1 <?xml version="1.0" encoding="UTF-8"?>
   2 <!--BeerXML generated by brewtarget-->
   3 <RECIPES>
   4  <RECIPE>
   5   <NAME>Bubonic Porter</NAME>
   6   <VERSION>1</VERSION>
   7   <TYPE>All Grain</TYPE>
   8   <STYLE>
   9    <NAME>Brown Porter</NAME>
  10    <VERSION>1</VERSION>
  11    <CATEGORY>Porter</CATEGORY>
  12    <CATEGORY_NUMBER>12</CATEGORY_NUMBER>
  13    <STYLE_LETTER>A</STYLE_LETTER>
  14    <STYLE_GUIDE>BJCP</STYLE_GUIDE>
  15    <TYPE>Ale</TYPE>
  16    <OG_MIN>1.04000e+00</OG_MIN>
  17    <OG_MAX>1.05200e+00</OG_MAX>
  18    <FG_MIN>1.00800e+00</FG_MIN>
  19    <FG_MAX>1.01400e+00</FG_MAX>
  20    <IBU_MIN>1.80000e+01</IBU_MIN>
  21    <IBU_MAX>3.50000e+01</IBU_MAX>
  22    <COLOR_MIN>2.00000e+01</COLOR_MIN>
  23    <COLOR_MAX>3.00000e+01</COLOR_MAX>
  24    <ABV_MIN>4.00000e+00</ABV_MIN>
  25    <ABV_MAX>5.40000e+00</ABV_MAX>
  26    <CARB_MIN>0.00000e+00</CARB_MIN>
  27    <CARB_MAX>0.00000e+00</CARB_MAX>
  28    <NOTES>Differs from a robust porter in that it usually has softer, sweeter and more caramelly flavors, lower gravities, and usually less alcohol. More substance and roast than a brown ale. Higher in gravity than a dark mild. Some versions are fermented with lager yeast. Balance tends toward malt more than hops. Usually has an "English" character. Historical versions with Brettanomyces, sourness, or smokiness should be entered in the Specialty Beer category (23).</NOTES>
  29    <PROFILE>Malt aroma with mild roastiness should be evident, and may have a chocolaty quality. May also show some non-roasted malt character in support (caramelly, grainy, bready, nutty, toffee-like and/or sweet). English hop aroma moderate to none. Fruity esters moderate to none. Diacetyl low to none.Light brown to dark brown in color, often with ruby highlights when held up to light. Good clarity, although may approach being opaque. Moderate off-white to light tan head with good to fair retention.Malt flavor includes a mild to moderate roastiness (frequently with a chocolate character) and often a significant caramel, nutty, and/or toffee character. May have other secondary flavors such as coffee, licorice, biscuits or toast in support. Should not have a significant black malt character (acrid, burnt, or harsh roasted flavors), although small amounts may contribute a bitter chocolate complexity. English hop flavor moderate to none. Medium-low to medium hop bitterness will vary the balance from slightly malty to slightly bitter. Usually fairly well attenuated, although somewhat sweet versions exist. Diacetyl should be moderately low to none. Moderate to low fruity esters.Medium-light to medium body. Moderately low to moderately high carbonation.A fairly substantial English dark ale with restrained roasty characteristics. Originating in England, porter evolved from a blend of beers or gyles known as "Entire." A precursor to stout. Said to have been favored by porters and other physical laborers.</PROFILE>
  30    <INGREDIENTS>English ingredients are most common. May contain several malts, including chocolate and/or other dark roasted malts and caramel-type malts. Historical versions would use a significant amount of brown malt. Usually does not contain large amounts of black patent malt or roasted barley. English hops are most common, but are usually subdued. London or Dublin-type water (moderate carbonate hardness) is traditional. English or Irish ale yeast, or occasionally lager yeast, is used. May contain a moderate amount of adjuncts (sugars, maize, molasses, treacle, etc.).</INGREDIENTS>
