <COHUMULONE>2.60000e+01</COHUMULONE>
  56     <MYRCENE>2.25000e+01</MYRCENE>
  57    </HOP>
  58    <HOP>
  59     <NAME>Saaz (Czech Republic)</NAME>
  60     <VERSION>1</VERSION>
  61     <ALPHA>4.50000e+00</ALPHA>
  62     <AMOUNT>2.83495e-02</AMOUNT>
  63     <USE>Boil</USE>
  64     <TIME>2.00000e+01</TIME>
  65     <NOTES>Very mild with pleasant hoppy notes.</NOTES>
  66     <TYPE>Aroma</TYPE>
  67     <FORM>Pellet</FORM>
  68     <BETA>5.50000e+00</BETA>
  69     <HSI>5.00000e+01</HSI>
  70     <ORIGIN>Czech Republic</ORIGIN>
  71     <SUBSTITUTES>Tettnang, US Saaz</SUBSTITUTES>
  72     <HUMULENE>3.00000e+01</HUMULENE>
  73     <CARYOPHYLLENE>1.10000e+01</CARYOPHYLLENE>
  74     <COHUMULONE>2.85000e+01</COHUMULONE>
  75     <MYRCENE>3.00000e+01</MYRCENE>
  76    </HOP>
  77   </HOPS>
  78   <FERMENTABLES>
  79    <FERMENTABLE>
  80     <NAME>Wheat Malt, Ger</NAME>
  81     <VERSION>1</VERSION>
  82     <TYPE>Grain</TYPE>
  83     <AMOUNT>4.30913e+00</AMOUNT>
  84     <YIELD>8.40000e+01</YIELD>
  85     <COLOR>2.00000e+00</COLOR>
  86     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
  87     <ORIGIN>Germany</ORIGIN>
  88     <SUPPLIER></SUPPLIER>
  89     <NOTES>Use in wheat beers.</NOTES>
  90     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
  91     <MOISTURE>0.00000e+00</MOISTURE>
  92     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
  93     <PROTEIN>0.00000e+00</PROTEIN>
  94     <MAX_IN_BATCH>6.00000e+01</MAX_IN_BATCH>
  95     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
  96     <IS_MASHED>TRUE</IS_MASHED>
  97     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
  98    </FERMENTABLE>
  99    <FERMENTABLE>
 100     <NAME>Pale Malt (6 Row) US</NAME>
 101     <VERSION>1</VERSION>
 102     <TYPE>Grain</TYPE>
 103     <AMOUNT>3.62874e+00</AMOUNT>
 104     <YIELD>7.60000e+01</YIELD>
 105     <COLOR>2.00000e+00</COLOR>
 106     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 107     <ORIGIN>US</ORIGIN>
 108     <SUPPLIER></SUPPLIER>
 109     <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>
 110     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 111     <MOISTURE>0.00000e+00</MOISTURE>
 112     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 113     <PROTEIN>0.00000e+00</PROTEIN>
 114     <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
 115     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
 116     <IS_MASHED>TRUE</IS_MASHED>
 117     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 118    </FERMENTABLE>
 119    <FERMENTABLE>
 120     <NAME>Munich Malt</NAME>
 121     <VERSION>1</VERSION>
 122     <TYPE>Grain</TYPE>
 123     <AMOUNT>6.80389e-01</AMOUNT>
 124     <YIELD>8.00000e+01</YIELD>
 125     <COLOR>9.00000e+00</COLOR>
 126     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 127     <ORIGIN>Germany</ORIGIN>
 128     <SUPPLIER></SUPPLIER>
 129     <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>
 130     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 131     <MOISTURE>0.00000e+00</MOISTURE>
 132     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 133     <PROTEIN>0.00000e+00</PROTEIN>
 134     <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
 135     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
 136     <IS_MASHED>TRUE</IS_MASHED>
 137     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 138    </FERMENTABLE>
 139    <FERMENTABLE>
 140     <NAME>Rice Hulls</NAME>
