Whistler Chestnut Brown Ale Clone

[OkanaganMike]

Hoping someone may be able to offer some feedback here. I'm attempting to clone this beer made by the Whistler Brewing Co. in Whistler, British Columbia. I feel I have the grain bill and hops fairly close but have never used actual chestnuts in a beer before. I've seen some folks boil them for 60mins, some 10mins, some in primary and or secondary, some even do one or a combination of blanching and/or roasting and milling them for the boil pot.

Anyone have experience and if so how did it work out for you? How much did you use etc? Below is my recipe less the chestnut component.
Title: Whistler Chestnut Brown Ale
Author: Okanagan Mike

Brew Method: BIAB
Style Name: American Brown Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.038
Efficiency: 70% (brew house)


STATS:
Original Gravity: 1.051
Final Gravity: 1.013
ABV (standard): 5.04%
IBU (tinseth): 25.93
SRM (morey): 34.68

FERMENTABLES:
8.5 lb - Canadian - Pale 2-Row (73.9%)
1 lb - American - Caramel / Crystal 60L (8.7%)
1 lb - American - Caramel / Crystal 40L (8.7%)
0.5 lb - American - Black Malt (4.3%)
0.5 lb - American - Chocolate (4.3%)

HOPS:
0.5 oz - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 60 min, IBU: 16.42
0.5 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 15 min, IBU: 6.23
0.5 oz - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 5 min, IBU: 3.27
0.5 oz - Cluster, Type: Pellet, AA: 6.5, Use: Boil for 0 min

OTHER INGREDIENTS:
1 each - whirlfloc, Time: 15 min, Type: Fining, Use: Boil

YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 54 - 77 F


This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/417526/whistler-chestnut-brown-ale

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2016-11-08 04:29 UTC
Recipe Last Updated: 2016-11-08 04:27 UTC