1 <?xml version="1.0" encoding="UTF-8"?>
   2 <!--BeerXML generated by brewtarget-->
   3 <RECIPES>
   4  <RECIPE>
   5   <NAME>Persephone 2.5 gallon</NAME>
   6   <VERSION>1</VERSION>
   7   <TYPE>All Grain</TYPE>
   8   <STYLE>
   9    <NAME>Russian Imperial Stout</NAME>
  10    <VERSION>1</VERSION>
  11    <CATEGORY>Stout</CATEGORY>
  12    <CATEGORY_NUMBER>13</CATEGORY_NUMBER>
  13    <STYLE_LETTER>F</STYLE_LETTER>
  14    <STYLE_GUIDE>BJCP</STYLE_GUIDE>
  15    <TYPE>Ale</TYPE>
  16    <OG_MIN>1.07500e+00</OG_MIN>
  17    <OG_MAX>1.11500e+00</OG_MAX>
  18    <FG_MIN>1.01800e+00</FG_MIN>
  19    <FG_MAX>1.03000e+00</FG_MAX>
  20    <IBU_MIN>5.00000e+01</IBU_MIN>
  21    <IBU_MAX>9.00000e+01</IBU_MAX>
  22    <COLOR_MIN>3.00000e+01</COLOR_MIN>
  23    <COLOR_MAX>4.00000e+01</COLOR_MAX>
  24    <ABV_MIN>8.00000e+00</ABV_MIN>
  25    <ABV_MAX>1.20000e+01</ABV_MAX>
  26    <CARB_MIN>0.00000e+00</CARB_MIN>
  27    <CARB_MAX>0.00000e+00</CARB_MAX>
  28    <NOTES>Variations exist, with English and American interpretations (predictably, the American versions have more bitterness, roasted character, and finishing hops, while the English varieties reflect a more complex specialty malt character and a more forward ester profile). The wide range of allowable characteristics allow for maximum brewer creativity.</NOTES>
  29    <PROFILE>Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol. The roasted malt character can take on coffee, dark chocolate, or slightly burnt tones and can be light to moderately strong. The malt aroma can be subtle to rich and barleywine-like, depending on the gravity and grain bill. May optionally show a slight specialty malt character (e.g., caramel), but this should only add complexity and not dominate. Fruity esters may be low to moderately strong, and may take on a complex, dark fruit (e.g., plums, prunes, raisins) character. Hop aroma can be very low to quite aggressive, and may contain any hop variety. An alcohol character may be present, but shouldn't be sharp, hot or solventy. Aged versions may have a slight vinous or port-like quality, but shouldn't be sour. No diacetyl. The balance can vary with any of the aroma elements taking center stage. Not all possible aromas described need be present; many interpretations are possible. Aging affects the intensity, balance and smoothness of aromatics.Color may range from very dark reddish-brown to jet black. Opaque. Deep tan to dark brown head. Generally has a well-formed head, although head retention may be low to moderate. High alcohol and viscosity may be visible in "legs" when beer is swirled in a glass.Rich, deep, complex and frequently quite intense, with variable amounts of roasted malt/grains, maltiness, fruity esters, hop bitterness and flavor, and alcohol. Medium to aggressively high bitterness. Medium-low to high hop flavor (any variety). Moderate to aggressively high roasted malt/grain flavors can suggest bittersweet or unsweetened chocolate, cocoa, and/or strong coffee. A slightly burnt grain, burnt currant or tarry character may be evident. Fruity esters may be low to intense, and can take on a dark fruit character (raisins, plums, or prunes). Malt backbone can be balanced and supportive to rich and barleywine-like, and may optionally show some supporting caramel, bready or toasty flavors. Alcohol strength should be evident, but not hot, sharp, or solventy. No diacetyl. The palate and finish can vary from relatively dry to moderately sweet, usually with some lingering roastiness, hop bitterness and warming character. The balance and intensity of flavors can be affected by aging, with some flavors becoming more subdued over time and some aged, vinous or port-like qualities developing.Full to very full-bodied and chewy, with a velvety, luscious texture (although the body may decline with long conditioning). Gentle smooth warmth from alcohol should be present and noticeable. Should not be syrupy and under-attenuated. Carbonation may be low to moderate, depending on age and conditioning.An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tar-like sensations. Like a black barleywine with every dimension of flavor coming into play. Brewed to high gravity and hopping level in England for export to the Baltic States and Russia. Said to be popular with the Russian Imperial Court. Today is even more popular with American craft brewers, who have extended the style with unique American characteristics.</PROFILE>
