1 <?xml version="1.0" encoding="UTF-8"?>
   2 <!--BeerXML generated by brewtarget-->
   3 <RECIPES>
   4  <RECIPE>
   5   <NAME>Killen's Irish Red</NAME>
   6   <VERSION>1</VERSION>
   7   <TYPE>All Grain</TYPE>
   8   <STYLE>
   9    <NAME>Irish Red Ale</NAME>
  10    <VERSION>1</VERSION>
  11    <CATEGORY>Scottish and Irish Ale</CATEGORY>
  12    <CATEGORY_NUMBER>9</CATEGORY_NUMBER>
  13    <STYLE_LETTER>D</STYLE_LETTER>
  14    <STYLE_GUIDE>BJCP</STYLE_GUIDE>
  15    <TYPE>Ale</TYPE>
  16    <OG_MIN>1.04400e+00</OG_MIN>
  17    <OG_MAX>1.06000e+00</OG_MAX>
  18    <FG_MIN>1.01000e+00</FG_MIN>
  19    <FG_MAX>1.01400e+00</FG_MAX>
  20    <IBU_MIN>1.70000e+01</IBU_MIN>
  21    <IBU_MAX>2.80000e+01</IBU_MAX>
  22    <COLOR_MIN>9.00000e+00</COLOR_MIN>
  23    <COLOR_MAX>1.80000e+01</COLOR_MAX>
  24    <ABV_MIN>4.00000e+00</ABV_MIN>
  25    <ABV_MAX>6.00000e+00</ABV_MAX>
  26    <CARB_MIN>0.00000e+00</CARB_MIN>
  27    <CARB_MAX>0.00000e+00</CARB_MAX>
  28    <NOTES>Sometimes brewed as a lager (if so, generally will not exhibit a diacetyl character). When served too cold, the roasted character and bitterness may seem more elevated.</NOTES>
  29    <PROFILE>Low to moderate malt aroma, generally caramel-like but occasionally toasty or toffee-like in nature. May have a light buttery character (although this is not required). Hop aroma is low to none (usually not present). Quite clean.Amber to deep reddish copper color (most examples have a deep reddish hue). Clear. Low off-white to tan colored head.Moderate caramel malt flavor and sweetness, occasionally with a buttered toast or toffee-like quality. Finishes with a light taste of roasted grain, which lends a characteristic dryness to the finish. Generally no flavor hops, although some examples may have a light English hop flavor. Medium-low hop bitterness, although light use of roasted grains may increase the perception of bitterness to the medium range. Medium-dry to dry finish. Clean and smooth (lager versions can be very smooth). No esters.Medium-light to medium body, although examples containing low levels of diacetyl may have a slightly slick mouthfeel. Moderate carbonation. Smooth. Moderately attenuated (more so than Scottish ales). May have a slight alcohol warmth in stronger versions.An easy-drinking pint. Malt-focused with an initial sweetness and a roasted dryness in the finish. </PROFILE>
  30    <INGREDIENTS>May contain some adjuncts (corn, rice, or sugar), although excessive adjunct use will harm the character of the beer. Generally has a bit of roasted barley to provide reddish color and dry roasted finish. UK/Irish malts, hops, yeast.</INGREDIENTS>
  31    <EXAMPLES>Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway's Irish Ale (a bit strong at 6.5%), Kilkenny Irish Beer, O'Hara's Irish Red Ale, Smithwick's Irish Ale, Beamish Red Ale, Caffrey's Irish Ale, Goose Island Kilgubbin Red Ale, Murphy's Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale</EXAMPLES>
  32   </STYLE>
  33   <BREWER>Nobody</BREWER>
  34   <BATCH_SIZE>1.89300e+01</BATCH_SIZE>
  35   <BOIL_SIZE>2.16692e+01</BOIL_SIZE>
  36   <BOIL_TIME>0.00000e+00</BOIL_TIME>
  37   <EFFICIENCY>7.00000e+01</EFFICIENCY>
  38   <HOPS>
  39    <HOP>
  40     <NAME>Northern Brewer</NAME>
  41     <VERSION>1</VERSION>
  42     <ALPHA>9.00000e+00</ALPHA>
  43     <AMOUNT>1.41748e-02</AMOUNT>
  44     <USE>Boil</USE>
  45     <TIME>6.00000e+01</TIME>
  46     <NOTES>Medium-strong, woody with evergreen and mint overtones.</NOTES>
  47     <TYPE>Both</TYPE>
  48     <FORM>Pellet</FORM>
  49     <BETA>4.00000e+00</BETA>
  50     <HSI>0.00000e+00</HSI>
  51     <ORIGIN>England</ORIGIN>
  52     <SUBSTITUTES>Galena, Perle</SUBSTITUTES>
  53     <HUMULENE>2.50000e+01</HUMULENE>
  54     <CARYOPHYLLENE>7.50000e+00</CARYOPHYLLENE>
  55     <COHUMULONE>2.75000e+01</COHUMULONE>
  56     <MYRCENE>5.50000e+01</MYRCENE>
  57    </HOP>
  58    <HOP>
  59     <NAME>Fuggles</NAME>
  60     <VERSION>1</VERSION>
  61     <ALPHA>4.50000e+00</ALPHA>
  62     <AMOUNT>2.83495e-02</AMOUNT>
  63     <USE>Boil</USE>
  64     <TIME>1.00000e+01</TIME>
  65     <NOTES>Mild and pleasant, spicy, soft, woody.</NOTES>
