Group Brew by Correspondence

n87 · 22/11/16

Mine is down to 1.000.... been lagering for a week now.

gone brewing · 22/11/16

n87 said:
Mine is down to 1.000.... been lagering for a week now.

Will that make it around 9%? Gonna have a kick to it.

n87 · 22/11/16

gone brewing said:
Will that make it around 9%? Gonna have a kick to it.

Round about there.
Just hoping it doesn't end up rocket fuel.... it's my Christmas presents

rob.n.hill@gmail.com · 23/11/16

Just ordered my ingredients!!! yay me.

better late than never.

On the bright side, mine will be fresher than yours.

rob.n.hill@gmail.com · 24/11/16

Who wanted the brew smith xml file? Attached.

Code:

<Selections><_MOD_>2016-11-24</_MOD_>
<Name>Selections</Name>
<Type>7372</Type>
<Dirty>1</Dirty>
<Owndata>0</Owndata>
<TID>1</TID>
<Size>1</Size>
<_XName>Selections</_XName>
<Allocinc>16</Allocinc>
<Data><Recipe><_MOD_>2016-11-24</_MOD_>
<F_R_NAME>Biere de Garde</F_R_NAME>
<F_R_BREWER>Rob</F_R_BREWER>
<F_R_ASST_BREWER></F_R_ASST_BREWER>
<F_R_DATE>2016-11-23</F_R_DATE>
<F_R_INV_DATE>1990-06-01</F_R_INV_DATE>
<F_R_FOLDER_NAME></F_R_FOLDER_NAME>
<F_R_VOLUME_MEASURED>640.0000000</F_R_VOLUME_MEASURED>
<F_R_FINAL_VOL_MEASURED>640.0000000</F_R_FINAL_VOL_MEASURED>
<F_R_MASH_TIMER>0</F_R_MASH_TIMER>
<F_R_BOIL_TIMER>0</F_R_BOIL_TIMER>
<F_R_MTIMER_DOWN>4620</F_R_MTIMER_DOWN>
<F_R_BTIMER_DOWN>3600</F_R_BTIMER_DOWN>
<Image></Image>
<F_R_IMAGE_X>0</F_R_IMAGE_X>
<F_R_IMAGE_Y>0</F_R_IMAGE_Y>
<F_R_EQUIPMENT><_MOD_>1970-01-01</_MOD_>
<F_E_NAME>Single Batch All Grain</F_E_NAME>
<F_E_MASH_VOL>2366.9679479</F_E_MASH_VOL>
<F_E_TUN_MASS>282.1917440</F_E_TUN_MASS>
<F_E_BOIL_RATE_FLAG>1</F_E_BOIL_RATE_FLAG>
<F_E_TUN_SPECIFIC_HEAT>0.4500000</F_E_TUN_SPECIFIC_HEAT>
<F_E_TUN_DEADSPACE>67.6276557</F_E_TUN_DEADSPACE>
<F_E_TUN_ADJ_DEADSPACE>1</F_E_TUN_ADJ_DEADSPACE>
<F_E_CALC_BOIL>1</F_E_CALC_BOIL>
<F_E_BOIL_VOL>1098.2731279</F_E_BOIL_VOL>
<F_E_BOIL_TIME>60.0000000</F_E_BOIL_TIME>
<F_E_OLD_EVAP_RATE>9.0000000</F_E_OLD_EVAP_RATE>
<F_EQUIP_39>1</F_EQUIP_39>
<F_E_BOIL_OFF>236.6967948</F_E_BOIL_OFF>
<F_E_TRUB_LOSS>84.5345696</F_E_TRUB_LOSS>
<F_E_COOL_PCT>4.0000000</F_E_COOL_PCT>
<F_E_TOP_UP_KETTLE>0.0000000</F_E_TOP_UP_KETTLE>
<F_E_BATCH_VOL>743.9042122</F_E_BATCH_VOL>
<F_E_FERMENTER_LOSS>96.0312710</F_E_FERMENTER_LOSS>
<F_E_TOP_UP>0.0000000</F_E_TOP_UP>
<F_E_EFFICIENCY>65.0000000</F_E_EFFICIENCY>
<F_E_HOP_UTIL>100.0000000</F_E_HOP_UTIL>
<F_E_NOTES>70L Esky and 70L kettle, for a single 19L batch</F_E_NOTES>
</F_R_EQUIPMENT>
<F_R_STYLE><_MOD_>1970-01-01</_MOD_>
<F_S_NAME>Biere de Garde</F_S_NAME>
<F_S_CATEGORY>Belgian and French Ale</F_S_CATEGORY>
<F_S_GUIDE>BJCP 2008</F_S_GUIDE>
<F_S_LETTER>4</F_S_LETTER>
<F_S_NUMBER>16</F_S_NUMBER>
<F_S_TYPE>0</F_S_TYPE>
<F_S_MIN_OG>1.0600000</F_S_MIN_OG>
<F_S_MAX_OG>1.0800000</F_S_MAX_OG>
<F_S_MIN_FG>1.0080000</F_S_MIN_FG>
<F_S_MAX_FG>1.0160000</F_S_MAX_FG>
<F_S_MIN_IBU>18.0000000</F_S_MIN_IBU>
<F_S_MAX_IBU>28.0000000</F_S_MAX_IBU>
<F_S_MIN_CARB>2.3000000</F_S_MIN_CARB>
<F_S_MAX_CARB>2.9000000</F_S_MAX_CARB>
<F_S_MIN_COLOR>6.0000000</F_S_MIN_COLOR>
<F_S_MAX_COLOR>19.0000000</F_S_MAX_COLOR>
<F_S_MIN_ABV>6.0000000</F_S_MIN_ABV>
<F_S_MAX_ABV>8.5000000</F_S_MAX_ABV>