  30    <INGREDIENTS>Well-modified pale malt, with generous quantities of roasted malts and/or grain. May have a complex grain bill using virtually any variety of malt. Any type of hops may be used. Alkaline water balances the abundance of acidic roasted grain in the grist. American or English ale yeast.</INGREDIENTS>
  31    <EXAMPLES>Three Floyd's Dark Lord, Bell's Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout</EXAMPLES>
  32   </STYLE>
  33   <BREWER>Steve Killen</BREWER>
  34   <BATCH_SIZE>9.46353e+00</BATCH_SIZE>
  35   <BOIL_SIZE>1.39587e+01</BOIL_SIZE>
  36   <BOIL_TIME>6.00000e+01</BOIL_TIME>
  37   <EFFICIENCY>7.00000e+01</EFFICIENCY>
  38   <HOPS>
  39    <HOP>
  40     <NAME>Nugget</NAME>
  41     <VERSION>1</VERSION>
  42     <ALPHA>1.18000e+01</ALPHA>
  43     <AMOUNT>2.83495e-02</AMOUNT>
  44     <USE>Boil</USE>
  45     <TIME>6.00000e+01</TIME>
  46     <NOTES>Mild aroma, low cohumulone for smooth bitterness.</NOTES>
  47     <TYPE>Both</TYPE>
  48     <FORM>Pellet</FORM>
  49     <BETA>5.00000e+00</BETA>
  50     <HSI>7.60000e+01</HSI>
  51     <ORIGIN>US</ORIGIN>
  52     <SUBSTITUTES>Chinook, Galena, Cluster, Magnum</SUBSTITUTES>
  53     <HUMULENE>1.75000e+01</HUMULENE>
  54     <CARYOPHYLLENE>8.00000e+00</CARYOPHYLLENE>
  55     <COHUMULONE>2.40000e+01</COHUMULONE>
  56     <MYRCENE>5.15000e+01</MYRCENE>
  57    </HOP>
  58   </HOPS>
  59   <FERMENTABLES>
  60    <FERMENTABLE>
  61     <NAME>Pale Malt (2 Row) US</NAME>
  62     <VERSION>1</VERSION>
  63     <TYPE>Grain</TYPE>
  64     <AMOUNT>2.72155e+00</AMOUNT>
  65     <YIELD>7.90000e+01</YIELD>
  66     <COLOR>2.00000e+00</COLOR>
  67     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
  68     <ORIGIN>US</ORIGIN>
  69     <SUPPLIER></SUPPLIER>
  70     <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>
  71     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
  72     <MOISTURE>0.00000e+00</MOISTURE>
  73     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
  74     <PROTEIN>0.00000e+00</PROTEIN>
  75     <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
  76     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
  77     <IS_MASHED>TRUE</IS_MASHED>
  78     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
  79    </FERMENTABLE>
  80    <FERMENTABLE>
  81     <NAME>Munich Malt</NAME>
  82     <VERSION>1</VERSION>
  83     <TYPE>Grain</TYPE>
  84     <AMOUNT>4.53592e-01</AMOUNT>
  85     <YIELD>8.00000e+01</YIELD>
  86     <COLOR>9.00000e+00</COLOR>
  87     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
  88     <ORIGIN>Germany</ORIGIN>
  89     <SUPPLIER></SUPPLIER>
  90     <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>
  91     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
  92     <MOISTURE>0.00000e+00</MOISTURE>
  93     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
  94     <PROTEIN>0.00000e+00</PROTEIN>
  95     <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
  96     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
  97     <IS_MASHED>TRUE</IS_MASHED>
  98     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
  99    </FERMENTABLE>
 100    <FERMENTABLE>
 101     <NAME>Molasses</NAME>
 102     <VERSION>1</VERSION>
 103     <TYPE>Sugar</TYPE>
 104     <AMOUNT>2.26796e-01</AMOUNT>
 105     <YIELD>7.83000e+01</YIELD>
 106     <COLOR>8.00000e+01</COLOR>
 107     <ADD_AFTER_BOIL>TRUE</ADD_AFTER_BOIL>
 108     <ORIGIN>US</ORIGIN>
 109     <SUPPLIER></SUPPLIER>
 110     <NOTES></NOTES>
 111     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 112     <MOISTURE>0.00000e+00</MOISTURE>
