<?xml version=”1.0″ encoding=”utf-16″?>
<RecipeClass>
<BREWER>Pocket Brewer</BREWER>
<Type>All Grain</Type>
<VERSION>1</VERSION>
<OriginalGravity>1.056</OriginalGravity>
<OriginalGravityImportExport>1.056</OriginalGravityImportExport>
<FinalGravityImportExport>1.012</FinalGravityImportExport>
<FinalGravity>1.012</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>1.5</CO2Volumes>
<BoilTime>60</BoilTime>
<MashTime>60</MashTime>
<TargetABV>5.4</TargetABV>
<BrewHouseEfficiency>68</BrewHouseEfficiency>
<Name>ESBaton Rouge</Name>
<Style />
<Description>68F ferment until done.   Yeast alternarives to 1968 wyeast are wlp002 or safale s-04</Description>
<StyleIdExact>8C</StyleIdExact>
<StyleIdGeneral>8</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>2</Quantity>
<Name>London ESB Ale</Name>
<ProductID>1968</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>3.55</QuantityIO>
<Quantity>3.55</Quantity>
<QuantityText>3.55</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
<TinsethIBUS>49</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</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>1.5</QuantityIO>
<Quantity>1.5</Quantity>
<QuantityText>1.5</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>
</Hops>
<Grains>
<GrainAdditionClass>
<QuantityIO>13</QuantityIO>
<VERSION>1</VERSION>
<YIELD>78.00</YIELD>
<COLOR>3.0</COLOR>
<ORIGIN>United Kingdom</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>13</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>
</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>46d54b8b-eaae-4fbb-a27f-cffc29e56aeb</Id>
<BrewHouse>
<Efficiency>68</Efficiency>
</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>ESBaton Rouge</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>68F ferment until done.   Yeast alternarives to 1968 wyeast are wlp002 or safale s-04</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>1.012</FG>
<OG>1.056</OG>
<CARBONATION>1.5</CARBONATION>
<HOPS>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.1006</AMOUNT>
<USE>Boil</USE>
<TIME>60</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>0.0425</AMOUNT>
<USE>Boil</USE>
<TIME>0</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<FERMENTABLE>
<NAME>Pale Malt (2 Row) UK</NAME>
<VERSION>1</VERSION>
<AMOUNT>5.8967</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>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>London ESB Ale</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>2</AMOUNT>
<LABORATORY>Wyeast Labs</LABORATORY>
<PRODUCT_ID>1968</PRODUCT_ID>
<MIN_TEMPERATURE>64.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>72.0</MAX_TEMPERATURE>
<ATTENUATION>69.00</ATTENUATION>
<NOTES>Malty, balanced flavor.  Fruity, rich finish.  Excellent for cask conditioned ales and bitters.</NOTES>
<BEST_FOR>English Bitters, IPA, Brown Ales, Mild Ales</BEST_FOR>
<FLOCCULATION>High</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>

<?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>1.023</FinalGravityImportExport>
<FinalGravity>1.023</FinalGravity>
<BatchSize>6</BatchSize>
<BatchSizeImportExport>6</BatchSizeImportExport>
<BoilVolumeSize>7</BoilVolumeSize>
<BoilVolumeSizeImportExport>7</BoilVolumeSizeImportExport>
<CO2Volumes>1.5</CO2Volumes>
<BoilTime>60</BoilTime>
<MashTime>60</MashTime>
<TargetABV>0</TargetABV>
<BrewHouseEfficiency>70</BrewHouseEfficiency>
<Name>Comminity Coffee Sweet Stout</Name>
<Style />
<Description>Must use Community Coffee of Louisiana.   2 Cups.   Mash at 151F.   Ferment at 68F.  .5 of chocolate malt at 200L. if can find it</Description>
<StyleIdExact>13B</StyleIdExact>
<StyleIdGeneral>13</StyleIdGeneral>
<Yeasts>
<YeastAdditionClass>
<Quantity>1</Quantity>
<Name>Bedford British Ale</Name>
<ProductID>WLP006</ProductID>
</YeastAdditionClass>
</Yeasts>
<Hops>
<HopAdditionClass>
<USE>Boil</USE>
<VERSION>1</VERSION>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
<QuantityIO>2.5</QuantityIO>
<Quantity>2.5</Quantity>
<QuantityText>2.5</QuantityText>
<Alpha>5.00</Alpha>
<AlphaText>5.00</AlphaText>
<TinsethIBUS>33</TinsethIBUS>
<IsWholeHop>false</IsWholeHop>
<TimeInMinutes>60</TimeInMinutes>
<TimeInMinutesText>60</TimeInMinutesText>
<Name>Goldings, East Kent</Name>
<Visible>Visible</Visible>
</HopAdditionClass>
</Hops>
<Grains>
<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>1</QuantityIO>
<VERSION>1</VERSION>
<YIELD>76.10</YIELD>
