HOME BREWING IN BALI (the alternative brews) and my
musical diversions
What is BEER? Simply, it is supposed to be a cheap libation for the masses made from water, barley malt, hops, and yeast. If you are considering brewing your own for reasons that it is no longer cheap or else just for your own enjoyment, except for the water, you may find it very difficult to source the rest of the materials locally in Indonesia. Your only choices would be to import ( which could be prohibitively expensive and bulky on the small scale ), have a friend bring it in on their visit to Bali, or pick it up on your next visa run ( Have fun explaining at customs the non pelleted loose leaf hops. "Oh yeah, this is humulus lupus, a close botanical relative to c@nnabis $ativa." Duh! ).
For those experienced in traditional brewing techniques and or those who are just willing to explore the alternative brews possible in this difficult tropical climate, welcome. If you are not so experienced but want to brew something simple and cheap, see the CHEAP SIMPLE RECIPES section.
First things first. Cleanliness. This is the most important aspect of any brewing procedure. Your efforts can be ruined with poor sanitation. I won't go into the details of the methods for proper sanitation or brewing techniques here. There are plenty of home brew websites that you can search to learn the basics.
OK, THESE ARE SOME OF THE ALTERNATIVE MATERIALS AVAILABLE IN INDONESIA.
ALTERNATIVE FERMENTABLES TO BARLEY MALT:
MILLET (bird food-can be found in animal feed shops. They sell by the kilo or 20 kilo sack). This you will have to germinate and malt yourself. The procedure will be in MALTED MILLET BEER - THE BALI PROCESS .)
RICE (seed rice - you will have to germinate and malt yourself.). You will need this as a source for the alfa and beta amylase enzymes required to for saccharification of any of the starches you may wish to use. The procedure will be in the malting section.
STARCHES - The cheapest is Tapioca (locally known as Tepung Kanji). Others are corn, rice and wheat. These starches can be saccharified into a maltose-glucose solution or syrup with the use of the rice malt mentioned above. For procedure, see saccharifying tapioca starch.
FRUIT JUICES - Whatever fruits your fancy.
SUGARS - cane sugar, palm sugar, etc... (non fermentable sweeteners: sodium cyclamate-yuck, aspertame-ok).
ALTERNATIVES TO HOPS:
A long time before the advent of using hops in brewing beer, there was the use of gruits. Gruits were any vegetable matter, flower, bark, root, leaf, seed, or fruit used to give flavoring to ales.
SAMIROTO - a bitter weed that grows abundant in unattended road sides and fields. Used locally in stomach
bitters - jamu tea.
INTARAN LEAF (NEEM) bitter - this tree grows commonly around dry coastal areas. The use is not so common here, but is a widely used healing herb in India.
TONGKAT ALI ( euricoma longifolia) very bitter. A local sexual stimulant jamu.
Other common flavorings or spices: ginger, turmeric, lemon grass, lime leaf, bitter lime skins, coriander, star anise, nutmeg, tea, pepper?..... be adventurous.
ALTERNATIVES TO IMPORTED SPECIALTY YEASTS.
There is not to much choice here other than the use of bakers yeast or the local ragi used for making tape or brem. The ragi would be suitable in producing a Sake type beverage. If you are familiar to making your own cultures, buy any of the local micro-brewery unpasteurized bottle conditioned ales that are available for sale.
You could step up a culture from the viable live yeast sediment in the bottle. NOTE: If you are going to do this, don't contaminate your specimen by drinking from the bottle.
--------------------------------------------------------------------------------------
MALTED MILLET BEER - THE BALI PROCESS
Malting Millet ( for single batch - 19 liter water jug )
GERMINATION (3 days - 72 hrs.)
Day One
Take 3 Kg millet ( purchased from animal feed and seed shop. It is mainly used for
bird food and sold by the kilo. You are sure to to get a few raised eyebrows and a
lot of questions if you buy the 25 Kg sack - How many birds have you got?
Wash, rinse, and discard the seeds that float to the top.
