<?xml version="1.0" encoding="ISO-8859-1"?>
<RECIPES>
  <RECIPE>
    <NAME>-dit is niet een lambiek</NAME>
    <TYPE>All Grain</TYPE>
    <STYLE>
      <NAME>Lambic</NAME>
      <CATEGORY>European Sour Ale</CATEGORY>
      <CATEGORY_NUMBER>23</CATEGORY_NUMBER>
      <STYLE_LETTER>D</STYLE_LETTER>
      <STYLE_GUIDE>BJCP 2015</STYLE_GUIDE>
      <TYPE>Mixed</TYPE>
      <OG_MIN>1.04</OG_MIN>
      <OG_MAX>1.054</OG_MAX>
      <FG_MIN>1.001</FG_MIN>
      <FG_MAX>1.01</FG_MAX>
      <IBU_MIN>0</IBU_MIN>
      <IBU_MAX>10</IBU_MAX>
      <COLOR_MIN>5</COLOR_MIN>
      <COLOR_MAX>13</COLOR_MAX>
      <CARB_MIN>1.8</CARB_MIN>
      <CARB_MAX>2.8</CARB_MAX>
      <ABV_MIN>5.0</ABV_MIN>
      <ABV_MAX>6.5</ABV_MAX>
      <EXAMPLES>The only bottled version readily available is Cantillon Grand Cru Bruocsella of whatever single batch vintage the brewer deems worthy to bottle. De Cam sometimes bottles their very old (5 years) lambic. In and around Brussels there are specialty cafes that often have draught lambics from traditional brewers or blenders such as Boon, De Cam, Cantillon, Drie Fonteinen, Lindemans, Timmermans and Girardin.</EXAMPLES>
    </STYLE>
    <VERSION>1</VERSION>
    <BATCH_SIZE>23.0</BATCH_SIZE>
    <BOIL_SIZE>122.4</BOIL_SIZE>
    <BOIL_TIME>240</BOIL_TIME>
    <EFFICIENCY>68.0</EFFICIENCY>
    <EST_OG>1.059</EST_OG>
    <EST_FG>1.009</EST_FG>
    <EST_COLOR>8</EST_COLOR>
    <IBU>1</IBU>
    <EST_ABV>6.6</EST_ABV>
    <NOTES>pseudo lambic avec turbid mash. filtration tres galere</NOTES>
    <FERMENTATION_STAGES>1</FERMENTATION_STAGES>
    <PRIMARY_AGE>720</PRIMARY_AGE>
    <PRIMARY_TEMP>22.0</PRIMARY_TEMP>
    <CARBONATION>2.0</CARBONATION>
    <CARBONATION_TEMP>10.0</CARBONATION_TEMP>
    <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
    <FERMENTABLES>
      <FERMENTABLE>
        <DISPLAY_COLOR>3 EBC</DISPLAY_COLOR>
        <NAME>Malt Pilsner</NAME>
        <SUPPLIER>Weyermann</SUPPLIER>
        <TYPE>Grain</TYPE>
        <AMOUNT>4.0</AMOUNT>
        <COLOR>3</COLOR>
        <YIELD>82.2</YIELD>
      </FERMENTABLE>
      <FERMENTABLE>
        <DISPLAY_COLOR>4 EBC</DISPLAY_COLOR>
        <NAME>farine de bl&#233; semi complete</NAME>
        <SUPPLIER>super u</SUPPLIER>
        <TYPE>Grain</TYPE>
        <AMOUNT>1.0</AMOUNT>
        <COLOR>4</COLOR>
        <YIELD>83.0</YIELD>
      </FERMENTABLE>
      <FERMENTABLE>
        <DISPLAY_COLOR>4 EBC</DISPLAY_COLOR>
        <NAME>Wheat Malt</NAME>
        <SUPPLIER>weyermann</SUPPLIER>
        <TYPE>Grain</TYPE>
        <AMOUNT>1.0</AMOUNT>
