Old Sprocket Old Ale

<?xml version="1.0" encoding="ISO-8859-1"?>

-<RECIPES>


-<RECIPE>

<NAME>Old Sprocket</NAME>

<VERSION>1</VERSION>

<TYPE>All Grain</TYPE>

<BREWER>Chino</BREWER>

<ASST_BREWER/>

<BATCH_SIZE>18.9271680</BATCH_SIZE>

<BOIL_SIZE>23.5406652</BOIL_SIZE>

<BOIL_TIME>90.0000000</BOIL_TIME>

<EFFICIENCY>72.0000000</EFFICIENCY>


-<HOPS>


-<HOP>

<NAME>First Gold</NAME>

<VERSION>1</VERSION>

<ORIGIN>United Kingdom</ORIGIN>

<ALPHA>7.5000000</ALPHA>

<AMOUNT>0.0141748</AMOUNT>

<USE>Boil</USE>

<TIME>90.0000000</TIME>

<NOTES>Dwarf hop with English Golding character Used for: Ales, ESB Aroma: Similar to other Golding varieties, spicy Substitutes: East Kent Goldings, Crystal</NOTES>

<TYPE>Both</TYPE>

<FORM>Pellet</FORM>

<BETA>3.5000000</BETA>

<HSI>12.0000000</HSI>

<DISPLAY_AMOUNT>14.17 g</DISPLAY_AMOUNT>

<INVENTORY>0.00 g</INVENTORY>

<DISPLAY_TIME>90.0 min</DISPLAY_TIME>

</HOP>


-<HOP>

<NAME>First Gold</NAME>

<VERSION>1</VERSION>

<ORIGIN>United Kingdom</ORIGIN>

<ALPHA>7.5000000</ALPHA>

<AMOUNT>0.0070874</AMOUNT>

<USE>Boil</USE>

<TIME>60.0000000</TIME>

<NOTES>Dwarf hop with English Golding character Used for: Ales, ESB Aroma: Similar to other Golding varieties, spicy Substitutes: East Kent Goldings, Crystal</NOTES>

<TYPE>Both</TYPE>

<FORM>Pellet</FORM>

<BETA>3.5000000</BETA>

<HSI>12.0000000</HSI>

<DISPLAY_AMOUNT>7.09 g</DISPLAY_AMOUNT>

<INVENTORY>0.00 g</INVENTORY>

<DISPLAY_TIME>60.0 min</DISPLAY_TIME>

</HOP>


-<HOP>

<NAME>Fuggle</NAME>

<VERSION>1</VERSION>

<ORIGIN>United Kingdom</ORIGIN>

<ALPHA>5.3000000</ALPHA>

<AMOUNT>0.0283495</AMOUNT>

<USE>Boil</USE>

<TIME>10.0000000</TIME>

<NOTES>Traditional English-type aroma hop. Used for: General purpose bittering/aroma for English Ales, Dark Lagers Used for: English Ales, ESB, Bitter, Lagers Aroma: Mild, soft, fruity, spicy, woody Aroma: Mild, soft, grassy, floral aroma Substitute: Fuggle (U.S.), Willamette, Styrian Golding Substitute: East Kent Goldings, Williamette Storage: Good/Very Good (70-80% AA after 6 months at 20 C) 3-5.6% AA 2-3% Beta Examples: Samuel Smith's Pale Ale, Old Peculiar, Thomas Hardy's Ale</NOTES>

