brewtarget-recipe.xml

<?xml version="1.0" encoding="System"?>
<!--BeerXML generated by brewtarget-->
<RECIPES>
 <RECIPE>
  <NAME>Sucuri Stout</NAME>
  <VERSION>1</VERSION>
  <TYPE>All Grain</TYPE>
  <STYLE>
   <NAME>Dry Stout</NAME>
   <VERSION>1</VERSION>
   <CATEGORY>Stout</CATEGORY>
   <CATEGORY_NUMBER>13</CATEGORY_NUMBER>
   <STYLE_LETTER>A</STYLE_LETTER>
   <STYLE_GUIDE>BJCP</STYLE_GUIDE>
   <TYPE>Ale</TYPE>
   <OG_MIN>1.03600e+00</OG_MIN>
   <OG_MAX>1.05000e+00</OG_MAX>
   <FG_MIN>1.00700e+00</FG_MIN>
   <FG_MAX>1.01100e+00</FG_MAX>
   <IBU_MIN>3.00000e+01</IBU_MIN>
   <IBU_MAX>4.50000e+01</IBU_MAX>
   <COLOR_MIN>2.50000e+01</COLOR_MIN>
   <COLOR_MAX>4.00000e+01</COLOR_MAX>
   <ABV_MIN>4.00000e+00</ABV_MIN>
   <ABV_MAX>5.00000e+00</ABV_MAX>
   <CARB_MIN>0.00000e+00</CARB_MIN>
   <CARB_MAX>0.00000e+00</CARB_MAX>
   <NOTES>This is the draught version of what is otherwise known as Irish stout or Irish dry stout. Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). While most commercial versions rely primarily on roasted barley as the dark grain, others use chocolate malt, black malt or combinations of the three. The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.</NOTES>
   <PROFILE>Coffee-like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes. Esters medium-low to none. No diacetyl. Hop aroma low to none.Jet black to deep brown with garnet highlights in color. Can be opaque (if not, it should be clear). A thick, creamy, long-lasting, tan- to brown-colored head is characteristic.Moderate roasted, grainy sharpness, optionally with light to moderate acidic sourness, and medium to high hop bitterness. Dry, coffee-like finish from roasted grains. May have a bittersweet or unsweetened chocolate character in the palate, lasting into the finish. Balancing factors may include some creaminess, medium-low to no fruitiness, and medium to no hop flavor. No diacetyl.Medium-light to medium-full body, with a creamy character. Low to moderate carbonation. For the high hop bitterness and significant proportion of dark grains present, this beer is remarkably smooth. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. May have a light astringency from the roasted grains, although harshness is undesirable.A very dark, roasty, bitter, creamy ale. The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more "stout" body and strength. When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a "Stout Porter"). Modern versions are brewed from a lower OG and no longer reflect a higher strength than porters.</PROFILE>
   <INGREDIENTS>The dryness comes from the use of roasted unmalted barley in addition to pale malt, moderate to high hop bitterness, and good attenuation. Flaked unmalted barley may also be used to add creaminess. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). Water typically has moderate carbonate hardness, although high levels will not give the classic dry finish.</INGREDIENTS>
   <EXAMPLES>Guinness Draught Stout (also canned), Murphy's Stout, Beamish Stout, O'Hara's Celtic Stout, Russian River O.V.L. Stout, Three Floyd's Black Sun Stout, Dorothy Goodbody's Wholesome Stout, Orkney Dragonhead Stout, Old Dominion Stout, Goose Island Dublin Stout, Brooklyn Dry Stout</EXAMPLES>
  </STYLE>
  <BREWER>FreeBrewers</BREWER>
  <BATCH_SIZE>4.60000e+01</BATCH_SIZE>
  <BOIL_SIZE>4.87390e+01</BOIL_SIZE>
  <BOIL_TIME>6.00000e+01</BOIL_TIME>
  <EFFICIENCY>6.70000e+01</EFFICIENCY>
  <HOPS>
   <HOP>
    <NAME>Magnum</NAME>
    <VERSION>1</VERSION>
    <ALPHA>1.35000e+01</ALPHA>
    <AMOUNT>5.00000e-02</AMOUNT>
    <USE>Boil</USE>
    <TIME>6.00000e+01</TIME>
    <NOTES>Clean German flavor and aroma profile.</NOTES>
    <TYPE>Bittering</TYPE>
    <FORM>Pellet</FORM>
    <BETA>6.00000e+00</BETA>
    <HSI>7.25000e+01</HSI>
    <ORIGIN>Germany</ORIGIN>
    <SUBSTITUTES>Galena</SUBSTITUTES>
    <HUMULENE>3.75000e+01</HUMULENE>