<F_S_DESCRIPTION>A fairly strong, malt-accentuated, lagered artisanal farmhouse beer. Name literally means &ldquo;beer which has been kept or lagered.&rdquo; A traditional artisanal farmhouse ale from Northern France brewed in early spring and kept in cold cellars for consumption in warmer weather. It is now brewed year-round. Related to the Belgian Saison style, the main difference is that the Bi&egrave;re de Garde is rounder, richer, sweeter, malt-focused, often has a &ldquo;cellar&rdquo; character, and lacks the spicing and tartness of a Saison. Three main variations are included in the style: the brown (brune), the blond (blonde), and the amber (ambr&eacute;e). The darker versions will have more malt character, while the paler versions can have more hops (but still are malt-focused beers). A related style is Bi&egrave;re de Mars, which is brewed in March (Mars) for present use and will not age as well. Attenuation rates are in the 80-85% range. Some fullerbodied examples exist, but these are somewhat rare.</F_S_DESCRIPTION>
<F_S_PROFILE>Aroma: Prominent malty sweetness, often with a complex, light to moderate toasty character. Some caramelization is acceptable. Low to moderate esters. Little to no hop aroma (may be a bit spicy or herbal). Commercial versions will often have a musty, woodsy, cellar-like character that is difficult to achieve in homebrew. Paler versions will still be malty but will lack richer, deeper aromatics and may have a bit more hops. No diacetyl.
Appearance: Three main variations exist (blond, amber and brown), so color can range from golden blonde to reddishbronze to chestnut brown. Clarity is good to poor, although haze is not unexpected in this type of often unfiltered beer. Well-formed head, generally white to off-white (varies by beer color), supported by high carbonation.
Flavor: Medium to high malt flavor often with a toasty, toffeelike or caramel sweetness. Malt flavors and complexity tend to increase as beer color darkens. Low to moderate esters and alcohol flavors. Medium-low hop bitterness provides some support, but the balance is always tilted toward the malt. The malt flavor lasts into the finish but the finish is medium-dry to dry, never cloying. Alcohol can provide some additional dryness in the finish. Low to no hop flavor, although paler versions can have slightly higher levels of herbal or spicy hop flavor (which can also come from the yeast). Smooth, welllagered character. No diacetyl.
Mouthfeel: Medium to medium-light (lean) body, often with a smooth, silky character. Moderate to high carbonation. Moderate alcohol, but should be very smooth and never hot.</F_S_PROFILE>
<F_S_INGREDIENTS>The &ldquo;cellar&rdquo; character in commercial examples is unlikely to be duplicated in homebrews as it comes from indigenous yeasts and molds. Commercial versions often have a &ldquo;corked&rdquo;, dry, astringent character that is often incorrectly identified as &ldquo;cellar-like.&rdquo; Homebrews therefore are usually cleaner. Base malts vary by beer color, but usually include pale, Vienna and Munich types. Kettle caramelization tends to be used more than crystal malts, when present. Darker versions will have richer malt complexity and sweetness from crystal-type malts. Sugar may be used to add flavor and aid in the dry finish. Lager or ale yeast fermented at cool ale temperatures, followed by long cold conditioning (4-6 weeks for commercial operations). Soft water. Floral, herbal or spicy continental hops.</F_S_INGREDIENTS>