Soak for a couple of hours.
Put into a permeable sack ( those big poly-propylene rice sacks will do the trick).
Hang it up to let the excess water to drain.
Place it in a dark room on a clean floor. The bag should be large enough so as to be
able to spread the millet out (inside the bag) to a depth of between 1 - 2 cm.
Day Two
Rinse millet (in the bag) with your shower. Hang up to drain excess water.
and put it back in the dark as before.
Day Three
Same as day two.
Day Four
Rinse and hang up to drain.
Now you are ready to for the "solar malting"
SOLAR MALTING (OK - it's just sun drying)
In an open sunny area spread the millet out thinly on a tarpaulin.
Watch for the thieving birds.
When the sun goes down, bag it.
Repeat procedure next day.
2 - 3 days is sufficient.
Store in a dry place.
Do not store longer than 2 weeks in Bali's humidity.
MILLING
When you are ready to start a brew, take your millet to the local miller.
Most villages have a miller that grinds rice to flour. The malted millet
will be ground to a flour.
BREWING DAY
Equipment:
2 - 20 liter or larger stock pots.
1 - siphon hose and racking cane.
iodine solution for starch test (as you add a few drops of the iodine
solution to your wort sample, it will turn blue/purple if starch is still
present),
Thermometer.
2 - 19 liter carboys (water jugs)
Supplies:
3 Kg malted millet flour.
1 teaspoon citric acid.
500 g. sugar.
hops or gruits to your specs.
yeast.
water.
In a 20l. pot add 3 kg millet malt fine ground.
Add one teaspoon citric acid and stir in a total of 6 liters of controlled
hot water to make a 40 degree Celsius glucan rest for 20 min.
Stir in 3 liters of controlled hot water to make a 50 degree Celsius protein
rest for 20 min + 20 min settle.
remove top liquid layer supernatant (enzymes) to the other 20 l pot. Cover
and put aside.
Add 4.5 liter hot water to grist and boil for 20 min to geletanize the starches.
Cool the boiled grist to around 65+ degree Celsius.
Stir in supernatant and adjust temp to 63-65 C > rest and keep temperature for
at least 1.5 hr.
(iodine test at 1 hr. - 1/2 hr. - 15 min. until no positive test for starch).
Siphon top wort off to the other 20 liter pot.
To the remaining sludge add 5-6 liters hot water (I guess this would be in a
sense a form of batch sparging) > stir > settle > siphon.
Hint: when siphoning at this time, stick the tube to the very bottom at the
side of the pot and restrict outflow near top (highest level of the siphon hose)
so that clear wort comes through only-gravity and slow flow should keep the
sludge on the back side - the outflow end of the siphon should be immersed in
the collected wort). This will be painfully slow.
To the collected wort add 500 gr. sugar and boil for 1-1.5 hour (add you hops
or gruits regiment at 15 min intervals throughout the boil.
Cool wort
Transfer to 19 litre carboy
Top up with water to ~ 18 liter > aerate (shake the carboy)
Check ph and SG
Pitch your yeast (if you are in a pinch for brewers yeast, use 3 level table
spoons bakers yeast) > shake it all up again.
Wait.....
May 26
SG 1.037 ph 5 pitched yeast at 8:00 pm
May 29
Final SG 1.009 ph 4. Racked to new carboy on top of boiled solution of 180 g
sugar plus 500 ml water to make ~18 l beer. Bottled at 12:00 pm
Note: this fermented out very quickly.
------------------------------------------------------------------------------------------- -------------------------------------------------------------------------------------------
_______________________
CHEAP SIMPLE RECIPES
_______________________
GINGER BEER
SIMPLE BREWING INSTRUCTIONS
ginger (grated or ground) 250 - 300 g.
sugar 1.5 kg.
citric acid 1 packet (25 g./pack)
aspartame (nonfermentable sweetener - to your taste - optional)
yeast 2 table spoon
water 19l.
sugar fo bottling 170g
instructions:
1. Grind or grate ginger.
2. Boil about 12 liters water in a 20 l. pot. when water is hot just before
boiling add and dissolve 25 g citric acid and 1.5 kg. sugar to the pot.
