Author Topic: Chestnuts in a <fillintheblank>  (Read 17742 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
Primary: empty
Secondary/Lagering:
Next Brew: RIS

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

SEYMOUR MANN'S CHESTNUT MILD CLONE RECIPE
6 US Gallons = 5 Imperial Gallons = 22.7 Liters

MALTS:
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

HOPS:
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.