Palo Santo Experiment

Partial Mash Recipe

Submitted By: derease1011 (Shared)
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Brewer: Dave Reaser
Batch Size: 5.00 galStyle: Specialty Beer (23A)
Boil Size: 6.46 galStyle Guide: BJCP 2008
Color: 30.6 SRMEquipment: Lewis Ave Brewery
Bitterness: 55.7 IBUsBoil 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. Fantastic

Notes

Short 1 gallon in primary fermented, but hit gravity right on, did not top off Primary fermentation 27 days (test taste is fantastic)

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