Homebrew Chicha Beer

Homebrew Chicha Beer

(5 gallons/19 L, all-grain)
OG = 1.048   FG = 1.010
IBU = 0   SRM = 2   ABV = 5.1%

This is a more traditional, rustic version using homemade and locally sourced ingredients.

Ingredients
5.5 lbs. (2.5 kg) Pilsner malt
5.5 lbs. (2.5 kg) malted corn
3–4 oz. (85–113 g) blend of dried lemon verbena, chamomile, mint, cinnamon (blended to taste)
Tepache starter (see step by step)
SafAle US-05 or a saison yeast
¾ cup corn sugar (if priming)

Step by step
Two or three days before brewing, prepare the tepache starter. Wash a very ripe pineapple well. Cut off and chop up the peels. You can also add the pineapple core, chopped. Reserve the flesh of the pineapple for eating. Place the peels and the core, if using, in a pitcher or large jar. Add enough of a 1.030 solution of water and corn sugar to completely cover the pineapple. Cover container with cheesecloth and leave in a warm (77–86 °F/25–30 °C) place for 2–3 days, skimming white foam from the top every 12 hours. Strain and use as your starter after the wort has been prepared. Do not allow to ferment longer, or it will get too vinegary.

Using a brew-in-a-bag technique, mash the grains in 156 °F (69 °C) water for 90 minutes. Remove bag with grain, leaving behind 6.5 gallons (24.5 L) of wort.

Boil the wort for 60 minutes. Add the herbs at the end of the boil and allow to rest for 20 minutes before running off.

Transfer to fermenter, chilling to 68 °F (20 °C). Add the tepache starter allowing a free rise in temperature up to as high as 77 °F (25 °C). Ferment for three days. After this time, pitch Saccharomyces yeast of choice and allow fermentation to run to completion.

Rack the beer as gently as possible without disturbing carbonation, package in plastic soda bottles and serve within the next week, or keg and force carbonate.

Partial mash option:
Replace the malted corn with 5 lbs. (2.3 kg) pre-cooked white corn meal (such as P.A.N. brand) and reduce the Pilsner malt to 5 lbs. (2.3 kg).

Two or three days before brewing, prepare the tepache starter using instructions from the all-grain recipe.

Using a brew-in-a-bag technique, mash the grain and cornmeal in 156 °F (69 °C) water for 90 minutes. Remove bag with grain, leaving behind 6.5 gallons (24.5 L) of wort.

Boil the wort for 60 minutes. Add the herbs at the end of the boil and allow to rest for 20 minutes before running off.

Follow the remainder of the instructions from the all-grain recipe.