Belgian Blond Ale Recipe - La Diplomey

{"RecipeId":25785,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":109796,"Name":"La Diplomey","Description":"Bi?re belge, douce, de couleur blonde, creer specifiquement pour l\u0027obtention du diplome d\u0027Aryane Landry, 5pieds 1 pouce et demi, 25 ans mais ayant l\u0027air de 15. On aurais pu l\u0027appeler la Stubborne ou la guerriere mais pour aujourd\u0027hui le terme La Diplomey est beaucoup plus propice et elogieux.","ImageUrlRoot":"/img/r/a4/a4e77f38-a4b6-4180-9290-c5a627838f9a","StyleId":"25A","StyleName":"Belgian Blond Ale","BatchSize":5,"BoilSize":6.5,"BoilTime":60,"Efficiency":0.75,"DateCreated":"\/Date(1465921162037)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.063,"Fg":1.01512,"Srm":3.1798009456913952,"Ibu":15.21797291747958,"BgGu":0.24155512567427925,"Abv":6.1765200000000009,"Calories":213,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"55","Amt":"6","Ppg":"37","L":"1","Use":"Mash","Id":"124146","IngId":"3","Name":"2-Row - US","CustomName":"","Rank":"1"},{"Per":"18","Amt":"2","Ppg":"35","L":"2","Use":"Mash","Id":"124147","IngId":"4","Name":"6-Row - US","CustomName":"","Rank":"2"},{"Per":"18","Amt":"2","Ppg":"40","L":"2","Use":"Mash","Id":"124148","IngId":"10","Name":"White Wheat - US","CustomName":"","Rank":"3"},{"Per":"9","Amt":"1","Ppg":"36","L":"1","Use":"Late","Id":"124149","IngId":"85","Name":"Belgian Clear Candi Sugar - BE","CustomName":"","Rank":"4"}],"Hops":[{"Amt":"1","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"4.5","Ibu":"15.2179729174796","Id":"127160","IngId":"15","Name":"Hallertau ","CustomName":"","Rank":"1"}],"Yeasts":[{"Atten":"0.76","Id":"35753","IngId":"157","Name":"White Labs Belgian Wit Ale WLP400","CustomName":"","Rank":"1"}],"Others":[{"Amt":"5","Unit":"each","Use":"Primary","Id":"23208","IngId":"20","Name":"Orange or Lemon peel","CustomName":"","Rank":"1"}],"MashSteps":[],"Steps":[{"Id":"39391","Rank":"1","Text":"Mettre 6.5 gallons(US) d\u0027en dans la cuve de 9 gallons"},{"Id":"39392","Rank":"2","Text":"Chauffer l\u0027eau a 66 degres C"},{"Id":"39393","Rank":"3","Text":"Incorporer le grain ecraser, le sucre belge et garder a une temperature de 66 degres C pendant 60 minutes"},{"Id":"39394","Rank":"4","Text":"faire circuler le mou au travers du grains avec une pompe sur la valve de fond"},{"Id":"39395","Rank":"5","Text":"Retirer le grain de la cuve"},{"Id":"39396","Rank":"6","Text":"Incorporer l\u0027onze de Hallertau et porter a ebulition durant 60 minutes"},{"Id":"39397","Rank":"7","Text":"Filtrer le mou a l\u0027aide d\u0027un tamis tres fin tout en le refroidissant ? l\u0027aide du radiateur ( doit atteindre moins de 30 degres C le plus rapidement possible"},{"Id":"39398","Rank":"8","Text":"Ajouter la levure au mou dans la cuve de fermentation primaire"},{"Id":"39399","Rank":"9","Text":"Fermer le couvercle et sceller a l\u0027aide d\u0027un \u0027\u0027Air-Lock\u0027\u0027 durant 4 semaines"},{"Id":"39403","Rank":"10","Text":"Ajouter les zeste d\u0027orange au mou 1 semaine avant la fin de la fermentation"},{"Id":"39400","Rank":"11","Text":"Transferer la biere fermenter dans le baril"},{"Id":"39401","Rank":"12","Text":"Ajuster la pression ? 6 PSI (CO2) ou 21 PSI (Beergas) a 44 degres F"},{"Id":"39402","Rank":"13","Text":"Virer une tabarnac de brosse et feter la graduation d\u0027Aryane en vidant le baril jusqu\u0027a la derniere goute"}]}