Brewed the recipe on page 16 (well a variation of it) a couple weeks ago (14 days in the primary currently)... looks good so far! Dryhopping beginning on Tuesday and going for a week.
Brewed a slight variation on the extract recipe posted and here it is fermenting happily at 72-73 degrees off yeast harvested from Bell's pale ale. Can't wait to try it!
I like the looks of it. But no reviews or discussion on that site that I can see. It sure looks to be nice and easy...which is better than the decoction manuever. I say you try it and me being somewhat local - I can judge it for you - I'll have one (12oz.) of the decocted version on hand as well.
Jim
anyone get a ton of diacetyl when using Bell's yeast? i have used it three times and each batch, even when fermented in the mid 60s, tastes like butterscotch. no other yeast has given me this problem. i give the yeast plenty of time to clean up after itself too.
I know this is an older thread, but I believe I've just perfected the Oberon Recipe. I did some side by side tastings and after my fourth batch I believe I have it.
FIRST Problem with all these formulas was the nose, Oberon's citrusy nose is super evident. I found that it takes almost 3 oz of Hops, to fix this.
SECOND Problem was the carmel and complexity. that took me a while to fix - finally, I found it: Decoction. I have been on a decoction kick for a while and decided that this could be a candidate.
Here's my final recipe:
6lbs American 2 row
4lbs American White wheat
.5lbs Carapils
1oz Saaz 30min (leaf)
1oz Saaz 15min (leaf)
.5oz Saaz and 1oz Cascade in secondary (dry hopped for 14 days) (leaf)
Start in at 133F for 15 minutes
Decoc 12 pints of mash (adjust this for your system)
155F for 60minutes
mash out.
My first recipe wasn't as close to the original but I knew I was on to something. I used Wyeast 1010 (VERY CLOSE) but not exact. I then decided to harvest some Bell's yest from a bottle. - that's when it became perfect.
I started my fifth batch of this recipe this weekend, I am on the second generation of this particular strain of yeast, I assume it will turn out okay, but I don't know how many generations that yeast was used at bells, so....
OG 1.059
FG 1.014-016
I have only bottled this beer, I am going to keg this final batch and see how she does.
Can someone please give me a quick rundown/procedure for doing the decotion on this? Never done one and I want to make this beer. Do you pull off 12 pints of liquid only from the mash? And then do what with it? Boil for a period of time and then return to the mash?
When doing a decoction, you ONLY want to pull out the grist (solids) and remove as much liquid as possible.
Here is a good Brewing TV episode on decoction for your viewing pleasure.
http://brewingtv.com/episodes/2011/3/29/brewing-tv-episode-34-decoction-day.html
When doing a decoction, you ONLY want to pull out the grist (solids) and remove as much liquid as possible.
Here is a good Brewing TV episode on decoction for your viewing pleasure.
http://brewingtv.com/episodes/2011/3/29/brewing-tv-episode-34-decoction-day.html
Thinking about trying this recipe I found on another site, using yeast out of a fresh 6er of Oberon. Any thoughts about this?
http://www.brew365.com/beer_bells_oberon.php
Well it's that time of year again, OBERON DAY!!
I read throught this thread about a month ago picked things here and there, and made my version. Which I'm calling "This isnt an Oberon Clone, its Better" American Wheat.
The keg was carbed up enough yesterday and I tapped it.
Its one of the best beers I ever brewed!
6lb American 2-row
4lb White Wheat
0.5lb CaraPils
1.5oz Saaz 45min
1oz Saaz 15min
After 2 weeks Dry hopped
1oz Cascade
0.5oz Saaz
For 10 days
US-05 1 Packet
Mash 154F
OG-1054
FG-1011
Well it's that time of year again, OBERON DAY!!
I read throught this thread about a month ago picked things here and there, and made my version. Which I'm calling "This isnt an Oberon Clone, its Better" American Wheat.
The keg was carbed up enough yesterday and I tapped it.
Its one of the best beers I ever brewed!
6lb American 2-row
4lb White Wheat
0.5lb CaraPils
1.5oz Saaz 45min
1oz Saaz 15min
After 2 weeks Dry hopped
1oz Cascade
0.5oz Saaz
For 10 days
US-05 1 Packet
Mash 154F
OG-1054
FG-1011
Some arbitrary notes:
Barley Crushed the grist the night before (Crypto's 6,4,.5). Twice decocted. Boiled off a little too much...OG 1068. 60 mins. Loss of 1.5 gals.
Fly sparged, collected 6.3 gals. At 1056 preboil. Brewers Friend says this is 88.53 percent efficiency.
21 grams Hallertau at 60,
.75 oz Saaz at 30,
.25 oz Saaz at 15,
This is a drastic reduction in hops as I'm driving towards a CLONE and past brews have way too much hop presence side by side with Oberon.
6 weeks or so from a sip.
Jhoss
I'm wanting to get to something close to Oberon, but dont have any Saaz in house. Of course I could go out and pick some up if absolutely needed but would prefer to use some of existing stock. What does everyone think about subbing cascade, crystal or maybe hersbrucker?
Here's a list of other hops i have available:
Amarillo, chinook, centennial, cascade, belma, crystal, columbus, citra, willamette, mosaic, warrior, hersbrukcer, sirachi ace.
So, did you dry hop at all? I will be anxious to hear your results of the side by side...I gave up on the recipe that started this thread:
6lbs 2 Row
4lbs white wheat
.75lbs Munich
.75lbs Carapils/Dextrine
Side X side, I just never thought it was close enough. Decoction, no decoction et all, just no, not close enough.
So I tried this back on May 2nd:
5 lbs white wheat
4 lbs 2 row
.75 Munich
.5 Caravienna
.25 Torrified wheat.
1oz herbrucker at 45
.5 Saaz at 15
.5 Saaz at 7
Just tasted it this past weekend...nice. It has that slick sweetness that I get from Oberon. Stand by for SideXSide. I'm optimistic.
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