~314r/joliebulle/joliebulle-2.8 : revision 1

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<?xml version="1.0" encoding="UTF-8"?>

b''

b'<RECIPES>'

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<NAME>Clark Kent</NAME>

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<TYPE>All Grain</TYPE>

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<STYLE>

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<STYLE_GUIDE>BJCP</STYLE_GUIDE>

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<CATEGORY>English Brown Ale</CATEGORY>

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<CATEGORY_NUMBER>11</CATEGORY_NUMBER>

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<STYLE_LETTER>A</STYLE_LETTER>

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<PROFILE>Generally a malty beer, although may have a very wide range of malt- and yeast-based flavors (e.g., malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, vinous, fruit, licorice, molasses, plum, raisin). Can finish sweet or dry. Versions with darker malts may have a dry, roasted finish. Low to moderate bitterness, enough to provide some balance but not enough to overpower the malt. Fruity esters moderate to none. Diacetyl and hop flavor low to none.</PROFILE>

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<INGREDIENTS>Most are low-gravity session beers, although some versions may be made in the stronger (4%+) range for export, festivals, seasonal and/or special occasions. Generally served on cask; session-strength bottled versions don't often travel well. A wide range of interpretations are possible.</INGREDIENTS>

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<NOTES>Pale English base malts (often fairly dextrinous), crystal and darker malts should comprise the grist. May use sugar adjuncts. English hop varieties would be most suitable, though their character is muted. Characterful English ale yeast.</NOTES>

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<EXAMPLES>Moorhouse Black Cat, Highgate Mild, Brain's Dark, Banks's Mild, Coach House Gunpowder Strong Mild, Gale's Festival Mild, Woodforde's Norfolk Nog, Goose Island PMD Mild</EXAMPLES>

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<OG_MIN>1.03</OG_MIN>

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<OG_MAX>1.038</OG_MAX>

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<FG_MIN>1.008</FG_MIN>

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<FG_MAX>1.013</FG_MAX>

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<COLOR_MIN>12</COLOR_MIN>

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<COLOR_MAX>25</COLOR_MAX>

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<ABV_MIN>2.8</ABV_MIN>

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<ABV_MAX>4.5</ABV_MAX>

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<IBU_MIN>10</IBU_MIN>

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<IBU_MAX>25</IBU_MAX>

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</STYLE>

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<BREWER>Al Boyce</BREWER>

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<BATCH_SIZE>20.81984</BATCH_SIZE>

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<BOIL_SIZE>26.49788</BOIL_SIZE>

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<BOIL_TIME>90</BOIL_TIME>

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<HOPS>

b'\t<HOP>'

b'\t <VERSION>1</VERSION>'

b'\t <NAME>Brambling Cross</NAME>'

b'\t <ORIGIN>UK, Canada</ORIGIN>'

b'\t <NOTES>Grandparent of Saxon and Viking, they have a unique toasty, buttery, slighly resiny aroma with some woody notes.</NOTES>'

b'\t <AMOUNT>0.0283495</AMOUNT>'

b'\t <TIME>45</TIME>'

b'\t <SUBSTITUTES>English Kent Goldings</SUBSTITUTES>'

b'\t <TYPE>Both</TYPE>'

b'\t <FORM>Pellet</FORM>'

b'\t <USE>Boil</USE>'

b'\t <ALPHA>6</ALPHA>'

b'\t <BETA>3</BETA>'

b'\t <COHUMULONE>27.5</COHUMULONE>'

b'\t <MYRCENE>37.5</MYRCENE><HUMULENE>31</HUMULENE><CARYOPHYLLENE>16</CARYOPHYLLENE><FARNESENE>0</FARNESENE><HSI>35</HSI>'

b'\t </HOP>'

b'\t </HOPS>'

b'\t <FERMENTABLES>'

b'\t <FERMENTABLE>'

b'\t <VERSION>1</VERSION>'

b'\t <NAME>Golden Promise Pale</NAME>'

b'\t <ORIGIN>Great Britian</ORIGIN>'

b'\t <NOTES>An especially sweet and clean variety of barley which results in full and malty sweet beer. It has superb hush integrity and delivers fast and consistent mash tun drainage. This malt variety is perfect for brewing up a clear, bright pint.</NOTES>'

b'\t <AMOUNT>3.311224</AMOUNT>'

b'\t <TIME>0</TIME>'

b'\t <TYPE>Grain</TYPE>'

b'\t <SUPPLIER></SUPPLIER>'

b'\t <RECOMMEND_MASH>TRUE</RECOMMEND_MASH>'

b'\t <COLOR>1.7</COLOR>'

b'\t <MAX_IN_BATCH>100</MAX_IN_BATCH>'