    <CARYOPHYLLENE>1.05000e+01</CARYOPHYLLENE>
    <COHUMULONE>2.50000e+01</COHUMULONE>
    <MYRCENE>3.75000e+01</MYRCENE>
   </HOP>
  </HOPS>
  <FERMENTABLES>
   <FERMENTABLE>
    <NAME>Black Barley</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>7.00000e-01</AMOUNT>
    <YIELD>7.80000e+01</YIELD>
    <COLOR>5.00000e+02</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>United Kingdom</ORIGIN>
    <SUPPLIER>Fussybrewer Malting</SUPPLIER>
    <NOTES>Unmalted roasted barley for stouts, porters</NOTES>
    <COARSE_FINE_DIFF>1.50000e+00</COARSE_FINE_DIFF>
    <MOISTURE>5.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>1.32000e+01</PROTEIN>
    <MAX_IN_BATCH>1.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>FALSE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Pilsen Agraria</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>8.60000e+00</AMOUNT>
    <YIELD>7.77000e+01</YIELD>
    <COLOR>3.20000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>Brazil</ORIGIN>
    <SUPPLIER>Agromalte</SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
    <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Weyermann - Pale Wheat Malt</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>3.00000e+00</AMOUNT>
    <YIELD>8.50000e+01</YIELD>
    <COLOR>2.40000e+00</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>Germany</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>1.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>5.00000e+00</MOISTURE>
    <DIASTATIC_POWER>6.00000e+01</DIASTATIC_POWER>
    <PROTEIN>1.20000e+01</PROTEIN>
    <MAX_IN_BATCH>8.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Chocolate Malt Belga (Castle Malting)</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>1.00000e+00</AMOUNT>
    <YIELD>0.00000e+00</YIELD>
    <COLOR>3.00600e+02</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>Belgium</ORIGIN>
    <SUPPLIER>Castle Malting</SUPPLIER>
    <NOTES></NOTES>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>1.00000e+02</MAX_IN_BATCH>
    <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
   <FERMENTABLE>
    <NAME>Special B Malt</NAME>
    <VERSION>1</VERSION>
    <TYPE>Grain</TYPE>
    <AMOUNT>2.00000e-01</AMOUNT>
    <YIELD>6.52000e+01</YIELD>
    <COLOR>1.60000e+02</COLOR>
    <ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>
    <ORIGIN>Belgium</ORIGIN>
    <SUPPLIER></SUPPLIER>
    <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>
    <COARSE_FINE_DIFF>0.00000e+00</COARSE_FINE_DIFF>
    <MOISTURE>0.00000e+00</MOISTURE>
    <DIASTATIC_POWER>0.00000e+00</DIASTATIC_POWER>
    <PROTEIN>0.00000e+00</PROTEIN>
    <MAX_IN_BATCH>1.00000e+01</MAX_IN_BATCH>
    <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>
    <IS_MASHED>TRUE</IS_MASHED>
    <IBU_GAL_PER_LB>0.00000e+00</IBU_GAL_PER_LB>
   </FERMENTABLE>
  </FERMENTABLES>
  <MISCS>
   <MISC>
    <NAME>Calcium Carbonate</NAME>
    <VERSION>1</VERSION>
    <TYPE>Water Agent</TYPE>
    <USE>Mash</USE>
    <TIME>0.00000e+00</TIME>
    <AMOUNT>1.00000e-02</AMOUNT>
    <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
    <USE_FOR></USE_FOR>
    <NOTES></NOTES>
   </MISC>
   <MISC>
    <NAME>Whirlfloc (tablet)</NAME>
    <VERSION>1</VERSION>
    <TYPE>Fining</TYPE>
    <USE>Boil</USE>
    <TIME>0.00000e+00</TIME>
    <AMOUNT>4.60000e-03</AMOUNT>
    <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
    <USE_FOR></USE_FOR>
    <NOTES></NOTES>
   </MISC>
  </MISCS>
  <YEASTS>
   <YEAST>
    <NAME>Safale S-05</NAME>
    <VERSION>1</VERSION>
    <TYPE>Ale</TYPE>
    <FORM>Dry</FORM>
    <AMOUNT>1.50000e-01</AMOUNT>
    <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
    <LABORATORY>Safale</LABORATORY>
    <PRODUCT_ID></PRODUCT_ID>
    <MIN_TEMPERATURE>1.50000e+01</MIN_TEMPERATURE>
    <MAX_TEMPERATURE>2.40000e+01</MAX_TEMPERATURE>
    <FLOCCULATION>Low</FLOCCULATION>