When water has boiled add the ginger. Simmer this on small fire for 10 minutes.
3. cool the pots down to about 85 F (30 celsius).
4. prepare clean and sterile 19 liter water galon.
5. Put contents into the water gallon and add clean and sterile water to make 18 liters.
6. add 2 table spoons yeast and close top with sterile plastic
sheet or small bag and fasten with rubber band.
7. let ferment till fermentation has stopped (about 7-11 days)
8. prepare clean and sterile galon and add sugar sirup (previously
prepared.- 170 g sugar, (optional aspartame), and water to make 1 liter.
this should be boiled and cooled.).
9. siphon of the fermented ginger beer into the new gallon with clean
and sterile hose.
10. siphon into clean and sterile bottles and cap with clean and sterile tops.
11. let bottles ferment for about 9 days.
12. DRINK
----------------------------------------------------------------------------------
SUPER SIMPLE in BALI - COOLERs
single batch 19 l.
use NUTRI SARI brand drink mix - 30 satchets(all sorts of flavours- orange,
manggo, stawberry, etc...)
sugar 1.50 kg.
yeast 2 table spoon
water 19l.
sugar for bottling 170 g
procedure:
Bring to boil the water.
Add nutri sari and sugar to dissolve.
Chill to ~ 30 celsius.
Add 2 tablespoon yeast.
Ferment.
At bottling add 170 g sugar.
----------------------------------------------------------------------------------
BALI SIDER ( cider )
19 l. batch
1.5 kg sugar
750 g tamarind pulp
Aspartame - to your taste
19 l. water
2 table spoon yeast
170 g sugar for bottling
procedure:
Bring to boil the water.
Add tamarind, aspartame, and sugar to dissolve.
Chill to ~ 30 celsius.
Add 2 tablespoon yeast.
Ferment.
At bottling add 170 g sugar.
---------------------------------------------------------------------------------
ICE T
sugar 1.5 kg
citric acid 25 g
tea about 50 tea bags or equivalent
aspartame to your taste
water 19 l
yeast 2 tbl spn
sugar for bottling 170 g
Instructions similar as per ginger beer recipe.
----------------------------------------------------------------------------------
TROPIK TONIK
single batch 19 l.
chloroquin diphosphate 250mg x 6 (anti malarial tablets)
sugar 1.50 kg.
citric acid 20 g
salt 1 level baby spoon
aspartame to your taste
yeast 2 table spoon
water 19l.
sugar for bottling 170 g
procedure:
Bring to boil the water.
Add crushed tablets, citric acid, salt, aspartame, and sugar to dissolve.
Chill to ~ 30 celsius.
Add 2 tablespoon yeast.
Ferment.
At bottling add 170 g sugar.
NOTE: grape fruit flavour comes through from the bakers yeast used.
--------------------------------------------------------------------------------
BALI ASLI PALM WINE CHAMPAGNE v1.0
buy some tuak manis ~ 19 litre (as soon as it comes from the tree -
this stuff starts fermenting right from the tree so time is of the essence.
pasturise or boil ASAP)
proceedure:
Bring just to boil and skim the foam and bugs off.
Chill to ~ 30 celsius.
Add 2 tablespoon yeast.
Ferment.
At bottling add 200 g sugar.
Note: This stuff came out horribly sour hence I named it BALI VIN AGA
--------------------------------------------------------------------------------
BALI ASLI PALM WINE CHAMPAGNE v1.1
3 kg Gula Bali (palm sugar)
500 g tamarind pulp
19 l. water
2 table spoon yeast
200 g sugar for bottling
procedure:
Bring to boil the water.
Add tamarind and palm sugar to dissolve.
Chill to ~ 30 celsius.
Add 2 tablespoon yeast.
Ferment.