<F_S_EXAMPLES>Jenlain (amber), Jenlain Bi&egrave;re de Printemps (blond), St. Amand (brown), Ch&rsquo;Ti Brun (brown), Ch&rsquo;Ti Blond (blond), La Choulette (all 3 versions), La Choulette Bi&egrave;re des Sans Culottes (blond), Saint Sylvestre 3 Monts (blond), Biere Nouvelle (brown), Castelain (blond), Jade (amber), Brasseurs Bi&egrave;re de Garde (amber), Southampton Bi&egrave;re de Garde (amber), Lost Abbey Avante Garde (blond)</F_S_EXAMPLES>
<F_S_WEB_LINK>http://www.bjcp.org</F_S_WEB_LINK>
</F_R_STYLE>
<F_R_MASH><_MOD_>1970-01-01</_MOD_>
<F_MH_NAME>Single Infusion, Light Body, No Mash Out</F_MH_NAME>
<F_MH_GRAIN_WEIGHT>234.9246269</F_MH_GRAIN_WEIGHT>
<F_MH_GRAIN_TEMP>72.0000000</F_MH_GRAIN_TEMP>
<F_MH_BOIL_TEMP>212.0000000</F_MH_BOIL_TEMP>
<F_MH_TUN_TEMP>72.0000000</F_MH_TUN_TEMP>
<F_MH_PH>5.4000000</F_MH_PH>
<F_MH_SPARGE_TEMP>168.0000000</F_MH_SPARGE_TEMP>
<F_MH_BATCH>0</F_MH_BATCH>
<F_MH_BATCH_PCT>100.0000000</F_MH_BATCH_PCT>
<F_MH_BATCH_EVEN>0</F_MH_BATCH_EVEN>
<F_MH_BATCH_DRAIN>0</F_MH_BATCH_DRAIN>
<F_MASH_39>1</F_MASH_39>
<F_MH_TUN_DEADSPACE>67.6276557</F_MH_TUN_DEADSPACE>
<F_MH_BIAB_VOL>640.0000000</F_MH_BIAB_VOL>
<F_MH_BIAB>0</F_MH_BIAB>
<F_MH_NOTES>Simple single infusion mash for use with most modern well modified grains (about 95% of the time).</F_MH_NOTES>
<steps><_MOD_>1970-01-01</_MOD_>
<Name>steps</Name>
<Type>7432</Type>
<Dirty>1</Dirty>
<Owndata>1</Owndata>
<TID>7149</TID>
<Size>1</Size>
<_XName>steps</_XName>
<Allocinc>16</Allocinc>
<Data><MashStep><_MOD_>1970-01-01</_MOD_>
<F_MS_NAME>Mash In</F_MS_NAME>
<F_MS_TYPE>0</F_MS_TYPE>
<F_MS_INFUSION>587.3218434</F_MS_INFUSION>
<F_MS_STEP_TEMP>149.0000000</F_MS_STEP_TEMP>
<F_MS_STEP_TIME>75.0000000</F_MS_STEP_TIME>
<F_MS_RISE_TIME>2.0000000</F_MS_RISE_TIME>
<F_MS_TUN_ADDITION>67.6276557</F_MS_TUN_ADDITION>
<F_MS_TUN_HC>0.4500000</F_MS_TUN_HC>
<F_MS_TUN_VOL>2366.9679479</F_MS_TUN_VOL>
<F_MS_TUN_TEMP>72.0000000</F_MS_TUN_TEMP>
<F_MS_TUN_MASS>282.1917440</F_MS_TUN_MASS>
<F_MS_START_TEMP>0.0000000</F_MS_START_TEMP>
<F_MS_GRAIN_TEMP>72.0000000</F_MS_GRAIN_TEMP>
<F_MS_START_VOL>0.0000000</F_MS_START_VOL>
<F_MS_GRAIN_WEIGHT>234.9246269</F_MS_GRAIN_WEIGHT>
<F_MS_INFUSION_TEMP>165.1205685</F_MS_INFUSION_TEMP>
<F_MS_DECOCTION_AMT>0.0000000</F_MS_DECOCTION_AMT>
</MashStep>
</Data>
<_TExpanded>1</_TExpanded>
</steps>
<F_MH_EQUIP_ADJUST>1</F_MH_EQUIP_ADJUST>
<F_MH_TUN_VOL>2366.9679479</F_MH_TUN_VOL>
<F_MH_TUN_MASS>282.1917440</F_MH_TUN_MASS>
<F_MH_TUN_HC>0.4500000</F_MH_TUN_HC>
</F_R_MASH>
<F_R_BASE_GRAIN><_MOD_>1970-01-01</_MOD_>
<F_G_NAME>Malt</F_G_NAME>
<F_G_ORIGIN></F_G_ORIGIN>
<F_G_SUPPLIER></F_G_SUPPLIER>
<F_G_TYPE>0</F_G_TYPE>
<F_G_IN_RECIPE>0</F_G_IN_RECIPE>
<F_G_INVENTORY>0.0000000</F_G_INVENTORY>
<F_G_AMOUNT>16.0000000</F_G_AMOUNT>
<F_G_COLOR>3.0000000</F_G_COLOR>
<F_G_YIELD>75.0000000</F_G_YIELD>
<F_G_LATE_EXTRACT>0.0000000</F_G_LATE_EXTRACT>
<F_G_PERCENT>0.0000000</F_G_PERCENT>
<F_G_NOT_FERMENTABLE>0</F_G_NOT_FERMENTABLE>
<F_ORDER>0</F_ORDER>
<F_G_COARSE_FINE_DIFF>1.5000000</F_G_COARSE_FINE_DIFF>
