Oberon Clone

All Grain Recipe

Submitted By: par383 (Shared)
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Brewer: Paul Rieder
Batch Size: 10.00 galStyle: American Wheat or Rye Beer ( 6D)
Boil Size: 13.44 galStyle Guide: BJCP 2008
Color: 4.6 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 22.2 IBUsBoil Time: 60 min
Est OG: 1.060 (14.6° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Single Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
10 lbs White Wheat Malt (2.4 SRM) Grain 3
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 4
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5
2.00 oz Hallertauer [4.8%] - Boil 60 min Hops 6
2.00 oz Styrian Goldings [3.2%] - Boil 15 min Hops 7
2.00 tsp Yeast Nutrient (Boil 15 min) Misc 8
0.50 tsp Irish Moss (Boil 10 min) Misc 9
1.0 pkgs California Ale (White Labs #WLP001) Yeast 10

Notes

Split the batch into two 5-gallon carboys. I cultured the yeast from 2 bottles of Bells Oberon beginning 3/27/14. I made a starter of 850 ML using DME with a gravity of 1.025. The dregs of two Bells Oberon bottles were poured into the flask, which begun to show a lot of activity on 3/29/14. The starter was used for 1 batch, and the other batch used 1 vial of White Labs California Ale yeast (WLP 001).

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