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Ciao Brunetta

201 calories 19.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Alternative Grain Beer
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.17 gallons
Post Boil Size: 2.25 gallons
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 201 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Sunday January 12th 2025
1.061
1.014
6.2%
27.0
22.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Briess - DME Golden Light1 lb DME Golden Light - (late boil kettle addition) 44.6 4 9.8%
2 oz Candi Syrup - Belgian Candi Syrup - D-1802 oz Belgian Candi Syrup - D-180 - (late boil kettle addition) 32 180 1.2%
3 lb LINC Malt - Baronesse English Pale3 lb Baronesse English Pale 37 3.5 29.4%
6 oz Weyermann - Acidulated6 oz Acidulated 27 3.4 3.7%
2.80 lb US - Dried Chestnut Chips2.8 lb US - Dried Chestnut Chips 8 2 27.5%
2.90 lb US - Roasted Chestnut Chips2.9 lb US - Roasted Chestnut Chips - (late boil kettle addition) 10 20 28.4%
10.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Artisan - Northern Brewer0.25 oz Northern Brewer Hops Pellet 6.9 Boil 60 min 19.97 45.5%
0.30 oz Yakima Chief Hops - UK Fuggle0.3 oz UK Fuggle Hops Pellet 4.1 Boil 15 min 7.07 54.5%
0.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 tsp Amylase Water Agt Mash 90 min.
1 tsp Pectinase Fining Mash 90 min.
1 tsp Wyeast - Beer Nutrient Other Boil 10 min.
0.30 each Whirlfloc tablet Fining Boil 5 min.
0.90 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.30 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
0.90 g Slaked Lime Water Agt Mash 1 hr.
 
Yeast
CellarScience - English
Amount:
6 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
59 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Chestnut Gelatinization Strike 150 °F 140 °F 30 min
Target temp for grains Steeping 152 °F 152 °F 60 min
0.75 gal BIAB Sparge Sparge 170 °F 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.84 11.3  
Mash volume with grains 3.56 14.2  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 1.98 g | 7.9 qt) 1.72 6.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.43 g | 13.7 qt) 3.17 12.7  
Volume increase from sugar/extract (late additions) 0.09 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 2 g | 8 qt) 2.25 9  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 2.25 g | 9 qt) 2 8  
Total: 4.55 18.2
Equipment Profile Used: System Default
 
Notes

Silver medal at Cascade Brewer's Cup 2025 in the "Alternative and Specialty" category: https://beerawardsplatform.com/cascade-brewers-cup-2025/results

Preparing Dried Chestnut Chips
1) With the flat side down, score chestnuts lengthwise along the round side that's facing up
2) Soak in water for at least 2 hours
3) Boil the chestnuts for 2 minutes
4) Transfer chestnuts to a towel lined bowl to pat them dry
5) Transfer hot chestnuts to a dry skillet already on high heat (chestnuts should be cut side up) and cover with a lid for 30 seconds. This will cause the chestnuts to open up along the score, making them easier to peel the skins off
6) Crumble the chestnuts into small pieces while they're still warm
7) Allow them to dry

Preparing Roasted Chestnut Chips
1) With the flat side down, score chestnuts lengthwise along the round side that's facing up
2) Soak in water for at least 2 hours
3) Transfer chestnuts to a towel lined bowl to pat them dry
4) Transfer to a baking tray with the cut side facing up
5) Roast in the oven at 350 F for 20 min
6) Increase heat to 425 F and continue roasting for 10-15 min
7) Transfer to a wet-towel lined bowl and completely wrap the chestnuts in the wet towel for 10-15 min
8) Remove from the bowl and remove the skins
9) Crumble the nuts into smaller pieces

Other help pages for brewing with chestnuts:
https://www.giornaledellabirra.it/homebrewing/birra-alle-castagne-una-ricetta-per-homebrewing-nata-dallesperienza/

https://www.birradegliamici.com/ricetta/birra-alle-castagne/



Award Winning Recipe
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  • Last Updated: 2025-05-26 15:01 UTC
  • Snapshot Created: 2025-01-12 17:33 UTC