1 <?xml version="1.0" encoding="System"?>
   2 <!--BeerXML generated by brewtarget-->
   3 <RECIPES>
   4  <RECIPE>
   5   <NAME>Killen's Irish Red - Stovetop</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>1.89271e+01</BATCH_SIZE>
  35   <BOIL_SIZE>1.89271e+01</BOIL_SIZE>
  36   <BOIL_TIME>6.00000e+01</BOIL_TIME>
  37   <EFFICIENCY>7.00000e+01</EFFICIENCY>
  38   <HOPS>
  39    <HOP>
  40     <NAME>Fuggles</NAME>
  41     <VERSION>1</VERSION>
  42     <ALPHA>4.50000e+00</ALPHA>
  43     <AMOUNT>2.83495e-02</AMOUNT>
  44     <USE>Boil</USE>
  45     <TIME>1.00000e+01</TIME>
  46     <NOTES>Mild and pleasant, spicy, soft, woody.</NOTES>
  47     <TYPE>Both</TYPE>
  48     <FORM>Pellet</FORM>
  49     <BETA>2.50000e+00</BETA>
  50     <HSI>7.00000e+01</HSI>
  51     <ORIGIN>England</ORIGIN>
  52     <SUBSTITUTES>Willamette, East Kent Goldings, Styrian Goldings, Tettnang</SUBSTITUTES>
  53     <HUMULENE>3.45000e+01</HUMULENE>
  54     <CARYOPHYLLENE>1.15000e+01</CARYOPHYLLENE>
  55     <COHUMULONE>2.75000e+01</COHUMULONE>
  56     <MYRCENE>2.60000e+01</MYRCENE>
  57    </HOP>
  58    <HOP>
  59     <NAME>Kent Goldings</NAME>
  60     <VERSION>1</VERSION>
  61     <ALPHA>5.50000e+00</ALPHA>
  62     <AMOUNT>2.83495e-02</AMOUNT>
  63     <USE>Boil</USE>
  64     <TIME>6.00000e+01</TIME>
  65     <NOTES>Gentle, fragrant and slightly spicy.</NOTES>
  66     <TYPE>Both</TYPE>
  67     <FORM>Pellet</FORM>
  68     <BETA>2.40000e+00</BETA>
  69     <HSI>7.25000e+01</HSI>
  70     <ORIGIN>England</ORIGIN>
  71     <SUBSTITUTES>Goldings (American), Fuggles, Willamette</SUBSTITUTES>
  72     <HUMULENE>4.15000e+01</HUMULENE>
  73     <CARYOPHYLLENE>1.40000e+01</CARYOPHYLLENE>
  74     <COHUMULONE>3.00000e+01</COHUMULONE>
  75     <MYRCENE>2.50000e+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>2.26796e+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>Biscuit Malt</NAME>
 101     <VERSION>1</VERSION>
 102     <TYPE>Grain</TYPE>
 103     <AMOUNT>1.13398e-01</AMOUNT>
 104     <YIELD>7.90000e+01</YIELD>
 105     <COLOR>2.30000e+01</COLOR>
 106     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 107     <ORIGIN>Belgium</ORIGIN>
 108     <SUPPLIER></SUPPLIER>
 109     <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>
 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>Roasted Barley</NAME>
 121     <VERSION>1</VERSION>
 122     <TYPE>Grain</TYPE>
 123     <AMOUNT>5.66990e-02</AMOUNT>
 124     <YIELD>5.50000e+01</YIELD>
 125     <COLOR>3.00000e+02</COLOR>
 126     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 127     <ORIGIN>US</ORIGIN>
 128     <SUPPLIER></SUPPLIER>
 129     <NOTES>Use 10 to 12% to impart a distinct, roasted flavor to Stouts. Other dark beers also benefit from smaller quantities (2 - 6%).</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>Caramel/Crystal Malt - 40L</NAME>
 141     <VERSION>1</VERSION>
 142     <TYPE>Grain</TYPE>
 143     <AMOUNT>6.80389e-01</AMOUNT>
 144     <YIELD>7.40000e+01</YIELD>
 145     <COLOR>4.00000e+01</COLOR>
 146     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 147     <ORIGIN>US</ORIGIN>
