GF Brewing with Chestnuts

[Leeinwa]

Curious to know if u boiled the chips this time before mashing? I was afraid to go above 160 area with them. After more readiing, I guess we are just trying to get them as soft and easy to break down as we can, cool down to 150 area and then add the amylase. Leaving them overnight as you and lee have suggested should give the enzymes time to do their thing. Mine cooled down to 120 last time which I guess is good as it like doing a protein rest. I think the gypsum will help in full conversion also. Did u add pectain this time? Any gravity/brix readings this time? My Ipa from last week is now showing 4 on the refractometer.

You can boil the chips with anyout problem. Just be sure to let the wort cool down to 150-160 or so before you add enzymes. I let them set for 24 hours with enzymes. It will take a while to cool down because of chemical action of the enzymes. They are not high heat stable. Chestsnuts won't glob up like barley etc that have glutens. When you boil with your first hops they will be destroyed.


Leeinwa

 

[Blackhawkbrew]

Lee, I have a neighbor that recently found out that he's gluten intolerant. I would like to brew him this chestnut recipe posted from Trails End. Some questions about your technique: when do you start soaking the chestnut chips? From what I understand they need to soak for up to 12 hours. Should they soak at a consistent temperature (140-150)? What hops did you use for your first chestnut brew?

Thanks for all the info - and sorry in advance for all the forthcoming questions.

 

[Leeinwa]

Lee, I have a neighbor that recently found out that he's gluten intolerant. I would like to brew him this chestnut recipe posted from Trails End. Some questions about your technique: when do you start soaking the chestnut chips? From what I understand they need to soak for up to 12 hours. Should they soak at a consistent temperature (140-150)? What hops did you use for your first chestnut brew?

Thanks for all the info - and sorry in advance for all the forthcoming questions.

The recipe I have on www.chestnuttrails.com under the beer tab is being updated. I should have that done this by Saturday. It's been a progress thing since I started about four years ago or so. Got lots of ideas from experience and others in the last couple of months. On Saturday check the www listed above and you can go from there. As it says it's just a recipe and not a "learn how to"

Questions are not a problem

Leeinwa

 

[SexPanther13]

Ok fellas, are there any yeasts that don't work well with chestnuts that you have discovered? I am going to try to do a strong Belgian ale with medium roasted chestnuts, but I want to make sure Belgian Ale yeast would work for it. I think I've read that some strains don't like sorghum very much but wasn't sure if that held true for chestnuts.

 

[SexPanther13]

Also, is Irish Moss GF? I don't know if that's a dumb question but since I don't have a gluten intolerance I don't know.

 

[Leeinwa]

Ok fellas, are there any yeasts that don't work well with chestnuts that you have discovered? I am going to try to do a strong Belgian ale with medium roasted chestnuts, but I want to make sure Belgian Ale yeast would work for it. I think I've read that some strains don't like sorghum very much but wasn't sure if that held true for chestnuts.

I've used Safe Ale [not certified GF] and use Turbo Yeast for high ABV [ 19%] in my liqueurs. All of Lallamend's yeast are GF and they will give you a letter of certification stating that. 2/3's of the fermentables will be from the corn sugars which give a new clean alcohol.

Iris Moss is derived from red seaweed and glutens come from cereal grains. I use concentrated Iris moss and people I know that that make GF chestnut beer for their celiac friends have never had a problem

 

[SexPanther13]

Where do you find pectinase?

 

[SexPanther13]

Well I'm trying to mimic a strong Belgian ale. Here is what I'm thinking of using for a 5 gallon batch:

5 lbs medium roast chestnut chips
5 lbs Brown Sugar
1 lb Belgian Candi Sugar (Amber)
1 oz Sterling hops (full boil)

I want to use a Belgian ale yeast strain so I just wanted to make sure chestnuts will ferment well with any yeast strain. I also need a yeast strain that can handle a higher alcohol content as I want this to be at least 8% ABV. I calculated it out using other random grains in place of chestnuts and I came out at about 7.6-8.5 ABV each time.

Anyone have any suggestions/similar calculations?

 

[Leeinwa]

Where do you find pectinase?

I got it from my brother who owns a large winery but it's available in most places that sell beer and wine making supplies

 

[SexPanther13]

I got it from my brother who owns a large winery but it's available in most places that sell beer and wine making supplies

Alright, I just wasn't seeing it on my normal brew supply sites, I'll just have to dig a little deeper.

 

[Leeinwa]

Well I'm trying to mimic a strong Belgian ale. Here is what I'm thinking of using for a 5 gallon batch:

5 lbs medium roast chestnut chips
5 lbs Brown Sugar
1 lb Belgian Candi Sugar (Amber)
1 oz Sterling hops (full boil)

I want to use a Belgian ale yeast strain so I just wanted to make sure chestnuts will ferment well with any yeast strain. I also need a yeast strain that can handle a higher alcohol content as I want this to be at least 8% ABV. I calculated it out using other random grains in place of chestnuts and I came out at about 7.6-8.5 ABV each time.




Anyone have any suggestions/similar calculations?

