This is a tweaked version of Igliashon's no nonsense stout. I plan on brewing this in the next couple days when a fermenter opens up and I would appreciate any thoughts.
6 gallon recipe
2.5 # dark roasted chestnuts
4# Belgian Candi Syrup D-180
3# Quaker Quick Oats
6# Briess White Sorghum at Flameout
8 oz Maltodextrin
.5 oz Columbus at 90 min
.6 oz Columbus @ 20 min
Safeale 04
Beer Calculus puts this at 1.067 OG and approx 1.020 FG
Last time I used chestnuts I did a 24 hour mash but this time I am considering steeping them for an hour or so since I am not as reliant ont them producing fermentables this time. Considering mashing with some sweet potatoes as well and would be curious about what you guys think about that.
After primary fermentation I plan on kegging 3 gallons of this then splitting the other three gallons into another carboy and age it on bourbon oak for a while. I was thinking about 3/4 oz oak chips and was wondering about how long they should be left on the oak.
Thanks
6 gallon recipe
2.5 # dark roasted chestnuts
4# Belgian Candi Syrup D-180
3# Quaker Quick Oats
6# Briess White Sorghum at Flameout
8 oz Maltodextrin
.5 oz Columbus at 90 min
.6 oz Columbus @ 20 min
Safeale 04
Beer Calculus puts this at 1.067 OG and approx 1.020 FG
Last time I used chestnuts I did a 24 hour mash but this time I am considering steeping them for an hour or so since I am not as reliant ont them producing fermentables this time. Considering mashing with some sweet potatoes as well and would be curious about what you guys think about that.
After primary fermentation I plan on kegging 3 gallons of this then splitting the other three gallons into another carboy and age it on bourbon oak for a while. I was thinking about 3/4 oz oak chips and was wondering about how long they should be left on the oak.
Thanks