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GFHB Chestnut Oat Ale

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GFHB Chestnut Oat Ale

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Beer Style: English Brown, American Brown 
Recipe Type: partial mash
Yield: 5 gallons


Brown ale made from roasted chestnut chips, oats and millet; and maple and molasses. Very full bodied beer with earthy and sweet tones.


  • 5 lbs medium roasted chestnut chips steeped at 160-170 degrees for 24 hours w/ amylase and pectinase
  • 2 cups medium roasted oats and 2 cups medium roasted millet steeped with 2 cups non-roasted oats 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)
  • 4 oz Maple Syrup (prior to boil)
  • 8 oz Molasses (prior to boil)
  • 8 oz Dark Candi Sugar (prior to boil)
  • 1 tsp Gypsum (60 min)
  • 1 oz Northern Brewer or Magnum Hops (60 min)
  • 1 oz Fuggles Hops (30 min)
  • 1 oz E Kent Goldings Hops (30 min)
  • 1 tsp Diammonium Phosphate (15 min)
  • 0.5 oz Fuggles Hops (15 min)
  • 0.5 oz E Kent Goldings Hops (15 min)
  • 1 tsp Irish Moss (10 min)
  • 0.5 oz Fuggles Hops (flameout)
  • 0.5 oz E Kent Goldings Hops (flameout)
  • 1 pkg US-04 Yeast

Additional Instructions

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

Beer Profile

Original Gravity: 1.058
Final Gravity: 1.012
Alcohol by Vol: 6.0%
Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: partial mash
Yield: 5.0 Gallons
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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, remaining fermentable sugars and other ingredients according to schedule.

Chill wort until appropriate temperature to pitch yeast.

Allow bottle conditioning for three weeks

Brewing notes: Adapted from 'American Brown Ale' and Trails End Chestnuts 'Chestnut Beer'; produced a lot of trub, recommend starting with 6 gallons in primary with target of 5 gallons for bottling

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