Oberon Clone Beer Recipe | All Grain American Wheat Beer by HoppyIPAGuy | Brewer's Friend
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Oberon Clone

198 calories 19.8 g 12 oz
Beer Stats
Method: All Grain
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Tim Leek
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Saturday July 29th 2017
1.060
1.014
6.0%
25.8
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb American - Pale 2-Row19 lb Pale 2-Row 37 1.8 47.5%
19 lb American - White Wheat19 lb White Wheat 40 2.8 47.5%
2 lb American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L 35 20 5%
40 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Hersbrucker4 oz Hersbrucker Hops Pellet 4 Boil 60 min 14.62 22.2%
4 oz Hersbrucker4 oz Hersbrucker Hops Pellet 4 Boil 20 min 8.85 22.2%
3 oz Saaz3 oz Saaz Hops Pellet 3.5 Boil 5 min 1.91 16.7%
3 oz Saaz3 oz Saaz Hops Pellet 3.5 Boil 1 min 0.41 16.7%
4 oz Saaz4 oz Saaz Hops Pellet 3.5 Dry Hop 5 days 22.2%
18 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 gal Fly Sparge -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
6 tbsp Coriander Spice Boil 5 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 558 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
1/2 Mt Horeb Filtered Tap Water and 1/2 RO water.
Mash Chemistry and Brewing Water Calculator
 
Notes

Bells Starter Ingredients:
4 bottles of Bell's Oberon (Bell's Pale Ale, Bell's Brown Ale, or any Bell's ale will work too)
1000 mL Flask
2000 mL Flask
1 lbs. Light DME
Stir Plate

Directions:
**There are many ways to sanitize brewing equipment. Therefore, I will not go into detail on sanitation. All equipment must be sanitized during this process. Infected yeast starter = infected beer.

Buy Bell's Oberon and let it sit in the refrigerator for 2+ weeks. Wait until the beer looks clear and there is an obvious layer of sediment on the bottom of each bottle.

Make a yeast starter. 400 mL of water + 22 grams of DME will give you a gravity around 1.020. Boil for 10-15 minutes, cover with sanitized tin foil, and cool it down in an ice bath until wort is under 70 degrees F.
Pour out the majority of the beer in the four Bell's Oberon bottles, only leaving the bottom sediment. Pour the dregs (bottom sediment) of four Bell's Oberon into the 400 mL starter and cover with sanitized tin foil. Leave on stir plate for 48 hours.

Make a second yeast starter. 1200 mL of water + 142 grams of DME will give you a gravity around 1.045. Boil for 10-15 minutes, cover with sanitized tin foil, and cool it down in an ice bath until wort is under 70 degrees F.

Add original 400 mL starter with yeast to the 1200 mL starter. This should bring the gravity down to just under 1.040, for the entire 1600 mL. Place on stir plate for 4-5 days.

Place yeast starter in a refrigerator for 7 days. Once the yeast has dropped to the bottom of the flask, decant the beer and store in a 250mL flask, mason jar, or any sanitized container for future brewing.

This process will give you approximately 50 mL of healthy yeast. You can use MrMalty.com's pitching rate calculator to figure out what size yeast starter you will need for your beer.

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  • Public: Yup, Shared
  • Last Updated: 2017-07-30 22:38 UTC
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