[syncopadence]

Hey people, I'm thinking of doing a chestnut stout, but have never used it. Just wondering what experience people have with it? Do you add to mash or boil? Do you smash them or leave them whole? Roasted? Do they add any body?
Thanks in advance.

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[dmtaylor]

I haven't done a nut beer, but here's what I would think:

1) Roast them well
2) Cool, then grind into flour in a food processor
3) Add to your mash

I imagine you'd need quite a lot of them to be able to taste.  I'd start with at least 5% of the grist by weight, e.g., about a half pound for 5 gallons.  Might need even more, I dunno.

Hopefully the oils in the nuts don't hurt your head retention.  A bit of rye should help with that though, and in the same amount -- about 5% or half pound in 5 gallons.  Rye is magical like that.  It works even better than oats or wheat.

[syncopadence]

I haven't done a nut beer, but here's what I would think:

1) Roast them well
2) Cool, then grind into flour in a food processor
3) Add to your mash

I imagine you'd need quite a lot of them to be able to taste.  I'd start with at least 5% of the grist by weight, e.g., about a half pound for 5 gallons.  Might need even more, I dunno.

Hopefully the oils in the nuts don't hurt your head retention.  A bit of rye should help with that though, and in the same amount -- about 5% or half pound in 5 gallons.  Rye is magical like that.  It works even better than oats or wheat.

I currently have over 6lbs of them so I have no problem going higher than a half pound. Also, I've never cared much about head retention, as long as everything else is good. What I'm really hoping is that the nuts will provide a thick, full mouthfeel. I figure they'll add a nice nuttiness too.

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[Nathan]

I've never tasted a chestnut beer that I've wanted to duplicate but best of luck


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