Bensiff
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Sideshow asked about the differences between the Wild brews turbid mash and the Liddle schedule, so that got me wondering about the Wyeast schedule:
2.35 qt/lb
Dough in wheat with 10% barley and 75% water at 140 F
Increase to boiling and hold for 30 minutes
Add remaining malt and water and adjust to 158 F degrees holding for 2 hours while regularly stirring. Rest 30 minutes
Sparge with 203 F water
Anyone tried this...it seems like its a lot easier than the others and me being lazy that's appealing to me if it yields good results.
2.35 qt/lb
Dough in wheat with 10% barley and 75% water at 140 F
Increase to boiling and hold for 30 minutes
Add remaining malt and water and adjust to 158 F degrees holding for 2 hours while regularly stirring. Rest 30 minutes
Sparge with 203 F water
Anyone tried this...it seems like its a lot easier than the others and me being lazy that's appealing to me if it yields good results.