- 1500 grams liquid Sorghum Extract
- 1000 grams dextrose
- 500 grams honey
- 50 grams Cascade Hops Pellets
- 1 package Safale USO5, An Ale Yeast
- 1 portion Whirlfloc Tablet, helps proteins in the malt to coagulate (optional)
- 20 litres Natural Spring water or Cooled, boiled water
1. Add 1L of boiling water to Thermomix and 20g of Hops and cook for 10mins at 100 degrees
2. Add a further 15g of Hops and cook for a further 20mins at 100 degrees
3. Add remaining 15g of Hops and cook for a further 10mins at 100 degrees .
4. Pour directly into your pre-sterilised fermenter.
5. Without cleaning add enough water to cover the blades. Heat at 80 degress for 10mins speed 2-3 once the temperature reaches 80 degrees remove the MC-Slowly poor the liquid Sorgum extract into while its running you can add more time if it takes more time.
TIP: to make the extract easier to poor heat the container in a sink filled with warm water to allow it to be more fluid.
6. Once the sugars from the malt are dissolved add the Whirlfloc tablet and continue to stir for 1 minute speed 2.
7. Poor this into the fermenter.
8. Without cleaning the add enough water to cover the blades set temp at 80 degrees for 10 mins at speed 2. once the water reaches the 80 degree temperature. Turn off the blades and weigh in the dextrose and honey. Set for 10mins at 80degrees speed 2 to dissolve the sugars. You can extend the time if the sugars are not dissolved in this time but keep an eye on it.
9. Pour this into the fermenter.
10. Now add water to the fermenter to bring the total volume in the fermenter to 23L
TIP: The cleaner and less contaminated the water the better your beer will taste. (Cooled, boiled water works or we buy natural spring water in 10L containers from the suppermarket and use them)
Add the yeast to your fermenter following the manufactures directions on the packet in regards to required temperature ranges.
12. The Fermenter needs to be kept in a stable temperature environment. (The fewer spikes in temperature creates a better tasting beer)
We have a temperature controlled fridge that we leave the fermenter in for 7 days at 18 degrees then allow it to slowly increase temperature to 21 degrees for 3-7 days.
If you don't have a spare fridge to do this-alternatively store the fermenter in a dark cool spot TIP: Laundry tub filled with water works.
After this time the beer can be transferred to a keg or you can bottle it.
13. Once we are ready to keg it we drop the temperature of our fridge to 4 degress for 3 days before transfering it into the keg.
Preparing your yeast
It is really important in beer making that everything that touches the brew is sterilised. We use Five star chemicals & supply INC "Io-Star sanitizer" and follow the manufactures directions for sterilising the equipment.
A recently dishwasher cleaned; fully disassembled; Thermomix is important- Especially all under the blades needs to be free from all bacteria.
The Fermenter where the beer will be brewed for 5+ days needs to be sterilised prior to begining.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Honey and Rosemary Upside Down Fig Cake
- Steamed Asian greens with a Honey, Soy and ginger sauce
- Nut and gluten-free muesli bar
- Honey Joys (Qty 12-36)
- French Vinaigrette Salad Dressing
- Up and Go
- Variation Honey Cinnamon Roasted Almonds
- Chocolate Panforte
- Sesame bars Cookidoo - translated from Italian
- Satay noodle salad
- Cacao turmeric latte