Beer Style: Dry Stout (13A)
Recipe Type: partial mash
Yield: 5 US gallons
1st Place Winner 2013 - Jackson County Harvest Festival - Gluten Free Beer Category
Stout made with chestnut chips and oats. This is a dark, full bodied stout with great head retention, and bitter/sweet tones which are well balanced.
Chestnut chip mashing instructions: Heat 5 gallons of water to about 160-170 degrees and add bag with chips to pot. Add pectinase and amylase per manufacture's directions. Chestnuts are really a fruit and the pectinase will create a much clearer end product by dissolving suspended pectins. Add water needed to fill brewing pot. Allow to soak 12-24 hours [24 is better] to obtain maximum enzyme action. During soak, raise and lower grain bag a couple times an hour when possible to get maximum sugar extraction. At the end of the soak you should have a brix of 4-5%. Remove the chip bag and allow to drain as much as possible back into pot. You will lose 3-4 quarts of fluid absorbed into chips.
Soak oats in water and then toast for 2 hours at 350 degrees, stirring regularly, until they are approximately the color of rye bread.
Bring wort to boil, and primary fermentable sugars, return to boil and achieve hot break.
Add hops according to schedule.
Chill wort until appropriate temperature to pitch yeast.
Add 8 oz malto-dextrine when bottling, allow bottle conditioning for three weeks.
Brewing notes: Adapted from 'No-Nensense Stoute' and Trails End Chestnuts 'Chestnut Beer'; produces a lot of trub, recommend starting with 6 gallons in primary with target of 5 gallons for bottling