<COLOR>0.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES>Not fully fermentable, so it adds lasting sweetness. Lactose can be added to lend  sweetness to Sweet Stouts and Porters.</NOTES>
<Quantity>1</Quantity>
<PotentialSpecificGravity>1.035</PotentialSpecificGravity>
<Type>Sugar</Type>
<Name>Milk Sugar (Lactose)</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>1</QuantityIO>
<VERSION>1</VERSION>
<YIELD>55.00</YIELD>
<COLOR>500.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>1</Quantity>
<PotentialSpecificGravity>1.025</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Black (Patent) Malt</Name>
</GrainAdditionClass>
<GrainAdditionClass>
<QuantityIO>0.75</QuantityIO>
<VERSION>1</VERSION>
<YIELD>74.00</YIELD>
<COLOR>80.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<Quantity>0.75</Quantity>
<PotentialSpecificGravity>1.034</PotentialSpecificGravity>
<Type>Grain</Type>
<Name>Caramel/Crystal Malt – 80L</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>f9c27df0-350e-42f3-938c-61924436a838</Id>
<BrewHouse>
<Efficiency>70</Efficiency>
</BrewHouse>
</RecipeClass>

<?xml version=”1.0″ encoding=”utf-16″?>
<RECIPE>
<NAME>Comminity Coffee Sweet Stout</NAME>
<VERSION>1</VERSION>
<TYPE>All Grain</TYPE>
<NOTES>Must use Community Coffee of Louisiana.   2 Cups.   Mash at 151F.   Ferment at 68F.  .5 of chocolate malt at 200L. if can find it</NOTES>
<BREWER>Pocket Brewer</BREWER>
<BATCH_SIZE>22.7115</BATCH_SIZE>
<BOIL_TIME>60</BOIL_TIME>
<BOIL_SIZE>26.4968</BOIL_SIZE>
<EFFICIENCY>70</EFFICIENCY>
<FG>1.023</FG>
<OG>1.06</OG>
<CARBONATION>1.5</CARBONATION>
<HOPS>
<HOP>
<NAME>Goldings, East Kent</NAME>
<VERSION>1</VERSION>
<ALPHA>5.00</ALPHA>
<AMOUNT>0.0709</AMOUNT>
<USE>Boil</USE>
<TIME>60</TIME>
<NOTES>Used For: General purpose hops for bittering/finishing all British Ales</NOTES>
</HOP>
</HOPS>
<FERMENTABLES>
<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>Milk Sugar (Lactose)</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.4536</AMOUNT>
<TYPE>Sugar</TYPE>
<YIELD>76.10</YIELD>
<COLOR>0.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES>Not fully fermentable, so it adds lasting sweetness. Lactose can be added to lend  sweetness to Sweet Stouts and Porters.</NOTES>
<COARSE_FINE_DIFF>0</COARSE_FINE_DIFF>
<MOISTURE>0</MOISTURE>
<DISASTATIC_POWER>0</DISASTATIC_POWER>
<PROTEIN>0</PROTEIN>
<MAX_IN_BATCH>10.00</MAX_IN_BATCH>
<POTENTIAL>1.035</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Black (Patent) Malt</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.4536</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>55.00</YIELD>
<COLOR>500.0</COLOR>
<ORIGIN>US</ORIGIN>
<SUPPLIER />
<NOTES />
<COARSE_FINE_DIFF>1.50</COARSE_FINE_DIFF>
<MOISTURE>6.00</MOISTURE>
<DISASTATIC_POWER>0.0</DISASTATIC_POWER>
<PROTEIN>13.20</PROTEIN>
<MAX_IN_BATCH>10.00</MAX_IN_BATCH>
<POTENTIAL>1.025</POTENTIAL>
</FERMENTABLE>
<FERMENTABLE>
<NAME>Caramel/Crystal Malt – 80L</NAME>
<VERSION>1</VERSION>
<AMOUNT>0.3402</AMOUNT>
<TYPE>Grain</TYPE>
<YIELD>74.00</YIELD>
<COLOR>80.0</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>1.034</POTENTIAL>
</FERMENTABLE>
</FERMENTABLES>
<MISCS />
<WATERS />
<YEASTS>
<YEAST>
<NAME>Bedford British Ale</NAME>
<TYPE>Ale</TYPE>
<VERSION>0</VERSION>
<FORM>Liquid</FORM>
<AMOUNT>1</AMOUNT>
<LABORATORY>White Labs</LABORATORY>
<PRODUCT_ID>WLP006</PRODUCT_ID>
<MIN_TEMPERATURE>65.0</MIN_TEMPERATURE>
<MAX_TEMPERATURE>70.0</MAX_TEMPERATURE>
<ATTENUATION>76.00</ATTENUATION>
<NOTES>High attenuation. Ferments dry with high flocculation. Distinctive ester profile.  Good for most English ale styles.</NOTES>
<BEST_FOR>English style ales – bitter, pale, porter and brown ale</BEST_FOR>
<FLOCCULATION>High</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>Sweet Stout</NAME>
<CATEGORY>Stout</CATEGORY>
<CATEGORY_NUMBER>13</CATEGORY_NUMBER>
<STYLE_LETTER>B</STYLE_LETTER>
<STYLE_GUIDE>BJCP</STYLE_GUIDE>
<VERSION>1</VERSION>
<TYPE>Ale</TYPE>
<OG_MIN>1.044</OG_MIN>
<OG_MAX>1.060</OG_MAX>
<FG_MIN>1.012</FG_MIN>
<FG_MAX>1.024</FG_MAX>
<IBU_MIN>20</IBU_MIN>
<IBU_MAX>40</IBU_MAX>
<COLOR_MIN>30.0</COLOR_MIN>
<COLOR_MAX>40.0</COLOR_MAX>
<ABV_MIN>4.0</ABV_MIN>
<ABV_MAX>6.0</ABV_MAX>
<NOTES>Gravities are low in England, higher in exported and US products.  Variations exist, with the level of residual sweetness, the intensity of the roast character, and the balance between the two being the variables most subject to interpretation.</NOTES>
</STYLE>
</RECIPE>