b'\t <YIELD>81.2</YIELD>'

b'\t <COARSE_FINE_DIFF>0.7</COARSE_FINE_DIFF>'

b'\t <MOISTURE>3</MOISTURE><PROTEIN>0</PROTEIN><DIASTATIC_POWER>45</DIASTATIC_POWER></FERMENTABLE>'

b'\t <FERMENTABLE>'

b'\t\t<VERSION>1</VERSION>'

b'\t\t<NAME>English Chocolate Malt</NAME>'

b'\t\t<ORIGIN>Great Britain</ORIGIN>'

b'\t\t<NOTES>Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.</NOTES>'

b'\t\t<AMOUNT>0.1700971</AMOUNT>'

b'\t\t<TIME>0</TIME>'

b'\t\t<TYPE>Grain</TYPE>'

b'\t\t<SUPPLIER></SUPPLIER>'

b'\t\t<RECOMMEND_MASH>FALSE</RECOMMEND_MASH>'

b'\t\t<COLOR>475</COLOR>'

b'\t\t<MAX_IN_BATCH>10</MAX_IN_BATCH>'

b'\t\t<YIELD>73.58</YIELD>'

b'\t\t<COARSE_FINE_DIFF>2.04</COARSE_FINE_DIFF>'

b'\t\t<MOISTURE>4</MOISTURE><PROTEIN>0</PROTEIN><DIASTATIC_POWER>0</DIASTATIC_POWER>'

b'\t\t</FERMENTABLE>'

b'\t\t<FERMENTABLE><VERSION>1</VERSION><NAME>Crystal Malt 120\xc2\xb0L</NAME><ORIGIN>American</ORIGIN><NOTES>Pronounced caramel flavor and a red color. For stouts, porters and black beers.</NOTES><AMOUNT>0.1133981</AMOUNT><TIME>0</TIME><TYPE>Grain</TYPE><SUPPLIER></SUPPLIER><RECOMMEND_MASH>FALSE</RECOMMEND_MASH><COLOR>120</COLOR><MAX_IN_BATCH>20</MAX_IN_BATCH><YIELD>71.41</YIELD><COARSE_FINE_DIFF>2.1</COARSE_FINE_DIFF><MOISTURE>4</MOISTURE><PROTEIN>0</PROTEIN><DIASTATIC_POWER>0</DIASTATIC_POWER></FERMENTABLE><FERMENTABLE><VERSION>1</VERSION><NAME>Crystal Malt 80\xc2\xb0L</NAME><ORIGIN>American</ORIGIN><NOTES>Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.</NOTES><AMOUNT>0.5669905</AMOUNT><TIME>0</TIME><TYPE>Grain</TYPE><SUPPLIER></SUPPLIER><RECOMMEND_MASH>FALSE</RECOMMEND_MASH><COLOR>80</COLOR><MAX_IN_BATCH>20</MAX_IN_BATCH><YIELD>71.41</YIELD><COARSE_FINE_DIFF>2.1</COARSE_FINE_DIFF><MOISTURE>4</MOISTURE><PROTEIN>0</PROTEIN><DIASTATIC_POWER>0</DIASTATIC_POWER></FERMENTABLE></FERMENTABLES><MISCS/>'

b'\t\t<YEASTS><YEAST><VERSION>1</VERSION><NAME>London Ale</NAME><ORIGIN></ORIGIN><NOTES>Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.</NOTES><AMOUNT>8.8</AMOUNT><LABORATORY>White Labs</LABORATORY><PRODUCT_ID>WLP013</PRODUCT_ID><FORM>Liquid</FORM><TYPE>Ale</TYPE><FLOCCULATION>Medium</FLOCCULATION><ATTENUATION>70</ATTENUATION><MIN_TEMPERATURE>18.88889</MIN_TEMPERATURE><MAX_TEMPERATURE>21.66667</MAX_TEMPERATURE></YEAST>'

b'\t\t</YEASTS>'

b'\t\t<WATERS/>'

b'\t\t<MASH/>'

b'\t\t<NOTES>based on 2003 AHA NHC Gold Medal Winner - "King Ghob\'s Mild" by Roxanne Hastings of Edmonton, AB'

b'Mash: 153F - 60min'

b'Primary: 4 days @ 65F'

b'Secondary: 14 days @65F</NOTES>'

b'<OG>1.038099</OG><FG>1.011773</FG><DATE>ven. 21 mars 2008</DATE><CARBONATION>2.5</CARBONATION><PRIMING_SUGAR_NAME/><CARBONATION_TEMP>20</CARBONATION_TEMP><PRIMING_SUGAR_EQUIV>1</PRIMING_SUGAR_EQUIV></RECIPE></RECIPES>'

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