  31    <EXAMPLES>Fuller's London Porter, Samuel Smith Taddy Porter, Burton Bridge Burton Porter, RCH Old Slug Porter, Nethergate Old Growler Porter, Hambleton Nightmare Porter, Harvey's Tom Paine Original Old Porter, Salopian Entire Butt English Porter, St. Peters Old-Style Porter, Shepherd Neame Original Porter, Flag Porter, Wasatch Polygamy Porter</EXAMPLES>
  32   </STYLE>
  33   <BREWER>Nobody</BREWER>
  34   <BATCH_SIZE>1.89308e+01</BATCH_SIZE>
  35   <BOIL_SIZE>2.16692e+01</BOIL_SIZE>
  36   <BOIL_TIME>0.00000e+00</BOIL_TIME>
  37   <EFFICIENCY>8.00000e+01</EFFICIENCY>
  38   <HOPS>
  39    <HOP>
  40     <NAME>Kent Goldings</NAME>
  41     <VERSION>1</VERSION>
  42     <ALPHA>5.50000e+00</ALPHA>
  43     <AMOUNT>1.41748e-02</AMOUNT>
  44     <USE>Boil</USE>
  45     <TIME>1.50000e+01</TIME>
  46     <NOTES>Gentle, fragrant and slightly spicy.</NOTES>
  47     <TYPE>Both</TYPE>
  48     <FORM>Pellet</FORM>
  49     <BETA>2.40000e+00</BETA>
  50     <HSI>7.25000e+01</HSI>
  51     <ORIGIN>England</ORIGIN>
  52     <SUBSTITUTES>Goldings (American), Fuggles, Willamette</SUBSTITUTES>
  53     <HUMULENE>4.15000e+01</HUMULENE>
  54     <CARYOPHYLLENE>1.40000e+01</CARYOPHYLLENE>
  55     <COHUMULONE>3.00000e+01</COHUMULONE>
  56     <MYRCENE>2.50000e+01</MYRCENE>
  57    </HOP>
  58    <HOP>
  59     <NAME>Nugget</NAME>
  60     <VERSION>1</VERSION>
  61     <ALPHA>1.30000e+01</ALPHA>
  62     <AMOUNT>1.87107e-02</AMOUNT>
  63     <USE>Boil</USE>
  64     <TIME>6.00000e+01</TIME>
  65     <NOTES>Mild aroma, low cohumulone for smooth bitterness.</NOTES>
  66     <TYPE>Both</TYPE>
  67     <FORM>Pellet</FORM>
  68     <BETA>5.00000e+00</BETA>
  69     <HSI>7.60000e+01</HSI>
  70     <ORIGIN>US</ORIGIN>
  71     <SUBSTITUTES>Chinook, Galena, Cluster, Magnum</SUBSTITUTES>
  72     <HUMULENE>1.75000e+01</HUMULENE>
  73     <CARYOPHYLLENE>8.00000e+00</CARYOPHYLLENE>
  74     <COHUMULONE>2.40000e+01</COHUMULONE>
  75     <MYRCENE>5.15000e+01</MYRCENE>
  76    </HOP>
  77   </HOPS>
  78   <FERMENTABLES>
  79    <FERMENTABLE>
  80     <NAME>Pale Malt (2 Row) UK</NAME>
  81     <VERSION>1</VERSION>
  82     <TYPE>Grain</TYPE>
  83     <AMOUNT>9.07185e-01</AMOUNT>
  84     <YIELD>7.80000e+01</YIELD>
  85     <COLOR>3.00000e+00</COLOR>
  86     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
  87     <ORIGIN>United Kingdom</ORIGIN>
  88     <SUPPLIER></SUPPLIER>
  89     <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>
  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>Chocolate Malt (UK)</NAME>
 101     <VERSION>1</VERSION>
 102     <TYPE>Grain</TYPE>
 103     <AMOUNT>4.53592e-01</AMOUNT>
 104     <YIELD>7.30000e+01</YIELD>
 105     <COLOR>4.50000e+02</COLOR>
 106     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 107     <ORIGIN>United Kingdom</ORIGIN>
 108     <SUPPLIER></SUPPLIER>
 109     <NOTES>Ideal for British Porters and Brown or Mild Ales and even Stouts. It's a little darker than US Chocolate malt yet it has a slightly smoother character in the roast flavor and aroma profiles.</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+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>Special B Malt</NAME>
 121     <VERSION>1</VERSION>
 122     <TYPE>Grain</TYPE>
 123     <AMOUNT>2.26796e-01</AMOUNT>
 124     <YIELD>6.52000e+01</YIELD>
 125     <COLOR>1.60000e+02</COLOR>
 126     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 127     <ORIGIN>Belgium</ORIGIN>