<TYPE>Aroma</TYPE>

<FORM>Pellet</FORM>

<BETA>2.6000000</BETA>

<HSI>35.0000000</HSI>

<DISPLAY_AMOUNT>28.35 g</DISPLAY_AMOUNT>

<INVENTORY>12.00 g</INVENTORY>

<DISPLAY_TIME>10.0 min</DISPLAY_TIME>

</HOP>

</HOPS>


-<FERMENTABLES>


-<FERMENTABLE>

<NAME>Pale Malt, Maris Otter (Thomas Fawcett)</NAME>

<VERSION>1</VERSION>

<TYPE>Grain</TYPE>

<AMOUNT>3.0617460</AMOUNT>

<YIELD>82.5000000</YIELD>

<COLOR>3.0000000</COLOR>

<ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>

<ORIGIN>United Kingdom</ORIGIN>

<SUPPLIER>Thomas Fawcett & Sons</SUPPLIER>

<NOTES>Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.</NOTES>

<COARSE_FINE_DIFF>1.5000000</COARSE_FINE_DIFF>

<MOISTURE>3.0000000</MOISTURE>

<DIASTATIC_POWER>120.0000000</DIASTATIC_POWER>

<PROTEIN>9.4000000</PROTEIN>

<MAX_IN_BATCH>100.0000000</MAX_IN_BATCH>

<RECOMMEND_MASH>TRUE</RECOMMEND_MASH>

<IBU_GAL_PER_LB>0.0000000</IBU_GAL_PER_LB>

<DISPLAY_AMOUNT>6 lbs 12.0 oz</DISPLAY_AMOUNT>

<INVENTORY>0.0 oz</INVENTORY>

<POTENTIAL>1.0379500</POTENTIAL>

<DISPLAY_COLOR>3.0 SRM</DISPLAY_COLOR>

<EXTRACT_SUBSTITUTE>Pale Liquid Extract</EXTRACT_SUBSTITUTE>

</FERMENTABLE>


-<FERMENTABLE>

<NAME>Crystal, Dark (Simpsons)</NAME>

<VERSION>1</VERSION>

<TYPE>Grain</TYPE>

<AMOUNT>0.4535920</AMOUNT>

<YIELD>76.0000000</YIELD>

<COLOR>80.0000000</COLOR>

<ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>

<ORIGIN>UK</ORIGIN>

<SUPPLIER>Simpsons</SUPPLIER>

<NOTES>Contributes a strong reddish hue to milds, brown ales, and other dark beers. The long kilning of this malt imparts a roasty edge on top of the malty sweetness of a crystal malt.</NOTES>

<COARSE_FINE_DIFF>0.0000000</COARSE_FINE_DIFF>

<MOISTURE>5.0000000</MOISTURE>

<DIASTATIC_POWER>0.0000000</DIASTATIC_POWER>

<PROTEIN>0.0000000</PROTEIN>

<MAX_IN_BATCH>10.0000000</MAX_IN_BATCH>

<RECOMMEND_MASH>FALSE</RECOMMEND_MASH>

<IBU_GAL_PER_LB>0.0000000</IBU_GAL_PER_LB>

<DISPLAY_AMOUNT>1 lbs</DISPLAY_AMOUNT>

<INVENTORY>0.0 oz</INVENTORY>

<POTENTIAL>1.0349600</POTENTIAL>

<DISPLAY_COLOR>80.0 SRM</DISPLAY_COLOR>

<EXTRACT_SUBSTITUTE/>

</FERMENTABLE>


-<FERMENTABLE>

<NAME>Oats, Malted (Thomas Fawcett)</NAME>

<VERSION>1</VERSION>

<TYPE>Grain</TYPE>

<AMOUNT>0.2267960</AMOUNT>

<YIELD>61.3000000</YIELD>

<COLOR>2.0000000</COLOR>

<ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>

<ORIGIN>United Kingdom</ORIGIN>

<SUPPLIER>Thomas Fawcett & Sons</SUPPLIER>

<NOTES>Malted oats - used in stouts and porters to add body and head retention as well as a unique flavor.</NOTES>