 113     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 114     <PROTEIN>0.00000e+00</PROTEIN>
 115     <MAX_IN_BATCH>5.00000e+00</MAX_IN_BATCH>
 116     <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
 117     <IS_MASHED>FALSE</IS_MASHED>
 118     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 119    </FERMENTABLE>
 120    <FERMENTABLE>
 121     <NAME>Special B Malt</NAME>
 122     <VERSION>1</VERSION>
 123     <TYPE>Grain</TYPE>
 124     <AMOUNT>2.26796e-01</AMOUNT>
 125     <YIELD>6.52000e+01</YIELD>
 126     <COLOR>1.60000e+02</COLOR>
 127     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 128     <ORIGIN>Belgium</ORIGIN>
 129     <SUPPLIER></SUPPLIER>
 130     <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>
 131     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 132     <MOISTURE>0.00000e+00</MOISTURE>
 133     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 134     <PROTEIN>0.00000e+00</PROTEIN>
 135     <MAX_IN_BATCH>1.00000e+01</MAX_IN_BATCH>
 136     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
 137     <IS_MASHED>TRUE</IS_MASHED>
 138     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 139    </FERMENTABLE>
 140    <FERMENTABLE>
 141     <NAME>Black (Patent) Malt</NAME>
 142     <VERSION>1</VERSION>
 143     <TYPE>Grain</TYPE>
 144     <AMOUNT>1.70097e-01</AMOUNT>
 145     <YIELD>5.50000e+01</YIELD>
 146     <COLOR>5.00000e+02</COLOR>
 147     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 148     <ORIGIN>US</ORIGIN>
 149     <SUPPLIER></SUPPLIER>
 150     <NOTES>The darkest of all malts, use sparingly to add deep color and roast-charcoal flavor. Use no more than 1 to 3%. Best used in trace amounts only, for color. Almost any contribution that Black Patent gives to beer can be obtained from using another malt with less harsh flavor impacts.</NOTES>
 151     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 152     <MOISTURE>0.00000e+00</MOISTURE>
 153     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 154     <PROTEIN>0.00000e+00</PROTEIN>
 155     <MAX_IN_BATCH>1.00000e+01</MAX_IN_BATCH>
 156     <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
 157     <IS_MASHED>TRUE</IS_MASHED>
 158     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 159    </FERMENTABLE>
 160    <FERMENTABLE>
 161     <NAME>Oats, Flaked</NAME>
 162     <VERSION>1</VERSION>
 163     <TYPE>Grain</TYPE>
 164     <AMOUNT>2.55146e-01</AMOUNT>
 165     <YIELD>8.00000e+01</YIELD>
 166     <COLOR>1.00000e+00</COLOR>
 167     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 168     <ORIGIN>US</ORIGIN>
 169     <SUPPLIER></SUPPLIER>
 170     <NOTES>Oats will improve mouth feel and add a creamy head. Commonly used in Oatmeal Stout.</NOTES>
 171     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 172     <MOISTURE>0.00000e+00</MOISTURE>
 173     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 174     <PROTEIN>0.00000e+00</PROTEIN>
 175     <MAX_IN_BATCH>3.00000e+01</MAX_IN_BATCH>
 176     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
 177     <IS_MASHED>TRUE</IS_MASHED>
 178     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 179    </FERMENTABLE>
 180    <FERMENTABLE>
 181     <NAME>Caramel/Crystal Malt - 60L</NAME>
 182     <VERSION>1</VERSION>
 183     <TYPE>Grain</TYPE>
 184     <AMOUNT>3.40194e-01</AMOUNT>
 185     <YIELD>7.40000e+01</YIELD>
 186     <COLOR>6.00000e+01</COLOR>
 187     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 188     <ORIGIN>US</ORIGIN>
 189     <SUPPLIER></SUPPLIER>
 190     <NOTES>This Medium Crystal malt will lend a well rounded caramel flavor, color and sweetness. This Crystal malt is a good choice if you're not sure which variety to use.</NOTES>
 191     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 192     <MOISTURE>0.00000e+00</MOISTURE>
 193     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 194     <PROTEIN>0.00000e+00</PROTEIN>
 195     <MAX_IN_BATCH>2.00000e+01</MAX_IN_BATCH>
 196     <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
