Traditional Dutch beer?

The grain bill must contain a minimum of:
A minimum of 45% by wt. of oats, oat flakes or oat malt
a minimum of 20% by wt. of wheat or malted wheat
a maximum of 35% by wt. of Pilsner or Pale Ale malt.
The original gravity / stamwort of the beer must be between 1.050 en 1.080 s.g. / 12.40 – 19.30 ° Plato.
The alcohol content must be between 4,7 en 7,9 vol% zijn. (based on a brewhouse efficiency of approx. 65% and an apparent degree of fermentation of approx. 74%).
The colour of the beer must be between 10 EBC (blond) and 25 EBC (gold/amber). A colour above 15 EBC can be attained using a long boil over an open fire (as done in the middle ages) and not from the grains or malts.
The beer must be fermented with a neutral ale yeast (e.g. not with a Bavarian Wheat beer strain).
The beer is relatively bitter however, hop aroma should stronger than hop bitterness.
Only the following older European (noble) hop varieties may be used:
Hallertau Mittelfrüh
Saaz Saaz
Tettnang Tettnang
Spalt Spalt
East Kent Goldings
Hop bitterness must be between 25 and 35 EBU.
No herbs, spices, fruits or other foodstuffs (other that the ingredients listed above) may be used.
The beer may be slightly hazy in clarity.
The beer must have at least a thin layer of stable foam.

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