1 <?xml version="1.0" encoding="System"?>
   2 <!--BeerXML generated by brewtarget-->
   3 <RECIPES>
   4  <RECIPE>
   5   <NAME>Wassail Ale</NAME>
   6   <VERSION>1</VERSION>
   7   <TYPE>All Grain</TYPE>
   8   <STYLE>
   9    <NAME>Strong Scotch Ale</NAME>
  10    <VERSION>1</VERSION>
  11    <CATEGORY>Scottish and Irish Ale</CATEGORY>
  12    <CATEGORY_NUMBER>9</CATEGORY_NUMBER>
  13    <STYLE_LETTER>E</STYLE_LETTER>
  14    <STYLE_GUIDE>BJCP</STYLE_GUIDE>
  15    <TYPE>Ale</TYPE>
  16    <OG_MIN>1.07000e+00</OG_MIN>
  17    <OG_MAX>1.13000e+00</OG_MAX>
  18    <FG_MIN>1.01800e+00</FG_MIN>
  19    <FG_MAX>1.05600e+00</FG_MAX>
  20    <IBU_MIN>1.70000e+01</IBU_MIN>
  21    <IBU_MAX>3.50000e+01</IBU_MAX>
  22    <COLOR_MIN>1.40000e+01</COLOR_MIN>
  23    <COLOR_MAX>2.50000e+01</COLOR_MAX>
  24    <ABV_MIN>6.50000e+00</ABV_MIN>
  25    <ABV_MAX>1.00000e+01</ABV_MAX>
  26    <CARB_MIN>0.00000e+00</CARB_MIN>
  27    <CARB_MAX>0.00000e+00</CARB_MAX>
  28    <NOTES>Also known as a "wee heavy." Fermented at cooler temperatures than most ales, and with lower hopping rates, resulting in clean, intense malt flavors. Well suited to the region of origin, with abundant malt and cool fermentation and aging temperature. Hops, which are not native to Scotland and formerly expensive to import, were kept to a minimum.</NOTES>
  29    <PROFILE>Deeply malty, with caramel often apparent. Peaty, earthy and/or smoky secondary aromas may also be present, adding complexity. Caramelization often is mistaken for diacetyl, which should be low to none. Low to moderate esters and alcohol are often present in stronger versions. Hops are very low to none.Light copper to dark brown color, often with deep ruby highlights. Clear. Usually has a large tan head, which may not persist in stronger versions. Legs may be evident in stronger versions.Richly malty with kettle caramelization often apparent (particularly in stronger versions). Hints of roasted malt or smoky flavor may be present, as may some nutty character, all of which may last into the finish. Hop flavors and bitterness are low to medium-low, so malt impression should dominate. Diacetyl is low to none, although caramelization may sometimes be mistaken for it. Low to moderate esters and alcohol are usually present. Esters may suggest plums, raisins or dried fruit. The palate is usually full and sweet, but the finish may be sweet to medium-dry (from light use of roasted barley).Medium-full to full-bodied, with some versions (but not all) having a thick, chewy viscosity. A smooth, alcoholic warmth is usually present and is quite welcome since it balances the malty sweetness. Moderate carbonation.Rich, malty and usually sweet, which can be suggestive of a dessert. Complex secondary malt flavors prevent a one-dimensional impression. Strength and maltiness can vary. </PROFILE>
  30    <INGREDIENTS>Well-modified pale malt, with up to 3% roasted barley. May use some crystal malt for color adjustment; sweetness usually comes not from crystal malts rather from low hopping, high mash temperatures, and kettle caramelization. A small proportion of smoked malt may add depth, though a peaty character (sometimes perceived as earthy or smoky) may also originate from the yeast and native water. Hop presence is minimal, although English varieties are most authentic. Fairly soft water is typical.</INGREDIENTS>
  31    <EXAMPLES>Traquair House Ale, Belhaven Wee Heavy, McEwan's Scotch Ale, Founders Dirty Bastard, MacAndrew's Scotch Ale, AleSmith Wee Heavy, Orkney Skull Splitter, Inveralmond Black Friar, Broughton Old Jock, Gordon Highland Scotch Ale, Dragonmead Under the Kilt </EXAMPLES>
  32   </STYLE>
  33   <BREWER>BT Templeton</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>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>3.00000e+00</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>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>1.50000e+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    <HOP>
  78     <NAME>Fuggles</NAME>
  79     <VERSION>1</VERSION>
