<?xml version="1.0" encoding="ISO-8859-1"?>
<RECIPES>
  <RECIPE>
    <NAME>Nationale 4</NAME>
    <TYPE>Extract</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>8.0</BATCH_SIZE>
    <BOIL_SIZE>8.0</BOIL_SIZE>
    <BOIL_TIME>60</BOIL_TIME>
    <EFFICIENCY>72.0</EFFICIENCY>
    <EST_OG>1.054</EST_OG>
    <EST_FG>1.015</EST_FG>
    <EST_COLOR>15</EST_COLOR>
    <IBU>43</IBU>
    <EST_ABV>5.1</EST_ABV>
    <NOTES>2eme &#233;pisode de la trilogie American Pale Ale pour d&#233;couvrir 2 houblons &#224; partir de la m&#234;me recette en extrait de malt.&#13;
Utilisation du houblon fran&#231;ais Barbe Rouge.</NOTES>
    <FERMENTATION_STAGES>1</FERMENTATION_STAGES>
    <PRIMARY_AGE>15</PRIMARY_AGE>
    <PRIMARY_TEMP>22.0</PRIMARY_TEMP>
    <AGE>15</AGE>
    <AGE_TEMP>22.0</AGE_TEMP>
    <CARBONATION>2.5</CARBONATION>
    <CARBONATION_TEMP>18.0</CARBONATION_TEMP>
    <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
    <FERMENTABLES>
      <FERMENTABLE>
        <DISPLAY_COLOR>18 EBC</DISPLAY_COLOR>
        <NAME>Extrait de malt sec Ambr&#233;</NAME>
        <SUPPLIER>Brewferm</SUPPLIER>
        <TYPE>Dry Extract</TYPE>
        <AMOUNT>1.0</AMOUNT>
        <COLOR>18</COLOR>
        <YIELD>95.0</YIELD>
      </FERMENTABLE>
      <FERMENTABLE>
        <DISPLAY_COLOR>8 EBC</DISPLAY_COLOR>
        <NAME>Extrait de malt sec Blond</NAME>
        <SUPPLIER>Brewferm</SUPPLIER>
        <TYPE>Dry Extract</TYPE>
        <AMOUNT>0.25</AMOUNT>
        <COLOR>8</COLOR>
        <YIELD>95.0</YIELD>
      </FERMENTABLE>
    </FERMENTABLES>
    <HOPS>
      <HOP>
        <NAME>Barbe Rouge</NAME>
        <AMOUNT>0.0065</AMOUNT>
        <ALPHA>9.1</ALPHA>
        <USE>Boil</USE>
        <TIME>60</TIME>
        <FORM>Pellet</FORM>
      </HOP>
      <HOP>
        <NAME>Barbe Rouge</NAME>
        <AMOUNT>0.012</AMOUNT>
        <ALPHA>9.1</ALPHA>
        <USE>Boil</USE>
        <TIME>10</TIME>
        <FORM>Pellet</FORM>
      </HOP>
      <HOP>
        <NAME>Barbe Rouge</NAME>
        <AMOUNT>0.0205</AMOUNT>
        <ALPHA>9.1</ALPHA>
        <USE>Aroma</USE>
        <TIME>15</TIME>
        <FORM>Pellet</FORM>
      </HOP>
      <HOP>
        <NAME>Barbe Rouge</NAME>
        <AMOUNT>0.02</AMOUNT>
        <ALPHA>9.1</ALPHA>
        <USE>Dry Hop</USE>
        <TIME>4320</TIME>
        <FORM>Pellet</FORM>
      </HOP>
    </HOPS>
    <YEASTS>
      <YEAST>
        <NAME>SafAle English Ale</NAME>
        <AMOUNT>0.0055</AMOUNT>
        <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
        <FORM>Dry</FORM>
        <PRODUCT_ID>S-04</PRODUCT_ID>
        <LABORATORY>DCL/Fermentis</LABORATORY>
        <ATTENUATION>73.0</ATTENUATION>
      </YEAST>
    </YEASTS>
    <MASH>
      <NAME></NAME>
      <NOTES></NOTES>
      <PH>5.4</PH>
      <SPARGE_TEMP>75.0</SPARGE_TEMP>
      <MASH_STEPS>
        <MASH_STEP>
          <NAME>Saccharification</NAME>
          <TYPE>Infusion</TYPE>
          <INFUSE_AMOUNT>0.0</INFUSE_AMOUNT>
          <INFUSE_TEMP>73.2</INFUSE_TEMP>
          <STEP_TIME>60</STEP_TIME>
          <STEP_TEMP>66</STEP_TEMP>
          <WATER_GRAIN_RATIO></WATER_GRAIN_RATIO>
        </MASH_STEP>
      </MASH_STEPS>
    </MASH>
  </RECIPE>
</RECIPES>