  66     <TYPE>Both</TYPE>
  67     <FORM>Pellet</FORM>
  68     <BETA>2.50000e+00</BETA>
  69     <HSI>7.00000e+01</HSI>
  70     <ORIGIN>England</ORIGIN>
  71     <SUBSTITUTES>Willamette, East Kent Goldings, Styrian Goldings, Tettnang</SUBSTITUTES>
  72     <HUMULENE>3.45000e+01</HUMULENE>
  73     <CARYOPHYLLENE>1.15000e+01</CARYOPHYLLENE>
  74     <COHUMULONE>2.75000e+01</COHUMULONE>
  75     <MYRCENE>2.60000e+01</MYRCENE>
  76    </HOP>
  77   </HOPS>
  78   <FERMENTABLES>
  79    <FERMENTABLE>
  80     <NAME>Pale Malt (2 Row) US</NAME>
  81     <VERSION>1</VERSION>
  82     <TYPE>Grain</TYPE>
  83     <AMOUNT>3.51534e+00</AMOUNT>
  84     <YIELD>7.90000e+01</YIELD>
  85     <COLOR>2.00000e+00</COLOR>
  86     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
  87     <ORIGIN>US</ORIGIN>
  88     <SUPPLIER></SUPPLIER>
  89     <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>
  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>1.00000e+02</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>Carafoam</NAME>
 101     <VERSION>1</VERSION>
 102     <TYPE>Grain</TYPE>
 103     <AMOUNT>2.26796e-01</AMOUNT>
 104     <YIELD>7.20000e+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></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>2.00000e+01</MAX_IN_BATCH>
 115     <RECOMMEND_MASH>FALSE</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>Biscuit Malt</NAME>
 121     <VERSION>1</VERSION>
 122     <TYPE>Grain</TYPE>
 123     <AMOUNT>4.53592e-01</AMOUNT>
 124     <YIELD>7.90000e+01</YIELD>
 125     <COLOR>2.30000e+01</COLOR>
 126     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 127     <ORIGIN>Belgium</ORIGIN>
 128     <SUPPLIER></SUPPLIER>
 129     <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>
 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+01</MAX_IN_BATCH>
 135     <RECOMMEND_MASH>FALSE</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>Roasted Barley</NAME>
 141     <VERSION>1</VERSION>
 142     <TYPE>Grain</TYPE>
 143     <AMOUNT>1.13398e-01</AMOUNT>
 144     <YIELD>5.50000e+01</YIELD>
 145     <COLOR>3.00000e+02</COLOR>
 146     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 147     <ORIGIN>US</ORIGIN>
 148     <SUPPLIER></SUPPLIER>
 149     <NOTES>Use 10 to 12% to impart a distinct, roasted flavor to Stouts. Other dark beers also benefit from smaller quantities (2 - 6%).</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>1.00000e+01</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    <FERMENTABLE>
 160     <NAME>Caramel/Crystal Malt - 40L</NAME>
 161     <VERSION>1</VERSION>
 162     <TYPE>Grain</TYPE>
 163     <AMOUNT>4.53592e-01</AMOUNT>
 164     <YIELD>7.40000e+01</YIELD>
 165     <COLOR>4.00000e+01</COLOR>
 166     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 167     <ORIGIN>US</ORIGIN>
 168     <SUPPLIER></SUPPLIER>
 169     <NOTES>This Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.</NOTES>
 170     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 171     <MOISTURE>0.00000e+00</MOISTURE>
 172     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 173     <PROTEIN>0.00000e+00</PROTEIN>
 174     <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
 175     <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
 176     <IS_MASHED>TRUE</IS_MASHED>
 177     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 178    </FERMENTABLE>
 179   </FERMENTABLES>
 180   <MISCS/>
 181   <YEASTS>
 182    <YEAST>
 183     <NAME>Wyeast - Irish Ale</NAME>
 184     <VERSION>1</VERSION>
 185     <TYPE>Ale</TYPE>
 186     <FORM>Liquid</FORM>
 187     <AMOUNT>1.25000e-01</AMOUNT>
 188     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 189     <LABORATORY>Wyeast Labs</LABORATORY>
 190     <PRODUCT_ID>1084</PRODUCT_ID>
 191     <MIN_TEMPERATURE>1.60000e+01</MIN_TEMPERATURE>
 192     <MAX_TEMPERATURE>2.20000e+01</MAX_TEMPERATURE>
 193     <FLOCCULATION>Medium</FLOCCULATION>
 194     <ATTENUATION>7.30000e+01</ATTENUATION>
 195     <NOTES>This yeast ferments extremely well in dark worts. Beers fermented in the lower temperature range produce dry and crisp beers to fruity beers with nice complexity using fermentation temperatures above 18C.
