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The Jolly Brewer
Senior Member
Username: Matfink
Post Number: 2253
Registered: 03-2003
Posted From: 92.235.152.60
| | Posted on Sunday, October 18, 2009 - 07:36 pm: | 
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I'm in the mind to make a beer with sweet chestnuts in. I'd add them to the mash. I can get them raw, whole cooked in tins or frozen, as a sweetened purée or as a flour, presumably this would need to be cooked.
I was thinking a couple of pounds in a five gallon batch with pale malt and crystal. Just bittering hops to about 30 ibus and about 1.050. Any thoughts? |
PaulK
Advanced Member
Username: Paulk
Post Number: 875
Registered: 02-2003
Posted From: 68.63.203.31
| | Posted on Sunday, October 18, 2009 - 08:45 pm: |
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I vaguely recall some commercial beer in recent years using chestnuts. Sounds like an interesting ingredient. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 10812
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Sunday, October 18, 2009 - 11:33 pm: |
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I might consider this a starting point: http://www.chestnuttrails.com/pages/about-beer |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 10815
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Monday, October 19, 2009 - 02:34 am: |
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The information I found on chestnuts indicates a starch gelatinization temperature of 66 degrees C (151 F). That's somewhat higher than that of malted barley, but it would seem that a slightly hot mash might negate the need for a separate cereal mash. I don't see why a base malt with a relatively high diastatic power wouldn't provide the needed enzymes. |
Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 3838
Registered: 03-2003
Posted From: 66.32.140.15
| | Posted on Tuesday, October 20, 2009 - 01:48 am: |
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I was wondering how 5 lbs of chestnuts could make 5 gal of beer. They forgot to list the 5 lb of corn sugar as an ingrediant. |
The Jolly Brewer
Senior Member
Username: Matfink
Post Number: 2254
Registered: 03-2003
Posted From: 217.37.135.185
| | Posted on Tuesday, October 20, 2009 - 03:50 pm: |
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I've just stumbled across a 500g bag of Italian dried chestnuts. I imagine after soaking and cooking they will probably double weight and be enough for a 5 gallon batch.
My plan was to toast them in the oven then soak over night before cooking the bejeezus out of them in the pressure cooker. Then I'd blitz them in the liquidiser before adding to the mash. I'd think that would work. What do you think? |
Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 3840
Registered: 03-2003
Posted From: 66.32.244.206
| | Posted on Wednesday, October 21, 2009 - 01:23 am: |
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blitz them in the liquidiser
  
I think that translates to putting them in a blender? Might want to use some rice hulls as that liquidisered mush might be sticky. |
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