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Chestnut IPA

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Chestnut IPA

back to search Back to Search  Style Details 

Beer Style: American IPA  (14B)
Recipe Type: partial mash
Yield: 5 US gallons

American IPA


IPA made with chestnut chips, sorghum and corn sugar.


  • 5 lbs of med roast chestnuts
  • Added 5#'s of corn sugar
  • 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
  • After 2 weeks in primary, dry hopped with 1 oz Cascade

Additional Instructions

Primary Ferment: 14 days at 68 degrees
Secondary Ferment: 7 days at 68 degrees

Beer Profile

Original Gravity: 1.072
Final Gravity: 1.010
Alcohol by Vol: 8.12%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print 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.
- Removed bag and rinsed with an additional 1 gallon of water, bringing total volume to 5.7 gallons.
- Add fermentable sugars, hops and other ingredients according to schedule.