From df6c4eb60fe7ccaf2601de174bd5556055db4084 Mon Sep 17 00:00:00 2001
From: Anna Schumaker <Anna@OcarinaProject.net>
Date: Sun, 24 Jul 2016 09:07:25 -0400
Subject: [PATCH] Asiago: Add options for a 4 gallon batch

Signed-off-by: Anna Schumaker <Anna@OcarinaProject.net>
---
 asiago.tex | 54 ++++++++++++++++++++++++++++++++++++++++--------------
 cheese.cls |  1 +
 2 files changed, 41 insertions(+), 14 deletions(-)

diff --git a/asiago.tex b/asiago.tex
index 09324f0..d9c7167 100644
--- a/asiago.tex
+++ b/asiago.tex
@@ -3,12 +3,28 @@
 %
 \documentclass[rowheight=3pt]{cheese}
 
+%\def\gallons{2 gallons}
+%\def\cacl{\half teaspoon}
+%\def\starter{\quarter teaspoon}
+%\def\rennet{\half teaspoon}
+%\def\press{6 hours}
+%\def\brining{12 hours}
+%\def\drying{8 hours}
+
+\def\gallons{4 gallons}
+\def\cacl{1 teaspoon}
+\def\starter{\half teaspoon}
+\def\rennet{\threequarter teaspoon}
+\def\press{14 hours}
+\def\brining{24 hours}
+\def\drying {12 hours}
+
 \cheeseName{Asiago}
-\cheeseMilk{2 gallons}
-\cheeseCaCl{\half teaspoon}
-\cheeseCulture{Thermophilic Starter}{\half teaspoon}{85}{\packettsp.}
+\cheeseMilk{\gallons}
+\cheeseCaCl{\cacl}
+\cheeseCulture{Thermophilic Starter}{\starter}{85}{\packettsp.}
 \cheeseRipening{45 minutes}{92}
-\cheeseRennet{\half teaspoon}
+\cheeseRennet{\rennet}
 \cheeseSetting{1 hour}
 \cheeseFlocculation{2 - 2.5}
 
@@ -24,21 +40,31 @@
 \cheeseStepTemp{Resting 3 }{20 minutes      }{\ftemp{118}}{ }
 \cheeseStepNoTemp{Draining}{All the whey    }{Keep curds in pot.}
 
+
+% 2 gallon Forming section
+%\cheeseStepNoTemp{Molding 1  }{Half of curds}{ }
+%\cheeseStepNoTemp{Draining   }{5 minutes    }{ }
+%\cheeseStepNoTemp{Compacting }{\gray        }{Use cheese press to even out curds.}
+%\cheeseStepNoTemp{Peppercorns}{1\half teaspoons}{Sprinkle over compressed curds.}
+%\cheeseStepNoTemp{Molding 2  }{Rest of curds}{ }
+
+% 4 gallon forming section
 \section{Forming}{5}
-\cheeseStepNoTemp{Molding 1  }{Half of curds}{ }
-\cheeseStepNoTemp{Draining   }{5 minutes    }{ }
-\cheeseStepNoTemp{Compacting }{\gray        }{Use cheese press to even out curds.}
-\cheeseStepNoTemp{Peppercorns}{1\half teaspoons}{Sprinkle over compressed curds.}
-\cheeseStepNoTemp{Molding 2  }{Rest of curds}{ }
+\cheeseStepNoTemp{Molding 1    }{\third of curds}{Even out curds.}
+\cheeseStepNoTemp{Peppercorns 1}{1\half teaspoons}{Sprinkle over compressed curds.}
+\cheeseStepNoTemp{Molding 2    }{\third of curds}{Even out curds.}
+\cheeseStepNoTemp{Peppercorns 2}{1\half teaspoons}{Sprinkle over compressed curds.}
+\cheeseStepNoTemp{Molding 3    }{Rest of curds}{ }
+
 
 \section{Pressing}{3}
-\cheeseStepNoTemp{8 pounds}{1 hour }{ }
-\cheeseStepNoTemp{8 pounds}{6 hours}{ }
-\cheeseStepNoTemp{8 pounds}{1 hour }{Remove cheesecloth for smooth rind.}
+\cheeseStepNoTemp{8 pounds}{1 hour}{ }
+\cheeseStepNoTemp{8 pounds}{\press}{ }
+\cheeseStepNoTemp{8 pounds}{1 hour}{Remove cheesecloth for smooth rind.}
 
 \section{Rind}{4}
-\cheeseStepTemp{Brining   }{12 hours}{Room}{Flip once.}
-\cheeseStepTemp{Air Drying}{8 hours }{Room}{Flip at least once.}
+\cheeseStepTemp{Brining   }{\brining}{Room}{Flip once.}
+\cheeseStepTemp{Air Drying}{\drying }{Room}{Flip at least once.}
 \cheeseStepNoTemp{Ripening}{1 week}{Flip daily.}
 \cheeseStepNoTemp{Aging   }{3 - 52 weeks}
 		 {Brush with \simplebrine twice a week for first 3 weeks.}
diff --git a/cheese.cls b/cheese.cls
index 6c8cd5c..21e177b 100644
--- a/cheese.cls
+++ b/cheese.cls
@@ -22,6 +22,7 @@
 
 % Preformat some fractions
 \newcommand{\half}         {\(\frac{1}{2}\)}
+\newcommand{\third}        {\(\frac{1}{3}\)}
 \newcommand{\quarter}      {\(\frac{1}{4}\)}
 \newcommand{\threequarter} {\(\frac{3}{4}\)}
 \newcommand{\eighth}       {\(\frac{1}{8}\)}