<F_G_MOISTURE>4.0000000</F_G_MOISTURE>
<F_G_DIASTATIC_POWER>120.0000000</F_G_DIASTATIC_POWER>
<F_G_PROTEIN>11.7000000</F_G_PROTEIN>
<F_G_IBU_GAL_PER_LB>0.0000000</F_G_IBU_GAL_PER_LB>
<F_G_ADD_AFTER_BOIL>0</F_G_ADD_AFTER_BOIL>
<F_G_RECOMMEND_MASH>0</F_G_RECOMMEND_MASH>
<F_G_MAX_IN_BATCH>100.0000000</F_G_MAX_IN_BATCH>
<F_G_NOTES></F_G_NOTES>
<F_G_BOIL_TIME>60.0000000</F_G_BOIL_TIME>
<F_G_PRICE>1.5000000</F_G_PRICE>
<F_G_CONVERT_GRAIN></F_G_CONVERT_GRAIN>
</F_R_BASE_GRAIN>
<F_R_CARB><_MOD_>1970-01-01</_MOD_>
<F_C_NAME>Keg</F_C_NAME>
<F_C_TEMPERATURE>39.2000000</F_C_TEMPERATURE>
<F_C_TYPE>1</F_C_TYPE>
<F_C_PRIMER_NAME>Forced Carbonation</F_C_PRIMER_NAME>
<F_C_CARB_RATE>100.0000000</F_C_CARB_RATE>
<F_C_NOTES>Keg with forced carbonation which is the method used by most home brewers with kegs</F_C_NOTES>
</F_R_CARB>
<F_R_AGE><_MOD_>1970-01-01</_MOD_>
<F_A_NAME>Ale, Two Stage</F_A_NAME>
<F_A_PRIM_TEMP>67.0000000</F_A_PRIM_TEMP>
<F_A_PRIM_END_TEMP>67.0000000</F_A_PRIM_END_TEMP>
<F_A_SEC_TEMP>67.0000000</F_A_SEC_TEMP>
<F_A_SEC_END_TEMP>67.0000000</F_A_SEC_END_TEMP>
<F_A_TERT_TEMP>65.0000000</F_A_TERT_TEMP>
<F_A_AGE_TEMP>65.0000000</F_A_AGE_TEMP>
<F_A_TERT_END_TEMP>65.0000000</F_A_TERT_END_TEMP>
<F_A_END_AGE_TEMP>65.0000000</F_A_END_AGE_TEMP>
<F_A_END_TEMPS_SET>1</F_A_END_TEMPS_SET>
<F_A_PRIM_DAYS>4.0000000</F_A_PRIM_DAYS>
<F_A_SEC_DAYS>10.0000000</F_A_SEC_DAYS>
<F_A_TERT_DAYS>7.0000000</F_A_TERT_DAYS>
<F_A_AGE>30.0000000</F_A_AGE>
<F_A_TYPE>1</F_A_TYPE>
<F_A_NOTES></F_A_NOTES>
</F_R_AGE>
<Ingredients><_MOD_>2016-11-24</_MOD_>
<Name>Ingredients</Name>
<Type>7405</Type>
<Dirty>1</Dirty>
<Owndata>1</Owndata>
<TID>7182</TID>
<Size>9</Size>
<_XName>Ingredients</_XName>
<Allocinc>16</Allocinc>
<Data><Grain><_MOD_>2016-11-24</_MOD_>
<F_G_NAME>Pilsner (Weyermann)</F_G_NAME>
<F_G_ORIGIN>Germany</F_G_ORIGIN>
<F_G_SUPPLIER>Weyermann</F_G_SUPPLIER>
<F_G_TYPE>0</F_G_TYPE>
<F_G_IN_RECIPE>1</F_G_IN_RECIPE>
<F_G_INVENTORY>521.9106112</F_G_INVENTORY>
<F_G_AMOUNT>176.3698400</F_G_AMOUNT>
<F_G_COLOR>1.7000000</F_G_COLOR>
<F_G_YIELD>82.2300000</F_G_YIELD>
<F_G_LATE_EXTRACT>0.0000000</F_G_LATE_EXTRACT>
<F_G_PERCENT>69.8324022</F_G_PERCENT>
<F_G_NOT_FERMENTABLE>0</F_G_NOT_FERMENTABLE>
<F_ORDER>1</F_ORDER>
<F_G_COARSE_FINE_DIFF>1.2000000</F_G_COARSE_FINE_DIFF>
<F_G_MOISTURE>4.4000000</F_G_MOISTURE>
<F_G_DIASTATIC_POWER>110.0000000</F_G_DIASTATIC_POWER>
<F_G_PROTEIN>10.9000000</F_G_PROTEIN>
<F_G_IBU_GAL_PER_LB>0.0000000</F_G_IBU_GAL_PER_LB>
<F_G_ADD_AFTER_BOIL>0</F_G_ADD_AFTER_BOIL>
<F_G_RECOMMEND_MASH>1</F_G_RECOMMEND_MASH>
<F_G_MAX_IN_BATCH>100.0000000</F_G_MAX_IN_BATCH>
<F_G_NOTES>Pilsner base malt for all pilsners, lagers.  Highly modified malt.</F_G_NOTES>
<F_G_BOIL_TIME>60.0000000</F_G_BOIL_TIME>
<F_G_PRICE>0.0963883</F_G_PRICE>
<F_G_CONVERT_GRAIN>Pilsner Liquid Extract</F_G_CONVERT_GRAIN>
</Grain>
<Grain><_MOD_>1978-09-07</_MOD_>
<F_G_NAME>Munich, Light (Joe White)</F_G_NAME>
<F_G_ORIGIN>Australia</F_G_ORIGIN>
<F_G_SUPPLIER>Joe White Maltings</F_G_SUPPLIER>
<F_G_TYPE>0</F_G_TYPE>
<F_G_IN_RECIPE>1</F_G_IN_RECIPE>
<F_G_INVENTORY>3.0912989</F_G_INVENTORY>
<F_G_AMOUNT>35.2739680</F_G_AMOUNT>
<F_G_COLOR>9.0000000</F_G_COLOR>
<F_G_YIELD>82.7000000</F_G_YIELD>
<F_G_LATE_EXTRACT>0.0000000</F_G_LATE_EXTRACT>
