1 <?xml version="1.0" encoding="System"?>
   2 <!--BeerXML generated by brewtarget-->
   3 <RECIPES>
   4  <RECIPE>
   5   <NAME>Sebastian Amber Ale</NAME>
   6   <VERSION>1</VERSION>
   7   <TYPE>All Grain</TYPE>
   8   <STYLE>
   9    <NAME>American Amber Ale</NAME>
  10    <VERSION>1</VERSION>
  11    <CATEGORY>American Ale</CATEGORY>
  12    <CATEGORY_NUMBER>10</CATEGORY_NUMBER>
  13    <STYLE_LETTER>B</STYLE_LETTER>
  14    <STYLE_GUIDE>BJCP</STYLE_GUIDE>
  15    <TYPE>Ale</TYPE>
  16    <OG_MIN>1.04500e+00</OG_MIN>
  17    <OG_MAX>1.06000e+00</OG_MAX>
  18    <FG_MIN>1.01000e+00</FG_MIN>
  19    <FG_MAX>1.01500e+00</FG_MAX>
  20    <IBU_MIN>2.50000e+01</IBU_MIN>
  21    <IBU_MAX>4.00000e+01</IBU_MAX>
  22    <COLOR_MIN>1.00000e+01</COLOR_MIN>
  23    <COLOR_MAX>1.70000e+01</COLOR_MAX>
  24    <ABV_MIN>4.50000e+00</ABV_MIN>
  25    <ABV_MAX>6.20000e+00</ABV_MAX>
  26    <CARB_MIN>0.00000e+00</CARB_MIN>
  27    <CARB_MAX>0.00000e+00</CARB_MAX>
  28    <NOTES>Can overlap in color with American pale ales. However, American amber ales differ from American pale ales not only by being usually darker in color, but also by having more caramel flavor, more body, and usually being balanced more evenly between malt and bitterness. Should not have a strong chocolate or roast character that might suggest an American brown ale (although small amounts are OK).</NOTES>
  29    <PROFILE>Low to moderate hop aroma from dry hopping or late kettle additions of American hop varieties. A citrusy hop character is common, but not required. Moderately low to moderately high maltiness balances and sometimes masks the hop presentation, and usually shows a moderate caramel character. Esters vary from moderate to none. No diacetyl.Amber to coppery brown in color. Moderately large off-white head with good retention. Generally quite clear, although dry-hopped versions may be slightly hazy.Moderate to high hop flavor from American hop varieties, which often but not always has a citrusy quality. Malt flavors are moderate to strong, and usually show an initial malty sweetness followed by a moderate caramel flavor (and sometimes other character malts in lesser amounts). Malt and hop bitterness are usually balanced and mutually supportive. Fruity esters can be moderate to none. Caramel sweetness and hop flavor/bitterness can linger somewhat into the medium to full finish. No diacetyl.Medium to medium-full body. Carbonation moderate to high. Overall smooth finish without astringency often associated with high hopping rates. Stronger versions may have a slight alcohol warmth.Like an American pale ale with more body, more caramel richness, and a balance more towards malt than hops (although hop rates can be significant). Known simply as Red Ales in some regions, these beers were popularized in the hop-loving Northern California and the Pacific Northwest areas before spreading nationwide.</PROFILE>
  30    <INGREDIENTS>Pale ale malt, typically American two-row. Medium to dark crystal malts. May also contain specialty grains which add additional character and uniqueness. American hops, often with citrusy flavors, are common but others may also be used. Water can vary in sulfate and carbonate content.</INGREDIENTS>
  31    <EXAMPLES>North Coast Red Seal Ale, Tröegs HopBack Amber Ale, Deschutes Cinder Cone Red, Pyramid Broken Rake, St. Rogue Red Ale, Anderson Valley Boont Amber Ale, Lagunitas Censored Ale, Avery Redpoint Ale, McNeill’s Firehouse Amber Ale, Mendocino Red Tail Ale, Bell's Amber</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>6.00000e+01</BOIL_TIME>
  37   <EFFICIENCY>7.00000e+01</EFFICIENCY>
  38   <HOPS>
  39    <HOP>
  40     <NAME>Magnum</NAME>
  41     <VERSION>1</VERSION>
  42     <ALPHA>1.35000e+01</ALPHA>
  43     <AMOUNT>9.44984e-03</AMOUNT>
  44     <USE>Boil</USE>
  45     <TIME>6.00000e+01</TIME>
  46     <NOTES>Clean German flavor and aroma profile.</NOTES>
  47     <TYPE>Bittering</TYPE>
