Oberon Clone 4-6-14

All Grain Recipe

Submitted By: Abe_froman (Shared)
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Brewer: Mark Pakiela
Batch Size: 5.00 galStyle: American Wheat or Rye Beer ()
Boil Size: 5.91 galStyle Guide: BJCP 2008
Color: 5.3 SRMEquipment: Speidel Braumeister
Bitterness: 21.9 IBUsBoil Time: 60 min
Est OG: 1.057 (14.1° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs Brewers Malt (2 Row) US (2.0 SRM) Grain 1
5 lbs White Wheat Malt (2.4 SRM) Grain 2
8.00 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3
0.50 oz Hallertauer [4.8%] - Boil 60 min Hops 4
0.75 oz American Saaz [4.0%] - Boil 30 min Hops 5
0.50 oz American Saaz [4.0%] - Boil 15 min Hops 6
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 7
1.00 oz Czech Saaz [4.0%] - Dry Hop 8 days Hops 8

Notes

Dry hopped by stirring into wort also stirred in yeast w/ sanitized spoon handle. 8 days in primary, 2 weeks in secondary. Fermentation temp 66 degrees F.