<F_G_PERCENT>13.9664804</F_G_PERCENT>
<F_G_NOT_FERMENTABLE>0</F_G_NOT_FERMENTABLE>
<F_ORDER>2</F_ORDER>
<F_G_COARSE_FINE_DIFF>1.5000000</F_G_COARSE_FINE_DIFF>
<F_G_MOISTURE>4.8000000</F_G_MOISTURE>
<F_G_DIASTATIC_POWER>0.0000000</F_G_DIASTATIC_POWER>
<F_G_PROTEIN>10.1000000</F_G_PROTEIN>
<F_G_IBU_GAL_PER_LB>0.0000000</F_G_IBU_GAL_PER_LB>
<F_G_ADD_AFTER_BOIL>0</F_G_ADD_AFTER_BOIL>
<F_G_RECOMMEND_MASH>1</F_G_RECOMMEND_MASH>
<F_G_MAX_IN_BATCH>50.0000000</F_G_MAX_IN_BATCH>
<F_G_NOTES>Light Munich base malt for use in many German styles as well as adjunct for other styles. Marzens, fest beers, bocks and ales. Great malty flavour and aroma.</F_G_NOTES>
<F_G_BOIL_TIME>60.0000000</F_G_BOIL_TIME>
<F_G_PRICE>0.1842718</F_G_PRICE>
<F_G_CONVERT_GRAIN>Amber Liquid Extract</F_G_CONVERT_GRAIN>
</Grain>
<Grain><_MOD_>1970-01-01</_MOD_>
<F_G_NAME>Melanoidin (Weyermann)</F_G_NAME>
<F_G_ORIGIN>Germany</F_G_ORIGIN>
<F_G_SUPPLIER>Weyermann</F_G_SUPPLIER>
<F_G_TYPE>0</F_G_TYPE>
<F_G_IN_RECIPE>1</F_G_IN_RECIPE>
<F_G_INVENTORY>0.0000000</F_G_INVENTORY>
<F_G_AMOUNT>11.6404094</F_G_AMOUNT>
<F_G_COLOR>30.0000000</F_G_COLOR>
<F_G_YIELD>80.0700000</F_G_YIELD>
<F_G_LATE_EXTRACT>0.0000000</F_G_LATE_EXTRACT>
<F_G_PERCENT>4.6089385</F_G_PERCENT>
<F_G_NOT_FERMENTABLE>0</F_G_NOT_FERMENTABLE>
<F_ORDER>3</F_ORDER>
<F_G_COARSE_FINE_DIFF>1.5000000</F_G_COARSE_FINE_DIFF>
<F_G_MOISTURE>3.8000000</F_G_MOISTURE>
<F_G_DIASTATIC_POWER>0.0000000</F_G_DIASTATIC_POWER>
<F_G_PROTEIN>0.0000000</F_G_PROTEIN>
<F_G_IBU_GAL_PER_LB>0.0000000</F_G_IBU_GAL_PER_LB>
<F_G_ADD_AFTER_BOIL>0</F_G_ADD_AFTER_BOIL>
<F_G_RECOMMEND_MASH>1</F_G_RECOMMEND_MASH>
<F_G_MAX_IN_BATCH>20.0000000</F_G_MAX_IN_BATCH>
<F_G_NOTES>Red colored malt that improved head retention and stability.  Used in red lagers, ales, dark beers.  Intense red colour and malty aroma.</F_G_NOTES>
<F_G_BOIL_TIME>60.0000000</F_G_BOIL_TIME>
<F_G_PRICE>0.0781250</F_G_PRICE>
<F_G_CONVERT_GRAIN>Carared</F_G_CONVERT_GRAIN>
</Grain>
<Grain><_MOD_>1978-09-07</_MOD_>
<F_G_NAME>Vienna Malt</F_G_NAME>
<F_G_ORIGIN>Germany</F_G_ORIGIN>
<F_G_SUPPLIER></F_G_SUPPLIER>
<F_G_TYPE>0</F_G_TYPE>
<F_G_IN_RECIPE>1</F_G_IN_RECIPE>
<F_G_INVENTORY>458.5615840</F_G_INVENTORY>
<F_G_AMOUNT>8.1130126</F_G_AMOUNT>
<F_G_COLOR>3.5000000</F_G_COLOR>
<F_G_YIELD>78.0000000</F_G_YIELD>
<F_G_LATE_EXTRACT>0.0000000</F_G_LATE_EXTRACT>
<F_G_PERCENT>3.2122905</F_G_PERCENT>
<F_G_NOT_FERMENTABLE>0</F_G_NOT_FERMENTABLE>
<F_ORDER>4</F_ORDER>
<F_G_COARSE_FINE_DIFF>1.5000000</F_G_COARSE_FINE_DIFF>
<F_G_MOISTURE>4.0000000</F_G_MOISTURE>
<F_G_DIASTATIC_POWER>50.0000000</F_G_DIASTATIC_POWER>
<F_G_PROTEIN>11.0000000</F_G_PROTEIN>
<F_G_IBU_GAL_PER_LB>0.0000000</F_G_IBU_GAL_PER_LB>
<F_G_ADD_AFTER_BOIL>0</F_G_ADD_AFTER_BOIL>
<F_G_RECOMMEND_MASH>1</F_G_RECOMMEND_MASH>
<F_G_MAX_IN_BATCH>90.0000000</F_G_MAX_IN_BATCH>
<F_G_NOTES>Kiln dried malt darker than Pale Malt, but not as dark as Munich Malt
Imparts a golden to orange color to the beer.</F_G_NOTES>
<F_G_BOIL_TIME>60.0000000</F_G_BOIL_TIME>
<F_G_PRICE>0.1842718</F_G_PRICE>
<F_G_CONVERT_GRAIN>Pale Liquid Extract</F_G_CONVERT_GRAIN>
</Grain>
<Grain><_MOD_>1978-09-07</_MOD_>
<F_G_NAME>Biscuit (Dingemans)</F_G_NAME>
<F_G_ORIGIN>Belgium</F_G_ORIGIN>
<F_G_SUPPLIER>Dingemans</F_G_SUPPLIER>