  48     <FORM>Pellet</FORM>
  49     <BETA>6.00000e+00</BETA>
  50     <HSI>7.25000e+01</HSI>
  51     <ORIGIN>Germany</ORIGIN>
  52     <SUBSTITUTES>Galena</SUBSTITUTES>
  53     <HUMULENE>3.75000e+01</HUMULENE>
  54     <CARYOPHYLLENE>1.05000e+01</CARYOPHYLLENE>
  55     <COHUMULONE>2.50000e+01</COHUMULONE>
  56     <MYRCENE>3.75000e+01</MYRCENE>
  57    </HOP>
  58    <HOP>
  59     <NAME>Hersbrucker</NAME>
  60     <VERSION>1</VERSION>
  61     <ALPHA>3.00000e+00</ALPHA>
  62     <AMOUNT>1.41748e-02</AMOUNT>
  63     <USE>Boil</USE>
  64     <TIME>6.00000e+01</TIME>
  65     <NOTES>Mild to moderate aroma.</NOTES>
  66     <TYPE>Aroma</TYPE>
  67     <FORM>Pellet</FORM>
  68     <BETA>5.25000e+00</BETA>
  69     <HSI>6.00000e+01</HSI>
  70     <ORIGIN>Germany</ORIGIN>
  71     <SUBSTITUTES>Mount Hood, French Strisslespalt</SUBSTITUTES>
  72     <HUMULENE>3.00000e+01</HUMULENE>
  73     <CARYOPHYLLENE>1.25000e+01</CARYOPHYLLENE>
  74     <COHUMULONE>2.15000e+01</COHUMULONE>
  75     <MYRCENE>1.25000e+01</MYRCENE>
  76    </HOP>
  77    <HOP>
  78     <NAME>Willamette</NAME>
  79     <VERSION>1</VERSION>
  80     <ALPHA>5.00000e+00</ALPHA>
  81     <AMOUNT>7.08738e-03</AMOUNT>
  82     <USE>Boil</USE>
  83     <TIME>6.00000e+01</TIME>
  84     <NOTES>Mild and pleasant, slightly spicy, aromatic.</NOTES>
  85     <TYPE>Aroma</TYPE>
  86     <FORM>Pellet</FORM>
  87     <BETA>4.00000e+00</BETA>
  88     <HSI>6.25000e+01</HSI>
  89     <ORIGIN></ORIGIN>
  90     <SUBSTITUTES>Fuggles, Styrian Goldings, Tettnang.</SUBSTITUTES>
  91     <HUMULENE>2.35000e+01</HUMULENE>
  92     <CARYOPHYLLENE>7.35000e+00</CARYOPHYLLENE>
  93     <COHUMULONE>3.25000e+01</COHUMULONE>
  94     <MYRCENE>3.50000e+01</MYRCENE>
  95    </HOP>
  96   </HOPS>
  97   <FERMENTABLES>
  98    <FERMENTABLE>
  99     <NAME>Caramel/Crystal Malt - 80L</NAME>
 100     <VERSION>1</VERSION>
 101     <TYPE>Grain</TYPE>
 102     <AMOUNT>2.26796e-01</AMOUNT>
 103     <YIELD>7.40000e+01</YIELD>
 104     <COLOR>8.00000e+01</COLOR>
 105     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 106     <ORIGIN>US</ORIGIN>
 107     <SUPPLIER></SUPPLIER>
 108     <NOTES>This Crystal malt will lend a well a pronounced caramel flavor, color and sweetness.</NOTES>
 109     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 110     <MOISTURE>0.00000e+00</MOISTURE>
 111     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 112     <PROTEIN>0.00000e+00</PROTEIN>
 113     <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
 114     <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
 115     <IS_MASHED>TRUE</IS_MASHED>
 116     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 117    </FERMENTABLE>
 118    <FERMENTABLE>
 119     <NAME>Munich Malt - 10L</NAME>
 120     <VERSION>1</VERSION>
 121     <TYPE>Grain</TYPE>
 122     <AMOUNT>1.70097e-01</AMOUNT>
 123     <YIELD>7.70000e+01</YIELD>
 124     <COLOR>1.00000e+01</COLOR>
 125     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 126     <ORIGIN>US</ORIGIN>
 127     <SUPPLIER></SUPPLIER>
 128     <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>
 129     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 130     <MOISTURE>0.00000e+00</MOISTURE>
 131     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 132     <PROTEIN>0.00000e+00</PROTEIN>
 133     <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
 134     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
 135     <IS_MASHED>TRUE</IS_MASHED>
 136     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 137    </FERMENTABLE>
 138    <FERMENTABLE>
 139     <NAME>Victory Malt</NAME>
 140     <VERSION>1</VERSION>
 141     <TYPE>Grain</TYPE>
 142     <AMOUNT>1.13398e-01</AMOUNT>
 143     <YIELD>7.30000e+01</YIELD>
 144     <COLOR>2.50000e+01</COLOR>
 145     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 146     <ORIGIN>US</ORIGIN>
 147     <SUPPLIER></SUPPLIER>
