Harmala Brew Recipes

[northape]

@northape Considering the pursuit of 'better' tasting brew, I would avoid acetic acid and use tartaric acid instead. Cheers!

I know, but that is not my pursuit at all. After years of working with rue, I am fine with the taste. Some other acid choice might be better, but I am comfortable with acetic acid. That is why I always include the guideline "adjust water to pH 6" so people can make their own choice

 

[JosBoaz]

@northape Considering the pursuit of 'better' tasting brew, I would avoid acetic acid and use tartaric acid instead. Cheers!

Note to self:

English: tartaric acid
German: Weinsäure
French: acide tartrique
Spanish: ácido tartárico
Italian: acido tartarico
Dutch: wijnsteenzuur
Portuguese: ácido tartárico
Polish: kwas winowy
Russian: винная кислота

 

[JosBoaz]

Weight of resin converted to seed weight

0.5–0.6 g Harmala resin ≈ 3 g Harmala seeds
0.7–0.8 g Harmala resin ≈ 4 g Harmala seeds
0.9–1.0 g Harmala resin ≈ 5 g Harmala seeds
1.1–1.2 g Harmala resin ≈ 6.0 g Harmala seeds
1.3–1.4 g Harmala resin ≈ 7.0 g Harmala seeds
1.5–1.6 g Harmala resin ≈ 8.0 g Harmala seeds
1.7–1.8 g Harmala resin ≈ 9.0 g Harmala seeds

Harmala Resin Extraction TEK

 

[JosBoaz]

Harmala powder: 13 g (≈ 0.46 oz)
Water: 500 mL (≈ 17 fl oz / 2.1 cups)

1. Place the harmala powder and 500 mL (17 fl oz / 2.1 cups) of water into a regular saucepan with a lid.
2. Simmer gently for 60 minutes at 100°C (212°F). Keep it at a gentle simmer rather than a vigorous boil.
3. Filter the liquid to remove the solids.
4. Add enough water to the filtered liquid to bring the total volume back to 500 mL (17 fl oz / 2.1 cups).
5. Stir in 4 teaspoons of chocolate milk powder (do not use cocoa/cacao powder). Mix until completely dissolved.
   
   *Do not drink everything; begin with 25%