Belgian Blond Ale Recipe - FournierBrew - GIO Blond Ale

{"RecipeId":60182,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"m","IbuFormula":"t","CreatedBy":116759,"Name":"FournierBrew - GIO Blond Ale","Description":"","ImageUrlRoot":null,"StyleId":"25A","StyleName":"Belgian Blond Ale","BatchSize":20,"BoilSize":24.6052,"BoilTime":60,"Efficiency":0.72,"DateCreated":"\/Date(1542201340807)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0682780739821025,"Fg":1.0204834221946308,"Srm":4.9864081540377443,"Ibu":25.756766474176157,"BgGu":0.37723334845279449,"Abv":6.1655100805838616,"Calories":234,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"74","Amt":"4.5","Ppg":"36","L":"1","Use":"Mash","Id":"319107","IngId":"574","Name":"Pilsen - UK","CustomName":"","Rank":"1"},{"Per":"8","Amt":"0.5","Ppg":"35","L":"4","Use":"Mash","Id":"319108","IngId":"589","Name":"Vienna - UK","CustomName":"","Rank":"2"},{"Per":"8","Amt":"0.5","Ppg":"35","L":"2","Use":"Mash","Id":"319110","IngId":"96","Name":"Flaked Wheat - US","CustomName":"","Rank":"3"},{"Per":"5","Amt":"0.3","Ppg":"46","L":"1","Use":"Late","Id":"320192","IngId":"488","Name":"Cane Sugar\r\n - US","CustomName":"","Rank":"4"},{"Per":"5","Amt":"0.3","Ppg":"37","L":"20","Use":"Mash","Id":"320193","IngId":"28","Name":"Melanoidin Malt - US","CustomName":"","Rank":"5"}],"Hops":[{"Amt":"30","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"5.3","Ibu":"17.1178194191163","Id":"343527","IngId":"35","Name":"Styrian Goldings","CustomName":"","Rank":"1"},{"Amt":"25","Type":"Pellet","Use":"Boil","Min":"20","Day":"0","AA":"5.3","Ibu":"8.63894705505988","Id":"343528","IngId":"35","Name":"Styrian Goldings","CustomName":"","Rank":"2"}],"Yeasts":[{"Atten":"0.7","Id":"89081","IngId":"133","Name":"Fermentis Safbrew T-58","CustomName":"","Rank":"1"}],"Others":[],"MashSteps":[{"Heat":"Decoction","Temp":"64","Time":"80","Id":"44840","IngId":"9","Name":"Saccharification Rest","CustomName":"","Rank":"1"}],"Steps":[{"Id":"103719","Rank":"1","Text":"Fermentação a 20 graus até atenuação máxima com a opção de subir a temperatura para 22-24 graus no terceiro dia de fermentação."}]}