O.K. I'm putting together a beer that I wan to get brewed and ready to drink for Passover. As such, time is of the essence. Now just for understanding - there are certain grains that can't be used during Passover. So I'm putting together a Chestnut brew that I think will make a half decent Beer. I just can't stand wine and I don't want to spend another Passover drinking nothing but grape juice.
Here is my recipe and a couple of questions.
Ingredients:
2.5 Lbs Medium roast chestnuts
2.5 Lbs dark roast chestnuts
(OR 5 Lbs of Medium.)
2 Lbs Rice Flakes or 2.5 Lbs Brown Rice Syrup
2 Lbs honey
10oz Maltodextrin before boil
1 Tsp Irish moss @ 15 Min
0.5 Oz Fuggles @ 30 Mins.
0.5 Oz East Kent Goldings @ 55 Mins.
To Mash Using Igloo cooler 3 Gallons of water at 140 or so with Chestnuts suspending in mesh bag.
Add Enzyme Mix.
Add another two Gallons at 170 for a final temp of 165 or so.
Sparge and boil.
So Here are my questions:
Is there any particular way I should process the honey before using it? (Such as making it into a syrup, first.)
If I use Rice flakes, should I just put them right into the Mash or is there an optimal point to add them? (Ill probably go with syrup if it ends up easier.)
Should I add any sort of Pectin compounds to the carboy when I start fermentation?
Thanks a bunch for any help you guys can offer.
Here is my recipe and a couple of questions.
Ingredients:
2.5 Lbs Medium roast chestnuts
2.5 Lbs dark roast chestnuts
(OR 5 Lbs of Medium.)
2 Lbs Rice Flakes or 2.5 Lbs Brown Rice Syrup
2 Lbs honey
10oz Maltodextrin before boil
1 Tsp Irish moss @ 15 Min
0.5 Oz Fuggles @ 30 Mins.
0.5 Oz East Kent Goldings @ 55 Mins.
To Mash Using Igloo cooler 3 Gallons of water at 140 or so with Chestnuts suspending in mesh bag.
Add Enzyme Mix.
Add another two Gallons at 170 for a final temp of 165 or so.
Sparge and boil.
So Here are my questions:
Is there any particular way I should process the honey before using it? (Such as making it into a syrup, first.)
If I use Rice flakes, should I just put them right into the Mash or is there an optimal point to add them? (Ill probably go with syrup if it ends up easier.)
Should I add any sort of Pectin compounds to the carboy when I start fermentation?
Thanks a bunch for any help you guys can offer.