 141     <VERSION>1</VERSION>
 142     <TYPE>Adjunct</TYPE>
 143     <AMOUNT>9.07185e-01</AMOUNT>
 144     <YIELD>0.00000e+00</YIELD>
 145     <COLOR>0.00000e+00</COLOR>
 146     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 147     <ORIGIN>US</ORIGIN>
 148     <SUPPLIER></SUPPLIER>
 149     <NOTES></NOTES>
 150     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 151     <MOISTURE>0.00000e+00</MOISTURE>
 152     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 153     <PROTEIN>0.00000e+00</PROTEIN>
 154     <MAX_IN_BATCH>5.00000e+00</MAX_IN_BATCH>
 155     <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
 156     <IS_MASHED>TRUE</IS_MASHED>
 157     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 158    </FERMENTABLE>
 159   </FERMENTABLES>
 160   <MISCS>
 161    <MISC>
 162     <NAME>Yeast Nutrient</NAME>
 163     <VERSION>1</VERSION>
 164     <TYPE>Other</TYPE>
 165     <USE>Primary</USE>
 166     <TIME>1.50000e+01</TIME>
 167     <AMOUNT>0.00000e+00</AMOUNT>
 168     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 169     <USE_FOR></USE_FOR>
 170     <NOTES></NOTES>
 171    </MISC>
 172   </MISCS>
 173   <YEASTS>
 174    <YEAST>
 175     <NAME>Wyeast - Weihenstephan Weizen</NAME>
 176     <VERSION>1</VERSION>
 177     <TYPE>Ale</TYPE>
 178     <FORM>Liquid</FORM>
 179     <AMOUNT>1.25000e-01</AMOUNT>
 180     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 181     <LABORATORY>Wyeast Labs</LABORATORY>
 182     <PRODUCT_ID>3068</PRODUCT_ID>
 183     <MIN_TEMPERATURE>1.80000e+01</MIN_TEMPERATURE>
 184     <MAX_TEMPERATURE>2.40000e+01</MAX_TEMPERATURE>
 185     <FLOCCULATION>Low</FLOCCULATION>
 186     <ATTENUATION>7.50000e+01</ATTENUATION>
 187     <NOTES></NOTES>
 188     <BEST_FOR></BEST_FOR>
 189     <TIMES_CULTURED>0</TIMES_CULTURED>
 190     <MAX_REUSE>0</MAX_REUSE>
 191     <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
 192    </YEAST>
 193   </YEASTS>
 194   <WATERS/>
 195   <MASH>
 196    <NAME>Single Step Infusion, 68 C</NAME>
 197    <VERSION>1</VERSION>
 198    <GRAIN_TEMP>2.20000e+01</GRAIN_TEMP>
 199    <MASH_STEPS>
 200     <MASH_STEP>
 201      <NAME>Conversion Step, 68C </NAME>
 202      <VERSION>1</VERSION>
 203      <TYPE>Infusion</TYPE>
 204      <INFUSE_AMOUNT>2.69711e+01</INFUSE_AMOUNT>
 205      <STEP_TEMP>6.80000e+01</STEP_TEMP>
 206      <STEP_TIME>6.00000e+01</STEP_TIME>
 207      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 208      <END_TEMP>0.00000e+00</END_TEMP>
 209      <INFUSE_TEMP>7.51837e+01</INFUSE_TEMP>
 210      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 211     </MASH_STEP>
 212     <MASH_STEP>
 213      <NAME>Final Batch Sparge</NAME>
 214      <VERSION>1</VERSION>
 215      <TYPE>Infusion</TYPE>
 216      <INFUSE_AMOUNT>2.59111e+01</INFUSE_AMOUNT>
 217      <STEP_TEMP>7.40000e+01</STEP_TEMP>
 218      <STEP_TIME>1.50000e+01</STEP_TIME>
 219      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 220      <END_TEMP>8.23644e+01</END_TEMP>
 221      <INFUSE_TEMP>8.23644e+01</INFUSE_TEMP>
 222      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 223     </MASH_STEP>
 224    </MASH_STEPS>
 225    <NOTES></NOTES>
 226    <TUN_TEMP>2.10000e+01</TUN_TEMP>
 227    <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
 228    <PH>7.00000e+00</PH>
 229    <TUN_WEIGHT>2.49476e+00</TUN_WEIGHT>
 230    <TUN_SPECIFIC_HEAT>3.00000e-01</TUN_SPECIFIC_HEAT>
 231    <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
