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Hey I brew beer at home and I thought I could make a thread for it here as well today (& yesterday, chestnuts were roasted last evening already) me & dad were making chestnut beer we make beer about ~23L at a time, you can get pretty damn good beer for cheap this way & you're free to go wild with the recipe this beer includes both chestnuts and chestnut honey (yes I am breaking several german laws here), should be ideal for winter months 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 - 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