<?xml version="1.0" encoding="ISO-8859-1"?>
<RECIPES>
  <RECIPE>
    <NAME>London chords</NAME>
    <TYPE>All Grain</TYPE>
    <STYLE>
      <NAME>Strong Bitter</NAME>
      <CATEGORY>British Bitter</CATEGORY>
      <CATEGORY_NUMBER>11</CATEGORY_NUMBER>
      <STYLE_LETTER>C</STYLE_LETTER>
      <STYLE_GUIDE>BJCP 2015</STYLE_GUIDE>
      <TYPE>Ale</TYPE>
      <OG_MIN>1.048</OG_MIN>
      <OG_MAX>1.06</OG_MAX>
      <FG_MIN>1.01</FG_MIN>
      <FG_MAX>1.016</FG_MAX>
      <IBU_MIN>30</IBU_MIN>
      <IBU_MAX>50</IBU_MAX>
      <COLOR_MIN>15</COLOR_MIN>
      <COLOR_MAX>35</COLOR_MAX>
      <CARB_MIN>1.6</CARB_MIN>
      <CARB_MAX>2.5</CARB_MAX>
      <ABV_MIN>4.6</ABV_MIN>
      <ABV_MAX>6.2</ABV_MAX>
      <EXAMPLES>Bass Ale, Highland Orkney Blast, Samuel Smith&#8217;s Old Brewery Pale Ale, Shepherd Neame Bishop&#039;s Finger, Shepherd Neame Spitfire, West Berkshire Dr. Hexter&#8217;s Healer, Whitbread Pale Ale, Young&#8217;s Ram Rod</EXAMPLES>
    </STYLE>
    <VERSION>1</VERSION>
    <BATCH_SIZE>5.0</BATCH_SIZE>
    <BOIL_SIZE>7.2</BOIL_SIZE>
    <BOIL_TIME>60</BOIL_TIME>
    <EFFICIENCY>72.0</EFFICIENCY>
    <EST_OG>1.048</EST_OG>
    <EST_FG>1.016</EST_FG>
    <EST_COLOR>26</EST_COLOR>
    <IBU>40</IBU>
    <EST_ABV>4.2</EST_ABV>
    <NOTES></NOTES>
    <FERMENTATION_STAGES>2</FERMENTATION_STAGES>
    <PRIMARY_AGE>7</PRIMARY_AGE>
    <PRIMARY_TEMP>19.0</PRIMARY_TEMP>
    <SECONDARY_AGE>21</SECONDARY_AGE>
    <SECONDARY_TEMP>19.0</SECONDARY_TEMP>
    <CARBONATION>2.0</CARBONATION>
    <CARBONATION_TEMP>18.0</CARBONATION_TEMP>
    <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
    <FERMENTABLES>
      <FERMENTABLE>
        <DISPLAY_COLOR>6 EBC</DISPLAY_COLOR>
        <NAME>Malt Finest Maris Otter</NAME>
        <SUPPLIER>Crisp</SUPPLIER>
        <TYPE>Grain</TYPE>
        <AMOUNT>1.05</AMOUNT>
        <COLOR>6</COLOR>
        <YIELD>82.5</YIELD>
      </FERMENTABLE>
      <FERMENTABLE>
        <DISPLAY_COLOR>300 EBC</DISPLAY_COLOR>
        <NAME>Malt Special B</NAME>
        <SUPPLIER>Malterie du Ch&#226;teau</SUPPLIER>
        <TYPE>Grain</TYPE>
        <AMOUNT>0.063</AMOUNT>
        <COLOR>300</COLOR>
        <YIELD>77.0</YIELD>
      </FERMENTABLE>
      <FERMENTABLE>
        <DISPLAY_COLOR>49 EBC</DISPLAY_COLOR>
        <NAME>Malt Cara Ruby</NAME>
        <SUPPLIER>Malterie du Ch&#226;teau</SUPPLIER>
        <TYPE>Grain</TYPE>
        <AMOUNT>0.063</AMOUNT>
        <COLOR>49</COLOR>
        <YIELD>77.0</YIELD>
      </FERMENTABLE>
    </FERMENTABLES>
    <HOPS>
      <HOP>
        <NOTES>Amérisant</NOTES>
        <NAME>Flyer</NAME>
        <AMOUNT>0.007</AMOUNT>
        <ALPHA>9.7</ALPHA>
        <USE>Boil</USE>
        <TIME>60</TIME>
        <FORM>Pellet</FORM>
      </HOP>
      <HOP>
        <NOTES>Aromatique</NOTES>
        <NAME>Kohatu</NAME>
        <AMOUNT>0.01</AMOUNT>
        <ALPHA>5.3</ALPHA>
        <USE>Aroma</USE>
        <TIME>0</TIME>
        <FORM>Pellet</FORM>
      </HOP>
    </HOPS>
    <YEASTS>
      <YEAST>
        <NAME>London</NAME>
        <AMOUNT>0.005</AMOUNT>
        <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
        <FORM>Dry</FORM>
        <PRODUCT_ID>-</PRODUCT_ID>
        <LABORATORY>Lallemand (LalBrew)</LABORATORY>
        <ATTENUATION>67.9</ATTENUATION>
      </YEAST>
    </YEASTS>
    <MASH>
      <NAME></NAME>
      <NOTES>pH : environ 5.7&#13;
Densit&#233; : 1046&#13;
6.8L eau &#233;bullition&#13;
pH &#224; l&#039;ensemencement : 6.3 un peu haut, peut &#234;tre d&#251; aux carbonates de l&#039;eau</NOTES>
      <PH>5.4</PH>
      <SPARGE_TEMP>75.0</SPARGE_TEMP>
      <MASH_STEPS>
        <MASH_STEP>
          <NAME>Saccharification</NAME>
          <TYPE>Infusion</TYPE>
          <INFUSE_AMOUNT>2.9</INFUSE_AMOUNT>
          <INFUSE_TEMP>75.5</INFUSE_TEMP>
          <STEP_TIME>60</STEP_TIME>
          <STEP_TEMP>68</STEP_TEMP>
          <WATER_GRAIN_RATIO></WATER_GRAIN_RATIO>
        </MASH_STEP>
      </MASH_STEPS>
    </MASH>
  </RECIPE>
</RECIPES>