  80     <ALPHA>4.50000e+00</ALPHA>
  81     <AMOUNT>4.25243e-02</AMOUNT>
  82     <USE>Boil</USE>
  83     <TIME>6.00000e+01</TIME>
  84     <NOTES>Mild and pleasant, spicy, soft, woody.</NOTES>
  85     <TYPE>Both</TYPE>
  86     <FORM>Pellet</FORM>
  87     <BETA>2.50000e+00</BETA>
  88     <HSI>7.00000e+01</HSI>
  89     <ORIGIN>England</ORIGIN>
  90     <SUBSTITUTES>Willamette, East Kent Goldings, Styrian Goldings, Tettnang</SUBSTITUTES>
  91     <HUMULENE>3.45000e+01</HUMULENE>
  92     <CARYOPHYLLENE>1.15000e+01</CARYOPHYLLENE>
  93     <COHUMULONE>2.75000e+01</COHUMULONE>
  94     <MYRCENE>2.60000e+01</MYRCENE>
  95    </HOP>
  96   </HOPS>
  97   <FERMENTABLES>
  98    <FERMENTABLE>
  99     <NAME>Pale Malt (2 Row) US</NAME>
 100     <VERSION>1</VERSION>
 101     <TYPE>Grain</TYPE>
 102     <AMOUNT>4.53592e+00</AMOUNT>
 103     <YIELD>7.90000e+01</YIELD>
 104     <COLOR>2.00000e+00</COLOR>
 105     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 106     <ORIGIN>US</ORIGIN>
 107     <SUPPLIER></SUPPLIER>
 108     <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>
 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>1.00000e+02</MAX_IN_BATCH>
 114     <RECOMMEND_MASH>TRUE</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>Caramel/Crystal Malt - 60L</NAME>
 120     <VERSION>1</VERSION>
 121     <TYPE>Grain</TYPE>
 122     <AMOUNT>3.40194e-01</AMOUNT>
 123     <YIELD>7.40000e+01</YIELD>
 124     <COLOR>6.00000e+01</COLOR>
 125     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 126     <ORIGIN>US</ORIGIN>
 127     <SUPPLIER></SUPPLIER>
 128     <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>
 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>2.00000e+01</MAX_IN_BATCH>
 134     <RECOMMEND_MASH>FALSE</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>Black (Patent) Malt</NAME>
 140     <VERSION>1</VERSION>
 141     <TYPE>Grain</TYPE>
 142     <AMOUNT>5.66990e-02</AMOUNT>
 143     <YIELD>5.50000e+01</YIELD>
 144     <COLOR>5.00000e+02</COLOR>
 145     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 146     <ORIGIN>US</ORIGIN>
 147     <SUPPLIER></SUPPLIER>
 148     <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>
 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>1.00000e+01</MAX_IN_BATCH>
 154     <RECOMMEND_MASH>FALSE</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>Dry Extract (DME) - Light</NAME>
 160     <VERSION>1</VERSION>
 161     <TYPE>Dry Extract</TYPE>
 162     <AMOUNT>5.66990e-01</AMOUNT>
 163     <YIELD>9.50000e+01</YIELD>
 164     <COLOR>8.00000e+00</COLOR>
 165     <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
 166     <ORIGIN>US</ORIGIN>
 167     <SUPPLIER></SUPPLIER>
 168     <NOTES></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+02</MAX_IN_BATCH>
 174     <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
 175     <IS_MASHED>FALSE</IS_MASHED>
 176     <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
 177    </FERMENTABLE>
 178   </FERMENTABLES>
 179   <MISCS>
 180    <MISC>
 181     <NAME>Irish Moss</NAME>
 182     <VERSION>1</VERSION>
 183     <TYPE>Fining</TYPE>
 184     <USE>Boil</USE>
 185     <TIME>1.50000e+01</TIME>
 186     <AMOUNT>4.92892e-03</AMOUNT>
 187     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 188     <USE_FOR></USE_FOR>
 189     <NOTES></NOTES>
 190    </MISC>
 191   </MISCS>
 192   <YEASTS>
 193    <YEAST>
 194     <NAME>Wyeast - Thames Valley Ale</NAME>
 195     <VERSION>1</VERSION>
 196     <TYPE>Ale</TYPE>
 197     <FORM>Liquid</FORM>
 198     <AMOUNT>1.25000e-01</AMOUNT>
 199     <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
 200     <LABORATORY>Wyeast Labs</LABORATORY>
 201     <PRODUCT_ID>1275</PRODUCT_ID>
 202     <MIN_TEMPERATURE>1.60000e+01</MIN_TEMPERATURE>
 203     <MAX_TEMPERATURE>2.20000e+01</MAX_TEMPERATURE>
 204     <FLOCCULATION>Medium</FLOCCULATION>
 205     <ATTENUATION>7.70000e+01</ATTENUATION>
 206     <NOTES>Produces classic British bitters, rich complex flavor profile, clean, light malt character, low fruitiness, low esters, well balanced.