    <ATTENUATION>7.50000e+01</ATTENUATION>
    <NOTES></NOTES>
    <BEST_FOR></BEST_FOR>
    <TIMES_CULTURED>0</TIMES_CULTURED>
    <MAX_REUSE>0</MAX_REUSE>
    <ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>
   </YEAST>
  </YEASTS>
  <WATERS>
   <WATER>
    <NAME>Burton on Trent, UK</NAME>
    <VERSION>1</VERSION>
    <AMOUNT>2.00000e+01</AMOUNT>
    <CALCIUM>2.95000e+02</CALCIUM>
    <BICARBONATE>3.00000e+02</BICARBONATE>
    <SULFATE>7.25000e+02</SULFATE>
    <CHLORIDE>2.50000e+01</CHLORIDE>
    <SODIUM>5.50000e+01</SODIUM>
    <MAGNESIUM>4.50000e+01</MAGNESIUM>
    <PH>8.00000e+00</PH>
    <NOTES> Use for distinctive pale ales strongly hopped.  Very hard water accentuates the hops flavor. Example: Bass Ale
</NOTES>
   </WATER>
  </WATERS>
  <MASH>
   <NAME>Single Step</NAME>
   <VERSION>1</VERSION>
   <GRAIN_TEMP>2.11111e+01</GRAIN_TEMP>
   <MASH_STEPS>
    <MASH_STEP>
     <NAME>Saccharification</NAME>
     <VERSION>1</VERSION>
     <TYPE>Infusion</TYPE>
     <INFUSE_AMOUNT>7.14900e+01</INFUSE_AMOUNT>
     <STEP_TEMP>6.67000e+01</STEP_TEMP>
     <STEP_TIME>7.50000e+01</STEP_TIME>
     <RAMP_TIME>0.00000e+00</RAMP_TIME>
     <END_TEMP>6.67000e+01</END_TEMP>
     <INFUSE_TEMP>7.21000e+01</INFUSE_TEMP>
     <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
    </MASH_STEP>
    <MASH_STEP>
     <NAME>Mash out</NAME>
     <VERSION>1</VERSION>
     <TYPE>Infusion</TYPE>
     <INFUSE_AMOUNT>0.00000e+00</INFUSE_AMOUNT>
     <STEP_TEMP>7.21000e+01</STEP_TEMP>
     <STEP_TIME>1.00000e+01</STEP_TIME>
     <RAMP_TIME>0.00000e+00</RAMP_TIME>
     <END_TEMP>7.21000e+01</END_TEMP>
     <INFUSE_TEMP>7.56000e+01</INFUSE_TEMP>
     <DECOCTION_AMOUNT>0.00000e+00</DECOCTION_AMOUNT>
    </MASH_STEP>
   </MASH_STEPS>
   <NOTES></NOTES>
   <TUN_TEMP>2.11111e+01</TUN_TEMP>
   <SPARGE_TEMP>7.38889e+01</SPARGE_TEMP>
   <PH>7.00000e+00</PH>
   <TUN_WEIGHT>0.00000e+00</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>0.00000e+00</TUN_SPECIFIC_HEAT>
   <EQUIP_ADJUST>TRUE</EQUIP_ADJUST>
  </MASH>
  <INSTRUCTIONS>
   <INSTRUCTION>
    <NAME>Add grains</NAME>
    <DIRECTIONS>Add 700.000 g Black Barley, 8.600 kg Pilsen Agraria, 3.000 kg Weyermann - Pale Wheat Malt, 1.000 kg Chocolate Malt Belga (Castle Malting), 200.000 g Special B Malt, to the mash tun.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Heat water</NAME>
    <DIRECTIONS>Bring 71.490 L water to 72.100 C.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Infusion - Saccharification</NAME>
    <DIRECTIONS>Add 71.490 L water at 72.100 C to mash to bring it to 66.700 C. Hold for 75.000 min.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>8.50000e+01</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Infusion - Mash out</NAME>
    <DIRECTIONS>Increase the temperature to 75.600 C. Hold for 10.000 min.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>1.00000e+01</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Misc addition</NAME>
    <DIRECTIONS>Put 10.000 g Calcium Carbonate into mash for 0.000 s.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Start boil</NAME>
    <DIRECTIONS>Bring the wort to a boil and hold for 60.000 min.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>6.00000e+01</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Hop addition</NAME>
    <DIRECTIONS>Put 50.000 g Magnum into boil for 60.000 min.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>6.00000e+01</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Flameout</NAME>
    <DIRECTIONS>Stop boiling the wort.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>0</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Misc addition</NAME>
    <DIRECTIONS>Put 4.600 g Whirlfloc (tablet) into boil for 10 min.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Post boil</NAME>
    <DIRECTIONS>You should have 52.844 L wort post-boil.
