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Take out the malt grist and fill 1200g of water into the Thermomix and heat it up to 50°C. Stirrer stage 1.
Pour 330g of malt grist slowly through the opening in the lid. Stirrer continues to run at level 1.
Then temperature to 60°C, timer to 40 minutes, stirrer level 1.
Next, heat temperature to 70°C, set timer to 30 min, set stirrer to speed 1.
Then heat up to 80°C for 30 seconds, switch off Thermomix.
Strain the contents of the Thermomix through a kitchen strainer as fine as possible. A clean, preferably boiled kitchen towel in the strainer, increases the filtration effect.
Liquid back into the Thermomix. Fill up to the 2 liter mark with warm water. Pour the liquid over the malt grist in the sieve to get as much extract from it as possible.
Set liquid to level 1, boil at 100°C, timer to 60 min. Add half of the hops at the beginning of cooking. The other half to boil.
After boiling, separate the hops from the liquid by means of a sieve.
Pour the contents of the pot into a separate bowl or pot and cool to 20°C, then stir in the brewer’s yeast. Works best with a whisk to get air into the young beer. This is needed by the yeast to ferment vigorously.
After approx. 5 days at room temperature the beer is fermented. No more bubbles rise to the surface of the beer. You get a beer with ca. 12% original wort.
Then the beer can be bottled in boiled swing-top bottles. Add half a teaspoon of sugar, or 50 ml of malt beer per bottle (Karamalz, Vitamalz. ) to start the bottle fermentation and to give the beer its effervescence. Let the bottles stand at room temperature for at least 5 days before refrigerating it. It is best to put the beer in a bucket. If you overdo it with the sugar or the malt beer, the bottles can burst due to the fermentation. Caution is advised! the beer is ready. The alcohol content after successful fermentation is approx. 5%vol.
Ingredients can be obtained quite easily on the Internet, or a friendly brewery.
I have used 100% Munich malt, Nottingham Ale yeast and "Polaris" Brew the hops. In general, you have a free hand in the selection of malt, hops and yeast strains. More malt means stronger beer, more hops means bitter beer. Baker’s yeast is less suitable, as the flavor profile is mixed.
I have kept the recipe as simple as possible, so that everyone should be able to brew a beer.
Each brew should be declared to the customs office. If you brew more than 200 liters a year, you will be asked to pay taxes for it.
Have fun brewing!
With the investment in a saccharometer you can precisely define the original wort content.
This recipe was provided by a Thermomix customer and therefore not tested by Vorwerk Thermomix. Vorwerk Thermomix assumes no liability, especially with regard to quantities and success. Please always follow the application and safety instructions in our user manual.
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Comments
Thank you very much for the instructions.
Thank you very much for the instructions!
To be honest, it has been burning under my nails for a long time to make my own beer. Therefore I simply searched for it and was positively surprised that there is also a recipe for it here
I will spend the Easter days if necessary. picnic with friends or. also grill. Of course, a good beer can not be missing. If I show up there with my own beer, it would certainly be aSurprise that no one expects^^. But for this it must also succeed. The main thing is that the beer is cool anyway, so I’m thinking of buying a thermal bag (from Tescoma). I can imagine that the beer will not taste as good as the one you can buy at the kiosk. For me it would be enough to enjoy it for the time being.
Has anyone else tried this.
Has anyone else tried this?
Would like to test it, but would have liked to have some more opinions about it!
If it is tested, I report on it!
So, finally the beer
So, finally the beer is ready. Have cooked it according to instructions and experimented a little with a few bottles that I now as a help for you all from my "test results" can report.
I got all the ingredients for this from http://braupartner.de
Namely: "Brewers Gold Aroma hops, Pilsener malt, dry beer yeast "Bavarian Lager" (10 gr.)
First thing to note is which yeast to use, bottom fermenting or top fermenting. Bottom-fermented beer is fermented at 9-15 ° C and top-fermented beer at 18-23 ° C. I have taken for the sake of simplicity, yeast for top-fermented beer. For filtering I put tea bags in a strainer. But lasted much too long. The next time I boil a cloth for it, that saves a lot of nerves.
I let it ferment in the pot, 5 days as described. In the Plopp bottle I would then rather let it ferment for 10 days. Whether to stir something (!) Sugar or malt in the bottle makes little difference in taste. Just be careful: Please don’t put more sugar than described! Otherwise, the bottle can burst during fermentation. Whether it is also good without additive, I can soon report, this bottle is also soon opened.
Now to the most important – The taste test showed:
Way too much yeast and a little too much hops!
I would use the next time perhaps only 2-4g brewer’s yeast. Then, of course, the fermentation process is prolonged and you just have to look when it is ready. Finished = Barely any bubbles/foam left on the beer. The longer then, of course, the fermentation process in the bottle.
Evtl would also be an idea, if you have the 11g yeast (as in the recipe), the beer before decanting not stirred (as I did) but poured out carefully that the yeast remains in the bowl.
Something of the yeast should be but already in the bottles. Example: At the 1. bottle, all the yeast has settled to the bottom. The first bit that came out tasted a bit too bitter, in the end there was too much yeast in it. The beer that came out of the middle tasted the best. The 2. I swung the bottle a little before opening it. Only then was there too much yeast in the whole beer.
The hop flavor was also too strong, so better use a little less here too – or quite a little at first (resp. later) put in.
All in all, I still give the recipe 5 stars, because it really turned out to be BEER. It tasted so already really good – just something to get used to and in need of improvement.
After I brew my next beer (in a couple of months) I’ll let you know again