 232   </MASH>
 233   <INSTRUCTIONS>
 234    <INSTRUCTION>
 235     <NAME>Add grains</NAME>
 236     <DIRECTIONS>Add 4.750 lb Wheat Malt, Ger, 3.750 lb Pale Malt (6 Row) US, 16.000 oz Munich Malt, 16.000 oz Munich Malt, to the mash tun.</DIRECTIONS>
 237     <HAS_TIMER>FALSE</HAS_TIMER>
 238     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 239     <COMPLETED>FALSE</COMPLETED>
 240     <INTERVAL>0.00000e+00</INTERVAL>
 241    </INSTRUCTION>
 242    <INSTRUCTION>
 243     <NAME>Heat water</NAME>
 244     <DIRECTIONS>Bring 3.562 gal water to 169.678 F, 3.647 gal water to 180.108 F, for upcoming infusions.</DIRECTIONS>
 245     <HAS_TIMER>FALSE</HAS_TIMER>
 246     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 247     <COMPLETED>FALSE</COMPLETED>
 248     <INTERVAL>0.00000e+00</INTERVAL>
 249    </INSTRUCTION>
 250    <INSTRUCTION>
 251     <NAME>Infusion - Conversion Step, 68C </NAME>
 252     <DIRECTIONS>Add 3.562 gal water at 169.678 F to mash to bring it to 154.400 F. Hold for 1.000 hr.</DIRECTIONS>
 253     <HAS_TIMER>FALSE</HAS_TIMER>
 254     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 255     <COMPLETED>FALSE</COMPLETED>
 256     <INTERVAL>7.50000e+01</INTERVAL>
 257    </INSTRUCTION>
 258    <INSTRUCTION>
 259     <NAME>Infusion - Final Batch Sparge</NAME>
 260     <DIRECTIONS>Add 3.647 gal water at 180.108 F to mash to bring it to 165.200 F. Hold for 15.000 min.</DIRECTIONS>
 261     <HAS_TIMER>FALSE</HAS_TIMER>
 262     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 263     <COMPLETED>FALSE</COMPLETED>
 264     <INTERVAL>1.50000e+01</INTERVAL>
 265    </INSTRUCTION>
 266    <INSTRUCTION>
 267     <NAME>Start boil</NAME>
 268     <DIRECTIONS>Bring the wort to a boil and hold for 1.000 hr.</DIRECTIONS>
 269     <HAS_TIMER>FALSE</HAS_TIMER>
 270     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 271     <COMPLETED>FALSE</COMPLETED>
 272     <INTERVAL>6.00000e+01</INTERVAL>
 273    </INSTRUCTION>
 274    <INSTRUCTION>
 275     <NAME>Boil/steep fermentables</NAME>
 276     <DIRECTIONS>Boil or steep 16.000 oz Rice Hulls, .</DIRECTIONS>
 277     <HAS_TIMER>FALSE</HAS_TIMER>
 278     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 279     <COMPLETED>FALSE</COMPLETED>
 280     <INTERVAL>6.00000e+01</INTERVAL>
 281    </INSTRUCTION>
 282    <INSTRUCTION>
 283     <NAME>Hop addition</NAME>
 284     <DIRECTIONS>Put 1.000 oz Tettnang into boil for 1.000 hr.</DIRECTIONS>
 285     <HAS_TIMER>FALSE</HAS_TIMER>
 286     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 287     <COMPLETED>FALSE</COMPLETED>
 288     <INTERVAL>6.00000e+01</INTERVAL>
 289    </INSTRUCTION>
 290    <INSTRUCTION>
 291     <NAME>Hop addition</NAME>
 292     <DIRECTIONS>Put 0.500 oz Saaz (Czech Republic) into boil for 30.000 min.</DIRECTIONS>
 293     <HAS_TIMER>FALSE</HAS_TIMER>
 294     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 295     <COMPLETED>FALSE</COMPLETED>
 296     <INTERVAL>3.00000e+01</INTERVAL>
 297    </INSTRUCTION>
 298    <INSTRUCTION>
 299     <NAME>Misc addition</NAME>
 300     <DIRECTIONS>Put 1.000 tbsp Irish Moss into boil for 15.000 min.</DIRECTIONS>
 301     <HAS_TIMER>FALSE</HAS_TIMER>
 302     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 303     <COMPLETED>FALSE</COMPLETED>
 304     <INTERVAL>1.50000e+01</INTERVAL>
 305    </INSTRUCTION>
 306    <INSTRUCTION>
 307     <NAME>Post boil</NAME>
 308     <DIRECTIONS>You should have 5.251 gal wort post-boil.
