Author Topic: Chestnuts in a <fillintheblank>  (Read 23352 times)

Offline dacanba

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Re: Chestnuts in a <fillintheblank>
« Reply #15 on: April 12, 2019, 06:53:53 AM »
I have read your recipe again but there are things that I do not understand, for example:
Finally, did you use the peeled chestnuts?
Did you peel them completely or did you just remove the first shell?
What time do you mix the chestnut with the malt?
How big is the ground chestnut?
Thank you

Offline dtapke

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Re: Chestnuts in a <fillintheblank>
« Reply #16 on: April 12, 2019, 10:44:17 AM »
I wouldn't expect a rapid response (or any) from him. clicking on his profile it appears he was last active 14 months ago. Perhaps try sending a private message which should generate an email.

Alternatively, do some experimentation on your own! I personally learn the best from experimenting with things on my own anyways.
32g eHERMS
Drinking: Dopplebock, NEIPA, Pils
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Offline dacanba

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Re: Chestnuts in a <fillintheblank>
« Reply #17 on: April 21, 2019, 09:23:25 AM »
I have 100 chestnut trees and I would like to make chestnut beer. What a pity that he is not here to tell us the end of his experience.

Offline dacanba

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Re: Chestnuts in a <fillintheblank>
« Reply #18 on: April 21, 2019, 09:28:59 AM »
If someone is interested in chestnut beer I leave a recipe

6 US Gallons = 5 Imperial Gallons = 22.7 Liters

94.2% = 6.8 lb = 3.1 kg, Maris Otter Pale Malt
4.6% = .33 lb = 150 g, Roasted Barley
1.2% = .09 lb = 40 g, Torrified Wheat
+ optionally: finely milled toasted chestnuts in mash

Bittering/flavor: .75 oz = 21 g, Fuggles, 90 minutes
Aroma: 1 oz = 28 g, Goldings, 5 minutes, steep until chilled

MASH @ 156?F/69?C 60 minutes or until converted.

BOIL 90 minutes.

STATS assume 75% mash efficiency and 70% yeast attenuation:
OG ≈ 1.034
FG: 1.010
ABV ≈ 3.2%
IBU ≈ 17
SRM ≈ 17? SRM/33? EBC

If you got 'em:
Couple pinches of calcium carbonate in mash. Pinch of gypsum in boil to make your hops pop. Irish moss near end of boil for clarity.

YEAST: Danstar Windsor British Style Beer Yeast

PRIME bottles/keg with 1/3 cup brown sugar, boiled with some water.

Offline Marcelles

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Re: Chestnuts in a <fillintheblank>
« Reply #19 on: January 10, 2021, 05:14:16 AM »
Seemed an interesting recipe but didn't work for me. I've tried mashing with and and without the chestnut skins/peels. With the peels there is too much tannins and other unpleasant flavors ending up in the beer. I personally will never mash with skins again and always take the trouble of removing them. I will try chestnut flower or canned chestnuts in future experiments. In any case be aware of filtering problems (add rice hulls for example).

I'm glad to share the details.

I did do a second version of this beer a couple months later, with some minor recipe tweaks:

Recipe: Roasted Chestnut Porter v1.1
Style: Brown Porter
Type: All Grain

Recipe Specifications
Boil Size: 4.50 gal
Post Boil Volume: 3.90 gal
Batch Size (fermenter): 3.50 gal   
Bottling Volume: 3.28 gal
Estimated OG: 1.051 SG
Estimated Color: 25.3 SRM
Estimated IBU: 29.2 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 80.4 %
Boil Time: 60 Minutes

Measured OG: 1.053 SG
Measured FG: 1.008 SG
Measured ABV: 5.9 %

Amt                   Name                                     Type          #        %/IBU         
2 lbs 8.0 oz          Chestnuts (20.0 SRM)                     Adjunct       1        31.7 %       
4 lbs                 Pale Malt, Maris Otter (Thomas Fawcett)  Grain         2        50.8 %       
8.0 oz                Carabrown (55.0 SRM)                     Grain         3        6.3 %         
6.0 oz                Caramel Munich 60L (Briess) (60.0 SRM)   Grain         4        4.8 %         
4.0 oz                Brown Malt (65.0 SRM)                    Grain         5        3.2 %         
4.0 oz                Carafa II (Weyermann) (415.0 SRM)        Grain         6        3.2 %         
0.75 oz               Challenger [7.60 %] - Boil 50.0 min      Hop           7        29.2 IBUs     
0.25 oz               Challenger [7.60 %] - Boil 0.0 min       Hop           8        0.0 IBUs     
1.0 pkg               London ESB Ale (Wyeast Labs #1968) [124. Yeast         9        -             

Mash Schedule: BIAB, Medium Body, Dunk Sparge
Total Grain Weight: 7 lbs 14.0 oz
Name                       Description                             Step Temperat Step Time     
Mash In                    Add 8.51 qt of water at 170.9 F         152.0 F       60 min       
Mash Out and Sparge        Add 11.80 qt of water at 181.5 F        168.0 F       15 min       

The second batch turned out even tastier than the first; I used the same basic procedure with the chestnuts as I did on the first. I have a few bottles of this left and I'm still milking it :)

I also did a test using 50:50 chestnuts to pale malt. Basically, I was trying to measure the actual extraction from the chestnuts, since I knew (roughly) what the pale malt would give up, and everything beyond that had to be the chestnuts. This was all a precursor to brewing this semi-commercially.

Last April, I did a one barrel batch of the above recipe (or very similar to it; only had Briess malts to choose from) at a small local brewery. The beer turned out great and was pretty popular--it sold out in no time. I'm now an assistant brewer there and will eventually be the pub brewer, as we're expanding to add a bigger production facility. I don't know that we'll ever step up to a 15-barrel batch of it, but I intend to do it again at the pub :)

Let me know if you need any other information--thanks again for asking!