 207  </NOTES>
 208     <BEST_FOR>Ordinary/Special Bitter, ESB, Northern English Brown, Robust Porter, Dry Stout, Foreign Extra Stout</BEST_FOR>
 209     <TIMES_CULTURED>0</TIMES_CULTURED>
 210     <MAX_REUSE>0</MAX_REUSE>
 211     <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
 212    </YEAST>
 213   </YEASTS>
 214   <WATERS/>
 215   <MASH>
 216    <NAME></NAME>
 217    <VERSION>1</VERSION>
 218    <GRAIN_TEMP>2.10000e+01</GRAIN_TEMP>
 219    <MASH_STEPS>
 220     <MASH_STEP>
 221      <NAME>Single-step infusion</NAME>
 222      <VERSION>1</VERSION>
 223      <TYPE>Infusion</TYPE>
 224      <INFUSE_AMOUNT>1.09422e+01</INFUSE_AMOUNT>
 225      <STEP_TEMP>6.66667e+01</STEP_TEMP>
 226      <STEP_TIME>6.00000e+01</STEP_TIME>
 227      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 228      <END_TEMP>6.66667e+01</END_TEMP>
 229      <INFUSE_TEMP>7.36709e+01</INFUSE_TEMP>
 230      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 231     </MASH_STEP>
 232     <MASH_STEP>
 233      <NAME>Final Batch Sparge</NAME>
 234      <VERSION>1</VERSION>
 235      <TYPE>Infusion</TYPE>
 236      <INFUSE_AMOUNT>1.62289e+01</INFUSE_AMOUNT>
 237      <STEP_TEMP>7.40000e+01</STEP_TEMP>
 238      <STEP_TIME>1.50000e+01</STEP_TIME>
 239      <RAMP_TIME>0.00000e+00</RAMP_TIME>
 240      <END_TEMP>8.06542e+01</END_TEMP>
 241      <INFUSE_TEMP>8.06542e+01</INFUSE_TEMP>
 242      <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
 243     </MASH_STEP>
 244    </MASH_STEPS>
 245    <NOTES></NOTES>
 246    <TUN_TEMP>2.10000e+01</TUN_TEMP>
 247    <SPARGE_TEMP>7.40000e+01</SPARGE_TEMP>
 248    <PH>7.00000e+00</PH>
 249    <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
 250    <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
 251    <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
 252   </MASH>
 253   <INSTRUCTIONS>
 254    <INSTRUCTION>
 255     <NAME>Add grains</NAME>
 256     <DIRECTIONS>Add 10.000 lb Pale Malt (2 Row) US, 12.000 oz Caramel/Crystal Malt - 60L, 2.000 oz Black (Patent) Malt, 2.000 oz Black (Patent) Malt, to the mash tun.</DIRECTIONS>
 257     <HAS_TIMER>FALSE</HAS_TIMER>
 258     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 259     <COMPLETED>FALSE</COMPLETED>
 260     <INTERVAL>0.00000e+00</INTERVAL>
 261    </INSTRUCTION>
 262    <INSTRUCTION>
 263     <NAME>Heat water</NAME>
 264     <DIRECTIONS>Bring 2.891 gal water to 164.608 F, 4.287 gal water to 177.178 F, for upcoming infusions.</DIRECTIONS>
 265     <HAS_TIMER>FALSE</HAS_TIMER>
 266     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 267     <COMPLETED>FALSE</COMPLETED>
 268     <INTERVAL>0.00000e+00</INTERVAL>
 269    </INSTRUCTION>
 270    <INSTRUCTION>
 271     <NAME>Infusion - Single-step infusion</NAME>
 272     <DIRECTIONS>Add 2.891 gal water at 164.608 F to mash to bring it to 152.000 F. Hold for 60.000 min.</DIRECTIONS>
 273     <HAS_TIMER>FALSE</HAS_TIMER>
 274     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 275     <COMPLETED>FALSE</COMPLETED>