At bottling add 200 g sugar.
NOTE: this worked out much nicer than version 1.0
------------------------------------------------------------------------------
BIR JEPUN BALI (frangipani Bali farmer's ale)
first version created June 18, 2015
For all of you who had been collecting frangipani flowers
from your garden while the selling price was reasonable enough for the effort
( prices were up to Rp120.000/kg dried flowers).
Now that the prices have been so depressed (about Rp20.000/kg) making
the collection effort not really worth the while, I was contemplating on
how to add value to this local commodity. Typically, uses have been for
making incense sticks, essential oil distillation, brewing tea, etc...
Just a minute! "BREWING tea" ? I wonder how this would taste as a beer ?
The dried flowers do have a pleasant fragrance a bit on the citrus side.
Why hadn't this Eureka moment come to me earlier.
If you like a beer a little on the sour side like a Belgian farm ale, try it out.
BEER JEPUN BALI
For 19 liter batch:
1.5 kg local sugar ( for a light alc. beer.)
4 big hand grabs of dried frangipani flowers ( probably about 300 - 400 grams)
2 big hand grabs of some really old stale sasz hops.
19 liter water
2 table spoon baker yeast
procedure:
Bring to boil the water.
Add sugar to dissolve.
Add frangipani flowers and hops
boil for about 45 minutes
Chill to ~ 30 celsius.
Add 2 tablespoon yeast.
Ferment.
At bottling added 150 g sugar for a light carbonation.
note: surprisingly, this turned out to be quite drinkable. play around with
the portions of hops and frangipani to your taste. I have read that strong frangipani
tea brews can act as a laxative. fortunately, I did not shit myself on this batch.
The next batch I try (as soon as I find the time to forage for the alternative ingrediants),
I will try substituting neem leaves and sida hemp leaves
as an alternative for the hops.
...........................................................................
BEER JEPUN BALI (second variation batch brewed July 17, 2015)
This time I took a few weight measurements
For 19 liter batch:
1.5 kg local sugar ( for a light alc. beer.)
110g of dried frangipani flowers
75g of some really old stale sasz hops.
19 liter water
1 table spoon baker yeast
1/2 stick of chalk (gypsum)
procedure:
Bring to boil the water.
Add hops, boil 3/4 hour and strain out hops
After add frangipani flowers , boil for 15 minutes and strain out flowers
Add sugar to dissolve.
Chill to ~ <30 celsius. Transfer to carboy.
crush chalk, boil in 1 cup of water and toss it all in the carboy.
Add 1 tablespoon yeast.
Ferment.
bottled July 27, 2015. added 150 g sugar for a light carbonation.
NOTE: Aug 23, 2015.
I deliberately made a bass-akward brew this time. Adding in the sugar at the end
of the brew and adding the chalk solution and its' undissolved solids into the chilled wort.
I do not know if there is any relevance from this, but the outcome was surprisingly
pleasant. No sugar ferment tang. Ferment temperature was ambient indoor conditions.
~26 C in the evening and ~28 C daytime in a dark corner.
----------------------------------------------------------------------------
BEER JEPUN BALI (third variation batch brewed Aug 21, 2015)
This is my third variation on the frangipani beer theme
For those experienced in traditional brewing techniques and or those who are just willing to explore the alternative brews possible in this difficult tropical climate, welcome. If you are not so experienced but want to brew something simple and cheap, see the CHEAP SIMPLE RECIPES section.
First things first. Cleanliness. This is the most important aspect of any brewing procedure. Your efforts can be ruined with poor sanitation. I won't go into the details of the methods for proper sanitation or brewing techniques here. There are plenty of home brew websites that you can search to learn the basics.
OK, THESE ARE SOME OF THE ALTERNATIVE MATERIALS AVAILABLE IN INDONESIA.
ALTERNATIVE FERMENTABLES TO BARLEY MALT:
MILLET (bird food-can be found in animal feed shops. They sell by the kilo or 20 kilo sack). This you will have to germinate and malt yourself. The procedure will be in MALTED MILLET BEER - THE BALI PROCESS .)
