<?xml version="1.0" encoding="ISO-8859-1"?>
<RECIPES>
  <RECIPE>
    <NAME>K - Agent K</NAME>
    <TYPE>All Grain</TYPE>
    <STYLE>
      <NAME>American Pale Ale</NAME>
      <CATEGORY>Pale American Ale</CATEGORY>
      <CATEGORY_NUMBER>18</CATEGORY_NUMBER>
      <STYLE_LETTER>B</STYLE_LETTER>
      <STYLE_GUIDE>BJCP 2015</STYLE_GUIDE>
      <TYPE>Ale</TYPE>
      <OG_MIN>1.045</OG_MIN>
      <OG_MAX>1.06</OG_MAX>
      <FG_MIN>1.01</FG_MIN>
      <FG_MAX>1.015</FG_MAX>
      <IBU_MIN>30</IBU_MIN>
      <IBU_MAX>50</IBU_MAX>
      <COLOR_MIN>9</COLOR_MIN>
      <COLOR_MAX>19</COLOR_MAX>
      <CARB_MIN>2.3</CARB_MIN>
      <CARB_MAX>3.0</CARB_MAX>
      <ABV_MIN>4.5</ABV_MIN>
      <ABV_MAX>6.2</ABV_MAX>
      <EXAMPLES>Ballast Point Grunion Pale Ale, Firestone Walker Pale 31, Great Lakes Burning River, Sierra Nevada Pale Ale, Stone Pale Ale, Tr&#246;egs Pale Ale</EXAMPLES>
    </STYLE>
    <VERSION>1</VERSION>
    <BATCH_SIZE>18.0</BATCH_SIZE>
    <BOIL_SIZE>24.1</BOIL_SIZE>
    <BOIL_TIME>60</BOIL_TIME>
    <EFFICIENCY>69.0</EFFICIENCY>
    <EST_OG>1.058</EST_OG>
    <EST_FG>1.015</EST_FG>
    <EST_COLOR>15</EST_COLOR>
    <IBU>44</IBU>
    <EST_ABV>5.6</EST_ABV>
    <NOTES>1056 &#224; 26c&#13;
Densit&#233; final : 1005 euh plutot 1015&#13;
Sucre : 3.1/l -&#62; 5l,  8.5 =&#62; 3.1g/l&#13;
42g + 26.5g</NOTES>
    <FERMENTATION_STAGES>2</FERMENTATION_STAGES>
    <PRIMARY_AGE>4</PRIMARY_AGE>
    <PRIMARY_TEMP>19.4</PRIMARY_TEMP>
    <SECONDARY_AGE>10</SECONDARY_AGE>
    <SECONDARY_TEMP>19.4</SECONDARY_TEMP>
    <AGE>30</AGE>
    <AGE_TEMP>18.3</AGE_TEMP>
    <CARBONATION>2.4</CARBONATION>
    <CARBONATION_TEMP>18.0</CARBONATION_TEMP>
    <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
    <FERMENTABLES>
      <FERMENTABLE>
        <NOTES>Base malt for all beer stylesHigher potential yield than US, English equivalent pale ale malts</NOTES>
        <DISPLAY_COLOR>5 EBC</DISPLAY_COLOR>
        <NAME>Pale Malt (2 Row) Bel</NAME>
        <SUPPLIER></SUPPLIER>
        <TYPE>Grain</TYPE>
        <AMOUNT>4.623</AMOUNT>
        <COLOR>5</COLOR>
        <YIELD>80.0</YIELD>
      </FERMENTABLE>
      <FERMENTABLE>
        <NOTES>Malt that has been smoked over an open fire.Creates a distinctive "smoked" flavor and aroma.Used primarily for German Rauchbier but can also be added to Brown Ales and Porters.</NOTES>
        <DISPLAY_COLOR>17 EBC</DISPLAY_COLOR>
        <NAME>Smoked Malt</NAME>
        <SUPPLIER></SUPPLIER>
        <TYPE>Grain</TYPE>
        <AMOUNT>0.272</AMOUNT>
        <COLOR>17</COLOR>
        <YIELD>80.0</YIELD>
      </FERMENTABLE>
      <FERMENTABLE>
        <NOTES>Caramel, copper colored malt.  Used in Belgian ales and German bocks.</NOTES>
        <DISPLAY_COLOR>110 EBC</DISPLAY_COLOR>
        <NAME>Caramunich Malt</NAME>
        <SUPPLIER></SUPPLIER>
        <TYPE>Grain</TYPE>
        <AMOUNT>0.175</AMOUNT>
        <COLOR>110</COLOR>
        <YIELD>71.7</YIELD>
      </FERMENTABLE>
    </FERMENTABLES>
    <HOPS>
      <HOP>
        <NOTES>Strong versatile bittering hopUsed for: Ales, porters, stoutsAroma: Heavy and spicy aromaSubstitutes: Galena, Eroica, Nugget, BullionExamples: Sierra Nevada Stout, Sierra Nevada Celebration Ale</NOTES>
        <NAME>Chinook</NAME>
        <AMOUNT>0.012</AMOUNT>
        <ALPHA>11.9</ALPHA>
        <USE>Boil</USE>
        <TIME>60</TIME>
        <FORM>Pellet</FORM>
      </HOP>
