sammy33
Well-Known Member
I was inspired by some other threads on HBT to try induction brewing. I got the idea of adding a recirculation system to a kettle like the Bayou Classic and using a Mirage Cadet induction cooktop from Vollrath. Kind of a hybrid of the EBIAB system like the one from High Gravity Brew minus the controller and the element.
The Cadet has good temp control specs starting at 100F and going to 400F in 10 degree increments. It is 1800 watts, 120v so a dedicated 20 amp circuit is needed and I have two in my kitchen.
My goal is to have good control of temps for step mashing, be able to do decoction mashing and recirculate the wort with the BIAB method. This will be for 2.5 gallon batches.
Here is my dream system idea. :fro:
The Cadet has good temp control specs starting at 100F and going to 400F in 10 degree increments. It is 1800 watts, 120v so a dedicated 20 amp circuit is needed and I have two in my kitchen.
My goal is to have good control of temps for step mashing, be able to do decoction mashing and recirculate the wort with the BIAB method. This will be for 2.5 gallon batches.
Here is my dream system idea. :fro: