reverendj1
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Safale S-04
- Batch Size (Gallons)
- 2.5
- Original Gravity
- 1.044
- Final Gravity
- 1.011
- Boiling Time (Minutes)
- 180
- Primary Fermentation (# of Days & Temp)
- 7 days
- Tasting Notes
- Pretty sweet. Strong cinnamon taste.
Fermentables:
2 lbs Purple Corn Kernels (steep @ 150 for 60 min) (This was purchased on Amazon, $10 a lb)
1/2 lbs Yellow Feed Corn Kernels (steep @ 150 for 60 min) (This is just the deer corn you can find at any gas station during hunting season, strip kernels off cob.)
Spices/Seasoning:
16 oz Piloncillo (unrefined brown sugar) (10 min)
1 stick Mexican Cinnamon (10 min) (Buy this at a Mexican grocery store. It is different than regular cinnamon, and has a special name, but I don't know what it is. The package I bought was unlabeled, and just looked like massive regular cinnamon sticks. There were as big around as my thumb, and longer than my middle finger.)
1 tbsp Ground Allspice (10 min)
1 12 oz bottle Malta Goya (10 min)
6 Whole Cloves (10 min)
8.5 oz (1 cup) Turbinado Sugar (bottling)
Misc.
Straw (optional)
Instructions: To prepare all corn for chewing, place in coffee grinder or grain mill. It should resemble a very coarse flour when done. Mix in enough water with the flour so that it will be just moist, and stick together. Thoroughly chew corn flour, then spit it into a bucket. It was easiest to just have two cups, one for chewing and one for spitting and dump the spit cup into the bucket when done. Make sure that all saliva gained when chewing the corn remains with the chewed corn. i.e. do not swallow it. This took two of us 2 days, although we weren't very motivated.
Once you have chewed through all of your corn, you can start the steep. We placed a paint strainer bag in the kettle, then dumped all of the chewed corn into the bag. We then filled up the kettle to ~3 gals. We placed the corn in before bringing to temp to better imitate the way it would be traditionally brewed. Bring water to 155 degrees F, and hold for 1 hour, teabagging the bag every 10-15 minutes.
After the 60 minutes, hang bag above kettle to drain, and start bringing the kettle to a boil. We also squeezed bag to get as much juice as possible out, using tongs. Boil for 3 hours (starting from grain removal, not boiling point). With 15 minutes left, top up water to 2.5 gals, at 10 minutes, add spices/seasonings. Transfer to primary fermenter (remove cinnamon stick while doing this), and allow to cool overnight. If you have straw, place it in a colandar, etc. and strain wort through the straw when transferring it to primary. Pitch yeast next morning.
This is normally drunk after 3-4 days (i.e. mid-fermentation). We wanted to be able to make this ahead of time, and still keep that still fermenting quality, so we let it ferment out, which took about a week. We then bottled it and added the 8.5 oz (~1 cup) of turbinado sugar (I ran out of Piloncillo, and this was the closest they had at the store on bottling day) to 1 1/2 cups of boiling water to use as priming sugar. Use a plastic soda bottle for one of the bottles to test carbination, and stovetop pasteurize the rest once the desired fermentation is achieved. It should only be slightly carbonated to mimic the still fermenting taste. We ended up carbing ours for 7 days.
Story: Long time reader, first time poster. My co-brewer and I wanted to make Chicha to drink for 12/21/2012. We know that Chicha is actually an Incan drink, not Mayan, but we thought it was close enough. Sorry for any cultural insensitivty, but we figure that at some point, an Incan shared a brew with a Mayan. To throw more flames on the fire, we had to use mostly Mexican ingredients, because there isn't any little Perus around here, although we do have a substantial Mexican population. It just sounded like it would be a fun experience to brew, something we would never be able to try otherwise and we wanted to do something a little different for our 7th batch.
This is my own recipe (first ever), so we could call it the Jenison Regional Chicha. I kind of mashed together every recipe for chicha I could find on the internet, and took what ingredients I thought sounded good.The reason for the yellow corn was just that the purple corn was really expensive, and we were not sure if this would even turn out, so we didn't want to dump too much money into it. Since we only had one shot to brew this in time, we used the Malta and Piloncillo for extra fermentables. This turned out delicious, although I would probably only use half a stick of the cinnamon if I were to make it again. So far only my co-brewer and I have tried it, but we both like it. We will see on 12/21/12 at our party if anyone else is willing to try it and tell us what they think.