<F_G_TYPE>0</F_G_TYPE>
<F_G_IN_RECIPE>1</F_G_IN_RECIPE>
<F_G_INVENTORY>0.0000000</F_G_INVENTORY>
<F_G_AMOUNT>2.8219174</F_G_AMOUNT>
<F_G_COLOR>22.5000000</F_G_COLOR>
<F_G_YIELD>70.0000000</F_G_YIELD>
<F_G_LATE_EXTRACT>0.0000000</F_G_LATE_EXTRACT>
<F_G_PERCENT>1.1173184</F_G_PERCENT>
<F_G_NOT_FERMENTABLE>0</F_G_NOT_FERMENTABLE>
<F_ORDER>5</F_ORDER>
<F_G_COARSE_FINE_DIFF>0.0000000</F_G_COARSE_FINE_DIFF>
<F_G_MOISTURE>4.5000000</F_G_MOISTURE>
<F_G_DIASTATIC_POWER>0.0000000</F_G_DIASTATIC_POWER>
<F_G_PROTEIN>11.5000000</F_G_PROTEIN>
<F_G_IBU_GAL_PER_LB>0.0000000</F_G_IBU_GAL_PER_LB>
<F_G_ADD_AFTER_BOIL>0</F_G_ADD_AFTER_BOIL>
<F_G_RECOMMEND_MASH>1</F_G_RECOMMEND_MASH>
<F_G_MAX_IN_BATCH>15.0000000</F_G_MAX_IN_BATCH>
<F_G_NOTES></F_G_NOTES>
<F_G_BOIL_TIME>60.0000000</F_G_BOIL_TIME>
<F_G_PRICE>0.0781250</F_G_PRICE>
<F_G_CONVERT_GRAIN></F_G_CONVERT_GRAIN>
</Grain>
<Grain><_MOD_>1970-01-01</_MOD_>
<F_G_NAME>Carafa Special III (Weyermann)</F_G_NAME>
<F_G_ORIGIN>Germany</F_G_ORIGIN>
<F_G_SUPPLIER>Weyermann</F_G_SUPPLIER>
<F_G_TYPE>0</F_G_TYPE>
<F_G_IN_RECIPE>1</F_G_IN_RECIPE>
<F_G_INVENTORY>88.1849200</F_G_INVENTORY>
<F_G_AMOUNT>0.7054794</F_G_AMOUNT>
<F_G_COLOR>470.0000000</F_G_COLOR>
<F_G_YIELD>75.7400000</F_G_YIELD>
<F_G_LATE_EXTRACT>0.0000000</F_G_LATE_EXTRACT>
<F_G_PERCENT>0.2793296</F_G_PERCENT>
<F_G_NOT_FERMENTABLE>0</F_G_NOT_FERMENTABLE>
<F_ORDER>6</F_ORDER>
<F_G_COARSE_FINE_DIFF>1.5000000</F_G_COARSE_FINE_DIFF>
<F_G_MOISTURE>3.0000000</F_G_MOISTURE>
<F_G_DIASTATIC_POWER>0.0000000</F_G_DIASTATIC_POWER>
<F_G_PROTEIN>10.0000000</F_G_PROTEIN>
<F_G_IBU_GAL_PER_LB>0.0000000</F_G_IBU_GAL_PER_LB>
<F_G_ADD_AFTER_BOIL>0</F_G_ADD_AFTER_BOIL>
<F_G_RECOMMEND_MASH>0</F_G_RECOMMEND_MASH>
<F_G_MAX_IN_BATCH>5.0000000</F_G_MAX_IN_BATCH>
<F_G_NOTES>De-husked chocolate malt for a smoother flavour. Dark version.  Adds color and aroma. Dark beers, Alts, Bockbiers
</F_G_NOTES>
<F_G_BOIL_TIME>60.0000000</F_G_BOIL_TIME>
<F_G_PRICE>0.1417475</F_G_PRICE>
<F_G_CONVERT_GRAIN></F_G_CONVERT_GRAIN>
</Grain>
<Grain><_MOD_>2016-11-24</_MOD_>
<F_G_NAME>Sugar, Table (Sucrose)</F_G_NAME>
<F_G_ORIGIN>US</F_G_ORIGIN>
<F_G_SUPPLIER></F_G_SUPPLIER>
<F_G_TYPE>2</F_G_TYPE>
<F_G_IN_RECIPE>1</F_G_IN_RECIPE>
<F_G_INVENTORY>0.0000000</F_G_INVENTORY>
<F_G_AMOUNT>17.6369840</F_G_AMOUNT>
<F_G_COLOR>1.0000000</F_G_COLOR>
<F_G_YIELD>100.0000000</F_G_YIELD>
<F_G_LATE_EXTRACT>0.0000000</F_G_LATE_EXTRACT>
<F_G_PERCENT>6.9832402</F_G_PERCENT>
<F_G_NOT_FERMENTABLE>0</F_G_NOT_FERMENTABLE>
<F_ORDER>7</F_ORDER>
<F_G_COARSE_FINE_DIFF>1.5000000</F_G_COARSE_FINE_DIFF>
<F_G_MOISTURE>4.0000000</F_G_MOISTURE>
<F_G_DIASTATIC_POWER>120.0000000</F_G_DIASTATIC_POWER>
<F_G_PROTEIN>11.7000000</F_G_PROTEIN>
<F_G_IBU_GAL_PER_LB>0.0000000</F_G_IBU_GAL_PER_LB>
<F_G_ADD_AFTER_BOIL>0</F_G_ADD_AFTER_BOIL>
<F_G_RECOMMEND_MASH>0</F_G_RECOMMEND_MASH>
<F_G_MAX_IN_BATCH>10.0000000</F_G_MAX_IN_BATCH>
<F_G_NOTES>White table sugar, or sucrose primarily is used to increase alcohol. Using too much will add a cider flavor to beer.</F_G_NOTES>
<F_G_BOIL_TIME>60.0000000</F_G_BOIL_TIME>
<F_G_PRICE>0.0800000</F_G_PRICE>
<F_G_CONVERT_GRAIN></F_G_CONVERT_GRAIN>
</Grain>
<Hops><_MOD_>1970-01-01</_MOD_>
<F_H_NAME>Saaz</F_H_NAME>
<F_H_ORIGIN>Czech Republic</F_H_ORIGIN>
