<?xml version="1.0" encoding="ISO-8859-1"?>
<RECIPES>
  <RECIPE>
    <NAME>La Flibusti&#232;re #1</NAME>
    <TYPE>All Grain</TYPE>
    <STYLE>
      <NAME>Belgian Dubbel</NAME>
      <CATEGORY>Trappist Ale</CATEGORY>
      <CATEGORY_NUMBER>26</CATEGORY_NUMBER>
      <STYLE_LETTER>B</STYLE_LETTER>
      <STYLE_GUIDE>BJCP 2015</STYLE_GUIDE>
      <TYPE>Ale</TYPE>
      <OG_MIN>1.062</OG_MIN>
      <OG_MAX>1.075</OG_MAX>
      <FG_MIN>1.008</FG_MIN>
      <FG_MAX>1.018</FG_MAX>
      <IBU_MIN>15</IBU_MIN>
      <IBU_MAX>25</IBU_MAX>
      <COLOR_MIN>19</COLOR_MIN>
      <COLOR_MAX>33</COLOR_MAX>
      <CARB_MIN>2.5</CARB_MIN>
      <CARB_MAX>3.2</CARB_MAX>
      <ABV_MIN>6.0</ABV_MIN>
      <ABV_MAX>7.6</ABV_MAX>
      <EXAMPLES>Affligem Dubbel, Chimay Premi&#232;re, Corsendonk Pater, Grimbergen Double, La Trappe Dubbel, St. Bernardus Pater 6, Trappistes Rochefort 6, Westmalle Dubbel</EXAMPLES>
    </STYLE>
    <VERSION>1</VERSION>
    <BATCH_SIZE>20.0</BATCH_SIZE>
    <BOIL_SIZE>26.7</BOIL_SIZE>
    <BOIL_TIME>60</BOIL_TIME>
    <EFFICIENCY>72.0</EFFICIENCY>
    <EST_OG>1.065</EST_OG>
    <EST_FG>1.015</EST_FG>
    <EST_COLOR>52</EST_COLOR>
    <IBU>104</IBU>
    <EST_ABV>6.6</EST_ABV>
    <NOTES>Ale ambr&#233;e typ&#233;e belge gr&#226;ce &#224; un houblonnage &#224; froid de Barbe rouge, fortement maltee avec des notes caramelisees et torrefiee, tr&#232;s biscuitees</NOTES>
    <FERMENTATION_STAGES>2</FERMENTATION_STAGES>
    <PRIMARY_AGE>21</PRIMARY_AGE>
    <PRIMARY_TEMP>20.0</PRIMARY_TEMP>
    <SECONDARY_AGE>7</SECONDARY_AGE>
    <SECONDARY_TEMP>20.0</SECONDARY_TEMP>
    <AGE>21</AGE>
    <AGE_TEMP>17.0</AGE_TEMP>
    <CARBONATION>2.0</CARBONATION>
    <CARBONATION_TEMP>10.0</CARBONATION_TEMP>
    <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
    <FERMENTABLES>
      <FERMENTABLE>
        <DISPLAY_COLOR>10 EBC</DISPLAY_COLOR>
        <NAME>Volca 10</NAME>
        <SUPPLIER>Malterie des Volcans</SUPPLIER>
        <TYPE>Grain</TYPE>
        <AMOUNT>4.2</AMOUNT>
        <COLOR>10</COLOR>
        <YIELD>82.2</YIELD>
      </FERMENTABLE>
      <FERMENTABLE>
        <DISPLAY_COLOR>120 EBC</DISPLAY_COLOR>
        <NAME>Volcara 120</NAME>
        <SUPPLIER>Malterie des Volcans</SUPPLIER>
        <TYPE>Grain</TYPE>
        <AMOUNT>0.9</AMOUNT>
        <COLOR>120</COLOR>
        <YIELD>80.0</YIELD>
      </FERMENTABLE>
      <FERMENTABLE>
        <DISPLAY_COLOR>100 EBC</DISPLAY_COLOR>
        <NAME>Volca&#039; Torref 100</NAME>
        <SUPPLIER>Malterie des Volcans</SUPPLIER>
        <TYPE>Grain</TYPE>
        <AMOUNT>0.3</AMOUNT>
        <COLOR>100</COLOR>
