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?
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.
To do this would I soak them in vodka?
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!
Thanks for the feed back. I always enjoy trying something new.