 128     <SUPPLIER></SUPPLIER>
 129     <NOTES>Special B refers to a type of dark, flavorful crystal malt traditionally malted in Belgium. In small amounts, it gives a unique flavor to the finished beer that is often compared to raisins or dried fruit. This malt is always dark, but the color and flavor vary more than most other malt styles; most of the commonly available varieties are in the 110-160 L range, but it may be even darker. Don't depend on this software to calculate the color of your beer correctly, since it may be expecting a much darker malt than you are actually using; some older sources assume Special B will be over 200 or even up to 300 L. While some sources still claim that Special B must be mashed, it is a crystal malt and can be steeped with an extract batch without adding significant protein to the beer.</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>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>Oats, Flaked</NAME>
 141     <VERSION>1</VERSION>
 142     <TYPE>Grain</TYPE>
 143     <AMOUNT>4.53592e-01</AMOUNT>
 144     <YIELD>8.00000e+01</YIELD>
 145     <COLOR>1.00000e+00</COLOR>
 146     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 147     <ORIGIN>US</ORIGIN>
 148     <SUPPLIER></SUPPLIER>
 149     <NOTES>Oats will improve mouth feel and add a creamy head. Commonly used in Oatmeal Stout.</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>3.00000e+01</MAX_IN_BATCH>
 155     <RECOMMEND_MASH>TRUE</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 - 80L</NAME>
 161     <VERSION>1</VERSION>
 162     <TYPE>Grain</TYPE>
 163     <AMOUNT>4.53592e-01</AMOUNT>
 164     <YIELD>7.40000e+01</YIELD>
 165     <COLOR>8.00000e+01</COLOR>
 166     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 167     <ORIGIN>US</ORIGIN>
 168     <SUPPLIER></SUPPLIER>
 169     <NOTES>This Crystal malt will lend a well a pronounced caramel flavor, color and sweetness.</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    <FERMENTABLE>
 180     <NAME>Pale Malt (2 Row) US</NAME>
 181     <VERSION>1</VERSION>
 182     <TYPE>Grain</TYPE>
 183     <AMOUNT>1.81437e+00</AMOUNT>
 184     <YIELD>7.90000e+01</YIELD>
 185     <COLOR>2.00000e+00</COLOR>
 186     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 187     <ORIGIN>US</ORIGIN>
 188     <SUPPLIER></SUPPLIER>
 189     <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>
 190     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 191     <MOISTURE>0.00000e+00</MOISTURE>
 192     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 193     <PROTEIN>0.00000e+00</PROTEIN>
 194     <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
 195     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
 196     <IS_MASHED>TRUE</IS_MASHED>
 197     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 198    </FERMENTABLE>
 199   </FERMENTABLES>
 200   <MISCS/>
 201   <YEASTS>
 202    <YEAST>
 203     <NAME>Wyeast - London Ale</NAME>
 204     <VERSION>1</VERSION>
 205     <TYPE>Ale</TYPE>
 206     <FORM>Liquid</FORM>
 207     <AMOUNT>1.25000e-01</AMOUNT>
 208     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 209     <LABORATORY>Wyeast Labs</LABORATORY>
 210     <PRODUCT_ID>1028</PRODUCT_ID>
 211     <MIN_TEMPERATURE>1.50000e+01</MIN_TEMPERATURE>
 212     <MAX_TEMPERATURE>2.20000e+01</MAX_TEMPERATURE>
 213     <FLOCCULATION>Low</FLOCCULATION>
 214     <ATTENUATION>7.50000e+01</ATTENUATION>
 215     <NOTES>Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style.
