The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > Chestnut Sweet Stout

Reply
 
LinkBack Thread Tools
Old 01-27-2013, 10:22 PM   #1
johndtuesday
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Austin, Texas
Posts: 9
Liked 1 Times on 1 Posts

Default Chestnut Sweet Stout

During the initial fermentation stages of my last chestnut-based stout, my AC unit busted and I lost control of fermentation temperatures pretty quickly (S-04 is a beast and warm winters in Austin, Texas are a blessing and a curse). Unfortunately for me, the resulting product was full of unwanted phenol alcohols and unpleasant esters. Not to be deterred, I rigged up a swamp cooler setup and tried my hand at another chestnut-based stout, and man was I glad I did. This latest beer is my best gluten-free homebrew to date, and I am hoping that with just a bit more aging, I will have a product I can be truly proud of. Instead of sorghum like my last stout attempt, I used brown rice syrup as an additional fermentable source, and I added a half pound of lactose for extra body and sweetness. The lactose and molasses seem to work well in tandem for this particular brew. Also, as I simply did not have the time, I simply boiled the chestnuts first for an hour and then steeped them for about 2-3 hours instead of the standard 24 hour steep. Perhaps a full 24 hour steep would work better, but the brew seems fine with the shorter steep. In any event, here is the recipe:

Chestnut Sweet Stout

Batch Size: 5 Gallons
Boiling Time: 60 Minutes
Primary Fermentation: 14 days @ 68 degrees
Secondary Fermentation: 14 days @ 68 degrees
Bottling: Carbonated with 3/4 cup of corn sugar
OG: 1.056
FG: 1.017
ABV: 5.2%
IBU: 31

Ingredients/Instructions:

5 lbs dark roasted chestnut chips boiled for 60 minutes and steeped at 150 degrees for 2-3 hours with amylase and pectinase
2 lbs dark roasted oats steeped at 150 degrees for 45 minutes prior to boil with 1 tsp additional amylase
3 to 3.5 lbs brown rice syrup (prior to boil)
1 lb dark Belgian candi syrup (prior to boil)
2/3 cup blackstrap molasses (prior to boil)
0.5 oz northern brewer hops (60 min)
1 oz fuggles hops (15 min)
1 tsp Irish moss (15 min)
1 tsp yeast nutrient (15 min)
8 oz maltodextrin (5 min)
8 oz lactose (5 min)
1 pckg S-04 safale yeast
12 oz of cold-brewed Italian espresso coffee (added during secondary)
1 pckg of heading powder (added during bottling)

Picture of the stout after ~5 weeks in the bottle:

__________________
Bottled: Blonde Ale, Amber Ale, Sorghum Pale Ale, Chestnut Holiday Stout, Chestnut Sweet Stout
Primary: Empty
Secondary: Oaked Cider
In the Planning Stages: Red Quinoa Pale Ale
johndtuesday is offline
frothdaddy Likes This 
Reply With Quote Quick reply to this message
Old 01-28-2013, 12:28 AM   #2
frothdaddy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Miami Beach, FL
Posts: 106
Liked 4 Times on 4 Posts
Likes Given: 12

Default

There was a previous thread where folks called into question the need for the 24 hour chestnut mash, so I tried boiling and then steeping with enzymes in my latest IPA. Unfortunately, my boil resulted in a lot of unconverted starch particles, which eventually settled out in my fermenter, but resulted in a loss of about a gallon of brew trying to keep that out of the keg. Did you have a similar experience when you boiled the chestnuts? I'm trying to figure out if the boil was the problem, or it was the homemade chestnut chips and the fine grind I put on them.

__________________
frothdaddy is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 12:36 AM   #3
johndtuesday
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Austin, Texas
Posts: 9
Liked 1 Times on 1 Posts

Default

I actually did not have that experience. By the end of primary, there was maybe about an inch or so of trub at the bottom of the fermenter. Nothing too bad at all. I should note I grabbed my chestnut chips from Trails End.

__________________
Bottled: Blonde Ale, Amber Ale, Sorghum Pale Ale, Chestnut Holiday Stout, Chestnut Sweet Stout
Primary: Empty
Secondary: Oaked Cider
In the Planning Stages: Red Quinoa Pale Ale
johndtuesday is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 12:45 AM   #4
frothdaddy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Location: Miami Beach, FL
Posts: 106
Liked 4 Times on 4 Posts
Likes Given: 12

Default

Interesting; must have been the homemade chips.

That's a great looking brew. Anything you'd change if/when you brew it again?

__________________
frothdaddy is offline
 
Reply With Quote Quick reply to this message
Old 01-28-2013, 01:06 AM   #5
johndtuesday
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2012
Location: Austin, Texas
Posts: 9
Liked 1 Times on 1 Posts

Default

If (hopefully when) I brew this again, I might actually add a little bit of cocoa and maybe up the coffee just a very small tad. There are already a few chocolate notes in the stout, but I think it might actually benefit from some more (bringing it closer to a mocha stout I suppose). That being said, I am pretty happy with it as is.

__________________
Bottled: Blonde Ale, Amber Ale, Sorghum Pale Ale, Chestnut Holiday Stout, Chestnut Sweet Stout
Primary: Empty
Secondary: Oaked Cider
In the Planning Stages: Red Quinoa Pale Ale
johndtuesday is offline
 
Reply With Quote Quick reply to this message
Old 01-29-2014, 10:31 PM   #6
mrjones
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Christchurch, Canterbury
Posts: 16
Default

I am about to embark on brewing some chestnut beers for my gluten allergic cousin so quite interested in the outcome of your experiment.

A couple of questions I have is do you know roughly SRM of the chestnuts (just a rough guess is fine)
and also what the potential SG and finishing gravity might be of the chestnuts themselves as the recipe I got off a site had 5lb of chestnuts and corn sugar but for me beersmith thinks it will finsh around .993 so I need to use less corn sugar as it will be too dry for my cousins tastes

Any advise would be greatly appreciated

__________________
mrjones is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Is there a fix for a sweet stout that is TOO sweet, or do I dump it? MetallHed All Grain & Partial Mash Brewing 38 06-22-2013 09:48 PM
What is the ideal temp for bottle conditioning a sweet stout(milk stout)? 1stTimer General Beer Discussion 5 08-12-2011 05:12 PM
milk stout vs sweet stout jiggs_casey General Beer Discussion 8 11-25-2010 12:03 PM
horchata Stout (Cinnamon, vanilla, sweet rice Stout) vegas20s Recipes/Ingredients 10 10-22-2010 05:03 AM
What is most recommended yeast for sweet stout or Oatmeal stout? UnderThePorchBrewing Recipes/Ingredients 9 01-20-2010 12:14 PM