I Brewed African CHIBUKU Beer at Home (Popcorn Beer!)

Описание: 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 : [email protected]


🍺 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