Originally Posted by mattinboston
Lee - thanks for all of the info on here about your chestnut chips.
Do you have an estimate of degrees lovibond for the color of the levels of roastings you offer?
Specifically I'm trying to create a Schwarzbier recipe, but am not sure of the color I'm going to get out of the dark roasted chips (& how much I should use for my desired color).
My instinct to get a 25-ish SRM would be to use 3lbs dark and 2lbs medium chips with 4lbs corn sugar (eg 0 deg L), but it's a shot in the dark really. I'm toying with things in promash, but it's really a guess using a mix of chocolate and black patent for color subs of the chestnuts.
I just went and out and got a bottle that I put up on 5/30/09. I used my dark roast chips with that. I have some 1" cordial glasses. It would have probably made 19-20 with the the scale using one of those, but its a little larger that the 1/2 dia. they reccomend. That's about as dark as I want to roast the chips without getting a burnt taste to them. The coffe substitute I make looks just like ground coffee. When you brew it, it looks as dark as coffee, which would probably be in the 25 range you are looking for. That's really a time comsumming roast process. It's roasted just about to the point of conbustabilty. It would be too costly to use as a color enhancer for beer. Burnt barley looks like really dark mouse turds but barley is out for GF.
One time I used some BIG coffee brewers and made a chestnut coffee to use instead of water for my wort liquid and added regular dark roast chip. I fermented that to 19.5% alcohol/19 % brix, and make a liqueur that has a nice full bodied taste with a nutty chocolate taste. One of my better creations. Deliciosos!
A chocolate concentrate with the cocoa butter removed might be the answer to your drakness. Many of the really dark brews I'v made had received the palate analysis of having a chocolate taste.
Hope this helps