You anticipate losing 0.000 mL to trub and chiller loss.
The final volume in the primary is 52.844 L.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Pitch yeast</NAME>
    <DIRECTIONS>Cool wort and pitch Safale S-05 Ale yeast, to the primary.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Ferment</NAME>
    <DIRECTIONS>Let ferment until FG is 1.012.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
   <INSTRUCTION>
    <NAME>Transfer to secondary</NAME>
    <DIRECTIONS>Transfer beer to secondary.</DIRECTIONS>
    <HAS_TIMER>FALSE</HAS_TIMER>
    <TIMER_VALUE>00:00:00</TIMER_VALUE>
    <COMPLETED>FALSE</COMPLETED>
    <INTERVAL>0.00000e+00</INTERVAL>
   </INSTRUCTION>
  </INSTRUCTIONS>
  <BREWNOTES/>
  <ASST_BREWER></ASST_BREWER>
  <EQUIPMENT>
   <NAME>Hop'n Roll 50 - BIAB</NAME>
   <VERSION>1</VERSION>
   <BOIL_SIZE>6.32400e+01</BOIL_SIZE>
   <BATCH_SIZE>4.60000e+01</BATCH_SIZE>
   <TUN_VOLUME>1.00000e+02</TUN_VOLUME>
   <TUN_WEIGHT>3.00000e+01</TUN_WEIGHT>
   <TUN_SPECIFIC_HEAT>1.20000e-01</TUN_SPECIFIC_HEAT>
   <TOP_UP_WATER>0.00000e+00</TOP_UP_WATER>
   <TRUB_CHILLER_LOSS>0.00000e+00</TRUB_CHILLER_LOSS>
   <EVAP_RATE>0.00000e+00</EVAP_RATE>
   <REAL_EVAP_RATE>1.00000e+00</REAL_EVAP_RATE>
   <BOIL_TIME>6.00000e+01</BOIL_TIME>
   <CALC_BOIL_VOLUME>FALSE</CALC_BOIL_VOLUME>
   <LAUTER_DEADSPACE>3.00000e+00</LAUTER_DEADSPACE>
   <TOP_UP_KETTLE>0.00000e+00</TOP_UP_KETTLE>
   <HOP_UTILIZATION>0.00000e+00</HOP_UTILIZATION>
   <NOTES></NOTES>
   <ABSORPTION>1.08490e+00</ABSORPTION>
   <BOILING_POINT>1.00000e+02</BOILING_POINT>
  </EQUIPMENT>
  <NOTES></NOTES>
  <TASTE_NOTES></TASTE_NOTES>
  <TASTE_RATING>4.40000e+01</TASTE_RATING>
  <OG>1.04839e+00</OG>
  <FG>1.01210e+00</FG>
  <FERMENTATION_STAGES>2</FERMENTATION_STAGES>
  <PRIMARY_AGE>3.00000e+01</PRIMARY_AGE>
  <PRIMARY_TEMP>1.83000e+01</PRIMARY_TEMP>
  <SECONDARY_AGE>0.00000e+00</SECONDARY_AGE>
  <SECONDARY_TEMP>0.00000e+00</SECONDARY_TEMP>
  <TERTIARY_AGE>0.00000e+00</TERTIARY_AGE>
  <TERTIARY_TEMP>0.00000e+00</TERTIARY_TEMP>
  <AGE>2.40000e+01</AGE>
  <AGE_TEMP>7.20000e+00</AGE_TEMP>
  <DATE>05/22/2013</DATE>
  <CARBONATION>2.10000e+00</CARBONATION>
  <FORCED_CARBONATION>FALSE</FORCED_CARBONATION>
  <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
  <CARBONATION_TEMP>0.00000e+00</CARBONATION_TEMP>
  <PRIMING_SUGAR_EQUIV>0.00000e+00</PRIMING_SUGAR_EQUIV>
  <KEG_PRIMING_FACTOR>0.00000e+00</KEG_PRIMING_FACTOR>
 </RECIPE>
</RECIPES>