Has anyone tried brewing with chestnuts? I was just brain storming on what to brew for xmas and chestnuts came to mind this time of the year. I am wanting to brew something dark and I dont know how to incorporate chestnuts. What do you guys think of this idea and how to use them so you will be able to taste them? Im thinking maybe a brow ale.
Brooklyn Brew Shop has a 1 gallon recipe kit for a chestnut brown ale added at the beginning of the boil. The recipe is good but I don’t know how it tastes with chestnuts. I couldn’t get them at the time so I used pecans instead.
https://brooklynbrewshop.com/pages/instructions-chestnut-brown-ale
English style brown ale with toasted chestnuts in mash? You may have to add more later as fermentation slows down too for best flavor.
How many lbs of chestnuts do you think i need in the mash? And in the boil? will you be able to taste the chestnuts at all?
I am not sure. But maybe start with a pound in the mash (pre-toasted and crushed up right before doughing in?)
I was thinking more into the secondary or the boil. Do you guys think I will be able to taste them? I was looking at the price of chestnuts and they are 10$ a bag and i bet its only a LB.
I thought chestnuts were functually extinct. ??
Whoops! A little google research tells me that the original American Chestnut was largely wiped out by a blight fungus but Asian and European chestnut trees have a resistant gene and have been cross-bred with remaining American trees. Most chestnuts are imported but American trees are slowly coming back. “Chestnuts roasting on an open fire” may again be a holiday reality. Holiday Cheers! 