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Chestnut Sweet Stout

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Chestnut Sweet Stout

back to search Back to Search  Style Details 

Beer Style: Dry Stout  (13A)
Recipe Type: partial mash
Yield: 5 US gallons

Dry Stout


Stout made from chestnut, oats, brown rice syrup, candi syrup and molasses.


  • 5 lbs dark roasted chestnut chips boiled for 60 minutes and steeped at 150 degrees for 2-3 hours with amylase and pectinase
  • 2 lbs dark roasted oats steeped at 150 degrees for 45 minutes prior to boil with 1 tsp additional amylase
  • 3 to 3.5 lbs brown rice syrup (prior to boil)
  • 1 lb dark Belgian candi syrup (prior to boil)
  • 2/3 cup blackstrap molasses (prior to boil)
  • 0.5 oz northern brewer hops (60 min)
  • 1 oz fuggles hops (15 min)
  • 1 tsp Irish moss (15 min)
  • 1 tsp yeast nutrient (15 min)
  • 8 oz maltodextrin (5 min)
  • 8 oz lactose (5 min)
  • 1 pckg S-04 safale yeast
  • 12 oz of cold-brewed Italian espresso coffee (added during secondary)
  • 1 pckg of heading powder (added during bottling)

Additional Instructions

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

Beer Profile

Original Gravity: 1.056
Final Gravity: 1.017
Alcohol by Vol: 5.1%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe


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.

Bring wort to boil, and primary fermentable sugars, return to boil and achieve hot break.

Add hops and other ingredients according to schedule.

Chill wort until appropriate temperature to pitch yeast.