I'm not positive, but from looking at the "brewsheet template" file (which is an HTML file) I think the separate rows for each step are controlled by the HTML and not by separate "$" codes. So, in a text report, the steps just get dumped in a single space, and in an HTML report, they can be formatted by the HTML code.
Attached is an update to the brew day text report I use. In looking up your question, I found codes for the IBU method, pH, and carbo range and added them to this report.
Style: Kolsch
Recipe: 6C Kolsch TYPE: All Grain
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 3.7 SRM SRM RANGE: 3.5-5.0 SRM
IBU: 23.4 IBU Rager IBU RANGE: 20.0-30.0 IBU
OG: 1.052 SG OG RANGE: 1.044-1.050 SG
FG: 1.013 SG FG RANGE: 1.007-1.011 SG
BU:GU: 0.450 Calories: 230 cal/pint Est ABV: 5.14 %
EE%: 68.00 % Batch: 4.00 gal Boil: 6.00 gal BT: 90 Mins
Amount Item Type % or IBU
1 Pkgs Kolsch Yeast (Wyeast Labs #2565) Yeast-Ale
---WATER CHEMISTRY ADDITIONS----------------
Gyp 1.0; CalChlr 1.5; Espom 1.5; Soda 1.0
Ingredients for Mashing
Amount Item Type % or IBU
3.62 lb Pilsen (Dingemans) (1.6 SRM) Grain 44.36 %
3.62 lb Pilsner (Weyermann) (1.7 SRM) Grain 44.36 %
0.50 lb Vienna Malt (Weyermann) (3.0 SRM) Grain 6.13 %
0.18 lb Munich I (Weyermann) (7.1 SRM) Grain 2.21 %
0.12 lb Acidulated (Weyermann) (1.8 SRM) Grain 1.47 %
0.12 lb Wheat Malt, Bel (2.0 SRM) Grain 1.47 %
Total Grain Weight: 8.16 lb Total Hops: 1.00 oz.
---MASH PROCESS------MASH PH:5.4 ------
Decoction Mash, Single
Step Time Name Description Step Temp
15 min Protein Rest Add 10.20 qt of water at 128.1 F 120.0 F
20 min Saccharification Decoct 4.10 qt of mash and boil it 149.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
---SPARGE PROCESS-----RECYCLE FIRST RUNNINGS !!
Add first wort hops during sparge
Amount Item Type % or IBU
1.00 oz Select Spalt [3.80 %] (90 min) (First WorHops 23.4 IBU
Sparge with 4.43 gal of 168.0 F water.
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.043 Est OG: 1.052 SG
Boil Ingredients
Boil Amount Item Type
25 min 1.13 items Preheat Chiller Outside (Boil 25.0 min) Misc
13 min 1.10 items Whirlfloc Tablet (Boil 13.0 min) Misc
10 min 2.41 gm Wyeast Nutrient (Boil 10.0 min) Misc
9 min 0.80 items Wort Chiller (Boil 9.0 min) Misc
---FERM PROCESS-----------------------------
Primary Start: 2/24/2009 - 16 Days at 60.0 F
Secondary Start: 3/12/2009 - 29 Days at 37.0 F
Style Carb Range: 2.4-2.8 vols
Bottling Date: 4/10/2009 with 2.8 Volumes CO2:
---NOTES------------------------------------
fermed b/t 59 and 62F. XFER 3/12/09 at SG 1.011 nice fruity tang. 3/15 started dropping temp 3F per day. 4/10/09 bottled w/ 3.9 oz CS @ 1.0106 FG. Very clear, nice fruit and slight hops flavor. Body/MF seems decocted.