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Home Brew Forums > Home Brewing Beer > Gluten Free Brewing > GF Brewing with Chestnuts
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Old 05-30-2012, 02:02 PM   #271
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My next batch will be a belgian white. researching it now.


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Old 11-07-2013, 01:54 AM   #272
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Has anyone tried using chestnut flour? I was thinking of giving this a try, but most places seem to be sold out of chestnut chips. Figured I could mix the flour with some water and bake little patties to gelatinize the starches and get the level of roast I'm looking for. Any suggestions or comments?


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Old 11-10-2013, 04:19 PM   #273
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Quote:
Originally Posted by GroupTherapy View Post
Has anyone tried using chestnut flour? I was thinking of giving this a try, but most places seem to be sold out of chestnut chips. Figured I could mix the flour with some water and bake little patties to gelatinize the starches and get the level of roast I'm looking for. Any suggestions or comments?
That's an interesting idea. I'm not knowledgeable enough to comment on if it would work or not, but I'm curious to see what others have to say. You could always just do it on a small batch and see what happens.
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Old 03-05-2014, 12:51 AM   #274
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Hi guys, sorry if this question has already been explained but i live in New Zealand and im trying to make my own chestnut chips. Has anyone attempted to do the same thing if so could you lend me any help?
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Old 01-09-2015, 12:02 PM   #275
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Default Using fresh chestnuts instead of chips

I was also looking for Chestnut beer recipes. The link is to a 50:50 Chestnut/Malt recipe http://www.beersmith.com/forum/index.php?topic=9527.0
Anyway, the brewer refers to boiling the chestnuts in the shell, roasting, then shelling, then grinding with food processor, then using ground chestnuts in mash. You could mash with only chestnuts, but my guess is that you would have to add some additional sugar (maybe dextrose). Chestnus roughly have the same nutritional content as malted barley (doesn't mean they taste the same) except the sugars are not as readily available. You will need to add amylase. Amylase is an enzyme that breaks starch down into sugar. It is found in human saliva so I guess you could chew the chestnuts up instead of using a food processor. There's a peruvian beer made by chewing corn called chicha. Probably you would just want to buy amylase powder. I hope this is useful.
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Old 01-09-2015, 03:22 PM   #276
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Quote:
Originally Posted by ray47 View Post
I was also looking for Chestnut beer recipes. The link is to a 50:50 Chestnut/Malt recipe http://www.beersmith.com/forum/index.php?topic=9527.0
Anyway, the brewer refers to boiling the chestnuts in the shell, roasting, then shelling, then grinding with food processor, then using ground chestnuts in mash. You could mash with only chestnuts, but my guess is that you would have to add some additional sugar (maybe dextrose). Chestnus roughly have the same nutritional content as malted barley (doesn't mean they taste the same) except the sugars are not as readily available. You will need to add amylase. Amylase is an enzyme that breaks starch down into sugar. It is found in human saliva so I guess you could chew the chestnuts up instead of using a food processor. There's a peruvian beer made by chewing corn called chicha. Probably you would just want to buy amylase powder. I hope this is useful.
--ray

Brewing with PROPERLY prepared chestnut chips is just like brewing with barley. People have a tendency to over complicate it. Yes, a little amylase breaks down the unfermentable starches, and to increase alcohol potentiality corn sugar can be added.[This gives a clean tasting alcohol] That doesn't over-ride the chestnut flavor. The beer chips I produce are shelled, dried, chipped and roasted and make a great tasting beer base without a bunch of additives. Google up Trails End Chestnut Beer and read some reviews. Leeiwa


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