RICE (seed rice - you will have to germinate and malt yourself.). You will need this as a source for the alfa and beta amylase enzymes required to for saccharification of any of the starches you may wish to use. The procedure will be in the malting section.
STARCHES - The cheapest is Tapioca (locally known as Tepung Kanji). Others are corn, rice and wheat. These starches can be saccharified into a maltose-glucose solution or syrup with the use of the rice malt mentioned above. For procedure, see saccharifying tapioca starch.
FRUIT JUICES - Whatever fruits your fancy.
SUGARS - cane sugar, palm sugar, etc... (non fermentable sweeteners: sodium cyclamate-yuck, aspertame-ok).
ALTERNATIVES TO HOPS:
A long time before the advent of using hops in brewing beer, there was the use of gruits. Gruits were any vegetable matter, flower, bark, root, leaf, seed, or fruit used to give flavoring to ales.
SAMIROTO - a bitter weed that grows abundant in unattended road sides and fields. Used locally in stomach
bitters - jamu tea.
INTARAN LEAF (NEEM) bitter - this tree grows commonly around dry coastal areas. The use is not so common here, but is a widely used healing herb in India.
TONGKAT ALI ( euricoma longifolia) very bitter. A local sexual stimulant jamu.
Other common flavorings or spices: ginger, turmeric, lemon grass, lime leaf, bitter lime skins, coriander, star anise, nutmeg, tea, pepper?..... be adventurous.
ALTERNATIVES TO IMPORTED SPECIALTY YEASTS.
There is not to much choice here other than the use of bakers yeast or the local ragi used for making tape or brem. The ragi would be suitable in producing a Sake type beverage. If you are familiar to making your own cultures, buy any of the local micro-brewery unpasteurized bottle conditioned ales that are available for sale.
You could step up a culture from the viable live yeast sediment in the bottle. NOTE: If you are going to do this, don't contaminate your specimen by drinking from the bottle.
--------------------------------------------------------------------------------------
MALTED MILLET BEER - THE BALI PROCESS
Malting Millet ( for single batch - 19 liter water jug )
GERMINATION (3 days - 72 hrs.)
Day One
Take 3 Kg millet ( purchased from animal feed and seed shop. It is mainly used for
bird food and sold by the kilo. You are sure to to get a few raised eyebrows and a
lot of questions if you buy the 25 Kg sack - How many birds have you got?
Wash, rinse, and discard the seeds that float to the top.
Soak for a couple of hours.
Put into a permeable sack ( those big poly-propylene rice sacks will do the trick).
Hang it up to let the excess water to drain.
Place it in a dark room on a clean floor. The bag should be large enough so as to be
able to spread the millet out (inside the bag) to a depth of between 1 - 2 cm.
Day Two
Rinse millet (in the bag) with your shower. Hang up to drain excess water.
and put it back in the dark as before.
Day Three
Same as day two.
Day Four
Rinse and hang up to drain.
Now you are ready to for the "solar malting"
SOLAR MALTING (OK - it's just sun drying)
In an open sunny area spread the millet out thinly on a tarpaulin.
Watch for the thieving birds.
When the sun goes down, bag it.
Repeat procedure next day.
2 - 3 days is sufficient.
Store in a dry place.
Do not store longer than 2 weeks in Bali's humidity.
MILLING
When you are ready to start a brew, take your millet to the local miller.
Most villages have a miller that grinds rice to flour. The malted millet
will be ground to a flour.
BREWING DAY
Equipment:
2 - 20 liter or larger stock pots.
1 - siphon hose and racking cane.
iodine solution for starch test (as you add a few drops of the iodine
solution to your wort sample, it will turn blue/purple if starch is still
present),
Thermometer.
2 - 19 liter carboys (water jugs)
Supplies:
3 Kg malted millet flour.
1 teaspoon citric acid.