<F_H_TYPE>1</F_H_TYPE>
<F_H_FORM>0</F_H_FORM>
<F_H_ALPHA>6.0000000</F_H_ALPHA>
<F_H_BETA>3.5000000</F_H_BETA>
<F_H_PERCENT>100.0000000</F_H_PERCENT>
<F_H_INVENTORY>3.9506837</F_H_INVENTORY>
<F_H_AMOUNT>1.5873283</F_H_AMOUNT>
<F_H_HSI>42.0000000</F_H_HSI>
<F_H_BOIL_TIME>60.0000000</F_H_BOIL_TIME>
<F_H_DRY_HOP_TIME>0.0000000</F_H_DRY_HOP_TIME>
<F_H_NOTES>Used for: Pilsners and Bohemian style lagers
Aroma: Delicate, mild, clean, somewhat floral -- Noble hops
Substitutes: Tettnanger, Lublin
Examples: Pulsner Urquell</F_H_NOTES>
<F_H_IBU_CONTRIB>27.0645518</F_H_IBU_CONTRIB>
<F_ORDER>8</F_ORDER>
<F_H_USE>0</F_H_USE>
<F_H_IN_RECIPE>1</F_H_IN_RECIPE>
<F_H_PRICE>3.3055544</F_H_PRICE>
</Hops>
<Yeast><_MOD_>1970-01-01</_MOD_>
<F_Y_NAME>Saflager Lager</F_Y_NAME>
<F_Y_LAB>DCL/Fermentis</F_Y_LAB>
<F_Y_PRODUCT_ID>W-34/70</F_Y_PRODUCT_ID>
<F_Y_TYPE>1</F_Y_TYPE>
<F_Y_FORM>1</F_Y_FORM>
<F_Y_FLOCCULATION>2</F_Y_FLOCCULATION>
<F_Y_STARTER_SIZE>1.7000000</F_Y_STARTER_SIZE>
<F_Y_AMOUNT>2.0000000</F_Y_AMOUNT>
<F_Y_INVENTORY>0.0000000</F_Y_INVENTORY>
<F_Y_PRICE>6.0000000</F_Y_PRICE>
<F_ORDER>9</F_ORDER>
<F_Y_IN_RECIPE>1</F_Y_IN_RECIPE>
<F_Y_BREW_DATE>2016-11-23</F_Y_BREW_DATE>
<F_Y_PKG_DATE>2016-11-23</F_Y_PKG_DATE>
<F_Y_CELLS>200.0000000</F_Y_CELLS>
<F_Y_MIN_ATTENUATION>73.0000000</F_Y_MIN_ATTENUATION>
<F_Y_MAX_ATTENUATION>77.0000000</F_Y_MAX_ATTENUATION>
<F_Y_MIN_TEMP>48.0000000</F_Y_MIN_TEMP>
<F_Y_MAX_TEMP>59.0000000</F_Y_MAX_TEMP>
<F_Y_USE_STARTER>0</F_Y_USE_STARTER>
<F_Y_ADD_TO_SECONDARY>0</F_Y_ADD_TO_SECONDARY>
<F_Y_TIMES_CULTURED>0</F_Y_TIMES_CULTURED>
<F_Y_MAX_REUSE>5</F_Y_MAX_REUSE>
<F_Y_CULTURE_DATE>2011-03-06</F_Y_CULTURE_DATE>
<F_Y_BEST_FOR>European lagers</F_Y_BEST_FOR>
<F_Y_NOTES>A famous yeast strain from Weihenstephan Germany used worldwide in brewing.  Their most popular strain for lagers.</F_Y_NOTES>
</Yeast>
</Data>
<_TExpanded>1</_TExpanded>
</Ingredients>
<F_R_TYPE>2</F_R_TYPE>
<F_R_OLD_TYPE>0</F_R_OLD_TYPE>
<F_R_LOCKED>0</F_R_LOCKED>
<F_R_OG_MEASURED>1.0460000</F_R_OG_MEASURED>
<F_R_FG_MEASURED>1.0100000</F_R_FG_MEASURED>
<F_R_OG_PRIMARY>1.0180000</F_R_OG_PRIMARY>
<F_R_OG_SECONDARY>1.0110000</F_R_OG_SECONDARY>
<F_R_BOIL_VOL_MEASURED>640.0000000</F_R_BOIL_VOL_MEASURED>
<F_R_OG_BOIL_MEASURED>1.0500000</F_R_OG_BOIL_MEASURED>
<F_R_NOTES></F_R_NOTES>
<F_R_RATING>30.0000000</F_R_RATING>
<F_R_DESCRIPTION></F_R_DESCRIPTION>
<F_R_CARB_VOLS>2.3000000</F_R_CARB_VOLS>
<F_R_MASH_PH>5.2000000</F_R_MASH_PH>
<F_R_RUNOFF_PH>6.0000000</F_R_RUNOFF_PH>
<F_R_RUNNING_GRAVITY>1.0100000</F_R_RUNNING_GRAVITY>
<F_R_GRAIN_STEEP_TIME>30</F_R_GRAIN_STEEP_TIME>
<F_R_GRAIN_STEEP_TEMP>155.0000000</F_R_GRAIN_STEEP_TEMP>
<F_R_INCLUDE_STARTER>0</F_R_INCLUDE_STARTER>
<F_R_VERSION>1.0000000</F_R_VERSION>
<F_R_STARTER_SIZE>0.0000000</F_R_STARTER_SIZE>
<F_R_STIR_PLATE>0</F_R_STIR_PLATE>
<F_R_OLD_VOL>640.0000000</F_R_OLD_VOL>
<F_R_OLD_BOIL_VOL>640.0000000</F_R_OLD_BOIL_VOL>
<F_R_OLD_EFFICIENCY>72.0000000</F_R_OLD_EFFICIENCY>
<F_R_DESIRED_IBU>20.0000000</F_R_DESIRED_IBU>
<F_R_DESIRED_COLOR>10.0000000</F_R_DESIRED_COLOR>
<F_R_COLOR_ADJ_STRING></F_R_COLOR_ADJ_STRING>
<F_R_DESIRED_OG>1.0500000</F_R_DESIRED_OG>
<F_R_REBALANCE_SCALE>0</F_R_REBALANCE_SCALE>
</Recipe>
</Data>
<_TExpanded>1</_TExpanded>
</Selections>

