b33r_br3w3r
Member
Hey everyone,
I've been looking all over for a clone recipe for Dogfish Head Palo Santo Marron. I just ordered some palo santo wood from amazon and am going to pick up some sucanat after work. I know it's basically an imperial brown but I'm pretty new to all grain (this will be my 4th batch only) and am looking for a tried and true recipe that I can learn from. Has anyone successfully done one? Or even a really good imperial brown that they think I could try the palo santo in?
I know this much for the ingredients (as mentioned in the youtube vid) but am not real sure on amounts.
Malt - Chocolate, crystal, black patent, wheat (base???2 row???)
Hops - Glacier, Warrior, Palisade
Yeast - Wyeast Scottish Ale 1728 (should work from what I'm reading)
Sucanat
P.S. I will definitely heed the advice of the many that have used too much palo santo. I was thinking less than .5oz per 5gal.
I've been looking all over for a clone recipe for Dogfish Head Palo Santo Marron. I just ordered some palo santo wood from amazon and am going to pick up some sucanat after work. I know it's basically an imperial brown but I'm pretty new to all grain (this will be my 4th batch only) and am looking for a tried and true recipe that I can learn from. Has anyone successfully done one? Or even a really good imperial brown that they think I could try the palo santo in?
I know this much for the ingredients (as mentioned in the youtube vid) but am not real sure on amounts.
Malt - Chocolate, crystal, black patent, wheat (base???2 row???)
Hops - Glacier, Warrior, Palisade
Yeast - Wyeast Scottish Ale 1728 (should work from what I'm reading)
Sucanat
P.S. I will definitely heed the advice of the many that have used too much palo santo. I was thinking less than .5oz per 5gal.