 276     <INTERVAL>7.50000e+01</INTERVAL>
 277    </INSTRUCTION>
 278    <INSTRUCTION>
 279     <NAME>Infusion - Final Batch Sparge</NAME>
 280     <DIRECTIONS>Add 4.287 gal water at 177.178 F to mash to bring it to 165.200 F. Hold for 15.000 min.</DIRECTIONS>
 281     <HAS_TIMER>FALSE</HAS_TIMER>
 282     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 283     <COMPLETED>FALSE</COMPLETED>
 284     <INTERVAL>1.50000e+01</INTERVAL>
 285    </INSTRUCTION>
 286    <INSTRUCTION>
 287     <NAME>Start boil</NAME>
 288     <DIRECTIONS>Bring the wort to a boil and hold for 60.000 min.</DIRECTIONS>
 289     <HAS_TIMER>FALSE</HAS_TIMER>
 290     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 291     <COMPLETED>FALSE</COMPLETED>
 292     <INTERVAL>6.00000e+01</INTERVAL>
 293    </INSTRUCTION>
 294    <INSTRUCTION>
 295     <NAME>Boil/steep fermentables</NAME>
 296     <DIRECTIONS>Boil or steep 1.250 lb Dry Extract (DME) - Light, .</DIRECTIONS>
 297     <HAS_TIMER>FALSE</HAS_TIMER>
 298     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 299     <COMPLETED>FALSE</COMPLETED>
 300     <INTERVAL>6.00000e+01</INTERVAL>
 301    </INSTRUCTION>
 302    <INSTRUCTION>
 303     <NAME>Hop addition</NAME>
 304     <DIRECTIONS>Put 1.500 oz Fuggles into boil for 60.000 min.</DIRECTIONS>
 305     <HAS_TIMER>FALSE</HAS_TIMER>
 306     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 307     <COMPLETED>FALSE</COMPLETED>
 308     <INTERVAL>6.00000e+01</INTERVAL>
 309    </INSTRUCTION>
 310    <INSTRUCTION>
 311     <NAME>Hop addition</NAME>
 312     <DIRECTIONS>Put 1.000 oz Kent Goldings into boil for 15.000 min.</DIRECTIONS>
 313     <HAS_TIMER>FALSE</HAS_TIMER>
 314     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 315     <COMPLETED>FALSE</COMPLETED>
 316     <INTERVAL>1.50000e+01</INTERVAL>
 317    </INSTRUCTION>
 318    <INSTRUCTION>
 319     <NAME>Misc addition</NAME>
 320     <DIRECTIONS>Put 1.000 tsp Irish Moss into boil for 15.000 min.</DIRECTIONS>
 321     <HAS_TIMER>FALSE</HAS_TIMER>
 322     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 323     <COMPLETED>FALSE</COMPLETED>
 324     <INTERVAL>1.50000e+01</INTERVAL>
 325    </INSTRUCTION>
 326    <INSTRUCTION>
 327     <NAME>Hop addition</NAME>
 328     <DIRECTIONS>Put 0.500 oz Kent Goldings into boil for 3.000 min.</DIRECTIONS>
 329     <HAS_TIMER>FALSE</HAS_TIMER>
 330     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 331     <COMPLETED>FALSE</COMPLETED>
 332     <INTERVAL>3.00000e+00</INTERVAL>
 333    </INSTRUCTION>
 334    <INSTRUCTION>
 335     <NAME>Flameout</NAME>
 336     <DIRECTIONS>Stop boiling the wort.</DIRECTIONS>
 337     <HAS_TIMER>FALSE</HAS_TIMER>
 338     <TIMER_VALUE>0</TIMER_VALUE>
 339     <COMPLETED>TRUE</COMPLETED>
 340     <INTERVAL>6.94775e-310</INTERVAL>
 341    </INSTRUCTION>
 342    <INSTRUCTION>
 343     <NAME>Post boil</NAME>
 344     <DIRECTIONS>You should have 5.040 gal wort post-boil.