n87 · 24/11/16

endisnigh said:
Just ordered my ingredients!!! yay me.

better late than never.

On the bright side, mine will be fresher than yours.

On a 'beer to be kept' im not sure that is a good thing

rob.n.hill@gmail.com · 24/11/16

You can keep your stinky old beer! Mine's going to be super fresh!!

Bloody 'traditionalists'

n87 · 24/11/16

Pffft.
Kids these days... everythings gotta be fresh

rob.n.hill@gmail.com · 3/12/16

Mashing in. Alarm didn't sound on my Thermapen Chefalarm so I got slowed down a little.
Got onto their website and chatted w support - 2 mins later they're shipping me a new one. No fuss.

rob.n.hill@gmail.com · 3/12/16

n87 said:
On a 'beer to be kept' im not sure that is a good thing

Only your beer is kept mate

rob.n.hill@gmail.com · 3/12/16

Looks like today is equipment failure day - fermentation chamber #2 isn't chilling

Luckily I have a backup!!

n87 · 3/12/16

If you had done it earlier, you wouldn't have had these problems

fungrel · 6/12/16

Stable at 1.013. This recipe is definitely a malt bomb.

Anyone planning on using bugs?

n87 · 6/12/16

Not planning on it, Mine is down far enough I think...

fungrel · 6/12/16

n87 said:
Not planning on it, Mine is down far enough I think...

9% is definitely enough!

n87 · 6/12/16

fungrel said:
9% is definitely enough!

9% is alright, just if the yeast, or bugs eat any more, its just going to be watery ethanol.

n87 · 6/12/16

Also, is anyone else planning on swapping bottles?
Would be good to put some of these away for comparison at a later date.

fungrel · 7/12/16

Planning to bottle half, and keg the other half.

Bottles get a syringe of mixed bugs, and the keg gets French oak.

gone brewing · 7/12/16

n87 said:
Also, is anyone else planning on swapping bottles?
Would be good to put some of these away for comparison at a later date.

Definitely!! I'm keen to see the effect of the different yeasts. We had some discussion about this at the last meeting. There seems to be a whole world of subtle differences that yeast strain can bring to the beer. I guess after playing with different malt combos and hop combos, yeast is the next dimension.

n87 · 19/12/16

After nearly 5 weeks lagering, mine is bottled and ready for Christmas
Ended up with ~40L
Calculated OG: 1.070 (including priming sugar)
FG: 0.000
ABV: 9.2%

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