Wife's Away Brewing v2.0 Recipes

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Well-Known Member
Apr 1, 2007
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West Palm, FL
SWMBO's away again this weekend, so its time for another multiple brew weekend. I'm not going to brew 5 again though, just 3 this time. I want to make the most of it because we're moving soon, so I won't be able to brew for 1-2 months. Here goes:

1. Saison, 3711 VSS French Saison w/ RR bugs: ~1.067 SG; 75% Pils, 15% Sugar, 5% Wheat Malt, 5% Munich. Hallertau @ 60,15,5 min's. Mash @ 148F

2. Berliner Weisse, 3191 VSS Berliner Blend: 1.036 SG; ~50/50-Wheat/Pils, Hallertau to 5 IBU's, Single(?) decoction no-boil method( like the 6th post down: http://forum.northernbrewer.com/viewtopic.php?t=53415&highlight=berliner)

3. JW Lees Harvest Ale Clone(Sorta'), Irish Ale or Nottingham: 1.113 SG; 86% Maris Otter, 4% Crystal 40, 10% Belgian Dark Candi Syrup. East Kent Goldings @ 60, 15 mins. Mash @ 150F ~70 IBU's

The JW Lees is from clone brews but I'm adding Dark Candi to add toffee/caramel complexity and hopefully have a drier/less sweet final beer. I like barleywine's a bit drier, and don't like making them too bitter to balance the sweetness. The beer will be too dark for the style, but I don't care. It should taste like a BW, just with a different complexity.

Whatya' think? Any changes/improvements/advice?
All 3 sound tasty. I made a BW about 2 weeks ago as well. Did something a little different with this one. The first one I pitched the yeast and the bacteria at the same time, so the bacteria was kinda bidin it's time until some alcohol was produced. That was Pedio. This time, I let the fermentation go for about 1-2 days, then dumped in the bacteria (Lacto). What bacteria are you using for your BW? 3-5 batches at a time? You got my nod!!! I only do 10 gallons/month.