Expand your onions

I love chestnuts. I bought 4 big nets this year. But like 30% of them are always spoiled. And it's always the biggest ones. Fucking worms and shit stay away from my chestnuts

about 10% I had to toss because it was mouldy

such cases

I'd enjoy hearing the steps you're following to brew you're ingredients.

will make a post when finished (phoneposting rn)

also I'm improvising as I go

 

finished wort extraction

Exciting!

Chestnuts are god tier food.

I want to have chestnut trees in my future garden.

 

How does chestnut beer taste...?

Don't wanr to make an own thread for it so I'll post it in yours.

My tree has hundreds of blossoms and those that I sex'd last week are already withering and you can see mini lemons ;3 (pic3)

nice

Looks great. How old is the tree?

4 years

You know, boiled chestnut is very good for your health!

I have eatened, now let's boil the wort

the smaller pots (1st and 2nd extraction) will just get boiled & they're ready for fermentation

the big one (3rd extraction) will get chestnut honey & hops added

how long does the fermentation take?

about a week, for ale as I'm making it (at room temp)

oh yeah I also added 1kg of malt sugar besides honey

wort was hopped and now it is cooling in bathtub

ok now for full recipe

 

ingredients:

1250g roasted chestnuts (used about 2.5kg before roasting and peeling to get)

1900g Munich malt

300g Mroost black malt

1000g malt extract

500g chestnut honey

40g Styrian Golding dried hops

1 baggy (10g) of dried ale yeast (Mangrove Jack's M36 "Liberty Bell")

 

Steps:

- roasted chestnuts in oven, 45min 200°C

- chestnuts were coarsely ground and added to malt (also coarsely ground) for mashing, 1h at temperature ramp 55-65°C (nothing fancy I just put it on the stove and kept track of temperature so that it was slowly rising, mixing every 5mins or so)

- resulting mash was then extracted 3x at ~65-70°C so that I obtained 3 pots of wort of decreasing sugar content

- 1st and 2nd wort were just boiled and put into cooling

- 3rd wort was added malt extract (extra fermentable sugar) and chestnut honey (also extra sugar but also bitterness) and brought to boil

- when boiling heat was turned off and hops were added, for 15mins (if I were bittering with hops, I'd need to add some hops at the start already, but chestnut honey takes care of this in this case)

- when cooled down to lukewarm temperature, wort was put into fermentor (about 16L altogether) and water added up to 23L mark (I have about 28L fermentor when filled to brim)

- initial temperature was 24°C, initial density 1043g/L (which means about 11.5° Stammwürze – with malt only I'd expect to get to about 4.8-5% final alcohol with this)

- yeast added & sealed under airlock for fermentation (room temperature for ale), expecting to bottle next Sunday

Awfully nice of you to share the ingredients and steps for us, thanks

yw (I keep a diary for myself anyway, is good for future reference)

How large do your lemons grow?

don't know, earlier this year he got his first blossoms and he has 5 fruits growing by now, still green

I wish I had some lemons. Take care of them okay?

Beer bottlings time.

Final density was 1005 @ 20"C (a bit lower than usual, probably thanks to honey) so this would mean 5.2%.

I added also 160g of malt sugar for final in bottle fermentation to get carbonation.

Kinda based tbh.

how bad is hangover from it?

yeast poo

44 bottles and 1L of waste

 

idk but usually it wasn't at all :DDDDD

except for the cider, if you drank enough to get wasted

having wheat beer as reward

yeah it is tasted good already but I don't think it's finished

t. openeded ans bottle's with lunch today's

ew, did someone shit on your plate? 🤢🤮

Rude.

Can we make blogposting bannable?

Posting about making some weird kind of beer is quality imageboard content.

you mean, like self-circumcision status updates?

ok now time for estimation how much alcohol I got out of the chestnuts specifically

I know roughly how much to expect from each ingredient when making 22-23L beer

 

I used 1000g malt extract = ~1.5%

2200g actual malt = ~2.2%

500g honey = ~1%

 

I got 5.2% final alcohol so about 0.5% was from chestnuts? that's uh kinda poor but I'll take it