        <COLOR>4</COLOR>
        <YIELD>83.5</YIELD>
      </FERMENTABLE>
      <FERMENTABLE>
        <DISPLAY_COLOR>3 EBC</DISPLAY_COLOR>
        <NAME>Flocons de bl&#233;</NAME>
        <SUPPLIER></SUPPLIER>
        <TYPE>Grain</TYPE>
        <AMOUNT>0.5</AMOUNT>
        <COLOR>3</COLOR>
        <YIELD>77.0</YIELD>
      </FERMENTABLE>
    </FERMENTABLES>
    <HOPS>
      <HOP>
        <NAME>select vieux cones</NAME>
        <AMOUNT>0.005</AMOUNT>
        <ALPHA>1.0</ALPHA>
        <USE>Mash</USE>
        <TIME>60</TIME>
        <FORM>Leaf</FORM>
      </HOP>
      <HOP>
        <NAME>select vieux cones</NAME>
        <AMOUNT>0.03</AMOUNT>
        <ALPHA>1.0</ALPHA>
        <USE>Boil</USE>
        <TIME>15</TIME>
        <FORM>Leaf</FORM>
      </HOP>
    </HOPS>
    <YEASTS>
      <YEAST>
        <NAME>Roselare Belgian Blend</NAME>
        <AMOUNT>0.125</AMOUNT>
        <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
        <FORM>Liquid</FORM>
        <PRODUCT_ID>3763</PRODUCT_ID>
        <LABORATORY>Wyeast Labs</LABORATORY>
        <ATTENUATION>80.0</ATTENUATION>
      </YEAST>
    </YEASTS>
    <MASH>
      <NAME></NAME>
      <NOTES></NOTES>
      <PH>5.4</PH>
      <SPARGE_TEMP>75.0</SPARGE_TEMP>
      <MASH_STEPS>
        <MASH_STEP>
          <NAME>etape1</NAME>
          <TYPE>Infusion</TYPE>
          <INFUSE_AMOUNT>6.5</INFUSE_AMOUNT>
          <INFUSE_TEMP>54.4</INFUSE_TEMP>
          <STEP_TIME>15</STEP_TIME>
          <STEP_TEMP>45</STEP_TEMP>
          <WATER_GRAIN_RATIO></WATER_GRAIN_RATIO>
        </MASH_STEP>
        <MASH_STEP>
          <NAME>etape2</NAME>
          <TYPE>Infusion</TYPE>
          <INFUSE_AMOUNT>2.8</INFUSE_AMOUNT>
          <INFUSE_TEMP>100.0</INFUSE_TEMP>
          <STEP_TIME>20</STEP_TIME>
          <STEP_TEMP>58</STEP_TEMP>
          <WATER_GRAIN_RATIO></WATER_GRAIN_RATIO>
        </MASH_STEP>
        <MASH_STEP>
          <NAME>etape3</NAME>
          <TYPE>Infusion</TYPE>
          <INFUSE_AMOUNT>2.4</INFUSE_AMOUNT>
          <INFUSE_TEMP>100.0</INFUSE_TEMP>
          <STEP_TIME>20</STEP_TIME>
          <STEP_TEMP>65</STEP_TEMP>
          <WATER_GRAIN_RATIO></WATER_GRAIN_RATIO>
        </MASH_STEP>
        <MASH_STEP>
          <NAME>etape4</NAME>
          <TYPE>Infusion</TYPE>
          <INFUSE_AMOUNT>3.6</INFUSE_AMOUNT>
          <INFUSE_TEMP>100.0</INFUSE_TEMP>
          <STEP_TIME>20</STEP_TIME>
          <STEP_TEMP>72</STEP_TEMP>
          <WATER_GRAIN_RATIO></WATER_GRAIN_RATIO>
        </MASH_STEP>
      </MASH_STEPS>
    </MASH>
  </RECIPE>
</RECIPES>