500 g. sugar.
hops or gruits to your specs.
yeast.
water.
In a 20l. pot add 3 kg millet malt fine ground.
Add one teaspoon citric acid and stir in a total of 6 liters of controlled
hot water to make a 40 degree Celsius glucan rest for 20 min.
Stir in 3 liters of controlled hot water to make a 50 degree Celsius protein
rest for 20 min + 20 min settle.
remove top liquid layer supernatant (enzymes) to the other 20 l pot. Cover
and put aside.
Add 4.5 liter hot water to grist and boil for 20 min to geletanize the starches.
Cool the boiled grist to around 65+ degree Celsius.
Stir in supernatant and adjust temp to 63-65 C > rest and keep temperature for
at least 1.5 hr.
(iodine test at 1 hr. - 1/2 hr. - 15 min. until no positive test for starch).
Siphon top wort off to the other 20 liter pot.
To the remaining sludge add 5-6 liters hot water (I guess this would be in a
sense a form of batch sparging) > stir > settle > siphon.
Hint: when siphoning at this time, stick the tube to the very bottom at the
side of the pot and restrict outflow near top (highest level of the siphon hose)
so that clear wort comes through only-gravity and slow flow should keep the
sludge on the back side - the outflow end of the siphon should be immersed in
the collected wort). This will be painfully slow.
To the collected wort add 500 gr. sugar and boil for 1-1.5 hour (add you hops
or gruits regiment at 15 min intervals throughout the boil.
Cool wort
Transfer to 19 litre carboy
Top up with water to ~ 18 liter > aerate (shake the carboy)
Check ph and SG
Pitch your yeast (if you are in a pinch for brewers yeast, use 3 level table
spoons bakers yeast) > shake it all up again.
Wait.....
May 26
SG 1.037 ph 5 pitched yeast at 8:00 pm
May 29
Final SG 1.009 ph 4. Racked to new carboy on top of boiled solution of 180 g
sugar plus 500 ml water to make ~18 l beer. Bottled at 12:00 pm
Note: this fermented out very quickly.
------------------------------------------------------------------------------------------- -------------------------------------------------------------------------------------------
_______________________
CHEAP SIMPLE RECIPES
_______________________
GINGER BEER
SIMPLE BREWING INSTRUCTIONS
ginger (grated or ground) 250 - 300 g.
sugar 1.5 kg.
citric acid 1 packet (25 g./pack)
aspartame (nonfermentable sweetener - to your taste - optional)
yeast 2 table spoon
water 19l.
sugar fo bottling 170g
instructions:
1. Grind or grate ginger.
2. Boil about 12 liters water in a 20 l. pot. when water is hot just before
boiling add and dissolve 25 g citric acid and 1.5 kg. sugar to the pot.
When water has boiled add the ginger. Simmer this on small fire for 10 minutes.
3. cool the pots down to about 85 F (30 celsius).
4. prepare clean and sterile 19 liter water galon.
5. Put contents into the water gallon and add clean and sterile water to make 18 liters.
6. add 2 table spoons yeast and close top with sterile plastic
sheet or small bag and fasten with rubber band.
7. let ferment till fermentation has stopped (about 7-11 days)
8. prepare clean and sterile galon and add sugar sirup (previously
prepared.- 170 g sugar, (optional aspartame), and water to make 1 liter.
this should be boiled and cooled.).
9. siphon of the fermented ginger beer into the new gallon with clean
and sterile hose.
10. siphon into clean and sterile bottles and cap with clean and sterile tops.
11. let bottles ferment for about 9 days.
12. DRINK
----------------------------------------------------------------------------------
SUPER SIMPLE in BALI - COOLERs
single batch 19 l.
use NUTRI SARI brand drink mix - 30 satchets(all sorts of flavours- orange,
manggo, stawberry, etc...)
sugar 1.50 kg.
yeast 2 table spoon
water 19l.
sugar for bottling 170 g
procedure:
Bring to boil the water.
Add nutri sari and sugar to dissolve.
