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Red Ale with Palo Santo
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Topic: Red Ale with Palo Santo
(Read 761 times)
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: 599
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 and the League of Drews.
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: 165
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