Today’s brew day is my 2nd experiment with imparting chestnut flavour into beer.. this time with 1lb of chopped roasted chestnuts. Last time was with chestnut flour and I’m still a few weeks out from tasting how that went.

I’m also taking an alternative approach to my use of cacao nibs this time.. in previous stout brews I used raw cacao nibs and was very happy with the results but I think they might be imparting an undesired bitterness in this beer style. So I’m going to try roasting them and along with a vanilla bean, make a tincture using vodka and will add post-fermentation.

I’ve used neither of these processes before so I’m excited to see how they turn out.