 196  </NOTES>
 197     <BEST_FOR>Scottish Light 60/-, Scottish Heavy 70/-, Scottish Export 80/-, Irish Red Ale, Strong Scotch Ale, American Amber Ale, Robust Porter, Baltic Porter, Dry Stout, Sweet Stout, Oatmeal Stout, Foreign Extra Stout, Imperial IPA, American Barleywine, Spice/Herb/Vegetable Beer, Other Smoked Beer, Wood-Aged Beer</BEST_FOR>
 198     <TIMES_CULTURED>0</TIMES_CULTURED>
 199     <MAX_REUSE>0</MAX_REUSE>
 200     <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
 201    </YEAST>
 202   </YEASTS>
 203   <WATERS/>
 204   <MASH>
 205    <NAME></NAME>
 206    <VERSION>1</VERSION>
 207    <GRAIN_TEMP>2.10000e+01</GRAIN_TEMP>
 208    <MASH_STEPS>
 209     <MASH_STEP>
 210      <NAME>mash in</NAME>
 211      <VERSION>1</VERSION>
 212      <TYPE>Infusion</TYPE>
 213      <INFUSE_AMOUNT>1.21251e+01</INFUSE_AMOUNT>
 214      <STEP_TEMP>6.66667e+01</STEP_TEMP>
 215      <STEP_TIME>0.00000e+00</STEP_TIME>
 216      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 217      <END_TEMP>0.00000e+00</END_TEMP>
 218      <INFUSE_TEMP>7.36709e+01</INFUSE_TEMP>
 219      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 220     </MASH_STEP>
 221     <MASH_STEP>
 222      <NAME>Final Batch Sparge</NAME>
 223      <VERSION>1</VERSION>
 224      <TYPE>Infusion</TYPE>
 225      <INFUSE_AMOUNT>1.55381e+01</INFUSE_AMOUNT>
 226      <STEP_TEMP>7.40000e+01</STEP_TEMP>
 227      <STEP_TIME>1.50000e+01</STEP_TIME>
 228      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 229      <END_TEMP>8.17014e+01</END_TEMP>
 230      <INFUSE_TEMP>8.17014e+01</INFUSE_TEMP>
 231      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 232     </MASH_STEP>
 233    </MASH_STEPS>
 234    <NOTES></NOTES>
 235    <TUN_TEMP>2.10000e+01</TUN_TEMP>
 236    <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
 237    <PH>7.00000e+00</PH>
 238    <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
 239    <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
 240    <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
 241   </MASH>
 242   <INSTRUCTIONS/>
 243   <ASST_BREWER></ASST_BREWER>
 244   <EQUIPMENT>
 245    <NAME>8 gal pot with 5 gal Igloo cooler</NAME>
 246    <VERSION>1</VERSION>
 247    <BOIL_SIZE>2.16692e+01</BOIL_SIZE>
 248    <BATCH_SIZE>1.89300e+01</BATCH_SIZE>
 249    <TUN_VOLUME>1.89300e+01</TUN_VOLUME>
 250    <TUN_WEIGHT>2.49476e+00</TUN_WEIGHT>
 251    <TUN_SPECIFIC_HEAT>3.00000e-01</TUN_SPECIFIC_HEAT>
 252    <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
 253    <TRUB_CHILLER_LOSS>9.50000e-01</TRUB_CHILLER_LOSS>
 254    <EVAP_RATE>9.00000e+00</EVAP_RATE>
 255    <REAL_EVAP_RATE>1.78920e+00</REAL_EVAP_RATE>
 256    <BOIL_TIME>6.00000e+01</BOIL_TIME>
 257    <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
 258    <LAUTER_DEADSPACE>9.50000e-01</LAUTER_DEADSPACE>
 259    <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
 260    <HOP_UTILIZATION>1.00000e+02</HOP_UTILIZATION>
 261    <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>
 262    <ABSORPTION>1.08490e+00</ABSORPTION>
 263   </EQUIPMENT>
 264   <NOTES></NOTES>
 265   <TASTE_NOTES></TASTE_NOTES>
 266   <TASTE_RATING>0.00000e+00</TASTE_RATING>
 267   <OG>1.05298e+00</OG>
 268   <FG>1.01430e+00</FG>
 269   <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
 270   <PRIMARY_AGE>0.00000e+00</PRIMARY_AGE>
 271   <PRIMARY_TEMP>0.00000e+00</PRIMARY_TEMP>
 272   <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
 273   <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
 274   <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
 275   <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
 276   <AGE>0.00000e+00</AGE>
 277   <AGE_TEMP>0.00000e+00</AGE_TEMP>
 278   <DATE>10/02/2011</DATE>
 279   <CARBONATION>0.00000e+00</CARBONATION>
 280   <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
 281   <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
 282   <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
 283   <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
 284   <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 285  </RECIPE>
 286 </RECIPES>