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For 5 Gallons:

(requires 15 Chestnuts)

60 min mash @ 152F
7.5lbs Maris Otter
1 lb Crystal 60
1 lb Crystal 120
0.25 lb Roasted Barley

1 oz EKG - 60 min (Throw in prepared chestnuts with this hop addition)
1 oz EKG - 20 min

Wyeast 1098 British Ale
Or any English Ale Yeast

Chestnut Prep: Preheat oven to 400F. Cut a small cross-hatch into each chestnut shell. Roast on a baking sheet for 20 mins, or until the shells have peeled back. Remove from the oven and cover. After cooling for 10 mins, peel off shells, reserving the nuts.

how did this turn out in the end? I haven't done a brown ale in a while, wondering what are good recipes to work with and if there is any specific water profile I want to have.

Fuck, last time I heard of moxie, he asked to borrow a couple small carboys in February, I brought them up, and never heard from him ever again...

Faak

Yup, hasn't been on here since Feb 29th!

Hmm. Maybe chestnuts are like cashews. Poisonous unless cooked right?

Brewnoser wrote:Poisonous unless cooked right?

right!

Dirt Chicken wrote:

Brewnoser wrote:Poisonous unless cooked right?

right!

Not as far as I can see, but he may have used the wrong kind of chestnut. [sweet] Chestnuts are not poisonous. Horse Chestnuts/Buckeyes are a different genus and always poisonous, cooked or not. Then there are Water Chestnuts which are something completely different, and delicious!