<COARSE_FINE_DIFF>3.8000000</COARSE_FINE_DIFF>

<MOISTURE>4.0000000</MOISTURE>

<DIASTATIC_POWER>30.0000000</DIASTATIC_POWER>

<PROTEIN>10.6000000</PROTEIN>

<MAX_IN_BATCH>10.0000000</MAX_IN_BATCH>

<RECOMMEND_MASH>TRUE</RECOMMEND_MASH>

<IBU_GAL_PER_LB>0.0000000</IBU_GAL_PER_LB>

<DISPLAY_AMOUNT>8.0 oz</DISPLAY_AMOUNT>

<INVENTORY>3 lbs 2.0 oz</INVENTORY>

<POTENTIAL>1.0281980</POTENTIAL>

<DISPLAY_COLOR>2.0 SRM</DISPLAY_COLOR>

<EXTRACT_SUBSTITUTE>Carafoam</EXTRACT_SUBSTITUTE>

</FERMENTABLE>


-<FERMENTABLE>

<NAME>Wheat, Torrified (Thomas Fawcett)</NAME>

<VERSION>1</VERSION>

<TYPE>Grain</TYPE>

<AMOUNT>0.2267960</AMOUNT>

<YIELD>76.1000000</YIELD>

<COLOR>2.0000000</COLOR>

<ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>

<ORIGIN>United Kingdom</ORIGIN>

<SUPPLIER>Thomas Fawcett & Sons</SUPPLIER>

<NOTES>Unmalted wheat torrified for use in a single step infusion. Typically used for Wits and other wheats where raw unmalted wheat is called for.</NOTES>

<COARSE_FINE_DIFF>1.5000000</COARSE_FINE_DIFF>

<MOISTURE>6.0000000</MOISTURE>

<DIASTATIC_POWER>0.0000000</DIASTATIC_POWER>

<PROTEIN>16.0000000</PROTEIN>

<MAX_IN_BATCH>10.0000000</MAX_IN_BATCH>

<RECOMMEND_MASH>TRUE</RECOMMEND_MASH>

<IBU_GAL_PER_LB>0.0000000</IBU_GAL_PER_LB>

<DISPLAY_AMOUNT>8.0 oz</DISPLAY_AMOUNT>

<INVENTORY>0.0 oz</INVENTORY>

<POTENTIAL>1.0350060</POTENTIAL>

<DISPLAY_COLOR>2.0 SRM</DISPLAY_COLOR>

<EXTRACT_SUBSTITUTE>Wheat Liquid Extract</EXTRACT_SUBSTITUTE>

</FERMENTABLE>


-<FERMENTABLE>

<NAME>Chocolate Malt (Simpsons)</NAME>

<VERSION>1</VERSION>

<TYPE>Grain</TYPE>

<AMOUNT>0.1700970</AMOUNT>

<YIELD>67.0000000</YIELD>

<COLOR>430.0000000</COLOR>

<ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>

<ORIGIN>UK</ORIGIN>

<SUPPLIER>Simpsons</SUPPLIER>

<NOTES>A perfect malt for dark English stout, porter, and brown ales. At small percentages gives a brown color and mild roasted flavor, larger amounts for strong bittersweet chocolate flavor and near black color. </NOTES>

<COARSE_FINE_DIFF>1.5000000</COARSE_FINE_DIFF>

<MOISTURE>3.0000000</MOISTURE>

<DIASTATIC_POWER>0.0000000</DIASTATIC_POWER>

<PROTEIN>11.0000000</PROTEIN>

<MAX_IN_BATCH>10.0000000</MAX_IN_BATCH>

<RECOMMEND_MASH>FALSE</RECOMMEND_MASH>

<IBU_GAL_PER_LB>0.0000000</IBU_GAL_PER_LB>

<DISPLAY_AMOUNT>6.0 oz</DISPLAY_AMOUNT>

<INVENTORY>0.0 oz</INVENTORY>

<POTENTIAL>1.0308200</POTENTIAL>

<DISPLAY_COLOR>430.0 SRM</DISPLAY_COLOR>

<EXTRACT_SUBSTITUTE/>

</FERMENTABLE>


-<FERMENTABLE>

<NAME>Black Malt (Bairds)</NAME>

<VERSION>1</VERSION>

<TYPE>Grain</TYPE>

<AMOUNT>0.0566990</AMOUNT>

<YIELD>75.0000000</YIELD>

<COLOR>600.0000000</COLOR>

<ADD_AFTER_BOIL>FALSE</ADD_AFTER_BOIL>

<ORIGIN>United Kingdom</ORIGIN>

<SUPPLIER>Bairds</SUPPLIER>

<NOTES>Black Malt, sometimes loosely described as Roasted Malt, is used in the production of very dark beers. The flavor, as might be expected, is a more intense version of Chocolate malt and, because of its colour and flavor, needs to be used with care.</NOTES>

