<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.06</OriginalGravity>
<OriginalGravityImportExport>1.06</OriginalGravityImportExport>
<FinalGravityImportExport>1.015</FinalGravityImportExport>
<FinalGravity>1.015</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>2</CO2Volumes>
<BoilTime>60</BoilTime>
<MashTime>60</MashTime>
<TargetABV>5</TargetABV>
<BrewHouseEfficiency>68</BrewHouseEfficiency>
<Name>Halloween ESB</Name>
<Style />
<Description>Strike water will be 162F with 21 quarts.   6 gallons mash water will be modified with 1/3 tsp calcium chloride,  1/2 tsp gypsum, 1/4 tsp epson salts.   acidify mash water prior to use to hit ph.   use whirfloc in boil.   pre-boil gravity should be 1.050</Description>
<StyleIdExact>8C</StyleIdExact>
<StyleIdGeneral>8</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>1</Quantity>
<Name>Burton Ale</Name>
<ProductID>WLP023</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Developed in 1927 from commercial Goldings and wild hop variety.</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>6.00</Alpha>
<AlphaText>6.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Bramling Cross</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Developed in 1927 from commercial Goldings and wild hop variety.</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>6.00</Alpha>
<AlphaText>6.00</AlphaText>
<TinsethIBUS>8</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>15</TimeInMinutes>
<TimeInMinutesText>15</TimeInMinutesText>
<Name>Bramling Cross</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Goldings, East Kent</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
<TinsethIBUS>3</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>5</TimeInMinutes>
<TimeInMinutesText>5</TimeInMinutesText>
<Name>Goldings, East Kent</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Traditional bittering hops for English ales and heavy German lagers.</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>8.00</Alpha>
<AlphaText>8.00</AlphaText>
<TinsethIBUS>0</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>0</TimeInMinutes>
<TimeInMinutesText>0</TimeInMinutesText>
<Name>Brewer’s Gold</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Also called Hallertauer Northern Brewers</NOTES>
<QuantityIO>1</QuantityIO>
<Quantity>1</Quantity>
<QuantityText>1</QuantityText>
<Alpha>8.50</Alpha>
<AlphaText>8.50</AlphaText>
<TinsethIBUS>21</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>45</TimeInMinutes>
<TimeInMinutesText>45</TimeInMinutesText>
<Name>Northern Brewer</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>3</QuantityIO>
<VERSION>1</VERSION>
<YIELD>82.50</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER>Maris Otter</SUPPLIER>
<NOTES>Premium base malt from the UK.  Popular for many English styles of beer including ales, pale ales and bitters.</NOTES>
<Quantity>3</Quantity>
<PotentialSpecificGravity>1.038</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt, Maris Otter</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>10</QuantityIO>
<VERSION>1</VERSION>
<YIELD>78.00</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>10</Quantity>
<PotentialSpecificGravity>1.036</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Pale Malt (2 Row) UK</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.5</QuantityIO>
<VERSION>1</VERSION>
<YIELD>75.00</YIELD>
<COLOR>20.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.5</Quantity>
<PotentialSpecificGravity>1.035</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 20L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.25</QuantityIO>
<VERSION>1</VERSION>
<YIELD>72.00</YIELD>
<COLOR>120.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.25</Quantity>
<PotentialSpecificGravity>1.033</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt -120L</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.25</QuantityIO>
<VERSION>1</VERSION>
<YIELD>71.70</YIELD>
<COLOR>56.0</COLOR>
<ORIGIN>Belgium</ORIGIN>
<SUPPLIER />
<NOTES>Caramel, copper colored malt.  Used in Belgian ales and German bocks.</NOTES>
<Quantity>0.25</Quantity>
<PotentialSpecificGravity>1.033</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramunich Malt</Name>
</GrainAdditionClass>
</Grains>
<Adjuncts />
<MISCS />
<WATERS />
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<Id>4e459fa3-2544-4081-85d0-abbc55ed2552</Id>
<BrewHouse>
<Efficiency>68</Efficiency>
</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>Halloween ESB</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>Strike water will be 162F with 21 quarts.   6 gallons mash water will be modified with 1/3 tsp calcium chloride,  1/2 tsp gypsum, 1/4 tsp epson salts.   acidify mash water prior to use to hit ph.   use whirfloc in boil.   pre-boil gravity should be 1.050</NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>22.7115</BATCH_SIZE>
<BOIL_TIME>60</BOIL_TIME>
<BOIL_SIZE>26.4968</BOIL_SIZE>
<EFFICIENCY>68</EFFICIENCY>
<FG>1.015</FG>
<OG>1.06</OG>
<CARBONATION>2</CARBONATION>
<HOPS>
<HOP>
<NAME>Bramling Cross</NAME>
<VERSION>1</VERSION>
