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mdautry 05-05-2014 05:26 PM

Chicha de Jora - Brewing With Coarse Corn Meal
 
I have a question for you guys.... My wife is Peruvian and July 28th is approaching, that means nothing to you but it is Independence Day in Peru. No different than July 4th here, the requirement of tasty beverages must be met. I will be running a test batch of Chica de Jora on an English Ale yeast cake to see if both, the yeast will work and if cooked coarse corn meal will work.

I have spent a couple of hours researching Peuvian Chicha and have had fun reading about Dogfish Head's attempt and Peuvian women spitting corn into pots etc. I know how Chicha is made and I also know that I want to create a repeatable and more simplified "Gringo" version of Chicha.

I found that there are several ways to extract the sugars from corn meal, by far the easiest would be cooking the meal.

My first question is how long and at what temps should I be cooking my grits? Maybe I should follow the instructions on the box, I don't know...

Second, the idea of any beer without hops seems crazy for me so any ideas as to a light hop addition to modernize would be welcomed.

Thirdly, what yeast would you guys recommend outside of anything exotic and complicated such as adding sauerkraut juice etc.

Many thanks for any input and Salud!
Michael


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mdautry 05-05-2014 05:57 PM

Also, for those that may be more interested in Chicha. Here is a white paper on Peruvian Chicha put out by Harvard.

http://www.localharvest.org/images/b...cha/chicha.pdf


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HBngNOK 05-05-2014 06:10 PM

Interesting read! I googled, and this came up.

mdautry 05-06-2014 07:19 PM

Thanks, that was a good read and more authentic than most. I will be contacting my Mamita (great grandmother) in Peru to help identify the spices that I will need. This will be much more like a traditional Ale without hops, I think I will try a batch with and without hops.

Salud!
Michael


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mdautry 05-07-2014 04:06 AM

Chicha de Jora - Brewing With Coarse Corn Meal
 
6 Attachment(s)
Alright, I brewed it... Lots of things will remain questionable until it ferments and I drink it, no surprise there! Using corn meal was cheap but sucked to work with, I'm very inclined to use flaked corn next go around as this was a test.

Ingredients:

Attachment 197900

Attachment 197901

Attachment 197902

Attachment 197903

Attachment 197905



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mdautry 05-07-2014 04:12 AM

3 Attachment(s)
Ingredients Continued:

Attachment 197907

Attachment 197908

Attachment 197909


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mdautry 05-07-2014 04:26 AM

3 Attachment(s)
Basic process:

I started by heating 4 gallons of water to 180 F and then mixing in 5 lbs of corn meal. This was to cook the corn and release the sugars from the ground corn. I cooked the corn meal for 30 minutes and then placed the water meal mix in a 7.5 gallon fermentation bucket to cool over a period of several hours while I went out.

Attachment 197910

Second:
I added 2 lbs of dark brown sugar to 2 gallons of water, once dissolved I added about half of my corn meal/water mix. Then I started a 1 hour boil stirring often to prevent scorching the "wort."

Attachment 197911

I did not add any spices/hops until flameout. It is of note that the wort started out very dark but became a lighter creamier color as the boil progressed.

Attachment 197912


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mdautry 05-07-2014 04:41 AM

Chicha de Jora - Brewing With Coarse Corn Meal
 
3 Attachment(s)
At flameout I added:
1/8 a cup of Fennel, Spearmint, Cloves
1/2 oz of Hallertau hops
1 very large cinnamon stick
Juice/Zest of 2 limes (green ones)

Attachment 197913

It smells amazing...

After chilling the wort I mixed it with the other half of the corn meal/water mixture in a 7.5 gallon fermentation bucket.

O.G. Roughly 1.032

Attachment 197914

If I see 3 - 4 % I will be surprised.

For yeast I will be using harvested cake, ale yeast from an English Honey Porter.

Attachment 197916

Here's to beer!


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troy2000 05-07-2014 05:10 AM

Good thread.

I was researching chicha molle earlier this year, because I have several huge Brazilian pepper trees around my house. I'm working insane hours right now (over a hundred hours a week) because we're short on people, but I'm hoping to make it home and harvest a bunch of the pepper berries while they're still fresh and soft.

In that white paper you linked, I was interested in the fact that the highland peoples sometimes malt the corn. I'm going to have to give that a try. Although the way things are going, I may not have the time to do a lot of messing around until I retire next year... I'll be lucky to keep myself supplied with saisons.

seabass07 05-07-2014 05:41 AM

You seemed to have missed the conversion part. Cooking the corn gelatinizes the starches, but without some sort of enzyme, the starches will not be fermentable. This is why they malt the corn or chew the corn. There is amylase in saliva that converts it to sugars. You might want to consider adding amylase enzyme to it otherwise only the brown sugar will ferment.


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