African Beer?! Brewing My CHIBUKU at Home скачать в хорошем качестве

African Beer?! Brewing My CHIBUKU at Home

Today we’re going to recreate at home a modern version of the famous African CHIBUKU beer, a traditional beverage widely consumed in Southern Africa, which I had the chance to taste during a trip to Zimbabwe. The original CHIBUKU is a very unique beer: it’s mainly produced using sorghum and corn flour, and it has a cloudy, thick texture. It’s almost a “drink and eat” type of beverage because it contains many suspended particles. In this video I decided to make a homebrewed and slightly modern version, using ingredients that can be easily found around the world. Instead of traditional corn, I used malted popcorn, while the sorghum unfortunately was dehulled, so it didn’t germinate perfectly. During this video you will see: how to malt corn (popcorn) at home the sorghum germination attempt toasting the grains the mash process step by step fermentation and bottling a slightly sour version of the beer the final tasting after conditioning The result is a very light beer (around 3% ABV), cloudy and refreshing, with a flavor from the sorghum that slightly reminds of legumes and toasted grains. This recipe can also be an interesting gluten-free beer alternative, since it’s made with corn and sorghum. If you try making something similar, or if you have tasted the original African CIBUKU beer, let me know in the comments! 👍 Subscribe to the channel for more homebrewing recipes, fermentation experiments, and unusual beers. Here, on my website usually you can find the written recipe: www.cuoredicioccolato.it Homemade LIQUEURS 📕 BOOK 😉 Probably the best book 📖 about Homemade LIQUEURS https://amzn.to/3ySSsK7 THE ITALIAN WAY OF CURING MEATS 📕 Book https://amzn.to/42e55ur Definitely the best book 📖 about homemade cold cuts 😉 WhatsApp channel: https://whatsapp.com/channel/0029Vb7g... https://linktr.ee/Cuoredicioccolato INSTAGRAM:   / cuoredicioccolato_it   APRON cuoredicioccolato.it : https://shop.spreadshirt.com/cuoredic... Here you can buy the Cuoredicioccolato T-SHIRTS YELLOW LOGO: https://bit.ly/2zzH3zF RED LOGO: https://bit.ly/35XqPwp Spectacular BEER: https://bit.ly/2YMMnJ9 SAVE the PASTA: https://shop.spreadshirt.com/cuoredic... If you would like to support the channel, do not hesitate to contribute to the purchase of the necessary material ;) thanks in advance   / cuoredicioccolato   Here you can Help me to buy the right equipment to improve my videos: http://bit.ly/37dI1hy FANPAGE FACEBOOK:   / cuoredicioccolato-385815471832597   15% DISCOUNT on all KOTAI knives KOTAI JAPANESE PROFESSIONAL KNIVES: https://kotaikitchen.com/?ref=cuoredi... just click on the link and before payment use the discount code " 15CIOCCOLA " $100 off on iGulu Brewing Machine (Tap/Fermenter) discount code: CUOREDICOCCOLATO or through this link https://igulu.com/cuoredicioccolato you can purchase it already discounted. Email : cuoredicioccolato.it@gmail.com 🍺 Ingredients (for about 6 liters / 1.6 gallons) 800 g sorghum (1.76 lb) 800 g corn – malted popcorn (1.76 lb) 90 g Pilsner malt (3.2 oz) – for enzymes 50 g flaked barley (1.8 oz) 100 g sugar (3.5 oz) juice of 1 lemon about 6 liters water (1.6 gallons) 5.5 g brewing yeast Bottle priming 8–10 g sugar per liter about 3 g per 33 cl bottle ⚙️ Process Corn Malting (Popcorn) Soak the popcorn 8–24 hours. Drain and allow it to germinate in the dark for about 48 hours, mixing every 4–6 hours. Crush the grains slightly before drying. Dry and toast 90 minutes at 80°C (176°F). Sorghum Soak 24 hours. Attempt germination for 48 hours (if the sorghum is dehulled it may not germinate). Dry and toast 90 minutes at 80°C (176°F). 🔥 Mash Schedule Using 6 liters of water 1️⃣ 45°C (113°F) — rest 10 minutes 2️⃣ 52°C (125°F) — rest 15 minutes 3️⃣ 63°C (145°F) — rest 60 minutes 4️⃣ 77°C (171°F) — mash out 10–15 minutes Ingredients added to the mash: sorghum corn (malted popcorn) pilsner malt flaked barley lemon juice Perform a rough filtration, leaving many particles suspended. Sparge the grains with 1.5 L of water at 78°C (172°F). 🧪 Fermentation OG: 1.014 FG: 0.994 Calculated ABV: about 3% Fermentation time: about 10 days Priming Add about 3 g of sugar per 33 cl bottle 🍋 Sour Version (Optional) To obtain a more sour version: leave the fermenter covered with a cloth allow it to oxidize for 3–4 days then bottle. 🍺 Tasting Normal version: light, refreshing, with a cereal and sorghum aftertaste. Sour version: more pungent and rustic, similar to some traditional African fermented beverages. Final alcohol content: about 3% ABV