If you get the brix to 15% you'll have an alcohol poteniality 8% Abv. Sounds like your added fermentables will give that much. Remember brown sugar is brown because in has not had the molassas removed to become white sugar. It's usually made from beets or cane. You'll probably get a taste of that [molassas] in your brew. I'd check with manufacturer to find out what the alcohol tolorence of a specific yeast is. Wort temp is so important to obtain maximum yeast action.

Sterlings have about the same alpha acid [7-9] as Cascades so they should impart a pretty good flavor. I still like the hint of citrus that the Cascades give.

leeinwa

 

[Leeinwa]

Alright, I just wasn't seeing it on my normal brew supply sites, I'll just have to dig a little deeper.

Just go to the wine making supplies. It's a common used ingredient.

 

[SexPanther13]

If you get the brix to 15% you'll have an alcohol poteniality 8% Abv. Sounds like your added fermentables will give that much. Remember brown sugar is brown because in has not had the molassas removed to become white sugar. It's usually made from beets or cane. You'll probably get a taste of that [molassas] in your brew. I'd check with manufacturer to find out what the alcohol tolorence of a specific yeast is. Wort temp is so important to obtain maximum yeast action.

Sterlings have about the same alpha acid [7-9] as Cascades so they should impart a pretty good flavor. I still like the hint of citrus that the Cascades give.

leeinwa

Thanks Lee you've been a huge help. So what would you use instead of brown sugar? I feel like corn sugar won't really add any character to my beer so I was looking for character in the brown sugar. But I don't know if molassas is what I'm looking for.

 

[averyrm]

This sounds great! I have so many beers I want to try and make, this is just adding to the list.

The beer I miss most is a Dunkelweizen. I've been trying to figure out what to put in a gluten free variety of that that, I don't know if chestnuts would work or not? Being able to get rid of the sorghum taste would be grand though.

 

[Gonoles10]

I'm transferring my chestnut ipa to secondary this weekend. The color looks awesome and the sample I've tasted so far bodes well for many future chestnut brews. You may want to pm matt about The Dunkelveisen. He indicated that he had great results with a "wheat" beer using chestnuts. Lee may have to plant more chestnut trees, if the trend continues!

 

[SexPanther13]

Ok, so to make a starter for my GF Strong Belgian Ale I was going to add a little of my candi sugar, and a little of the corn sugar to give it a feel for the fermentables it will be encountering during its life span in my fermenter.

I'm wondering if the sugars from the chestnuts are simple sugars like the ones from the corn sugar and candi sugar? Do I need to steep a half handful of chestnuts with a pinch of amylase and throw that into my starter too? Or are the sugars all the same and it won't matter? Thanks in advance.

 

[Leeinwa]

Ok, so to make a starter for my GF Strong Belgian Ale I was going to add a little of my candi sugar, and a little of the corn sugar to give it a feel for the fermentables it will be encountering during its life span in my fermenter.

I'm wondering if the sugars from the chestnuts are simple sugars like the ones from the corn sugar and candi sugar? Do I need to steep a half handful of chestnuts with a pinch of amylase and throw that into my starter too? Or are the sugars all the same and it won't matter? Thanks in advance.

I bring the wort mixture to about 160 and add amylase with chestnuts and allow to soak for a day. You'll see that it remains warm for a long preiod due to the enzymatic actions. When you taste the chestnut chips before use, you will find they a sweet taste to them. Chestnut flower taste like reg flour with sugar added. Amylase is a comman additive in modern brewing processes. It is destroyed when you boil the wort.

When you guys get some stuff brewed up it would sure be nice to hear some feed back on your end results.

Leeinwa

 

[Leeinwa]

This sounds great! I have so many beers I want to try and make, this is just adding to the list.

The beer I miss most is a Dunkelweizen. I've been trying to figure out what to put in a gluten free variety of that that, I don't know if chestnuts would work or not? Being able to get rid of the sorghum taste would be grand though.

You'll be surprised at all the great flavors you can get with the chestnuts. I've even surprised myself at times. Rex Halfpenny who publishes the Michigan Beer Guide says the chestnut beer I sent him is the "most beer like GF beer he's tasted.


leeinwa

 

[averyrm]

You'll be surprised at all the great flavors you can get with the chestnuts. I've even surprised myself at times. Rex Halfpenny who publishes the Michigan Beer Guide says the chestnut beer I sent him is the "most beer like GF beer he's tasted.


leeinwa

Hmm, I'll have to try and put together a recipe. Any suggestions are appreciated.

 

[Leeinwa]

Hmm, I'll have to try and put together a recipe. Any suggestions are appreciated.

Go to chestnuttrails.com and click on beer tab. There's a basic ale recipe that you can tweak the heck out of to get want your taste buds want.

Leeinwa

 

[Gonoles10]

So far, the chestnuts have been very similar to barley. I just transferred my first Chestnut beer to secondary and am already impressed with the results. After tasting a sample, an impartial party (my wife) told me that it tasted like all the other beers I make. Nothern Brewer's Tongue Splitter has been a staple in my household, and according to my wife, this Chestnut IPA tastes just like it! Well, thats good, as it is the same recipe, minus the barley (scroll back for the subs I made). I am absolutely amazed and excited. I am dry hopping with Cascasde and Sterling and am getting very thirsty. Lee, thanks for all the ideas and help! This will be a good beer. As soon as I keg this one, my thoughts are leaning towards a Sam Adams clone or a porter, or both!

