Brewing beer with Thermomix - how it works

You can prepare numerous hot and cold dishes in the Thermomix, and even brewing beer in the Thermomix is ​​no problem. We show you step by step how to do it.

Brewing beer in the Thermomix: this is needed

According to the German Purity Law, beer may only be made from hops, malt, yeast and water. Even the beer from the Thermomix requires only a few ingredients.

• 2000 grams of water
• 250 grams of Pilsen malt
• 150 grams of Viennese malt
• 3.3 grams Mandarina Bavaria with 9%
• 2 grams of Mandarina Bavaria for later hopping
• 16 grams of dextrose
• 1 gram Safale S-04 brewing yeast

Instructions for the Thermomix: brew your own beer

In addition to the Thermomix, you only need a fine sieve and empty beer bottles. No other materials are required. The finished beer has an approximate alcohol content of 6 percent.

1. Put both types of malt in the Thermomix and chop the malt at level 7 for 10 seconds.
2. Take out the crushed malt, add 1200 grams of water to the pot and heat the water to 50 degrees at level 1.
3. Add the malt slowly and raise the temperature to 60 degrees. Leave the Thermomix for 40 minutes at level 1 at 60 degrees.
4. Raise the temperature to 70 degrees and let the Thermomix stir at level 1 for another 30 minutes.
5. Set the temperature to 80 degrees. If the temperature is reached, switch off the Thermomix after 30 seconds.
6. Now pour the contents of the mixing bowl through a fine sieve into a bowl.
7. Put the liquid back in the pot and heat it up to 80 degrees.
8. Then pour in the remaining 800 milliliters. The liquid should be as warm as possible.
9. When the liquid has reached 80 degrees again, pour it through the sieve again. The crushed malt remains in the sieve.
10. The water now comes back into the pot with 1.3 grams of hops and is boiled for 60 minutes at level 1 at 100 degrees.
11. After 55 minutes, i.e. in the last 5 minutes, add another 2 grams of hops.
12. Pour the liquid through a clean strainer into the bowl and let the liquid cool.
13. At a temperature of 20 degrees, i.e. room temperature, stir in the yeast with a whisk.
14. Let the bowl stand covered at 18 degrees for a week.
15. Stir in the 2 grams of hops and let the beer stand again for a week under the same conditions.
16. Then pour the beer through a fine sieve again and stir in the 16 grams of glucose.
17. Fill the beer into bottles and let it mature for at least 4 weeks. Then you can try it.