      <HOP>
        <NOTES>Special aroma hops released in 2007.  Imparts high alpha/oil content but low cohumulone.Aroma: Adds interesting citrus and tropical fruit character to the beer.  Substitutes: Unknown</NOTES>
        <NAME>Citra</NAME>
        <AMOUNT>0.01</AMOUNT>
        <ALPHA>12.0</ALPHA>
        <USE>Boil</USE>
        <TIME>20</TIME>
        <FORM>Pellet</FORM>
      </HOP>
      <HOP>
        <NAME>Waimea</NAME>
        <AMOUNT>0.01</AMOUNT>
        <ALPHA>15.2</ALPHA>
        <USE>Boil</USE>
        <TIME>20</TIME>
        <FORM>Pellet</FORM>
      </HOP>
      <HOP>
        <NOTES>High alpha bittering hops with good aroma characteristics.Used for: IPAsAroma: Citrus and pine-like aromaSubstitutes: N/A</NOTES>
        <NAME>Simcoe</NAME>
        <AMOUNT>0.01</AMOUNT>
        <ALPHA>13.0</ALPHA>
        <USE>Boil</USE>
        <TIME>0</TIME>
        <FORM>Pellet</FORM>
      </HOP>
      <HOP>
        <NAME>Waimea</NAME>
        <AMOUNT>0.01</AMOUNT>
        <ALPHA>15.2</ALPHA>
        <USE>Boil</USE>
        <TIME>0</TIME>
        <FORM>Pellet</FORM>
      </HOP>
      <HOP>
        <NOTES>High alpha bittering hops with good aroma characteristics.Used for: IPAsAroma: Citrus and pine-like aromaSubstitutes: N/A</NOTES>
        <NAME>Simcoe</NAME>
        <AMOUNT>0.025</AMOUNT>
        <ALPHA>11.9</ALPHA>
        <USE>Dry Hop</USE>
        <TIME>10080</TIME>
        <FORM>Pellet</FORM>
      </HOP>
      <HOP>
        <NAME>Waimea</NAME>
        <AMOUNT>0.015</AMOUNT>
        <ALPHA>15.2</ALPHA>
        <USE>Dry Hop</USE>
        <TIME>10080</TIME>
        <FORM>Pellet</FORM>
      </HOP>
    </HOPS>
    <MISCS>
      <MISC>
        <NOTES>Fining agent that aids in the post-boil protein break.  Reduces protein chill haze and improves beer clarity.</NOTES>
        <NAME>Irish Moss</NAME>
        <TYPE>Fining</TYPE>
        <USE>Boil</USE>
        <AMOUNT>0.004929</AMOUNT>
        <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
        <TIME>10</TIME>
        <NOTES></NOTES>
      </MISC>
    </MISCS>
    <YEASTS>
      <YEAST>
        <NOTES>American ale yeast that produces well balanced beers with low diacetyl and a very clean, crisp end palate.</NOTES>
        <NAME>Safale American</NAME>
        <AMOUNT>0.05</AMOUNT>
        <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
        <FORM>Dry</FORM>
        <PRODUCT_ID>US-05</PRODUCT_ID>
        <LABORATORY>DCL/Fermentis</LABORATORY>
        <ATTENUATION>76.5</ATTENUATION>
      </YEAST>
    </YEASTS>
    <MASH>
      <NAME></NAME>
      <NOTES>Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash.  No active sparging is required. This is a full body beer profile.</NOTES>
      <PH>5.2</PH>
      <SPARGE_TEMP>18.0</SPARGE_TEMP>
      <MASH_STEPS>
        <MASH_STEP>
          <NAME>Saccharification</NAME>
          <TYPE>Infusion</TYPE>
          <INFUSE_AMOUNT>12.7</INFUSE_AMOUNT>
          <INFUSE_TEMP>75.5</INFUSE_TEMP>
          <STEP_TIME>60</STEP_TIME>
          <STEP_TEMP>68</STEP_TEMP>
          <WATER_GRAIN_RATIO></WATER_GRAIN_RATIO>
        </MASH_STEP>
        <MASH_STEP>
          <NAME>Mash Out</NAME>
          <TYPE>Temperature</TYPE>
          <STEP_TIME>10</STEP_TIME>
          <STEP_TEMP>75</STEP_TEMP>
          <WATER_GRAIN_RATIO></WATER_GRAIN_RATIO>
        </MASH_STEP>
      </MASH_STEPS>
    </MASH>
  </RECIPE>
</RECIPES>