        <YIELD>77.9</YIELD>
      </FERMENTABLE>
      <FERMENTABLE>
        <DISPLAY_COLOR>400 EBC</DISPLAY_COLOR>
        <NAME>Volcara 400</NAME>
        <SUPPLIER>Malterie des Volcans</SUPPLIER>
        <TYPE>Grain</TYPE>
        <AMOUNT>0.3</AMOUNT>
        <COLOR>400</COLOR>
        <YIELD>70.0</YIELD>
      </FERMENTABLE>
      <FERMENTABLE>
        <DISPLAY_COLOR>50 EBC</DISPLAY_COLOR>
        <NAME>Malt Carared</NAME>
        <SUPPLIER>Weyermann</SUPPLIER>
        <TYPE>Grain</TYPE>
        <AMOUNT>0.3</AMOUNT>
        <COLOR>50</COLOR>
        <YIELD>77.9</YIELD>
      </FERMENTABLE>
    </FERMENTABLES>
    <HOPS>
      <HOP>
        <NAME>Zeus</NAME>
        <AMOUNT>0.05</AMOUNT>
        <ALPHA>14.0</ALPHA>
        <USE>Boil</USE>
        <TIME>60</TIME>
        <FORM>Pellet</FORM>
      </HOP>
      <HOP>
        <NAME>Fuggle</NAME>
        <AMOUNT>0.02</AMOUNT>
        <ALPHA>4.5</ALPHA>
        <USE>Boil</USE>
        <TIME>10</TIME>
        <FORM>Pellet</FORM>
      </HOP>
      <HOP>
        <NAME>Strisslespalt</NAME>
        <AMOUNT>0.02</AMOUNT>
        <ALPHA>4.0</ALPHA>
        <USE>Boil</USE>
        <TIME>10</TIME>
        <FORM>Pellet</FORM>
      </HOP>
      <HOP>
        <NAME>Barbe rouge</NAME>
        <AMOUNT>0.02</AMOUNT>
        <ALPHA>9.1</ALPHA>
        <USE>Boil</USE>
        <TIME>10</TIME>
        <FORM>Pellet</FORM>
      </HOP>
      <HOP>
        <NAME>Barbe rouge</NAME>
        <AMOUNT>0.08</AMOUNT>
        <ALPHA>9.1</ALPHA>
        <USE>Dry Hop</USE>
        <TIME>10080</TIME>
        <FORM>Pellet</FORM>
      </HOP>
    </HOPS>
    <MISCS>
      <MISC>
        <NAME>sucre blanc</NAME>
        <TYPE>Other</TYPE>
        <USE>Boil</USE>
        <AMOUNT>0.5</AMOUNT>
        <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
        <TIME>10</TIME>
        <NOTES></NOTES>
      </MISC>
    </MISCS>
    <YEASTS>
      <YEAST>
        <NAME>Safale American</NAME>
        <AMOUNT>0.011</AMOUNT>
        <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
        <FORM>Dry</FORM>
        <PRODUCT_ID>US-05</PRODUCT_ID>
        <LABORATORY>DCL/Fermentis</LABORATORY>
        <ATTENUATION>76.5</ATTENUATION>
      </YEAST>
    </YEASTS>
    <MASH>
      <NAME></NAME>
      <NOTES>Empatage &#224; basse temp&#233;rature pour favoriser les sucres fermentescibles</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>68.6</INFUSE_TEMP>
          <STEP_TIME>60</STEP_TIME>
          <STEP_TEMP>62</STEP_TEMP>
          <WATER_GRAIN_RATIO></WATER_GRAIN_RATIO>
        </MASH_STEP>
      </MASH_STEPS>
    </MASH>
  </RECIPE>
</RECIPES>
