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- Jul 16, 2020
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So in my quest to make easy and fast beers I am going back to extract for some time and making several 2.5 gallon batches.
This weekend I used my son's portable induction cooktop. Great thing is I can set the temp and drop a probe in the water and timer all on my phone.
I did a gallon of water at 150deg for 30 minutes to steep 4 oz of crystal 40.
Removed from cooktop and added 1.5 lbs of Briess Pale Ale LME.
Cranked up the One Top (brand name) to boil and I added the remainder of the LME at 15 minutes to go.
Hop schedule of Magnum at 30 min with Amarillo and Citra at 5.
Cooled with 1.5 gallons of sterile ice water and pitched Voss Kveik rehydrated yeast when it got to 100 degrees. That yeast took off like a rocket in under 2 hours.
Start to finish 1 pot, 1 measuring cup for yeast re hydration and 90 minutes including cleanup.
1.052 OG
31 IBU according to calculator
I expect this to be 1.010 in 7 days or less and will determine if I drop hop or bottle at that time.
This weekend I used my son's portable induction cooktop. Great thing is I can set the temp and drop a probe in the water and timer all on my phone.
I did a gallon of water at 150deg for 30 minutes to steep 4 oz of crystal 40.
Removed from cooktop and added 1.5 lbs of Briess Pale Ale LME.
Cranked up the One Top (brand name) to boil and I added the remainder of the LME at 15 minutes to go.
Hop schedule of Magnum at 30 min with Amarillo and Citra at 5.
Cooled with 1.5 gallons of sterile ice water and pitched Voss Kveik rehydrated yeast when it got to 100 degrees. That yeast took off like a rocket in under 2 hours.
Start to finish 1 pot, 1 measuring cup for yeast re hydration and 90 minutes including cleanup.
1.052 OG
31 IBU according to calculator
I expect this to be 1.010 in 7 days or less and will determine if I drop hop or bottle at that time.