<?xml version="1.0" encoding="ISO-8859-1"?>
<RECIPES>
  <RECIPE>
    <NAME>Lager cascade coing</NAME>
    <TYPE>All Grain</TYPE>
    <STYLE>
      <NAME>International Amber Lager</NAME>
      <CATEGORY>International Lager</CATEGORY>
      <CATEGORY_NUMBER>2</CATEGORY_NUMBER>
      <STYLE_LETTER>B</STYLE_LETTER>
      <STYLE_GUIDE>BJCP 2015</STYLE_GUIDE>
      <TYPE>Lager</TYPE>
      <OG_MIN>1.042</OG_MIN>
      <OG_MAX>1.055</OG_MAX>
      <FG_MIN>1.008</FG_MIN>
      <FG_MAX>1.014</FG_MAX>
      <IBU_MIN>8</IBU_MIN>
      <IBU_MAX>25</IBU_MAX>
      <COLOR_MIN>13</COLOR_MIN>
      <COLOR_MAX>27</COLOR_MAX>
      <CARB_MIN>2.5</CARB_MIN>
      <CARB_MAX>3.2</CARB_MAX>
      <ABV_MIN>4.6</ABV_MIN>
      <ABV_MAX>6.0</ABV_MAX>
      <EXAMPLES>Brooklyn Lager, Capital Winter Sk&#229;l, Dos Equis Amber, Schell&#8217;s Oktoberfest, Yuengling Lager</EXAMPLES>
    </STYLE>
    <VERSION>1</VERSION>
    <BATCH_SIZE>30.0</BATCH_SIZE>
    <BOIL_SIZE>39.7</BOIL_SIZE>
    <BOIL_TIME>60</BOIL_TIME>
    <EFFICIENCY>68.0</EFFICIENCY>
    <EST_OG>1.042</EST_OG>
    <EST_FG>1.009</EST_FG>
    <EST_COLOR>27</EST_COLOR>
    <IBU>28</IBU>
    <EST_ABV>4.3</EST_ABV>
    <NOTES>Brassin diviser en 2&#13;
, 20 litres lager normal (1.5sachet) temperature contr&#244;l&#233;e&#13;
 et 15 litres avec 350grs de gel&#233; de coing (200grs de sucres environs) 1.5 sachet de levure &#233;galement temperature du cabanon...&#13;
&#13;
Capsules rose et argent au coing.&#13;
Capsules bleues lager nature.&#13;
&#13;
Suite fin de fermentation.</NOTES>
    <FERMENTATION_STAGES>2</FERMENTATION_STAGES>
    <PRIMARY_AGE>10</PRIMARY_AGE>
    <PRIMARY_TEMP>12.0</PRIMARY_TEMP>
    <SECONDARY_AGE>20</SECONDARY_AGE>
    <SECONDARY_TEMP>6.0</SECONDARY_TEMP>
    <CARBONATION>2.0</CARBONATION>
    <CARBONATION_TEMP>10.0</CARBONATION_TEMP>
    <PRIMING_SUGAR_NAME></PRIMING_SUGAR_NAME>
    <FERMENTABLES>
      <FERMENTABLE>
        <DISPLAY_COLOR>6 EBC</DISPLAY_COLOR>
        <NAME>Malt Pale Ale</NAME>
        <SUPPLIER>Weyermann</SUPPLIER>
        <TYPE>Grain</TYPE>
        <AMOUNT>4.5</AMOUNT>
        <COLOR>6</COLOR>
        <YIELD>82.2</YIELD>
      </FERMENTABLE>
      <FERMENTABLE>
        <DISPLAY_COLOR>119 EBC</DISPLAY_COLOR>
        <NAME>Malt Cara Gold</NAME>
        <SUPPLIER>Malterie du Ch&#226;teau</SUPPLIER>
        <TYPE>Grain</TYPE>
        <AMOUNT>0.75</AMOUNT>
        <COLOR>119</COLOR>
        <YIELD>78.0</YIELD>
      </FERMENTABLE>
      <FERMENTABLE>
        <DISPLAY_COLOR>90 EBC</DISPLAY_COLOR>
        <NAME>BEST Caramel Munich I</NAME>
        <SUPPLIER>BESTMALZ</SUPPLIER>
        <TYPE>Grain</TYPE>
        <AMOUNT>0.75</AMOUNT>
        <COLOR>90</COLOR>
        <YIELD>79.5</YIELD>
      </FERMENTABLE>
    </FERMENTABLES>
    <HOPS>
      <HOP>
        <NAME>Citra</NAME>
        <AMOUNT>0.02</AMOUNT>
        <ALPHA>15.0</ALPHA>
        <USE>Boil</USE>
        <TIME>60</TIME>
        <FORM>Leaf</FORM>
      </HOP>
      <HOP>
        <NAME>Cascade</NAME>
        <AMOUNT>0.03</AMOUNT>
        <ALPHA>5.5</ALPHA>
        <USE>Aroma</USE>
        <TIME>15</TIME>
        <FORM>Pellet</FORM>
      </HOP>
      <HOP>
        <NAME>Cascade</NAME>
        <AMOUNT>0.045</AMOUNT>
        <ALPHA>5.5</ALPHA>
        <USE>Dry Hop</USE>
        <TIME>10080</TIME>
        <FORM>Pellet</FORM>
      </HOP>
    </HOPS>
    <YEASTS>
      <YEAST>
        <NAME>SafLager German Lager</NAME>
        <AMOUNT>0.033</AMOUNT>
        <AMOUNT_IS_WEIGHT>TRUE</AMOUNT_IS_WEIGHT>
        <FORM>Dry</FORM>
        <PRODUCT_ID>S-189</PRODUCT_ID>
        <LABORATORY>DCL/Fermentis</LABORATORY>
        <ATTENUATION>72.5</ATTENUATION>
      </YEAST>
    </YEASTS>
    <MASH>
      <NAME></NAME>
      <NOTES></NOTES>
      <PH>5.4</PH>
      <SPARGE_TEMP>75.0</SPARGE_TEMP>
      <MASH_STEPS>
        <MASH_STEP>
          <NAME>Prot&#233;inique</NAME>
          <TYPE>Infusion</TYPE>
          <INFUSE_AMOUNT>15.0</INFUSE_AMOUNT>
          <INFUSE_TEMP>54.6</INFUSE_TEMP>
          <STEP_TIME>20</STEP_TIME>
          <STEP_TEMP>50</STEP_TEMP>
          <WATER_GRAIN_RATIO></WATER_GRAIN_RATIO>
        </MASH_STEP>
        <MASH_STEP>
          <NAME>Saccharification</NAME>
          <TYPE>Temperature</TYPE>
          <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>
