Moderator's Note:
I merged your new thread/post on Chestnut beer, into the old one. They are on the same topic.
240g hops, (not pallets, but frozen hop cones)
240 gram hops? That's an extremely high amount of hops for a 5 liter brew. Did you mean 24 gram maybe?
When you boil or hot steep hops they'll add bitterness. Using 240g in 5 liters it may well become undrinkable.
5L * 5g * (7 or 8 ), But since they dont come from the plastic I don't risk lesser quality to give me less material and go for 240g
Can you explain that formula? What are you trying to calculate?
What do you mean with "hops not coming from plastic?" Do you mean they're not packaged?
Where did you get them, from your garden?
How old are they and how were they stored?
1000g malt (don't really know the brand or family to be fair)
This contains enough amylase to break down its own starch and the starch of the chestnuts
Are you sure your malt has enough diastatic power to convert both itself as well as the
pulverized chestnuts?
I'm asking because, your total grain/chestnut mix, needs an average diastatic power (DP) of least 35°Lintner, at the very minimum. A bit higher, say 45°L would be better., to make sure it converts fully. At that very minimum, since only 1/3 of your mix is diastatic malt, it needs to supply 3x35=105°Lintner by itself.
Using 45°L as the minimum would require a minimum malt DP of 3*45=135°Lintner would be better, just in case. A good (low kilned) Pilsner malt, or 2-row ale, or wheat malt should be able to provide that.
BTW, are you trying to brew Gluten Free beer (GF), hence the chestnuts? If so, you can't use barley, (or wheat, or rye, etc.).