 148     <SUPPLIER></SUPPLIER>
 149     <NOTES>This Pale Crystal malt will lend a balance of medium caramel color, flavor, and body.</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>2.00000e+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>Vienna Malt</NAME>
 161     <VERSION>1</VERSION>
 162     <TYPE>Grain</TYPE>
 163     <AMOUNT>2.26796e-01</AMOUNT>
 164     <YIELD>7.80000e+01</YIELD>
 165     <COLOR>4.00000e+00</COLOR>
 166     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 167     <ORIGIN>Germany</ORIGIN>
 168     <SUPPLIER></SUPPLIER>
 169     <NOTES>Vienna Malt is a kiln-dried barley malt darker than pale ale malt, but not as dark as Munich Malt. It imparts a golden to orange color and a distinctive toast or biscuit malt aroma to the beer. Vienna malt traditionally makes up up to 100% of the grist of Vienna Lager and the bulk of the related Märzen style. Other beer styles sometimes use Vienna malt to add malty complexity and light toasty notes to lighter base malts, or to lighten the grist of a beer brewed with mostly Munich malt. Examples include Baltic Porter, Dunkelweizen, and most styles of Bock.</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>9.00000e+01</MAX_IN_BATCH>
 175     <RECOMMEND_MASH>TRUE</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>Dry Extract (DME) - Light</NAME>
 181     <VERSION>1</VERSION>
 182     <TYPE>Dry Extract</TYPE>
 183     <AMOUNT>9.07185e-01</AMOUNT>
 184     <YIELD>9.50000e+01</YIELD>
 185     <COLOR>8.00000e+00</COLOR>
 186     <ADD_AFTER_BOIL>TRUE</ADD_AFTER_BOIL>
 187     <ORIGIN>US</ORIGIN>
 188     <SUPPLIER></SUPPLIER>
 189     <NOTES></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>FALSE</RECOMMEND_MASH>
 196     <IS_MASHED>FALSE</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>Safale S-05</NAME>
 204     <VERSION>1</VERSION>
 205     <TYPE>Ale</TYPE>
 206     <FORM>Dry</FORM>
 207     <AMOUNT>1.10000e-02</AMOUNT>
 208     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 209     <LABORATORY>Safale</LABORATORY>
 210     <PRODUCT_ID></PRODUCT_ID>
 211     <MIN_TEMPERATURE>1.50000e+01</MIN_TEMPERATURE>
 212     <MAX_TEMPERATURE>2.40000e+01</MAX_TEMPERATURE>
 213     <FLOCCULATION>Low</FLOCCULATION>
 214     <ATTENUATION>7.50000e+01</ATTENUATION>
 215     <NOTES></NOTES>
 216     <BEST_FOR></BEST_FOR>
 217     <TIMES_CULTURED>0</TIMES_CULTURED>
 218     <MAX_REUSE>0</MAX_REUSE>
 219     <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
 220    </YEAST>
 221   </YEASTS>
 222   <WATERS/>
 223   <MASH>
 224    <NAME></NAME>
 225    <VERSION>1</VERSION>
 226    <GRAIN_TEMP>2.10000e+01</GRAIN_TEMP>
 227    <MASH_STEPS>
 228     <MASH_STEP>
 229      <NAME>mash in</NAME>
 230      <VERSION>1</VERSION>
 231      <TYPE>Infusion</TYPE>
 232      <INFUSE_AMOUNT>1.39587e+01</INFUSE_AMOUNT>
 233      <STEP_TEMP>6.72222e+01</STEP_TEMP>
 234      <STEP_TIME>9.00000e+01</STEP_TIME>
 235      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 236      <END_TEMP>6.72222e+01</END_TEMP>
 237      <INFUSE_TEMP>7.16531e+01</INFUSE_TEMP>
