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Red Ale with Palo Santo
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Topic: Red Ale with Palo Santo
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Wayne Mc
1st Kit
Posts: 3
Red Ale with Palo Santo
«
on:
October 14, 2020, 07:16:08 pm »
This weekend I'm going to brew an all grain 5 gallon batch of Red Ale then add Palo Santo chips during secondary. I'm going to cut the Palo Santo in 1/2 chunks and was thinking about using 10 to 12 oz of chips and let it set in secondary fermentation for 3 weeks.
I have never done anything with Palo Santo so I'm look for any suggestions.
Is 10 to 12 oz enough for a 5 gallon batch?
Any other thoughts or recommendations?
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Last Edit: October 14, 2020, 08:04:14 pm by Wayne Mc
»
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Drewch
Brewmaster
Posts: 755
Just this guy, you know?
Re: Red Ale with Palo Santo
«
Reply #1 on:
October 14, 2020, 10:21:30 pm »
I've never tried anything like this but I would suggest making a tincture. You can taste small additions of the tincture in a 100ml sample. And then scale up to determine your addition for the full batch.
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The Other Drew
Home fermentations since 2019.
Member at large of the Central Alabama Brewers Society, the League of Drews, and the Veterans of Foreign Wars.
Wayne Mc
1st Kit
Posts: 3
Re: Red Ale with Palo Santo
«
Reply #2 on:
October 15, 2020, 03:53:22 am »
To do this would I soak them in vodka?
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Last Edit: October 15, 2020, 06:39:55 am by Wayne Mc
»
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roger
Assistant Brewer
Posts: 168
Re: Red Ale with Palo Santo
«
Reply #3 on:
October 15, 2020, 07:29:46 am »
I soak bourbon barrel chips in Vodka for 3-5 days, strain out the chips and add the liquid to my beer when kegging. Typically 2-3 oz per 5 gallons.
No idea how this relates to Palo Santo, but that is an interesting idea. Best of luck!
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Roger
Wayne Mc
1st Kit
Posts: 3
Re: Red Ale with Palo Santo
«
Reply #4 on:
October 15, 2020, 07:49:20 am »
Thanks for the feed back. I always enjoy trying something new.
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American Homebrewers Association | AHA Forum
General Category
Beer Recipes
Red Ale with Palo Santo