frothdaddy
Well-Known Member
Just poured the first of this GF Chestnut IPA today, and it came out great. Color is spot on; very hoppy; closest to a barley flavor that I've tasted in GF.
Recipe:
-5 lbs of med roast chestnuts, boiled in 5 gallons of H2O for 5 mins in grain bag. Shut off heat and steeped the chestnuts until temp came down to 150.
-Added 2.5 tsp. of amylase and 2.5 tsp. of pectic enzyme.
-Mashed for 24 hours at 140-150 degrees. Kept it on the stove for this. I found that my old electric stove was weak enough that keeping it on the lowest setting kept the temp almost constant. Overnight, I left the burner on the lowest setting and it only got down to 133.
- Added 5#'s of corn sugar
- Removed bag and rinsed with an additional 1 gallon of water, bringing total volume to 5.7 gallons.
- Boiled with the following additions:
- 60 mins - 3 oz Columbus
- 30 mins - 1 oz Columbus
- 15 mins - Whilfloc tablet; 2 lbs Sorghum syrup; 1 oz Columbus; 8 oz of Maltodextrin (mixed with 2 cups H20); added immersion chiller to kettle at this time
- 5 mins - 1 oz Columbus
- 1 min - 1 oz Columbus
OG - 1.072
After 2 weeks in primary, dry hopped with 1 oz Cascade
Kegged after about 6 weeks.
FG - 1.010
I was going to add heading powder, but forgot. Starts with a decent head, but quickly dissipates.
I would make this again, although with the chestnuts, it's fairly pricey.
Recipe:
-5 lbs of med roast chestnuts, boiled in 5 gallons of H2O for 5 mins in grain bag. Shut off heat and steeped the chestnuts until temp came down to 150.
-Added 2.5 tsp. of amylase and 2.5 tsp. of pectic enzyme.
-Mashed for 24 hours at 140-150 degrees. Kept it on the stove for this. I found that my old electric stove was weak enough that keeping it on the lowest setting kept the temp almost constant. Overnight, I left the burner on the lowest setting and it only got down to 133.
- Added 5#'s of corn sugar
- Removed bag and rinsed with an additional 1 gallon of water, bringing total volume to 5.7 gallons.
- Boiled with the following additions:
- 60 mins - 3 oz Columbus
- 30 mins - 1 oz Columbus
- 15 mins - Whilfloc tablet; 2 lbs Sorghum syrup; 1 oz Columbus; 8 oz of Maltodextrin (mixed with 2 cups H20); added immersion chiller to kettle at this time
- 5 mins - 1 oz Columbus
- 1 min - 1 oz Columbus
OG - 1.072
After 2 weeks in primary, dry hopped with 1 oz Cascade
Kegged after about 6 weeks.
FG - 1.010
I was going to add heading powder, but forgot. Starts with a decent head, but quickly dissipates.
I would make this again, although with the chestnuts, it's fairly pricey.