ChshreCat
Well-Known Member
I buy it at a co-op. Threw it in the last 15 minutes of boil. You really have to stir well or it clumps up and makes dry little cocoa dumplings.
By the way, I ment to mention that if you use the dark roasted chips, you might like the taste so well that you won't have to use any other flavorings.
I buy it at a co-op. Threw it in the last 15 minutes of boil. You really have to stir well or it clumps up and makes dry little cocoa dumplings.
Lee, any break on the price of the nuts, if we buy in larger quantities?
Lee, just checked the private mail...nada. Please resend. On another note, I have to agree with you about the refractometer. Pretty cool gadget...already made my life easier.
Lee, just checked the private mail...nada. Please resend. On another note, I have to agree with you about the refractometer. Pretty cool gadget...already made my life easier.
Check your private mail.
You to Matt
Leeinwa
Funny, I was reading about PH, temperature and enzymes over the weekend as well. I bet the black lager comes out great. Is this a pure chestnut beer?
My Ipa from last week is now showing 4 on the refractometer.
Curious to know if u boiled the chips this time before mashing? I was afraid to go above 160 area with them. After more readiing, I guess we are just trying to get them as soft and easy to break down as we can, cool down to 150 area and then add the amylase. Leaving them overnight as you and lee have suggested should give the enzymes time to do their thing. Mine cooled down to 120 last time which I guess is good as it like doing a protein rest. I think the gypsum will help in full conversion also. Did u add pectain this time? Any gravity/brix readings this time? My Ipa from last week is now showing 4 on the refractometer.
Lee, I have a neighbor that recently found out that he's gluten intolerant. I would like to brew him this chestnut recipe posted from Trails End. Some questions about your technique: when do you start soaking the chestnut chips? From what I understand they need to soak for up to 12 hours. Should they soak at a consistent temperature (140-150)? What hops did you use for your first chestnut brew?
Thanks for all the info - and sorry in advance for all the forthcoming questions.
Ok fellas, are there any yeasts that don't work well with chestnuts that you have discovered? I am going to try to do a strong Belgian ale with medium roasted chestnuts, but I want to make sure Belgian Ale yeast would work for it. I think I've read that some strains don't like sorghum very much but wasn't sure if that held true for chestnuts.
Where do you find pectinase?
I got it from my brother who owns a large winery but it's available in most places that sell beer and wine making supplies
Well I'm trying to mimic a strong Belgian ale. Here is what I'm thinking of using for a 5 gallon batch:
5 lbs medium roast chestnut chips
5 lbs Brown Sugar
1 lb Belgian Candi Sugar (Amber)
1 oz Sterling hops (full boil)
I want to use a Belgian ale yeast strain so I just wanted to make sure chestnuts will ferment well with any yeast strain. I also need a yeast strain that can handle a higher alcohol content as I want this to be at least 8% ABV. I calculated it out using other random grains in place of chestnuts and I came out at about 7.6-8.5 ABV each time.
Anyone have any suggestions/similar calculations?
Alright, I just wasn't seeing it on my normal brew supply sites, I'll just have to dig a little deeper.
If you get the brix to 15% you'll have an alcohol poteniality 8% Abv. Sounds like your added fermentables will give that much. Remember brown sugar is brown because in has not had the molassas removed to become white sugar. It's usually made from beets or cane. You'll probably get a taste of that [molassas] in your brew. I'd check with manufacturer to find out what the alcohol tolorence of a specific yeast is. Wort temp is so important to obtain maximum yeast action.
Sterlings have about the same alpha acid [7-9] as Cascades so they should impart a pretty good flavor. I still like the hint of citrus that the Cascades give.
leeinwa
Ok, so to make a starter for my GF Strong Belgian Ale I was going to add a little of my candi sugar, and a little of the corn sugar to give it a feel for the fermentables it will be encountering during its life span in my fermenter.
I'm wondering if the sugars from the chestnuts are simple sugars like the ones from the corn sugar and candi sugar? Do I need to steep a half handful of chestnuts with a pinch of amylase and throw that into my starter too? Or are the sugars all the same and it won't matter? Thanks in advance.
This sounds great! I have so many beers I want to try and make, this is just adding to the list.
The beer I miss most is a Dunkelweizen. I've been trying to figure out what to put in a gluten free variety of that that, I don't know if chestnuts would work or not? Being able to get rid of the sorghum taste would be grand though.
You'll be surprised at all the great flavors you can get with the chestnuts. I've even surprised myself at times. Rex Halfpenny who publishes the Michigan Beer Guide says the chestnut beer I sent him is the "most beer like GF beer he's tasted.
leeinwa
Hmm, I'll have to try and put together a recipe. Any suggestions are appreciated.
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