<ALPHA>6.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Developed in 1927 from commercial Goldings and wild hop variety.</NOTES>
</HOP>
<HOP>
<NAME>Bramling Cross</NAME>
<VERSION>1</VERSION>
<ALPHA>6.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>15</TIME>
<NOTES>Developed in 1927 from commercial Goldings and wild hop variety.</NOTES>
</HOP>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>5</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
<HOP>
<NAME>Brewer’s Gold</NAME>
<VERSION>1</VERSION>
<ALPHA>8.00</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Traditional bittering hops for English ales and heavy German lagers.</NOTES>
</HOP>
<HOP>
<NAME>Northern Brewer</NAME>
<VERSION>1</VERSION>
<ALPHA>8.50</ALPHA>
<AMOUNT>0.0283</AMOUNT>
<USE>Boil</USE>
<TIME>45</TIME>
<NOTES>Also called Hallertauer Northern Brewers</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Pale Malt, Maris Otter</NAME>
<VERSION>1</VERSION>
<AMOUNT>1.3608</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>82.50</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER>Maris Otter</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>1.50</COARSE_FINE_DIFF>
<MOISTURE>3.00</MOISTURE>
<DISASTATIC_POWER>120.0</DISASTATIC_POWER>
<PROTEIN>11.70</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.038</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Pale Malt (2 Row) UK</NAME>
<VERSION>1</VERSION>
<AMOUNT>4.5359</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>78.00</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>45.0</DISASTATIC_POWER>
<PROTEIN>10.10</PROTEIN>
<MAX_IN_BATCH>100.00</MAX_IN_BATCH>
<POTENTIAL>1.036</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 20L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.2268</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>75.00</YIELD>
<COLOR>20.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>13.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.035</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt -120L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.1134</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>72.00</YIELD>
<COLOR>120.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>10.20</PROTEIN>
<MAX_IN_BATCH>20.00</MAX_IN_BATCH>
<POTENTIAL>1.033</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramunich Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.1134</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>71.70</YIELD>
<COLOR>56.0</COLOR>
<ORIGIN>Belgium</ORIGIN>
<SUPPLIER />
<NOTES>Caramel, copper colored malt.  Used in Belgian ales and German bocks.</NOTES>
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>4.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>0.00</PROTEIN>
<MAX_IN_BATCH>10.00</MAX_IN_BATCH>
<POTENTIAL>1.033</POTENTIAL>
</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>Burton Ale</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>1</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP023</PRODUCT_ID>
<MIN_TEMPERATURE>68.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>73.0</MAX_TEMPERATURE>
<ATTENUATION>72.00</ATTENUATION>
<NOTES>Burton-on-trent yeast produces a complex character.  Flavors include apple, pear, and clover honey.</NOTES>
<BEST_FOR>All English styles including Pale Ale, IPA, Porter, Stout and Bitters.</BEST_FOR>
<FLOCCULATION>Medium</FLOCCULATION>
</YEAST>
</YEASTS>
<MASH>
<MASH_STEPS />
<VERSION>0</VERSION>
<GRAIN_TEMP>0</GRAIN_TEMP>
<TUN_TEMP>0</TUN_TEMP>
<SPARGE_TEMP>0</SPARGE_TEMP>
<PH>0</PH>
<TUN_WEIGHT>0</TUN_WEIGHT>
<TUN_SPECIFIC_HEAT>0</TUN_SPECIFIC_HEAT>
</MASH>
<STYLE>
<NAME>Extra Special/Strong Bitter (English Pale Ale)</NAME>
<CATEGORY>English Pale Ale</CATEGORY>
<CATEGORY_NUMBER>8</CATEGORY_NUMBER>
<STYLE_LETTER>C</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Ale</TYPE>
<OG_MIN>1.048</OG_MIN>
<OG_MAX>1.060</OG_MAX>
<FG_MIN>1.010</FG_MIN>
<FG_MAX>1.016</FG_MAX>
<IBU_MIN>30</IBU_MIN>
<IBU_MAX>50</IBU_MAX>
<COLOR_MIN>6.0</COLOR_MIN>
<COLOR_MAX>18.0</COLOR_MAX>
<ABV_MIN>4.6</ABV_MIN>
<ABV_MAX>6.2</ABV_MAX>
<NOTES>More evident malt and hop flavors than in a special or best bitter.  Stronger versions may overlap somewhat with old ales, although strong bitters will tend to be paler and more bitter.  Fuller’s ESB is a unique beer with a very large, complex malt profile not found in other examples; most strong bitters are fruitier and hoppier. Judges should not judge all beers in this style as if they were Fuller’s ESB clones.  Some modern English variants are brewed exclusively with pale malt and are known as golden or summer bitters. Most bottled or kegged versions of UK-produced bitters are higher-alcohol versions of their cask (draught) products produced specifically for export.  The IBU levels are often not adjusted, so the versions available in the US often do not directly correspond to their style subcategories in Britain.  English pale ales are generally considered a premium, export-strength pale, bitter beer that roughly approximates a strong bitter, although reformulated for bottling (including containing higher carbonation).</NOTES>
</STYLE>
</RECIPE>