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Old 05-21-2012, 02:45 PM   #261
mloster
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You'll probably want to include some maltodextrin. The recipe you just posted will turn out pretty thin as is.



 
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Old 05-21-2012, 04:47 PM   #262
petep1980
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Quote:
Originally Posted by mloster View Post
You'll probably want to include some maltodextrin. The recipe you just posted will turn out pretty thin as is.
Thanks, do you think 8oz is enough?



 
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Old 05-21-2012, 05:29 PM   #263
igliashon
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Why corn sugar rather than rice syrup solids? Make sure you acquire amylase and pectinase for the chestnuts, as directed!

 
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Old 05-21-2012, 05:30 PM   #264
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Quote:
Originally Posted by igliashon View Post
Why corn sugar rather than rice syrup solids? Make sure you acquire amylase and pectinase for the chestnuts, as directed!
I just picked corn sugar because that is what the chestnut vendor had on their website. I also changed to the medium roast.

Which do you recommend between corn sugar and the rice solids? I have no personal preference since this is my first GF brew.

Also, do you guys bother to sparge? I never did before. Can I use my old mash tun as usual rather than a bag?

 
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Old 05-22-2012, 01:02 PM   #265
WissinomingBrewing
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the type of sugar shouldn't matter that much, but it will probably all get used up and have no residual sweetness for mouthfeel and taste really dry. you might want to cut back on the hops a bit too. I'm not sure but that amount sounds like it might be overpowering. Read up on maltodextrin. I"m not sure about the amount you are using, but that may be a bit heavy too.

The recipe that I posted a few days back seems to be going well. I added well over the amount of amylase and pectinase during the mash, added mega extra whirfloc tabs and she seems to be clearing up nicely. She's got some curdled looking material at the top and still bubbling away. When I transfer to secondary I"m gonna add the chocolate nibs. I can't wait! If you guys wanna see my blog post about it and some pics here is the link:

http://begreenandflow.blogspot.com/2...-delaware.html

Just skip the first two paragraphs.
Prost!

 
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Old 05-22-2012, 01:12 PM   #266
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Quote:
Originally Posted by WissinomingBrewing View Post
the type of sugar shouldn't matter that much, but it will probably all get used up and have no residual sweetness for mouthfeel and taste really dry. you might want to cut back on the hops a bit too. I'm not sure but that amount sounds like it might be overpowering. Read up on maltodextrin. I"m not sure about the amount you are using, but that may be a bit heavy too.

The recipe that I posted a few days back seems to be going well. I added well over the amount of amylase and pectinase during the mash, added mega extra whirfloc tabs and she seems to be clearing up nicely. She's got some curdled looking material at the top and still bubbling away. When I transfer to secondary I"m gonna add the chocolate nibs. I can't wait! If you guys wanna see my blog post about it and some pics here is the link:

http://begreenandflow.blogspot.com/2...-delaware.html

Just skip the first two paragraphs.
Prost!
I'm just going to make your recipe.

 
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Old 05-23-2012, 05:02 PM   #267
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Where can I find pectinase?

 
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Old 05-23-2012, 05:56 PM   #268
mloster
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http://www.midwestsupplies.com/pecti...wder-1-oz.html

 
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Old 05-23-2012, 08:24 PM   #269
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Quote:
Originally Posted by mloster View Post
I didn't realize it was pectic enzyme. The lady @ LHBS said on a commercial scale that someone has had some luck with gluten free specialty malts. She didn't have a terrible amount more information, but this might be pretty exciting.

 
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Old 05-29-2012, 06:55 PM   #270
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Has anyone tried making Belgian style beers with chestnuts and the methods in this thread? I'm really trying to sink my teeth into this style of brewing.

Also, how long do chestnuts last?



 
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