 309 You anticipate losing 1.004 qt to trub and chiller loss.
 310 The final volume in the primary is 5.000 gal.</DIRECTIONS>
 311     <HAS_TIMER>FALSE</HAS_TIMER>
 312     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 313     <COMPLETED>FALSE</COMPLETED>
 314     <INTERVAL>0.00000e+00</INTERVAL>
 315    </INSTRUCTION>
 316    <INSTRUCTION>
 317     <NAME>Pitch yeast</NAME>
 318     <DIRECTIONS>Cool wort and pitch Wyeast - Bavarian Wheat Blend Ale yeast, to the primary.</DIRECTIONS>
 319     <HAS_TIMER>FALSE</HAS_TIMER>
 320     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 321     <COMPLETED>FALSE</COMPLETED>
 322     <INTERVAL>0.00000e+00</INTERVAL>
 323    </INSTRUCTION>
 324    <INSTRUCTION>
 325     <NAME>Misc addition</NAME>
 326     <DIRECTIONS>Put 0.000 tsp Yeast Nutrient into primary for 15.000 min.</DIRECTIONS>
 327     <HAS_TIMER>FALSE</HAS_TIMER>
 328     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 329     <COMPLETED>FALSE</COMPLETED>
 330     <INTERVAL>1.50000e+01</INTERVAL>
 331    </INSTRUCTION>
 332    <INSTRUCTION>
 333     <NAME>Ferment</NAME>
 334     <DIRECTIONS>Let ferment until FG is 1.013.</DIRECTIONS>
 335     <HAS_TIMER>FALSE</HAS_TIMER>
 336     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 337     <COMPLETED>FALSE</COMPLETED>
 338     <INTERVAL>0.00000e+00</INTERVAL>
 339    </INSTRUCTION>
 340    <INSTRUCTION>
 341     <NAME>Transfer to secondary</NAME>
 342     <DIRECTIONS>Transfer beer to secondary.</DIRECTIONS>
 343     <HAS_TIMER>FALSE</HAS_TIMER>
 344     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 345     <COMPLETED>FALSE</COMPLETED>
 346     <INTERVAL>0.00000e+00</INTERVAL>
 347    </INSTRUCTION>
 348   </INSTRUCTIONS>
 349   <BREWNOTES/>
 350   <ASST_BREWER>Cat Cannon, Clinton Ebadi</ASST_BREWER>
 351   <EQUIPMENT>
 352    <NAME>clinton keggle + super cooler</NAME>
 353    <VERSION>1</VERSION>
 354    <BOIL_SIZE>4.25859e+01</BOIL_SIZE>
 355    <BATCH_SIZE>3.78541e+01</BATCH_SIZE>
 356    <TUN_VOLUME>5.67812e+01</TUN_VOLUME>
 357    <TUN_WEIGHT>6.80389e+00</TUN_WEIGHT>
 358    <TUN_SPECIFIC_HEAT>3.70000e-01</TUN_SPECIFIC_HEAT>
 359    <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
 360    <TRUB_CHILLER_LOSS>1.89271e+00</TRUB_CHILLER_LOSS>
 361    <EVAP_RATE>9.00000e+00</EVAP_RATE>
 362    <REAL_EVAP_RATE>2.83906e+00</REAL_EVAP_RATE>
 363    <BOIL_TIME>6.00000e+01</BOIL_TIME>
 364    <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
 365    <LAUTER_DEADSPACE>9.46353e-01</LAUTER_DEADSPACE>
 366    <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
 367    <HOP_UTILIZATION>1.00000e+02</HOP_UTILIZATION>
 368    <NOTES>hackety hack</NOTES>
 369    <ABSORPTION>1.08490e+00</ABSORPTION>
 370    <BOILING_POINT>1.00000e+02</BOILING_POINT>
 371   </EQUIPMENT>
 372   <NOTES>Mineral addition: 0.5 tsp Water crystals and 1T chalk at mash-in.</NOTES>
 373   <TASTE_NOTES></TASTE_NOTES>
 374   <TASTE_RATING>0.00000e+00</TASTE_RATING>
 375   <OG>1.04930e+00</OG>
 376   <FG>1.01232e+00</FG>
 377   <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
 378   <PRIMARY_AGE>0.00000e+00</PRIMARY_AGE>
 379   <PRIMARY_TEMP>0.00000e+00</PRIMARY_TEMP>
 380   <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
 381   <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
 382   <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
 383   <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
 384   <AGE>0.00000e+00</AGE>
 385   <AGE_TEMP>0.00000e+00</AGE_TEMP>
 386   <DATE>04/21/2011</DATE>
 387   <CARBONATION>0.00000e+00</CARBONATION>
 388   <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
 389   <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
 390   <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
 391   <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
 392   <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 393  </RECIPE>
 394 </RECIPES>