Chill to ~ 30 celsius.
Add 2 tablespoon yeast.
Ferment.
At bottling add 170 g sugar.
----------------------------------------------------------------------------------
BALI SIDER ( cider )
19 l. batch
1.5 kg sugar
750 g tamarind pulp
Aspartame - to your taste
19 l. water
2 table spoon yeast
170 g sugar for bottling
procedure:
Bring to boil the water.
Add tamarind, aspartame, and sugar to dissolve.
Chill to ~ 30 celsius.
Add 2 tablespoon yeast.
Ferment.
At bottling add 170 g sugar.
---------------------------------------------------------------------------------
ICE T
sugar 1.5 kg
citric acid 25 g
tea about 50 tea bags or equivalent
aspartame to your taste
water 19 l
yeast 2 tbl spn
sugar for bottling 170 g
Instructions similar as per ginger beer recipe.
----------------------------------------------------------------------------------
TROPIK TONIK
single batch 19 l.
chloroquin diphosphate 250mg x 6 (anti malarial tablets)
sugar 1.50 kg.
citric acid 20 g
salt 1 level baby spoon
aspartame to your taste
yeast 2 table spoon
water 19l.
sugar for bottling 170 g
procedure:
Bring to boil the water.
Add crushed tablets, citric acid, salt, aspartame, and sugar to dissolve.
Chill to ~ 30 celsius.
Add 2 tablespoon yeast.
Ferment.
At bottling add 170 g sugar.
NOTE: grape fruit flavour comes through from the bakers yeast used.
--------------------------------------------------------------------------------
BALI ASLI PALM WINE CHAMPAGNE v1.0
buy some tuak manis ~ 19 litre (as soon as it comes from the tree -
this stuff starts fermenting right from the tree so time is of the essence.
pasturise or boil ASAP)
proceedure:
Bring just to boil and skim the foam and bugs off.
Chill to ~ 30 celsius.
Add 2 tablespoon yeast.
Ferment.
At bottling add 200 g sugar.
Note: This stuff came out horribly sour hence I named it BALI VIN AGA
--------------------------------------------------------------------------------
BALI ASLI PALM WINE CHAMPAGNE v1.1
3 kg Gula Bali (palm sugar)
500 g tamarind pulp
19 l. water
2 table spoon yeast
200 g sugar for bottling
procedure:
Bring to boil the water.
Add tamarind and palm sugar to dissolve.
Chill to ~ 30 celsius.
Add 2 tablespoon yeast.
Ferment.
At bottling add 200 g sugar.
NOTE: this worked out much nicer than version 1.0
------------------------------------------------------------------------------
BIR JEPUN BALI (frangipani Bali farmer's ale)
first version created June 18, 2015
For all of you who had been collecting frangipani flowers
from your garden while the selling price was reasonable enough for the effort
( prices were up to Rp120.000/kg dried flowers).
Now that the prices have been so depressed (about Rp20.000/kg) making
the collection effort not really worth the while, I was contemplating on
how to add value to this local commodity. Typically, uses have been for
making incense sticks, essential oil distillation, brewing tea, etc...
Just a minute! "BREWING tea" ? I wonder how this would taste as a beer ?
The dried flowers do have a pleasant fragrance a bit on the citrus side.
Why hadn't this Eureka moment come to me earlier.
If you like a beer a little on the sour side like a Belgian farm ale, try it out.
BEER JEPUN BALI
For 19 liter batch:
1.5 kg local sugar ( for a light alc. beer.)
4 big hand grabs of dried frangipani flowers ( probably about 300 - 400 grams)
2 big hand grabs of some really old stale sasz hops.
19 liter water
2 table spoon baker yeast
procedure:
Bring to boil the water.
Add sugar to dissolve.
Add frangipani flowers and hops
boil for about 45 minutes
Chill to ~ 30 celsius.
Add 2 tablespoon yeast.
Ferment.
