LOCATION: Recipes >> Mexican >> Chicha
Chicha en Ingles
Chicha (corn beer) is made in South and, to a lesser extent, Central
America. Unlike African opaque beer, it is not brewed commercially,
but instead is made and served in what sound to me like wee tiny
brewpubs. An abbreviated version is also made in people's kitchens.
Chicha is consumed whilst still fermenting and so is low in alcohol.
It is often spiced and may also be served with fruit.
(for 1-1/2 gallons)
1.5 lbs jora (malted corn)
1 lb piloncillo (akin to brown sugar)
Nottingham dry yeast
Mash for 90 minutes at 160F.
We did two 1.5 gallon batches, each spiced differently (one with
curacao/coriander, the other with allspice/cinammon). We would
rather have used a higher proportion of jora, but on brewday we
discovered that our ability to determine the weight of things is
seriously imparied. Instead of the 4.5lbs we thought we had, we
found we had only 3lbs of jora.
Rather than readjust (the OG would have been more appropriate at
~1.045 in any case), we added more sugar, a course of action that
was inspired by homebrewed Weizen as much as anything else.
The result is a very tasty beverage, pretty big all the way around
on corn, and yet the flavor is quite subtle. Be warned that chicha
is at its peak 2 to 4 days after pitching while it still retains
some sweetness and body. Once the chicha ferments out, you are
left with a fairly bland beverage that reminds me of iced tea more
than anything else. If I'd been thinking (chicha lends itself to
gulping), I would have kegged the stuff on the third day after
pitching and stuck it in the fridge.
While we took the trouble to grow our own (blue) corn, I see no
reason why one could not start with good ol' yellow corn from the
grocery store (domestic 20-row?) In fact, I plan on doing this if
only to see what kind of chicha it makes.
Types of Chicha - So far, there appear to me to be several main
ways in which chicha de jora is made. These range in difficulty
from trivial to a process almost indentical to what barley-beer
homebrewers are familiar with.
Facil (easy) - Corn is mixed with water and sugar and allowed to
sit for several days until the corn begins to germinate. The sugar
ferments and the corn, lending nothing fermentable, adds flavor.
Abbreviated - The jora is mashed but the mash is ultimately brought
to a boil, allowed to settle, and the clear liquid, or upi, now
finished chicha, is drawn off.
Traditional - Similiar to the Abbreviated method, but the jora is
mashed and the mash is allowed to settle. The upi is drawn off the
mash into a separate vessel for boiling.
Modern - The ground jora is mashed and lautered through some sort
of filtering device such as a manifold or false bottom. This process
is helped by the inclusion of some crushed malted barley (Barley
The first is apparently how much chicha is made in people's kitchens.
Bill Ridgely describes most of the others in his articles. Also
note that the methods that include mashing use a batch sparge. That
is, the sweet liquor (upi) is merely drained from the mash and
there are no continuous additions of sparge water to the surface
of the mash. Certainly sparging can be performed if desired, but
it is neither traditional nor necessary (corn kernels have no husk
and therefore do not form a filterbed). Chicha is traditionally
allowed to spontaneously ferment.
For the last type (Modern), George Duarte suggests that ground,
unmalted corn could be mixed with a small amount of crushed 2-row
malted barley and boiled for 20 minutes or so to gelatinize the
starch in the corn. This gooey mass would then be added to more
water and barley malt and mashed as per 'normal' homebrew procedures.
This could probably be sparged as usual
CHICHA DE JORA
Clavo de olor
Se siembra muy superficialmente el maiz, el terreno debe de estar algo
humedo y cuando comienz a brotar se recoje colocandolo al sol por unas
horas, despues se muele, esta es lo que se llama JORA. La jora se pone a
cocinar en una lata de agua con un poco de clavos de olor, no se puede dejar
de mover porque es muy facil de quemarse. Se deja hervir por 8 horas,
agregandole agua cada vez que se consuma. Despues de esto se cuela por una
tela tosca como el linon, se deja enfriar y se echa en una vasija de barro
con una buena cantidad de chancaca. Se tapa y se deja fermentar ocho dias.
Se mueve de vez en cuando.
Chicha de Jora (variedad de mamz):
1 Arroba de mamz germinado
Hojas de Eucalipto tierno
20 litros de agua aproximadamente
Sobre un plastico extendido en la tierra poner el mamz, cubrir con
ramas de eucalipto tierno. Taparlo con otro plastico y encima
piedras grandes que compriman biin el conjunto. Aproximadamente a
la semana el mamz germinara y se pondra de color marrsn claro.
Moler todo no demasiado menudo, un poco granulado. En un recipiente
llevar a ebullicisn unas 6 horas. Sin dejar enfriar colar en una
tela para separar el lmquido de lo espeso. Lo espeso se tira y lo
lmquido se deja fermentar unos 3 o 4 dmas ( a mas dmas mas fermenta
y mas grado alcohslico).
! SALUD !
Chicha de Cebada
1 kg. de Cebada con cascara
2 litros de Agua
Tostar la cebada a un color ligeramente tostado. Hervirla con el
agua, canela y clavo hasta total cocisn de la cebada. Colar y
endulzarla con el azucar. Colar y el lmquido fermentar durante 3
o 4 dmas.
! SALUD !
Chicha de Yuca
Una pequeqa cantidad de agua
Mascar la yuca hasta reducir a pasta y arrojar en un recipiente
con un poco de agua. Dejar macerar unos 3,4 o 5 dmas. Una vez
fermentado ya se puede tomar.
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