Cheers

 

[Leeinwa]

So far, the chestnuts have been very similar to barley. I just transferred my first Chestnut beer to secondary and am already impressed with the results. After tasting a sample, an impartial party (my wife) told me that it tasted like all the other beers I make. Nothern Brewer's Tongue Splitter has been a staple in my household, and according to my wife, this Chestnut IPA tastes just like it! Well, thats good, as it is the same recipe, minus the barley (scroll back for the subs I made). I am absolutely amazed and excited. I am dry hopping with Cascasde and Sterling and am getting very thirsty. Lee, thanks for all the ideas and help! This will be a good beer. As soon as I keg this one, my thoughts are leaning towards a Sam Adams clone or a porter, or both!

Cheers

Why is it that we just can't wait to sample the beer we make when we know it's not ready and it will do nothing but get better. I even start by tasting the wort before fermentation!! My wife, who's not even a beer drinker, is my sampler too. If she says great, then I know the true end product will turn out okay.

Skol


leeinwa

 

[SexPanther13]

So Lee, is there any way you would discount the chestnuts if I decided to keep brewing with them? And also how long will they stay fresh? If I were to order a bunch and leave them stockpiled in my closet would they make it very long?

 

[mattinboston]

Wow you guys have been busy on here!... Lee, you're getting good press from my post. I hope I can still source chestnuts from you and they're not sold out!... Maybe I should have kept my mouth shut! I'm looking forward to trying the chestnut meal you sent.

In any event, I have a chestnut black lager and a chestnut double IPA in fermentation now. They both look tremendous. The black lager has a touch of sulfur on the nose, but it has only been in fermentation for a little over a week so I'm hoping that clears up. I'll transfer the ale to secondary and dry hop in a few days. Fermentation is still going pretty strong at 65 degrees on the ale.

I do have a chestnut recipe for what I thought was going to be an "american cream ale", but that turned out more wheat-like or more specifically like a Belgian wheat kind of like a Leffe. I used 5lbs light roasted chips and a bit of sorghum for that and noble hops... plus the obligatory corn sugar to get it up to OG. It was a bit too hoppy for the style, but other than that after the harsh sorghum flavor wore off in a few weeks it was very good IMO.

If I was modifying it for a Leffe or Duvel-like beer I'd probably keep the chestnuts the same and just drop way down on the hops. If I make another "cream ale" I'll use less chestnut chips and probably drop the sorghum to get it lighter in body. The 5lbs of chips give the beer a weight.

Regarding yeast, I use mostly SafAle and SafLager yeasts for GF because they're supposedly grown on beets. Most yeasts are not GF, so you have to be careful if you're making it for a celiac or a celiac might drink it. I'm just intolerant to gluten so I could do the other yeasts, but who knows who else would want to drink it and it's a small sacrifice...

 

[SexPanther13]

Well fellas, I just started soaking my chestnut chips for my Strong Belgian. I also have my starter in the pantry bubbling away. Tomorrow afternoon should be fun!

 

[Leeinwa]

Well fellas, I just started soaking my chestnut chips for my Strong Belgian. I also have my starter in the pantry bubbling away. Tomorrow afternoon should be fun!

I thought Manhatten KS was in a dry county! Just kidding! Good luck and have a great day brewing. Make sure you taste the unprocessed wort before you start. You'll be surprised at the the rich sweet nutty flavor.

Skol
leeinwa

 

[SexPanther13]

Ok so I don't think I got the best conversion on my chestnuts, I soaked them for 12+ hours with amylase and pectinase but I couldn't keep the temp up at 140-150 and I couldn't be around to heat it up when it dropped down. It never went below 120 F but it usually wasn't in the ideal range. You guys think this is going to screw up my brew? My SG was only .1060 and Yooperbrew says thats mostly the added sugar. So do you think I'm going to have an ass tasting beer?

 

[Leeinwa]

Ok so I don't think I got the best conversion on my chestnuts, I soaked them for 12+ hours with amylase and pectinase but I couldn't keep the temp up at 140-150 and I couldn't be around to heat it up when it dropped down. It never went below 120 F but it usually wasn't in the ideal range. You guys think this is going to screw up my brew? My SG was only .1060 and Yooperbrew says thats mostly the added sugar. So do you think I'm going to have an ass tasting beer?

Every thing will be just fine.You got the aroma and flavor you from the chips that will make the beer. Most of you fermenrables will come from you corn sugars. Hang in there!

leeinwa

 

[Gonoles10]

To quote the godfather of homebrew, "Relax, don't worry, have a homebrew." I'm sure it will be good. What route did you decide to go with the starter?

 

[SexPanther13]

I just used like a 1/4 cup of corn sugar and candi sugar boiled down and let it go for about 30 hours until it calmed down. My batch is bubbling away right now. I'm sure it will turn out fine. Has anyone else's Chestnut only brews turned out alright?