 197     <IS_MASHED>TRUE</IS_MASHED>
 198     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 199    </FERMENTABLE>
 200    <FERMENTABLE>
 201     <NAME>Chocolate Malt (UK)</NAME>
 202     <VERSION>1</VERSION>
 203     <TYPE>Grain</TYPE>
 204     <AMOUNT>2.26796e-01</AMOUNT>
 205     <YIELD>7.30000e+01</YIELD>
 206     <COLOR>4.50000e+02</COLOR>
 207     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 208     <ORIGIN>United Kingdom</ORIGIN>
 209     <SUPPLIER></SUPPLIER>
 210     <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>
 211     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 212     <MOISTURE>0.00000e+00</MOISTURE>
 213     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 214     <PROTEIN>0.00000e+00</PROTEIN>
 215     <MAX_IN_BATCH>1.00000e+01</MAX_IN_BATCH>
 216     <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
 217     <IS_MASHED>TRUE</IS_MASHED>
 218     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 219    </FERMENTABLE>
 220    <FERMENTABLE>
 221     <NAME>Aromatic Malt</NAME>
 222     <VERSION>1</VERSION>
 223     <TYPE>Grain</TYPE>
 224     <AMOUNT>1.70097e-01</AMOUNT>
 225     <YIELD>7.80000e+01</YIELD>
 226     <COLOR>2.60000e+01</COLOR>
 227     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 228     <ORIGIN>Belgium</ORIGIN>
 229     <SUPPLIER></SUPPLIER>
 230     <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>
 231     <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
 232     <MOISTURE>0.00000e+00</MOISTURE>
 233     <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
 234     <PROTEIN>0.00000e+00</PROTEIN>
 235     <MAX_IN_BATCH>1.00000e+01</MAX_IN_BATCH>
 236     <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
 237     <IS_MASHED>TRUE</IS_MASHED>
 238     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 239    </FERMENTABLE>
 240   </FERMENTABLES>
 241   <MISCS>
 242    <MISC>
 243     <NAME>Yeast Nutrient</NAME>
 244     <VERSION>1</VERSION>
 245     <TYPE>Other</TYPE>
 246     <USE>Primary</USE>
 247     <TIME>1.00000e+01</TIME>
 248     <AMOUNT>9.85784e-03</AMOUNT>
 249     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 250     <USE_FOR></USE_FOR>
 251     <NOTES></NOTES>
 252    </MISC>
 253   </MISCS>
 254   <YEASTS>
 255    <YEAST>
 256     <NAME>Danstar - Windsor Ale</NAME>
 257     <VERSION>1</VERSION>
 258     <TYPE>Ale</TYPE>
 259     <FORM>Dry</FORM>
 260     <AMOUNT>1.10000e-02</AMOUNT>
 261     <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
 262     <LABORATORY>Danstar</LABORATORY>
 263     <PRODUCT_ID></PRODUCT_ID>
 264     <MIN_TEMPERATURE>1.80000e+01</MIN_TEMPERATURE>
 265     <MAX_TEMPERATURE>2.40000e+01</MAX_TEMPERATURE>
 266     <FLOCCULATION>Low</FLOCCULATION>
 267     <ATTENUATION>7.00000e+01</ATTENUATION>
 268     <NOTES></NOTES>
 269     <BEST_FOR></BEST_FOR>
 270     <TIMES_CULTURED>0</TIMES_CULTURED>
 271     <MAX_REUSE>0</MAX_REUSE>
 272     <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
 273    </YEAST>
 274    <YEAST>
 275     <NAME>Safale S-05</NAME>
 276     <VERSION>1</VERSION>
 277     <TYPE>Ale</TYPE>
 278     <FORM>Dry</FORM>
 279     <AMOUNT>1.10000e-02</AMOUNT>
 280     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 281     <LABORATORY>Safale</LABORATORY>
 282     <PRODUCT_ID></PRODUCT_ID>
 283     <MIN_TEMPERATURE>1.50000e+01</MIN_TEMPERATURE>
 284     <MAX_TEMPERATURE>2.40000e+01</MAX_TEMPERATURE>
 285     <FLOCCULATION>Low</FLOCCULATION>
 286     <ATTENUATION>7.50000e+01</ATTENUATION>
 287     <NOTES></NOTES>
 288     <BEST_FOR></BEST_FOR>
 289     <TIMES_CULTURED>0</TIMES_CULTURED>
 290     <MAX_REUSE>0</MAX_REUSE>
 291     <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
 292    </YEAST>
 293   </YEASTS>
 294   <WATERS/>
 295   <MASH>
 296    <NAME>Single Step Infusion, 68 C</NAME>
 297    <VERSION>1</VERSION>
 298    <GRAIN_TEMP>2.20000e+01</GRAIN_TEMP>
 299    <MASH_STEPS>
 300     <MASH_STEP>
 301      <NAME>Sacch. Step</NAME>
 302      <VERSION>1</VERSION>
 303      <TYPE>Infusion</TYPE>
 304      <INFUSE_AMOUNT>1.42840e+01</INFUSE_AMOUNT>
