So I'm drinking this Dogfish Head Palo Santo Marron
- an amazingly complex beer that I still don't know how I found in my area (normally pretty dead down here), and I'm thinking "I would love this, even if it lacked the qualities of the wood from which it was named!" <Insert wood joke here. Oh wait, DFH already did that.>
What would I see in a recipe for an... Imperial Brown Ale? I brew AG, so I would love for someone to give me an idea of what I would see in a clone of this brew (minus the fact that, while I am geographically closer to the source of this wood than a lot of people here, I probably will never have any Palo Santo wood to age on). Honestly, I don't think the woodiness came through on the batch that I have, but I can certainly get a hint of it.
So yeah. Recipe masters, help me find an imperial brown (I'll probably be using WLP001, since I have some washed).
A great read on DFH, btw: http://www.newyorker.com/reporting/2...fa_fact_bilger