Experimental Beer Recipe - Chestnut Makeolli

Recipe Info

Recipe Image

Chestnut Makeolli

by on
All Grain
10 Liter(s)
24.6052 Liter(s)
60 min
75%
Steep carapils for 30 to 40 minutes in 1litre water at 70C. Cook rice, bulgar wheat and both the flours with 7litres of water. Strain carapils wort and boil with hops for 10 minutes. Add carapils wort to the mash do a no chill or dump pot in cool water to drop temp to 30C add amylase and stir and pitch yeast.Top up to 12 liters and ferment mash for 14 days. Strain the mash with muslin and bottle or keg the makeoli. If kegging, do make sure no rice / wheat grains goes into keg or you get a stuck pour. ABV may be higher as starting gravity not able to determine as amylase will gradually sweeten the mash while still fermenting. Hops are used for its antimicrobial action. Choice of yeast to produce a milky creamy taste. Shake keg before pour to get milky taste. This recipe is best kegged as yeast might kick up 2nd fermentation.

Fermentables

12% - Bulgar Wheat
0.3
35
0
Mash
12% - Unbleached Flour
0.3
29
0
Mash
39% - Glutinous Rice
1
38
1
Mash
18% - Carapils - DE
0.4536
33
2
Mash
20% - Chestnut Flour
0.5
25
2
Mash

Hops

Hallertauer Mittelfrüh
2
Pellet
Boil
15 min(s)
5.1
1.3

Yeast

M20 Mangrove Jacks Bavarian Wheat
75%

Other Stuff

Amylase Enzyme
1
g
Mash

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Chestnut Makeolli
Experimental Beer
  • 10.00 Gallons Liters Batch Size
  • 24.61 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.053 OG
  • 1.013 FG
  • 1.3 IBU (tinseth) Bitterness
  • 0.02 BG:GU
  • 2.7° SRM Color
  • 75% Efficiency
  • 5.1% ABV Alcohol
  • 177 per 12oz Calories
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