Chestnut puree?

[Imaril]

I know that people have brewed with chestnut chips or crushed chestnut as adjunct, but has anyone used Chestnut puree directly in the wort?

What do you think about it as a possibility?

I've no doubt it would make things a little murky... but on top of that?

 

[Legume]

I would not add puree to the boiling wort, but adding it to a mash is a great idea. I suspect you would get much better eficiency with puree (or flour) than with chips(as chestnuts are usually used).

 

[tacks]

As long as you don't mind zero head retention, or if you're planning on using lecithin or another such emulsifier.

 

[Imaril]

Chestnuts are only about 5% fat, so I didn't think that would be too much of a problem,

But yes the putting it into the mash is a better idea

 

[tacks]

I was unaware of such a low fat/oil content, you have done your homework it sounds like. I would still suggest some sort of emulsifier, especially if you are planning on a large beer with lots of aging since it's more likely to oxidize and become rancid if you leave it in a long fermentation. It might only cost another buck or two to add soy lecithin into your brew, only 2-4c per beer. I've never used it myself but I've heard of others that have to good effect.

 

[Imaril]

Great. Thanks for the advice

 

[Leeinwa]

You guys are pretty much right on. I do make a roasted chestnut meal in-lieu of the chips. I've had several breweries use it along with the chips. Great for flavor and body. Cold crashing fining agents and racking off settle most of turbidity out.

leeinwa