 345 You anticipate losing 1.004 qt to trub and chiller loss.
 346 The final volume in the primary is 4.790 gal.</DIRECTIONS>
 347     <HAS_TIMER>FALSE</HAS_TIMER>
 348     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 349     <COMPLETED>FALSE</COMPLETED>
 350     <INTERVAL>0.00000e+00</INTERVAL>
 351    </INSTRUCTION>
 352    <INSTRUCTION>
 353     <NAME>Pitch yeast</NAME>
 354     <DIRECTIONS>Cool wort and pitch Wyeast - Thames Valley Ale Ale yeast, to the primary.</DIRECTIONS>
 355     <HAS_TIMER>FALSE</HAS_TIMER>
 356     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 357     <COMPLETED>FALSE</COMPLETED>
 358     <INTERVAL>0.00000e+00</INTERVAL>
 359    </INSTRUCTION>
 360    <INSTRUCTION>
 361     <NAME>Ferment</NAME>
 362     <DIRECTIONS>Let ferment until FG is 1.016.</DIRECTIONS>
 363     <HAS_TIMER>FALSE</HAS_TIMER>
 364     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 365     <COMPLETED>FALSE</COMPLETED>
 366     <INTERVAL>0.00000e+00</INTERVAL>
 367    </INSTRUCTION>
 368    <INSTRUCTION>
 369     <NAME>Transfer to secondary</NAME>
 370     <DIRECTIONS>Transfer beer to secondary.</DIRECTIONS>
 371     <HAS_TIMER>FALSE</HAS_TIMER>
 372     <TIMER_VALUE>00:00:00</TIMER_VALUE>
 373     <COMPLETED>FALSE</COMPLETED>
 374     <INTERVAL>0.00000e+00</INTERVAL>
 375    </INSTRUCTION>
 376   </INSTRUCTIONS>
 377   <BREWNOTES/>
 378   <ASST_BREWER></ASST_BREWER>
 379   <EQUIPMENT>
 380    <NAME>8 gal pot with 5 gal Igloo cooler</NAME>
 381    <VERSION>1</VERSION>
 382    <BOIL_SIZE>2.16692e+01</BOIL_SIZE>
 383    <BATCH_SIZE>1.89300e+01</BATCH_SIZE>
 384    <TUN_VOLUME>1.89300e+01</TUN_VOLUME>
 385    <TUN_WEIGHT>2.49476e+00</TUN_WEIGHT>
 386    <TUN_SPECIFIC_HEAT>3.00000e-01</TUN_SPECIFIC_HEAT>
 387    <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
 388    <TRUB_CHILLER_LOSS>9.50000e-01</TRUB_CHILLER_LOSS>
 389    <EVAP_RATE>9.00000e+00</EVAP_RATE>
 390    <REAL_EVAP_RATE>1.78920e+00</REAL_EVAP_RATE>
 391    <BOIL_TIME>6.00000e+01</BOIL_TIME>
 392    <CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>
 393    <LAUTER_DEADSPACE>9.50000e-01</LAUTER_DEADSPACE>
 394    <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
 395    <HOP_UTILIZATION>1.00000e+02</HOP_UTILIZATION>
 396    <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>
 397    <ABSORPTION>1.08490e+00</ABSORPTION>
 398    <BOILING_POINT>1.00000e+02</BOILING_POINT>
 399   </EQUIPMENT>
 400   <NOTES></NOTES>
 401   <TASTE_NOTES></TASTE_NOTES>
 402   <TASTE_RATING>0.00000e+00</TASTE_RATING>
 403   <OG>1.06827e+00</OG>
 404   <FG>1.01570e+00</FG>
 405   <FERMENTATION_STAGES>0</FERMENTATION_STAGES>
 406   <PRIMARY_AGE>0.00000e+00</PRIMARY_AGE>
 407   <PRIMARY_TEMP>0.00000e+00</PRIMARY_TEMP>
 408   <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
 409   <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
 410   <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
 411   <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
 412   <AGE>0.00000e+00</AGE>
 413   <AGE_TEMP>0.00000e+00</AGE_TEMP>
 414   <DATE>11/11/2011</DATE>
 415   <CARBONATION>0.00000e+00</CARBONATION>
 416   <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
 417   <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
 418   <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
 419   <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
 420   <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 421  </RECIPE>
 422 </RECIPES>