Ingredients
Brew
- 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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add 1L of boiling water to Thermomix
"Closed lid" and 20g of Hops and cook for 10mins at 100 degrees 
"Gentle stir setting" 2. Add a further 15g of Hops and cook for a further 20mins at 100 degrees
"Gentle stir setting" 3. Add remaining 15g of Hops and cook for a further 10mins at 100 degrees
"Gentle stir setting" .4. Pour directly into your pre-sterilised fermenter.
5. Without cleaning
"Closed lid" 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 "Closed lid" 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
"Closed lid" 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.
Brewing
Preparing your yeast
Fermentation
Tip
Sterilisation
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.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Comments
Kate Olsson: Gluten-Free Brewing
Celiac disease is the intolerance to gluten, a common protein found in most grains including barley, wheat, rye, oats — the grains most commonly used in beer production — as well as spelt, kamut and triticale. The gluten proteins trigger an immune response in the small intestine of people suffering from the disease. The only treatment for those affected is to avoid foods made with gluten-containing grains.
But there is hope for the beer-loving celiac sufferer. Several grains that do not contain gluten — corn, rice, sorghum, buckwheat, millet and quinoa — can be used to make beer. https://byo.com/mead/item/698-gluten-free-brewing
But feel free to do your own research to be sure.
grizzly: Yes, we were just experimenting with using Gluten Free ingredients. You could easily substitute it.
As far as i can see the ingredients in this beer recipe aren't Gluten Free.
How did you go grizzly?
i am going to try this but sub the liquid Sorghum extract for maybe some wheat extract or a light malt will let you know how it goes.
is there any reason you used sorghum expect that its glutenfree?
Haven't tried this yet, just think that its awesome you have beer on here..... lol
Are you sure to delete this comment ?