 305      <STEP_TEMP>6.55556e+01</STEP_TEMP>
 306      <STEP_TIME>3.00000e+01</STEP_TIME>
 307      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 308      <END_TEMP>6.55556e+01</END_TEMP>
 309      <INFUSE_TEMP>7.11227e+01</INFUSE_TEMP>
 310      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 311     </MASH_STEP>
 312     <MASH_STEP>
 313      <NAME>Dextrine Step</NAME>
 314      <VERSION>1</VERSION>
 315      <TYPE>Infusion</TYPE>
 316      <INFUSE_AMOUNT>1.72602e+00</INFUSE_AMOUNT>
 317      <STEP_TEMP>6.88889e+01</STEP_TEMP>
 318      <STEP_TIME>4.50000e+01</STEP_TIME>
 319      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 320      <END_TEMP>0.00000e+00</END_TEMP>
 321      <INFUSE_TEMP>1.00000e+02</INFUSE_TEMP>
 322      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 323     </MASH_STEP>
 324     <MASH_STEP>
 325      <NAME>Final Batch Sparge</NAME>
 326      <VERSION>1</VERSION>
 327      <TYPE>Infusion</TYPE>
 328      <INFUSE_AMOUNT>2.90045e+00</INFUSE_AMOUNT>
 329      <STEP_TEMP>7.40000e+01</STEP_TEMP>
 330      <STEP_TIME>1.50000e+01</STEP_TIME>
 331      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 332      <END_TEMP>1.09310e+02</END_TEMP>
 333      <INFUSE_TEMP>1.09310e+02</INFUSE_TEMP>
 334      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 335     </MASH_STEP>
 336    </MASH_STEPS>
 337    <NOTES></NOTES>
 338    <TUN_TEMP>2.10000e+01</TUN_TEMP>
 339    <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
 340    <PH>7.00000e+00</PH>
 341    <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
 342    <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
 343    <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
 344   </MASH>
 345   <INSTRUCTIONS/>
 346   <BREWNOTES/>
 347   <ASST_BREWER></ASST_BREWER>
 348   <EQUIPMENT>
 349    <NAME>2.5 gallon BIAB</NAME>
 350    <VERSION>1</VERSION>
 351    <BOIL_SIZE>1.39587e+01</BOIL_SIZE>
 352    <BATCH_SIZE>9.46353e+00</BATCH_SIZE>
 353    <TUN_VOLUME>1.89271e+01</TUN_VOLUME>
 354    <TUN_WEIGHT>9.07185e-01</TUN_WEIGHT>
 355    <TUN_SPECIFIC_HEAT>1.20000e-01</TUN_SPECIFIC_HEAT>
 356    <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
 357    <TRUB_CHILLER_LOSS>7.09765e-01</TRUB_CHILLER_LOSS>
 358    <EVAP_RATE>0.00000e+00</EVAP_RATE>
 359    <REAL_EVAP_RATE>3.78541e+00</REAL_EVAP_RATE>
 360    <BOIL_TIME>6.00000e+01</BOIL_TIME>
 361    <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
 362    <LAUTER_DEADSPACE>0.00000e+00</LAUTER_DEADSPACE>
 363    <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
 364    <HOP_UTILIZATION>0.00000e+00</HOP_UTILIZATION>
 365    <NOTES></NOTES>
 366    <ABSORPTION>1.08490e+00</ABSORPTION>
 367    <BOILING_POINT>1.00000e+02</BOILING_POINT>
 368   </EQUIPMENT>
 369   <NOTES>Water modification:
 370 treat 5 gals tap water with
 371 4g (2tsp) Chalk,
 372 2g (0.5tsp) Baking Soda,
 373 2g (0.5tsp) Water Crystals,
 374 2g (0.33tsp) Kosher Salt, &amp;
 375 a pinch of Potassium Metabisulfite</NOTES>
 376   <TASTE_NOTES></TASTE_NOTES>
 377   <TASTE_RATING>0.00000e+00</TASTE_RATING>
 378   <OG>1.10624e+00</OG>
 379   <FG>1.02656e+00</FG>
 380   <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
 381   <PRIMARY_AGE>0.00000e+00</PRIMARY_AGE>
 382   <PRIMARY_TEMP>0.00000e+00</PRIMARY_TEMP>
 383   <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
 384   <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
 385   <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
 386   <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
 387   <AGE>0.00000e+00</AGE>
 388   <AGE_TEMP>0.00000e+00</AGE_TEMP>
 389   <DATE>04/30/2012</DATE>
 390   <CARBONATION>0.00000e+00</CARBONATION>
 391   <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
 392   <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
 393   <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
 394   <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
 395   <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 396  </RECIPE>
 397 </RECIPES>