AD BLOCKER DETECTED:
Back to Search
Back to Search
Beer Style: American IPA
(14B)
Recipe Type: partial mash
Yield: 5 US gallons
Description:
Sierra Nevada clone made with chestnut chips, oats and demerara sugar.
Ingredients:
- 2 lbs dark roasted chestnut chips steeped at 160-170 degrees for 24 hours w/ amylase and pectinase
- 1 lb medium roasted oats and 1/2 cup Grouse brand dark roasted malted oats mashed at 160-170 degrees for 30 min prior to boil
- 3 lbs 8 oz Sorghum Syrup (prior to boil)
- 1 lb 5 oz Rice Syrup (prior to boil)
- 1 lb Dark Corn Syrup (prior to boil)
- 4.5 oz Maltodextrine (prior to boil)
- 13.25 oz Demerara Sugar (prior to boil)
- 0.2 oz Magnum Hops (60 min)
- 0.7 oz Perle Hops (60 min)
- 1 oz Cascade Hops (15 min)
- 0.3 oz Citra Hops (15min)
- 1 oz Cascade Hops (10 min)
- 1 tsp Yeast Nutrient (10 min)
- 1 tsp Irish Moss (10 min)
- 1 oz /Cascade Hops (flameout)
- 1 pkg US-05 Yeast
Additional Instructions
Primary Ferment: 7 days at 68 degreesSecondary Ferment: 7 days at 68 degrees
Procedure:
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 aborbed into chips.
Bring wort to boil, and primary fermentable sugars, return to boil and achieve hot break.
Add hops, finings and other ingredients according to schedule.
Chill wort until appropriate temperature to pitch yeast.
Allow bottle conditioning for three weeks
Source: Anonymous
