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I think I'm aiming for a 2.5 gallon batch.
4 lbs 14 oz malted purple corn ( Here if you haven't already seen it.)
1 lb acorn flour
1/2 oz cacao nibs in boil
I thought I had some 34/70 in the fridge to use for this but I don't. I'm going to use Nottingham instead.
A few roasted jalapenos (without seeds) and another 1/4 oz cacao nibs will go into secondary.
The idea I had for this was the purple corn with some odd "american" adjunct, cacao, jalapeno, fermented with lager yeast. So I'm mostly there.
There's gonna be another day of delay because the corn won't go through my new barley mill, it's too large to get caught by the grinder. I had to pull out my broken corona mill. A chunk of the grinding plate was broken off when I dropped it. So now it seems to take at least twice as long to mill the corn. I'm getting a decent mix of flour and flakes. Gonna have to get another Corona mill. Seems there are times they may be needed.
I'll add some nice links about brewing Chicha for anyone interested in taking a look.
After reading some of those articles I may have to malt some yellow corn and do a lacto ferment for a somewhat more authentic chicha.
Chicha Link 1
Chicha Link 2
Chicha Link 3
Chicha Link 4
Chicha Link 5
Chicha Link 6