At bottling added 150 g sugar for a light carbonation.
note: surprisingly, this turned out to be quite drinkable. play around with
the portions of hops and frangipani to your taste. I have read that strong frangipani
tea brews can act as a laxative. fortunately, I did not shit myself on this batch.
The next batch I try (as soon as I find the time to forage for the alternative ingrediants),
I will try substituting neem leaves and sida hemp leaves
as an alternative for the hops.
...........................................................................
BEER JEPUN BALI (second variation batch brewed July 17, 2015)
This time I took a few weight measurements
For 19 liter batch:
1.5 kg local sugar ( for a light alc. beer.)
110g of dried frangipani flowers
75g of some really old stale sasz hops.
19 liter water
1 table spoon baker yeast
1/2 stick of chalk (gypsum)
procedure:
Bring to boil the water.
Add hops, boil 3/4 hour and strain out hops
After add frangipani flowers , boil for 15 minutes and strain out flowers
Add sugar to dissolve.
Chill to ~ <30 celsius. Transfer to carboy.
crush chalk, boil in 1 cup of water and toss it all in the carboy.
Add 1 tablespoon yeast.
Ferment.
bottled July 27, 2015. added 150 g sugar for a light carbonation.
NOTE: Aug 23, 2015.
I deliberately made a bass-akward brew this time. Adding in the sugar at the end
of the brew and adding the chalk solution and its' undissolved solids into the chilled wort.
I do not know if there is any relevance from this, but the outcome was surprisingly
pleasant. No sugar ferment tang. Ferment temperature was ambient indoor conditions.
~26 C in the evening and ~28 C daytime in a dark corner.
----------------------------------------------------------------------------
BEER JEPUN BALI (third variation batch brewed Aug 21, 2015)
This is my third variation on the frangipani beer theme
For 19 liter batch:
1.5 kg local sugar ( for a light alc. beer.)
100g of dried frangipani flowers
50g sasz hops pellets.
19 liter water
1 table spoon baker yeast
1/2 stick of chalk (gypsum)
procedure:
Bring to boil the water.
Add hops, boil
After 60 minutes add frangipani flowers , boil for 15 minutes and strain out flowers
Add sugar to dissolve.
Chill to ~ <30 celsius.
Chill to ~ <30 celsius.
Transfer to carboy and top up with sterile water.
Crush chalk, boil in 1 cup of water and toss it all in the carboy.
Add 1 tablespoon yeast.
Ferment.
bottled September 3, 2015. added 120 g sugar for a light carbonation.
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BEER JEPUN BALI (fourth variation batch brewed August 17, 2015)
For 19 liter batch:
1.5 kg local sugar ( for a light alc. beer.)
100g of dried frangipani flowers
75g sasz hops.
19 liter water
1 table spoon baker yeast
1/2 stick of chalk (gypsum)
procedure:
Bring to boil the water.
Add hops, boil 1 hour.
After add frangipani flowers , boil for 20 minutes and strain out flowers and hops.
Add sugar to dissolve.
Chill to ~ <30 celsius. Transfer to carboy.
crush chalk, boil in 1 cup of water and toss it all in the carboy.
Add 1 tablespoon yeast.
Ferment.
bottled August 30, 2015. added 150 g sugar for a light carbonation.
For 19 liter batch:
1.5 kg local sugar ( for a light alc. beer.)
100g of dried frangipani flowers
75g sasz hops.
19 liter water
1 table spoon baker yeast
1/2 stick of chalk (gypsum)
procedure:
Bring to boil the water.
Add hops, boil 1 hour.
After add frangipani flowers , boil for 20 minutes and strain out flowers and hops.
Add sugar to dissolve.
Chill to ~ <30 celsius. Transfer to carboy.
crush chalk, boil in 1 cup of water and toss it all in the carboy.
Add 1 tablespoon yeast.
Ferment.
bottled August 30, 2015. added 150 g sugar for a light carbonation.
Since the last brew batch, I finished restoring the old Vespa Super.
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to be continued....
to be continued....