Chicha
Beer Recipe
| Recipe Name: | Chicha |
| Style: | Historical |
| Mash: | All-Grain |
| Volume: | 3 gal |
| OG: | ? |
| FG: | ? |
| % Alc: | 2% |
| IBU: | 0 |
| SRM: |
| Description of this Beer |
| Pre-Columbian historical style using malted corn, traditionally converted by chewing the corn. This one requires that you sprout the corn. |
| Fermentables |
| Amount & Type of Fementable (grain, extract, sugar, fruit, etc.) |
|
3# Dried Maize (corn) |
| Hops |
| Amount & Type of Hops, %AA, pellet/whole/plug, time in boil/FWH/Dry Hop/Mash Hop |
| None |
| Other Ingredients |
| Amount & Type (herbs, spices, wood, finings, etc.), When/Where Added |
| None |
| Yeast | |
| Type of Yeast (e.g. Wyeast 1056, White Labs WLP001) | Amount Pitched |
| Safale 33 | 1 packet |
| Directions |
| Include mash temps/times, boil times, fermentation temps/duration, etc. |
| Rinse the corn several times and drain. Place damp towel over and rinse several times a day for approx 3-5. Wait until acrospires are about 1" long. Dry in sun, or put in a tied pillowcase and put on low heat in dryer. The corn should be able to be crushed into powder in your fingers. Mash for 30 mins. Add sugar during 30 min boil. Ferment warm, and serve in 3-5 days, it may still be partially fermenting. |