<?xml version="1.0" encoding="ISO-8859-1"?>
<RECIPES>
  <RECIPE>
    <NAME>Harvest Moon Light</NAME>
    <TYPE>All Grain</TYPE>
    <STYLE>
      <NAME>Wee Heavy</NAME>
      <CATEGORY>Strong British Ale</CATEGORY>
      <CATEGORY_NUMBER>17</CATEGORY_NUMBER>
      <STYLE_LETTER>C</STYLE_LETTER>
      <STYLE_GUIDE>BJCP 2015</STYLE_GUIDE>
      <TYPE>Ale</TYPE>
      <OG_MIN>1.07</OG_MIN>
      <OG_MAX>1.13</OG_MAX>
      <FG_MIN>1.018</FG_MIN>
      <FG_MAX>1.04</FG_MAX>
      <IBU_MIN>17</IBU_MIN>
      <IBU_MAX>35</IBU_MAX>
      <COLOR_MIN>27</COLOR_MIN>
      <COLOR_MAX>49</COLOR_MAX>
      <CARB_MIN>2.4</CARB_MIN>
      <CARB_MAX>2.7</CARB_MAX>
      <ABV_MIN>6.5</ABV_MIN>
      <ABV_MAX>10.0</ABV_MAX>
      <EXAMPLES>Belhaven Wee Heavy, Gordon Highland Scotch Ale, Inveralmond Blackfriar, McEwan&#039;s Scotch Ale, Orkney Skull Splitter, Traquair House Ale</EXAMPLES>
    </STYLE>
    <VERSION>1</VERSION>
    <BATCH_SIZE>25.0</BATCH_SIZE>
    <BOIL_SIZE>33.2</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>9</EST_COLOR>
    <IBU>18</IBU>
    <EST_ABV>5.1</EST_ABV>
    <NOTES>Inspir&#233; de Wee Heavy, il faut fait un sirop avec 4 litre de mou que l&#039;on bout jusqu&#039;a atteindre 125 deg C. Remettre le sirop dans le mou qui bouille. Je l&#039;ai baiss&#233; en alcool pour la rendre accessible &#224; tous. Finalement cela ne respecte par le style Wee Heavy. C et pour cela que je l&#039;appelle Wee light.</NOTES>
    <FERMENTATION_STAGES>1</FERMENTATION_STAGES>
    <PRIMARY_AGE>21</PRIMARY_AGE>
    <PRIMARY_TEMP>17.0</PRIMARY_TEMP>
    <AGE>20</AGE>
    <AGE_TEMP>20.0</AGE_TEMP>
    <CARBONATION>2.2</CARBONATION>
    <CARBONATION_TEMP>18.0</CARBONATION_TEMP>
    <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
    <FERMENTABLES>
      <FERMENTABLE>
        <DISPLAY_COLOR>5 EBC</DISPLAY_COLOR>
        <NAME>Golden Promise</NAME>
        <SUPPLIER>Thomas Fawcett</SUPPLIER>
        <TYPE>Grain</TYPE>
        <AMOUNT>6.0</AMOUNT>
        <COLOR>5</COLOR>
        <YIELD>82.5</YIELD>
      </FERMENTABLE>
    </FERMENTABLES>
    <HOPS>
      <HOP>
        <NAME>Magnum</NAME>
        <AMOUNT>0.012</AMOUNT>
        <ALPHA>12.0</ALPHA>
        <USE>First Wort</USE>
        <TIME>90</TIME>
        <FORM>Pellet</FORM>
      </HOP>
    </HOPS>
    <YEASTS>
      <YEAST>
        <NAME>Scottish Ale</NAME>
        <AMOUNT>0.07809999999999999</AMOUNT>
        <AMOUNT_IS_WEIGHT>FALSE</AMOUNT_IS_WEIGHT>
        <FORM>Liquid</FORM>
        <PRODUCT_ID>1728</PRODUCT_ID>
        <LABORATORY>Wyeast Labs</LABORATORY>
        <ATTENUATION>71.0</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>15.0</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_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>
