So, I'm working on putting together a chestnut beer. I don't want to use any grains but rice in it for various reasons. My aim is to end up with either a good and creamy Scottish style dark ale or, the dream, a good chocolate stout.
Now, I've read A LOT of recipes on here and a few elsewhere and have mashed a few together to form this potential recipe.
5 pounds of dark and medium roast chestnuts mixed.
2 pounds of flaked rice
1.5 pounds of dark brown sugar
10oz maltodextrin pre boil
0.5 teaspoon of Irish moss around the 20 minute mark. (If I decide I want it clarified. I'm not fussy about that.)
0.5 ounces of hops (Northern Brewer, Cascade or Orion) at about the hour.
I'd prefer not to add any lactose since I don't think it'll be too bitter.
I'd imagine I'll have to force carbonate it though I'd prefer not to since I don't have a lot of experience with that. (Though I have talented friends who'd help.)
Does anyone have any suggestions or tweaks? It'll be a couple of months before I even start on it so I've got some time to play around. Do you think this'll be decently creamy and keep a good head?
(MAJOR credit to DirtbagHB for pretty much most of the recipe. I only vaguely altered his to suit the taste I'm going for and the yeast I'll be using.)
Now, I've read A LOT of recipes on here and a few elsewhere and have mashed a few together to form this potential recipe.
5 pounds of dark and medium roast chestnuts mixed.
2 pounds of flaked rice
1.5 pounds of dark brown sugar
10oz maltodextrin pre boil
0.5 teaspoon of Irish moss around the 20 minute mark. (If I decide I want it clarified. I'm not fussy about that.)
0.5 ounces of hops (Northern Brewer, Cascade or Orion) at about the hour.
I'd prefer not to add any lactose since I don't think it'll be too bitter.
I'd imagine I'll have to force carbonate it though I'd prefer not to since I don't have a lot of experience with that. (Though I have talented friends who'd help.)
Does anyone have any suggestions or tweaks? It'll be a couple of months before I even start on it so I've got some time to play around. Do you think this'll be decently creamy and keep a good head?
(MAJOR credit to DirtbagHB for pretty much most of the recipe. I only vaguely altered his to suit the taste I'm going for and the yeast I'll be using.)