2 lbs Purple Corn Kernels (steep @ 150 for 60 min) (This was purchased on Amazon, $10 a lb)
1/2 lbs Yellow Feed Corn Kernels (steep @ 150 for 60 min) (This is just the deer corn you can find at any gas station during hunting season, strip kernels off cob.)
Spices/Seasoning:
16 oz Piloncillo (unrefined brown sugar) (10 min)
1 stick Mexican Cinnamon (10 min) (Buy this at a Mexican grocery store. It is different than regular cinnamon, and has a special name, but I don't know what it is. The package I bought was unlabeled, and just looked like massive regular cinnamon sticks. There were as big around as my thumb, and longer than my middle finger.)
1 tbsp Ground Allspice (10 min)
1 12 oz bottle Malta Goya (10 min)
6 Whole Cloves (10 min)
8.5 oz (1 cup) Turbinado Sugar (bottling)
Misc.
Straw (optional)
Instructions: To prepare all corn for chewing, place in coffee grinder or grain mill. It should resemble a very coarse flour when done. Mix in enough water with the flour so that it will be just moist, and stick together. Thoroughly chew corn flour, then spit it into a bucket. It was easiest to just have two cups, one for chewing and one for spitting and dump the spit cup into the bucket when done. Make sure that all saliva gained when chewing the corn remains with the chewed corn. i.e. do not swallow it. This took two of us 2 days, although we weren't very motivated.
Once you have chewed through all of your corn, you can start the steep. We placed a paint strainer bag in the kettle, then dumped all of the chewed corn into the bag. We then filled up the kettle to ~3 gals. We placed the corn in before bringing to temp to better imitate the way it would be traditionally brewed. Bring water to 155 degrees F, and hold for 1 hour, teabagging the bag every 10-15 minutes.
After the 60 minutes, hang bag above kettle to drain, and start bringing the kettle to a boil. We also squeezed bag to get as much juice as possible out, using tongs. Boil for 3 hours (starting from grain removal, not boiling point). With 15 minutes left, top up water to 2.5 gals, at 10 minutes, add spices/seasonings. Transfer to primary fermenter (remove cinnamon stick while doing this), and allow to cool overnight. If you have straw, place it in a colandar, etc. and strain wort through the straw when transferring it to primary. Pitch yeast next morning.
This is normally drunk after 3-4 days (i.e. mid-fermentation). We wanted to be able to make this ahead of time, and still keep that still fermenting quality, so we let it ferment out, which took about a week. We then bottled it and added the 8.5 oz (~1 cup) of turbinado sugar (I ran out of Piloncillo, and this was the closest they had at the store on bottling day) to 1 1/2 cups of boiling water to use as priming sugar. Use a plastic soda bottle for one of the bottles to test carbination, and stovetop pasteurize the rest once the desired fermentation is achieved. It should only be slightly carbonated to mimic the still fermenting taste. We ended up carbing ours for 7 days.
Story: Long time reader, first time poster. My co-brewer and I wanted to make Chicha to drink for 12/21/2012. We know that Chicha is actually an Incan drink, not Mayan, but we thought it was close enough. Sorry for any cultural insensitivty, but we figure that at some point, an Incan shared a brew with a Mayan. To throw more flames on the fire, we had to use mostly Mexican ingredients, because there isn't any little Perus around here, although we do have a substantial Mexican population. It just sounded like it would be a fun experience to brew, something we would never be able to try otherwise and we wanted to do something a little different for our 7th batch.
This is my own recipe (first ever), so we could call it the Jenison Regional Chicha. I kind of mashed together every recipe for chicha I could find on the internet, and took what ingredients I thought sounded good.The reason for the yellow corn was just that the purple corn was really expensive, and we were not sure if this would even turn out, so we didn't want to dump too much money into it. Since we only had one shot to brew this in time, we used the Malta and Piloncillo for extra fermentables. This turned out delicious, although I would probably only use half a stick of the cinnamon if I were to make it again. So far only my co-brewer and I have tried it, but we both like it. We will see on 12/21/12 at our party if anyone else is willing to try it and tell us what they think.