<COARSE_FINE_DIFF>1.5000000</COARSE_FINE_DIFF>

<MOISTURE>4.0000000</MOISTURE>

<DIASTATIC_POWER>0.0000000</DIASTATIC_POWER>

<PROTEIN>11.7000000</PROTEIN>

<MAX_IN_BATCH>10.0000000</MAX_IN_BATCH>

<RECOMMEND_MASH>FALSE</RECOMMEND_MASH>

<IBU_GAL_PER_LB>0.0000000</IBU_GAL_PER_LB>

<DISPLAY_AMOUNT>2.0 oz</DISPLAY_AMOUNT>

<INVENTORY>0.0 oz</INVENTORY>

<POTENTIAL>1.0345000</POTENTIAL>

<DISPLAY_COLOR>600.0 SRM</DISPLAY_COLOR>

<EXTRACT_SUBSTITUTE/>

</FERMENTABLE>


-<FERMENTABLE>

<NAME>Lyle's Golden Syrup</NAME>

<VERSION>1</VERSION>

<TYPE>Extract</TYPE>

<AMOUNT>0.2267960</AMOUNT>

<YIELD>78.3000000</YIELD>

<COLOR>0.0000000</COLOR>

<ADD_AFTER_BOIL>TRUE</ADD_AFTER_BOIL>

<ORIGIN>United Kingdom</ORIGIN>

<SUPPLIER/>

<NOTES>Liquid Invert Sugar. Used to increase alcohol and lighten the beer without alterning flavor. Used in Belgian ales and some English ales.</NOTES>

<COARSE_FINE_DIFF>1.5000000</COARSE_FINE_DIFF>

<MOISTURE>4.0000000</MOISTURE>

<DIASTATIC_POWER>120.0000000</DIASTATIC_POWER>

<PROTEIN>11.7000000</PROTEIN>

<MAX_IN_BATCH>20.0000000</MAX_IN_BATCH>

<RECOMMEND_MASH>FALSE</RECOMMEND_MASH>

<IBU_GAL_PER_LB>0.0000000</IBU_GAL_PER_LB>

<DISPLAY_AMOUNT>8.0 oz</DISPLAY_AMOUNT>

<INVENTORY>0.0 oz</INVENTORY>

<POTENTIAL>1.0360180</POTENTIAL>

<DISPLAY_COLOR>0.0 SRM</DISPLAY_COLOR>

<EXTRACT_SUBSTITUTE/>

</FERMENTABLE>


-<FERMENTABLE>

<NAME>Treacle</NAME>

<VERSION>1</VERSION>

<TYPE>Extract</TYPE>

<AMOUNT>0.2267960</AMOUNT>

<YIELD>78.3000000</YIELD>

<COLOR>100.0000000</COLOR>

<ADD_AFTER_BOIL>TRUE</ADD_AFTER_BOIL>

<ORIGIN>United Kingdom</ORIGIN>

<SUPPLIER/>

<NOTES>UK mixture of molasses, invert sugar and golden (corn) syrup. Imparts an intense sweet flavor and dark color. Used in dark English ales. Also called "Black Treacle" or the brand name "Lyle's Black Treacle Syrup."</NOTES>