 216  </NOTES>
 217     <BEST_FOR>Mild, Northern English Brown Ale, Brown Porter, Robust Porter, Dry Stout, Foreign Extra Stout, Russian Imperial Stout, Old Ale, English Barleywine</BEST_FOR>
 218     <TIMES_CULTURED>0</TIMES_CULTURED>
 219     <MAX_REUSE>0</MAX_REUSE>
 220     <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
 221    </YEAST>
 222   </YEASTS>
 223   <WATERS/>
 224   <MASH>
 225    <NAME></NAME>
 226    <VERSION>1</VERSION>
 227    <GRAIN_TEMP>2.10000e+01</GRAIN_TEMP>
 228    <MASH_STEPS>
 229     <MASH_STEP>
 230      <NAME>mashy</NAME>
 231      <VERSION>1</VERSION>
 232      <TYPE>Infusion</TYPE>
 233      <INFUSE_AMOUNT>1.34855e+01</INFUSE_AMOUNT>
 234      <STEP_TEMP>6.72222e+01</STEP_TEMP>
 235      <STEP_TIME>6.00000e+01</STEP_TIME>
 236      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 237      <END_TEMP>6.72222e+01</END_TEMP>
 238      <INFUSE_TEMP>7.31301e+01</INFUSE_TEMP>
 239      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 240     </MASH_STEP>
 241     <MASH_STEP>
 242      <NAME>Final Batch Sparge</NAME>
 243      <VERSION>1</VERSION>
 244      <TYPE>Infusion</TYPE>
 245      <INFUSE_AMOUNT>1.38086e+01</INFUSE_AMOUNT>
 246      <STEP_TEMP>7.40000e+01</STEP_TEMP>
 247      <STEP_TIME>1.50000e+01</STEP_TIME>
 248      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 249      <END_TEMP>8.17745e+01</END_TEMP>
 250      <INFUSE_TEMP>8.17745e+01</INFUSE_TEMP>
 251      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 252     </MASH_STEP>
 253    </MASH_STEPS>
 254    <NOTES></NOTES>
 255    <TUN_TEMP>2.10000e+01</TUN_TEMP>
 256    <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
 257    <PH>7.00000e+00</PH>
 258    <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
 259    <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
 260    <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
 261   </MASH>
 262   <INSTRUCTIONS/>
 263   <BREWNOTES/>
 264   <ASST_BREWER></ASST_BREWER>
 265   <EQUIPMENT>
 266    <NAME>8 gal pot with 5 gal Igloo cooler</NAME>
 267    <VERSION>1</VERSION>
 268    <BOIL_SIZE>2.16692e+01</BOIL_SIZE>
 269    <BATCH_SIZE>1.89300e+01</BATCH_SIZE>
 270    <TUN_VOLUME>1.89300e+01</TUN_VOLUME>
 271    <TUN_WEIGHT>2.49476e+00</TUN_WEIGHT>
 272    <TUN_SPECIFIC_HEAT>3.00000e-01</TUN_SPECIFIC_HEAT>
 273    <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
 274    <TRUB_CHILLER_LOSS>9.50000e-01</TRUB_CHILLER_LOSS>
 275    <EVAP_RATE>9.00000e+00</EVAP_RATE>
 276    <REAL_EVAP_RATE>1.78920e+00</REAL_EVAP_RATE>
 277    <BOIL_TIME>6.00000e+01</BOIL_TIME>
 278    <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
 279    <LAUTER_DEADSPACE>9.50000e-01</LAUTER_DEADSPACE>
 280    <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
 281    <HOP_UTILIZATION>1.00000e+02</HOP_UTILIZATION>
 282    <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>
 283    <ABSORPTION>1.08490e+00</ABSORPTION>
 284    <BOILING_POINT>1.00000e+02</BOILING_POINT>
 285   </EQUIPMENT>
 286   <NOTES></NOTES>
 287   <TASTE_NOTES></TASTE_NOTES>
 288   <TASTE_RATING>0.00000e+00</TASTE_RATING>
 289   <OG>1.05399e+00</OG>
 290   <FG>1.01350e+00</FG>
 291   <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
 292   <PRIMARY_AGE>0.00000e+00</PRIMARY_AGE>
 293   <PRIMARY_TEMP>0.00000e+00</PRIMARY_TEMP>
 294   <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
 295   <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
 296   <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
 297   <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
 298   <AGE>0.00000e+00</AGE>
 299   <AGE_TEMP>0.00000e+00</AGE_TEMP>
 300   <DATE>05/04/2011</DATE>
 301   <CARBONATION>0.00000e+00</CARBONATION>
 302   <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
 303   <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
 304   <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
 305   <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
 306   <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 307  </RECIPE>
 308 </RECIPES>