Oberon Clone
All Grain Recipe
Submitted By: par383 (Shared)
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Brewer: Paul Rieder | |
Batch Size: 10.00 gal | Style: American Wheat or Rye Beer ( 6D) |
Boil Size: 13.44 gal | Style Guide: BJCP 2008 |
Color: 4.6 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
Bitterness: 22.2 IBUs | Boil 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).This Recipe Has Not Been Rated