<COARSE_FINE_DIFF>1.5000000</COARSE_FINE_DIFF>

<MOISTURE>4.0000000</MOISTURE>

<DIASTATIC_POWER>120.0000000</DIASTATIC_POWER>

<PROTEIN>11.7000000</PROTEIN>

<MAX_IN_BATCH>15.0000000</MAX_IN_BATCH>

<RECOMMEND_MASH>FALSE</RECOMMEND_MASH>

<IBU_GAL_PER_LB>0.0000000</IBU_GAL_PER_LB>

<DISPLAY_AMOUNT>8.0 oz</DISPLAY_AMOUNT>

<INVENTORY>0.0 oz</INVENTORY>

<POTENTIAL>1.0360180</POTENTIAL>

<DISPLAY_COLOR>100.0 SRM</DISPLAY_COLOR>

<EXTRACT_SUBSTITUTE/>

</FERMENTABLE>

</FERMENTABLES>


-<YEASTS>


-<YEAST>

<NAME>Belgian Ale Yeast</NAME>

<VERSION>1</VERSION>

<TYPE>Ale</TYPE>

<FORM>Liquid</FORM>

<AMOUNT>0.1242095</AMOUNT>

<AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>

<LABORATORY>Wyeast Labs</LABORATORY>

<PRODUCT_ID>1214</PRODUCT_ID>

<MIN_TEMPERATURE>14.4444444</MIN_TEMPERATURE>

<MAX_TEMPERATURE>20.0000000</MAX_TEMPERATURE>

<FLOCCULATION>Medium</FLOCCULATION>

<ATTENUATION>74.0000000</ATTENUATION>

<NOTES>Trappist style ale yeast. Complex estery flavor.</NOTES>

<BEST_FOR>Belgian Ales, Abbey Ales, Trappist Ales</BEST_FOR>

<MAX_REUSE>5</MAX_REUSE>

<TIMES_CULTURED>0</TIMES_CULTURED>

<ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>

<DISPLAY_AMOUNT>124.21 ml</DISPLAY_AMOUNT>

<DISP_MIN_TEMP>58.0 F</DISP_MIN_TEMP>

<DISP_MAX_TEMP>68.0 F</DISP_MAX_TEMP>

<INVENTORY>0.0 pkg</INVENTORY>

<CULTURE_DATE>14 Jun 2003</CULTURE_DATE>

</YEAST>


-<YEAST>

<NAME>German Ale</NAME>

<VERSION>1</VERSION>

<TYPE>Ale</TYPE>

<FORM>Liquid</FORM>

<AMOUNT>0.1242095</AMOUNT>

<AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>

<LABORATORY>Wyeast Labs</LABORATORY>

<PRODUCT_ID>1007</PRODUCT_ID>

<MIN_TEMPERATURE>12.7777778</MIN_TEMPERATURE>

<MAX_TEMPERATURE>18.8888889</MAX_TEMPERATURE>

<FLOCCULATION>Low</FLOCCULATION>

<ATTENUATION>75.0000000</ATTENUATION>

<NOTES>Crisp, dry finish with a mild flavor.</NOTES>

<BEST_FOR>German Ales, Alts, Kolsch, Dry Stout</BEST_FOR>

<MAX_REUSE>5</MAX_REUSE>

<TIMES_CULTURED>0</TIMES_CULTURED>

<ADD_TO_SECONDARY>FALSE</ADD_TO_SECONDARY>

<DISPLAY_AMOUNT>124.21 ml</DISPLAY_AMOUNT>

<DISP_MIN_TEMP>55.0 F</DISP_MIN_TEMP>

<DISP_MAX_TEMP>66.0 F</DISP_MAX_TEMP>

<INVENTORY>0.0 pkg</INVENTORY>

<CULTURE_DATE>14 Jun 2003</CULTURE_DATE>

</YEAST>

</YEASTS>


-<STYLE>

<NAME>Old Ale</NAME>

<VERSION>1</VERSION>

<CATEGORY>Strong British Ale</CATEGORY>

<CATEGORY_NUMBER>17</CATEGORY_NUMBER>

<STYLE_LETTER>B</STYLE_LETTER>

<STYLE_GUIDE>BJCP 2015</STYLE_GUIDE>

<TYPE>Ale</TYPE>

<OG_MIN>1.0550000</OG_MIN>

<OG_MAX>1.0880000</OG_MAX>

<FG_MIN>1.0150000</FG_MIN>

<FG_MAX>1.0220000</FG_MAX>

<IBU_MIN>30.0000000</IBU_MIN>

<IBU_MAX>60.0000000</IBU_MAX>

<COLOR_MIN>10.0000000</COLOR_MIN>

<COLOR_MAX>22.0000000</COLOR_MAX>

<CARB_MIN>2.0000000</CARB_MIN>

<CARB_MAX>2.8000000</CARB_MAX>

<ABV_MAX>9.0000000</ABV_MAX>

<ABV_MIN>5.5000000</ABV_MIN>

<NOTES>An ale of moderate to fairly significant alcoholic strength, bigger than standard beers, though usually not as strong or rich as barleywine. Often tilted towards a maltier balance. “It should be a warming beer of the type that is best drunk in half pints by a warm fire on a cold winter’s night” – Michael Jackson. History: Historically, an aged ale used as stock ales for blending or enjoyed at full strength (stale or stock refers to beers that were aged or stored for a significant period of time). There are at least two definite types in Britain today, weaker draught ones that are similar aged milds