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Peter Pan's Labryinth

Peter Pan's Labryinth

Saison • All Grain • 5.75 gal

jvlpdillon

Summer saison

September 26, 2019  01:03am

0.0/5.0 0 ratings

Ingredients (All Grain5.75 gal)

  • 6 lbs 6-Row Brewers Malt; Briess

    6-Row Brewers Malt; Briess

    Mild grain malty flavor. Characteristics & Applications: • Base malt for all beer styles • More husk than 2-Row Brewers Malt making it well suited for high adjunct brewing. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 3 lbs Red Wheat Malt; Briess

    Red Wheat Malt; Briess

    Creamy, Sweet, Malty, Wheat, Flour. Characteristics & Applications: • Imparts malty flavor not obtainable from raw wheat. • Use with rice hulls to improve lautering and help prevent stuck mash. • White Wheat Malt contributes to foam production and foam stability.

  • 2 lbs Munich 10L Malt; Briess

    Munich 10L Malt; Briess

    Golden orange hue with a robust malty flavor.

  • .75 lbs White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 1 oz East Kent Goldings - 6.0 AA% pellets; boiled 30 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 oz Fuggle - 4.2 AA% pellets; boiled 30 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • White Labs WLP566 Belgian Saison II

    White Labs WLP566 Belgian Saison II

    Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.

Style (BJCP)

Category: 25 - Strong Belgian Ale

Subcategory: B - Saison

Range for this Style
Original Gravity: 1.055 1.048 - 1.065
Terminal Gravity: 1.002 1.002 - 1.008
Color: 6.6 SRM 5 - 22
Alcohol: 7.0% ABV 3.5% - 9.5%
Bitterness: 25.2 IBU 20 - 35

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