Palo Santo Experiment
Partial Mash Recipe
Submitted By: derease1011 (Shared)
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Brewer: Dave Reaser | |
Batch Size: 5.00 gal | Style: Specialty Beer (23A) |
Boil Size: 6.46 gal | Style Guide: BJCP 2008 |
Color: 30.6 SRM | Equipment: Lewis Ave Brewery |
Bitterness: 55.7 IBUs | Boil Time: 60 min |
Est OG: 1.120 (28.1° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
Est FG: 1.030 SG (7.5° P) | Fermentation: Ale, Two Stage |
ABV: 12.1% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
2 lbs 1.08 oz |
Wheat Malt, Bel (2.0 SRM) |
Grain |
1 |
8.27 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
2 |
8.27 oz |
Chocolate Malt (350.0 SRM) |
Grain |
3 |
4.13 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
4 |
3 lbs 1.62 oz |
Extra Light Dry Extract (3.0 SRM) |
Dry Extract |
5 |
9 lbs 4.86 oz |
Pale Liquid Extract (8.0 SRM) |
Extract |
6 |
1 lbs 0.54 oz |
Cane (Beet) Sugar (0.0 SRM) |
Sugar |
7 |
1.29 oz |
Warrior [15.0%] - Boil 60 min |
Hops |
8 |
1.03 oz |
Glacier [5.6%] - Boil 15 min |
Hops |
9 |
1.03 oz |
Palisade [7.5%] - Boil 5 min |
Hops |
10 |
2.0 pkgs |
Scottish Ale (Wyeast Labs #1728) |
Yeast |
11 |
1.00 oz |
palo santo wood (Secondary 0 min) |
Misc |
12 |
Taste Notes
replaced cane sugar with brown sugar.
Added palo santo wood to secondary (3/4 0z) and aged for 3 weeks, removed wood and aged another 3 weeks. Been brewing since 1999, won a bunch of contests and this is the closest clone beer ive ever made. FantasticNotes
Short 1 gallon in primary fermented, but hit gravity right on, did not top off
Primary fermentation 27 days (test taste is fantastic)This Recipe Has Not Been Rated