of around 4.5%, and stronger ones that are often 6-8% or more. Style Comparison: Roughly overlapping the British Strong Ale and the lower end of the English Barleywine styles, but always having an aged quality. The distinction between an Old Ale and a Barleywine is somewhat arbitrary above 7% ABV, and generally means having a more significant aged quality (particularly from wood). Barleywines tend to develop more of a ‘mature’ quality, while Old Ales can show more of the barrel qualities (lactic, Brett, vinous, etc.).</NOTES>

<PROFILE>Aroma: Malty-sweet with fruity esters, often with a complex blend of dried-fruit, vinous, caramelly, molasses, nutty, toffee, light treacle, and/or other specialty malt aromas. Some alcohol and oxidative notes are acceptable, akin to those found in Sherry or Port. Hop aromas not usually present due to extended aging. Appearance: Light amber to very dark reddish-brown color (most are fairly dark). Age and oxidation may darken the beer further. May be almost opaque (if not, should be clear). Moderate to low cream- to light tan-colored head; may be adversely affected by alcohol and age. Flavor: Medium to high malt character with a luscious malt complexity, often with nutty, caramelly and/or molasses-like flavors. Light chocolate or roasted malt flavors are optional, but should never be prominent. Balance is often malty-sweet, but may be well hopped (the impression of bitterness often depends on amount of aging). Moderate to high fruity esters are common, and may take on a dried-fruit or vinous character. The finish may vary from dry to somewhat sweet. Extended aging may contribute oxidative flavors similar to a fine old Sherry, Port or Madeira. Alcoholic strength should be evident, though not overwhelming. Diacetyl low to none. Some wood-aged or blended versions may have a lactic or Brettanomyces character; but this is optional and should not be too strong. Any acidity or tannin from age should be well-integrated and contribute to complexity in the flavor profile, not be a dominant experience. Mouthfeel: Medium to full, chewy body, although older examples may be lower in body due to continued attenuation during conditioning. Alcohol warmth is often evident and always welcome. Low to moderate carbonation, depending on age and conditioning. Light acidity may be present, as well as some tannin if wood-aged; both are optional. Comments: Strength and character varies widely. The predominant defining quality for this style is the impression of age, which can manifest itself in different ways (complexity, lactic, Brett, oxidation, leather, vinous qualities, etc.). Even if these qualities are otherwise faults, if the resulting character of the beer is still pleasantly drinkable and complex, then those characteristics are acceptable. In no way should those allowable characteristics be interpreted as making an undrinkably off beer as somehow in style. Old Peculier is a fairly unique type of beer that is quite different than other Old Ales.</PROFILE>

<INGREDIENTS>Composition varies, although generally similar to British Strong Ales. The age character is the biggest driver of the final style profile, which is more handling than brewing. May be aged in wood, but should not have a strong wood character.</INGREDIENTS>

<EXAMPLES>Burton Bridge Olde Expensive, Gale’s Prize Old Ale, Greene King Strong Suffolk Ale, Marston Owd Roger, Theakston Old Peculier</EXAMPLES>