 148     <NOTES>Imparts a toasty/nutty/biscuit/bread flavor, and adds head retention. Use in nut browns and other darker beers.</NOTES>
 149     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 150     <MOISTURE>0.00000e+00</MOISTURE>
 151     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 152     <PROTEIN>0.00000e+00</PROTEIN>
 153     <MAX_IN_BATCH>1.50000e+01</MAX_IN_BATCH>
 154     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
 155     <IS_MASHED>TRUE</IS_MASHED>
 156     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 157    </FERMENTABLE>
 158    <FERMENTABLE>
 159     <NAME>Biscuit Malt</NAME>
 160     <VERSION>1</VERSION>
 161     <TYPE>Grain</TYPE>
 162     <AMOUNT>8.50486e-02</AMOUNT>
 163     <YIELD>7.90000e+01</YIELD>
 164     <COLOR>2.30000e+01</COLOR>
 165     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 166     <ORIGIN>Belgium</ORIGIN>
 167     <SUPPLIER></SUPPLIER>
 168     <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>
 169     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 170     <MOISTURE>0.00000e+00</MOISTURE>
 171     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 172     <PROTEIN>0.00000e+00</PROTEIN>
 173     <MAX_IN_BATCH>1.00000e+01</MAX_IN_BATCH>
 174     <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
 175     <IS_MASHED>TRUE</IS_MASHED>
 176     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 177    </FERMENTABLE>
 178    <FERMENTABLE>
 179     <NAME>Pilsner (2 Row) Bel</NAME>
 180     <VERSION>1</VERSION>
 181     <TYPE>Grain</TYPE>
 182     <AMOUNT>3.62874e+00</AMOUNT>
 183     <YIELD>7.90000e+01</YIELD>
 184     <COLOR>2.00000e+00</COLOR>
 185     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 186     <ORIGIN>Belgium</ORIGIN>
 187     <SUPPLIER></SUPPLIER>
 188     <NOTES>This is an excellent base malt for many styles, including full flavored Lagers, Belgian Ales and Belgian Wheat beers.</NOTES>
 189     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 190     <MOISTURE>0.00000e+00</MOISTURE>
 191     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 192     <PROTEIN>0.00000e+00</PROTEIN>
 193     <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
 194     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
 195     <IS_MASHED>TRUE</IS_MASHED>
 196     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 197    </FERMENTABLE>
 198   </FERMENTABLES>
 199   <MISCS>
 200    <MISC>
 201     <NAME>Irish Moss</NAME>
 202     <VERSION>1</VERSION>
 203     <TYPE>Fining</TYPE>
 204     <USE>Boil</USE>
 205     <TIME>0.00000e+00</TIME>
 206     <AMOUNT>1.47868e-02</AMOUNT>
 207     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 208     <USE_FOR></USE_FOR>
 209     <NOTES></NOTES>
 210    </MISC>
 211   </MISCS>
 212   <YEASTS>
 213    <YEAST>
 214     <NAME>Wyeast - Belgian Abbey II</NAME>
 215     <VERSION>1</VERSION>
 216     <TYPE>Ale</TYPE>
 217     <FORM>Liquid</FORM>
 218     <AMOUNT>1.25000e-01</AMOUNT>
 219     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 220     <LABORATORY>Wyeast Labs</LABORATORY>
 221     <PRODUCT_ID>1762</PRODUCT_ID>
 222     <MIN_TEMPERATURE>1.80000e+01</MIN_TEMPERATURE>
 223     <MAX_TEMPERATURE>2.40000e+01</MAX_TEMPERATURE>
 224     <FLOCCULATION>Medium</FLOCCULATION>
 225     <ATTENUATION>7.50000e+01</ATTENUATION>
 226     <NOTES></NOTES>
 227     <BEST_FOR></BEST_FOR>
 228     <TIMES_CULTURED>0</TIMES_CULTURED>
 229     <MAX_REUSE>0</MAX_REUSE>
 230     <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
 231    </YEAST>
 232    <YEAST>
 233     <NAME>Wyeast - Belgian Strong Ale</NAME>
 234     <VERSION>1</VERSION>
 235     <TYPE>Ale</TYPE>
 236     <FORM>Liquid</FORM>
 237     <AMOUNT>1.25000e-01</AMOUNT>
 238     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 239     <LABORATORY>Wyeast Labs</LABORATORY>
 240     <PRODUCT_ID>1388</PRODUCT_ID>
 241     <MIN_TEMPERATURE>1.80000e+01</MIN_TEMPERATURE>
 242     <MAX_TEMPERATURE>2.70000e+01</MAX_TEMPERATURE>
 243     <FLOCCULATION>Low</FLOCCULATION>
