<?xml version="1.0" encoding="ISO-8859-1"?>
<RECIPES>
  <RECIPE>
    <NAME>#30 InGosiTo</NAME>
    <TYPE>All Grain</TYPE>
    <STYLE>
      <NAME>Gose</NAME>
      <CATEGORY>Historical Beer</CATEGORY>
      <CATEGORY_NUMBER>27</CATEGORY_NUMBER>
      <STYLE_LETTER> </STYLE_LETTER>
      <STYLE_GUIDE>BJCP 2015</STYLE_GUIDE>
      <TYPE>Ale</TYPE>
      <OG_MIN>1.036</OG_MIN>
      <OG_MAX>1.056</OG_MAX>
      <FG_MIN>1.006</FG_MIN>
      <FG_MAX>1.01</FG_MAX>
      <IBU_MIN>5</IBU_MIN>
      <IBU_MAX>12</IBU_MAX>
      <COLOR_MIN>5</COLOR_MIN>
      <COLOR_MAX>7</COLOR_MAX>
      <CARB_MIN>2.6</CARB_MIN>
      <CARB_MAX>3.4</CARB_MAX>
      <ABV_MIN>4.2</ABV_MIN>
      <ABV_MAX>4.8</ABV_MAX>
      <EXAMPLES>Anderson Valley Gose, Bayerisch Bahnhof Leipziger Gose, D&#246;llnitzer Ritterguts Gose</EXAMPLES>
    </STYLE>
    <VERSION>1</VERSION>
    <BATCH_SIZE>13.0</BATCH_SIZE>
    <BOIL_SIZE>18.3</BOIL_SIZE>
    <BOIL_TIME>90</BOIL_TIME>
    <EFFICIENCY>68.0</EFFICIENCY>
    <EST_OG>1.034</EST_OG>
    <EST_FG>1.011</EST_FG>
    <EST_COLOR>5</EST_COLOR>
    <IBU>13</IBU>
    <EST_ABV>3.0</EST_ABV>
    <NOTES></NOTES>
    <FERMENTATION_STAGES>1</FERMENTATION_STAGES>
    <PRIMARY_AGE>20</PRIMARY_AGE>
    <PRIMARY_TEMP>32.0</PRIMARY_TEMP>
    <CARBONATION>2.2</CARBONATION>
    <CARBONATION_TEMP>18.0</CARBONATION_TEMP>
    <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
    <FERMENTABLES>
      <FERMENTABLE>
        <DISPLAY_COLOR>3 EBC</DISPLAY_COLOR>
        <NAME>Malt Wheat</NAME>
        <SUPPLIER>Viking Malt</SUPPLIER>
        <TYPE>Grain</TYPE>
        <AMOUNT>2.5</AMOUNT>
        <COLOR>3</COLOR>
        <YIELD>83.0</YIELD>
      </FERMENTABLE>
      <FERMENTABLE>
        <DISPLAY_COLOR>0 EBC</DISPLAY_COLOR>
        <NAME>Balle de riz</NAME>
        <SUPPLIER></SUPPLIER>
        <TYPE>Adjunct</TYPE>
        <AMOUNT>0.13</AMOUNT>
        <COLOR>0</COLOR>
        <YIELD>0.0</YIELD>
      </FERMENTABLE>
    </FERMENTABLES>
    <HOPS>
      <HOP>
        <NOTES>Une fois le pH cible atteint ajouter l'infusion de houblon</NOTES>
        <NAME>Incognito Sabro</NAME>
        <AMOUNT>0.01</AMOUNT>
        <ALPHA>47.9</ALPHA>
        <USE>Aroma</USE>
        <TIME>30</TIME>
        <FORM>CO2 Extract</FORM>
      </HOP>
      <HOP>
        <NAME>Enigma</NAME>
        <AMOUNT>0.01</AMOUNT>
        <ALPHA>10.0</ALPHA>
        <USE>Aroma</USE>
        <TIME>30</TIME>
        <FORM>Pellet</FORM>
      </HOP>
      <HOP>
        <NAME>Sabro</NAME>
        <AMOUNT>0.01</AMOUNT>
        <ALPHA>10.0</ALPHA>
        <USE>Dry Hop</USE>
        <TIME>4320</TIME>
        <FORM>Pellet</FORM>
      </HOP>
    </HOPS>
    <MISCS>
      <MISC>
        <NAME>Sel de Gu&#233;rande</NAME>
        <TYPE>Water Agent</TYPE>
        <USE>Mash</USE>
        <AMOUNT>0.008</AMOUNT>
        <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
        <TIME>10</TIME>
        <NOTES></NOTES>
      </MISC>
      <MISC>
        <NOTES>Hors flamme avec le houblon</NOTES>
        <NAME>Graine de coriandre</NAME>
        <TYPE>Spice</TYPE>
        <USE>Boil</USE>
        <AMOUNT>0.013</AMOUNT>
        <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
        <TIME>0</TIME>
        <NOTES></NOTES>
      </MISC>
      <MISC>
        <NOTES>Gerblé levure</NOTES>
        <NAME>Nutriments pour levure</NAME>
        <TYPE>Other</TYPE>
        <USE>Primary</USE>
        <AMOUNT>0.006</AMOUNT>
        <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
        <TIME>14400</TIME>
        <NOTES></NOTES>
      </MISC>
    </MISCS>
    <YEASTS>
      <YEAST>
        <NOTES>Starter de 400ml avec 0.2g de Wolslaeter et 0.2g de Framgarden et?0.2g de tormogarden lactobacilles ajouté au moment de l'ensemencement</NOTES>
        <NAME>Blend maison</NAME>
        <AMOUNT>0.1</AMOUNT>
        <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
        <FORM>Liquid</FORM>
        <PRODUCT_ID></PRODUCT_ID>
        <LABORATORY></LABORATORY>
        <ATTENUATION>62.5</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>20.0</INFUSE_AMOUNT>
          <INFUSE_TEMP>67.2</INFUSE_TEMP>
          <STEP_TIME>60</STEP_TIME>
          <STEP_TEMP>64</STEP_TEMP>
          <WATER_GRAIN_RATIO></WATER_GRAIN_RATIO>
        </MASH_STEP>
        <MASH_STEP>
          <NAME>D&#233;sactivation des enzymes</NAME>
          <TYPE>Temperature</TYPE>
          <STEP_TIME>10</STEP_TIME>
          <STEP_TEMP>76</STEP_TEMP>
          <WATER_GRAIN_RATIO></WATER_GRAIN_RATIO>
        </MASH_STEP>
      </MASH_STEPS>
    </MASH>
  </RECIPE>
</RECIPES>