<DISPLAY_OG_MIN>1.055 SG</DISPLAY_OG_MIN>

<DISPLAY_OG_MAX>1.088 SG</DISPLAY_OG_MAX>

<DISPLAY_FG_MIN>1.015 SG</DISPLAY_FG_MIN>

<DISPLAY_FG_MAX>1.022 SG</DISPLAY_FG_MAX>

<DISPLAY_COLOR_MIN>10.0 SRM</DISPLAY_COLOR_MIN>

<DISPLAY_COLOR_MAX>22.0 SRM</DISPLAY_COLOR_MAX>

<OG_RANGE>1.055-1.088 SG</OG_RANGE>

<FG_RANGE>1.015-1.022 SG</FG_RANGE>

<IBU_RANGE>30.0-60.0 IBUs</IBU_RANGE>

<CARB_RANGE>2.00-2.80 Vols</CARB_RANGE>

<COLOR_RANGE>10.0-22.0 SRM</COLOR_RANGE>

<ABV_RANGE>5.50-9.00 %</ABV_RANGE>

</STYLE>


-<EQUIPMENT>

<NAME>Chino - Main System</NAME>

<VERSION>1</VERSION>

<BOIL_SIZE>23.5406652</BOIL_SIZE>

<BATCH_SIZE>18.9271680</BATCH_SIZE>

<TUN_VOLUME>34.0689024</TUN_VOLUME>

<TUN_WEIGHT>4.9441528</TUN_WEIGHT>

<TUN_SPECIFIC_HEAT>0.3000000</TUN_SPECIFIC_HEAT>

<TOP_UP_WATER>0.0000000</TOP_UP_WATER>

<TRUB_CHILLER_LOSS>0.9463584</TRUB_CHILLER_LOSS>

<EVAP_RATE>8.0402010</EVAP_RATE>

<BOIL_TIME>90.0000000</BOIL_TIME>

<CALC_BOIL_VOLUME>TRUE</CALC_BOIL_VOLUME>

<LAUTER_DEADSPACE>0.4731792</LAUTER_DEADSPACE>

<TOP_UP_KETTLE>0.0000000</TOP_UP_KETTLE>

<HOP_UTILIZATION>100.0000000</HOP_UTILIZATION>

<COOLING_LOSS_PCT>4.0000000</COOLING_LOSS_PCT>

<NOTES/>

<DISPLAY_BOIL_SIZE>6.22 gal</DISPLAY_BOIL_SIZE>

<DISPLAY_BATCH_SIZE>5.00 gal</DISPLAY_BATCH_SIZE>

<DISPLAY_TUN_VOLUME>9.00 gal</DISPLAY_TUN_VOLUME>

<DISPLAY_TUN_WEIGHT>10 lbs 14.4 oz</DISPLAY_TUN_WEIGHT>

<DISPLAY_TOP_UP_WATER>0.00 gal</DISPLAY_TOP_UP_WATER>

<DISPLAY_TRUB_CHILLER_LOSS>0.25 gal</DISPLAY_TRUB_CHILLER_LOSS>

<DISPLAY_LAUTER_DEADSPACE>0.13 gal</DISPLAY_LAUTER_DEADSPACE>

<DISPLAY_TOP_UP_KETTLE>0.00 gal</DISPLAY_TOP_UP_KETTLE>

</EQUIPMENT>


-<MASH>

<NAME>Single Infusion, Medium Body, Batch Sparge</NAME>

<VERSION>1</VERSION>

<GRAIN_TEMP>19.3333333</GRAIN_TEMP>

<TUN_TEMP>48.8888889</TUN_TEMP>

<SPARGE_TEMP>75.5555556</SPARGE_TEMP>

<PH>5.4000000</PH>

<TUN_WEIGHT>174.4000000</TUN_WEIGHT>

<TUN_SPECIFIC_HEAT>0.3000000</TUN_SPECIFIC_HEAT>

<EQUIP_ADJUST>FALSE</EQUIP_ADJUST>

<NOTES>Simple single infusion mash for use with most modern well modified grains (about 95% of the time).</NOTES>