 244     <ATTENUATION>7.60000e+01</ATTENUATION>
 245     <NOTES></NOTES>
 246     <BEST_FOR></BEST_FOR>
 247     <TIMES_CULTURED>0</TIMES_CULTURED>
 248     <MAX_REUSE>0</MAX_REUSE>
 249     <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
 250    </YEAST>
 251   </YEASTS>
 252   <WATERS/>
 253   <MASH>
 254    <NAME></NAME>
 255    <VERSION>1</VERSION>
 256    <GRAIN_TEMP>2.10000e+01</GRAIN_TEMP>
 257    <MASH_STEPS>
 258     <MASH_STEP>
 259      <NAME></NAME>
 260      <VERSION>1</VERSION>
 261      <TYPE>Infusion</TYPE>
 262      <INFUSE_AMOUNT>1.10161e+01</INFUSE_AMOUNT>
 263      <STEP_TEMP>6.50000e+01</STEP_TEMP>
 264      <STEP_TIME>0.00000e+00</STEP_TIME>
 265      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 266      <END_TEMP>6.50000e+01</END_TEMP>
 267      <INFUSE_TEMP>7.17486e+01</INFUSE_TEMP>
 268      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 269     </MASH_STEP>
 270     <MASH_STEP>
 271      <NAME>Final Batch Sparge</NAME>
 272      <VERSION>1</VERSION>
 273      <TYPE>Infusion</TYPE>
 274      <INFUSE_AMOUNT>1.61858e+01</INFUSE_AMOUNT>
 275      <STEP_TEMP>7.40000e+01</STEP_TEMP>
 276      <STEP_TIME>1.50000e+01</STEP_TIME>
 277      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 278      <END_TEMP>8.13629e+01</END_TEMP>
 279      <INFUSE_TEMP>8.13629e+01</INFUSE_TEMP>
 280      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 281     </MASH_STEP>
 282    </MASH_STEPS>
 283    <NOTES></NOTES>
 284    <TUN_TEMP>2.10000e+01</TUN_TEMP>
 285    <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
 286    <PH>7.00000e+00</PH>
 287    <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
 288    <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
 289    <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
 290   </MASH>
 291   <INSTRUCTIONS/>
 292   <BREWNOTES/>
 293   <ASST_BREWER></ASST_BREWER>
 294   <EQUIPMENT>
 295    <NAME>8 gal pot with 5 gal Igloo cooler</NAME>
 296    <VERSION>1</VERSION>
 297    <BOIL_SIZE>2.16692e+01</BOIL_SIZE>
 298    <BATCH_SIZE>1.89300e+01</BATCH_SIZE>
 299    <TUN_VOLUME>1.89300e+01</TUN_VOLUME>
 300    <TUN_WEIGHT>2.49476e+00</TUN_WEIGHT>
 301    <TUN_SPECIFIC_HEAT>3.00000e-01</TUN_SPECIFIC_HEAT>
 302    <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
 303    <TRUB_CHILLER_LOSS>9.50000e-01</TRUB_CHILLER_LOSS>
 304    <EVAP_RATE>9.00000e+00</EVAP_RATE>
 305    <REAL_EVAP_RATE>1.78920e+00</REAL_EVAP_RATE>
 306    <BOIL_TIME>6.00000e+01</BOIL_TIME>
 307    <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
 308    <LAUTER_DEADSPACE>9.50000e-01</LAUTER_DEADSPACE>
 309    <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
 310    <HOP_UTILIZATION>1.00000e+02</HOP_UTILIZATION>
 311    <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>
 312    <ABSORPTION>1.08490e+00</ABSORPTION>
 313    <BOILING_POINT>1.00000e+02</BOILING_POINT>
 314   </EQUIPMENT>
 315   <NOTES></NOTES>
 316   <TASTE_NOTES></TASTE_NOTES>
 317   <TASTE_RATING>0.00000e+00</TASTE_RATING>
 318   <OG>1.04723e+00</OG>
 319   <FG>1.01133e+00</FG>
 320   <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
 321   <PRIMARY_AGE>0.00000e+00</PRIMARY_AGE>
 322   <PRIMARY_TEMP>0.00000e+00</PRIMARY_TEMP>
 323   <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
 324   <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
 325   <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
 326   <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
 327   <AGE>0.00000e+00</AGE>
 328   <AGE_TEMP>0.00000e+00</AGE_TEMP>
 329   <DATE>03/22/2012</DATE>
 330   <CARBONATION>0.00000e+00</CARBONATION>
 331   <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
 332   <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
 333   <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
 334   <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
 335   <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 336  </RECIPE>
 337 </RECIPES>