 238      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 239     </MASH_STEP>
 240     <MASH_STEP>
 241      <NAME>Final Batch Sparge</NAME>
 242      <VERSION>1</VERSION>
 243      <TYPE>Infusion</TYPE>
 244      <INFUSE_AMOUNT>6.70494e+00</INFUSE_AMOUNT>
 245      <STEP_TEMP>7.40000e+01</STEP_TEMP>
 246      <STEP_TIME>1.50000e+01</STEP_TIME>
 247      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 248      <END_TEMP>8.64298e+01</END_TEMP>
 249      <INFUSE_TEMP>8.64298e+01</INFUSE_TEMP>
 250      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 251     </MASH_STEP>
 252    </MASH_STEPS>
 253    <NOTES></NOTES>
 254    <TUN_TEMP>2.10000e+01</TUN_TEMP>
 255    <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
 256    <PH>7.00000e+00</PH>
 257    <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
 258    <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
 259    <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
 260   </MASH>
 261   <INSTRUCTIONS/>
 262   <BREWNOTES/>
 263   <ASST_BREWER></ASST_BREWER>
 264   <EQUIPMENT>
 265    <NAME>5-gallon stovetop mash</NAME>
 266    <VERSION>1</VERSION>
 267    <BOIL_SIZE>1.89271e+01</BOIL_SIZE>
 268    <BATCH_SIZE>1.89271e+01</BATCH_SIZE>
 269    <TUN_VOLUME>1.51416e+01</TUN_VOLUME>
 270    <TUN_WEIGHT>9.07185e-01</TUN_WEIGHT>
 271    <TUN_SPECIFIC_HEAT>1.20000e-01</TUN_SPECIFIC_HEAT>
 272    <TOP_UP_WATER>3.78541e+00</TOP_UP_WATER>
 273    <TRUB_CHILLER_LOSS>9.46353e-01</TRUB_CHILLER_LOSS>
 274    <EVAP_RATE>0.00000e+00</EVAP_RATE>
 275    <REAL_EVAP_RATE>2.83906e+00</REAL_EVAP_RATE>
 276    <BOIL_TIME>6.00000e+01</BOIL_TIME>
 277    <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
 278    <LAUTER_DEADSPACE>0.00000e+00</LAUTER_DEADSPACE>
 279    <TOP_UP_KETTLE>1.89271e+00</TOP_UP_KETTLE>
 280    <HOP_UTILIZATION>0.00000e+00</HOP_UTILIZATION>
 281    <NOTES>Stovetop rig - mash bag in-kettle</NOTES>
 282    <ABSORPTION>1.08490e+00</ABSORPTION>
 283    <BOILING_POINT>1.00000e+02</BOILING_POINT>
 284   </EQUIPMENT>
 285   <NOTES></NOTES>
 286   <TASTE_NOTES></TASTE_NOTES>
 287   <TASTE_RATING>0.00000e+00</TASTE_RATING>
 288   <OG>1.05342e+00</OG>
 289   <FG>1.01336e+00</FG>
 290   <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
 291   <PRIMARY_AGE>0.00000e+00</PRIMARY_AGE>
 292   <PRIMARY_TEMP>0.00000e+00</PRIMARY_TEMP>
 293   <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
 294   <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
 295   <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
 296   <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
 297   <AGE>0.00000e+00</AGE>
 298   <AGE_TEMP>0.00000e+00</AGE_TEMP>
 299   <DATE>10/02/2011</DATE>
 300   <CARBONATION>0.00000e+00</CARBONATION>
 301   <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
 302   <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
 303   <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
 304   <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
 305   <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 306  </RECIPE>
 307 </RECIPES>