<DISPLAY_GRAIN_TEMP>66.8 F</DISPLAY_GRAIN_TEMP>

<DISPLAY_TUN_TEMP>120.0 F</DISPLAY_TUN_TEMP>

<DISPLAY_SPARGE_TEMP>168.0 F</DISPLAY_SPARGE_TEMP>

<DISPLAY_TUN_WEIGHT>10 lbs 14.4 oz</DISPLAY_TUN_WEIGHT>


-<MASH_STEPS>


-<MASH_STEP>

<NAME>Mash In</NAME>

<VERSION>1</VERSION>

<TYPE>Infusion</TYPE>

<INFUSE_AMOUNT>11.3799598</INFUSE_AMOUNT>

<STEP_TIME>60.0000000</STEP_TIME>

<STEP_TEMP>66.6666667</STEP_TEMP>

<RAMP_TIME>2.0000000</RAMP_TIME>

<END_TEMP>66.6666667</END_TEMP>

<DESCRIPTION>Add 12.03 qt of water at 163.9 F</DESCRIPTION>

<WATER_GRAIN_RATIO>1.300 qt/lb</WATER_GRAIN_RATIO>

<DECOCTION_AMT>0.00 qt</DECOCTION_AMT>

<INFUSE_TEMP>163.9 F</INFUSE_TEMP>

<DISPLAY_STEP_TEMP>152.0 F</DISPLAY_STEP_TEMP>

<DISPLAY_INFUSE_AMT>12.03 qt</DISPLAY_INFUSE_AMT>

</MASH_STEP>

</MASH_STEPS>

</MASH>

<NOTES>Inspired by Theakston Old Peculier, Paul Wicksteed's clone of Old Peculiar, and Pretty Things Ale Project's Old Botolph's Town.</NOTES>

<TASTE_NOTES/>

<TASTE_RATING>30.0000000</TASTE_RATING>

<OG>1.0460000</OG>

<FG>1.0100000</FG>

<CARBONATION>2.0000000</CARBONATION>

<FERMENTATION_STAGES>1</FERMENTATION_STAGES>

<PRIMARY_AGE>14.0000000</PRIMARY_AGE>

<PRIMARY_TEMP>19.4444444</PRIMARY_TEMP>

<SECONDARY_AGE>10.0000000</SECONDARY_AGE>

<SECONDARY_TEMP>18.3333333</SECONDARY_TEMP>

<TERTIARY_AGE>7.0000000</TERTIARY_AGE>

<AGE>30.0000000</AGE>

<AGE_TEMP>18.3333333</AGE_TEMP>

<CARBONATION_USED>Keg with 37.26 g Table Sugar</CARBONATION_USED>

<FORCED_CARBONATION>FALSE</FORCED_CARBONATION>

<PRIMING_SUGAR_NAME>Table Sugar</PRIMING_SUGAR_NAME>

<PRIMING_SUGAR_EQUIV>0.9099181</PRIMING_SUGAR_EQUIV>

<KEG_PRIMING_FACTOR>0.5000000</KEG_PRIMING_FACTOR>

<CARBONATION_TEMP>21.1111111</CARBONATION_TEMP>

<DISPLAY_CARB_TEMP>70.0 F</DISPLAY_CARB_TEMP>

<DATE>22 May 2017</DATE>

<EST_OG>1.056 SG</EST_OG>

<EST_FG>1.014 SG</EST_FG>

<EST_COLOR>28.6 SRM</EST_COLOR>

<IBU>30.5 IBUs</IBU>

<IBU_METHOD>Tinseth</IBU_METHOD>

<EST_ABV>5.6 %</EST_ABV>

<ABV>4.7 %</ABV>

<ACTUAL_EFFICIENCY>67.9 %</ACTUAL_EFFICIENCY>

<CALORIES>151.6 kcal/12oz</CALORIES>

<DISPLAY_BATCH_SIZE>5.00 gal</DISPLAY_BATCH_SIZE>

<DISPLAY_BOIL_SIZE>6.22 gal</DISPLAY_BOIL_SIZE>

<DISPLAY_OG>1.046 SG</DISPLAY_OG>

<DISPLAY_FG>1.010 SG</DISPLAY_FG>

<DISPLAY_PRIMARY_TEMP>67.0 F</DISPLAY_PRIMARY_TEMP>

<DISPLAY_SECONDARY_TEMP>65.0 F</DISPLAY_SECONDARY_TEMP>

<DISPLAY_TERTIARY_TEMP>65.0 F</DISPLAY_TERTIARY_TEMP>

<DISPLAY_AGE_TEMP>65.0 F</DISPLAY_AGE_TEMP>

</RECIPE>

</RECIPES>