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Old 05-06-2011, 03:18 PM   #111
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Originally Posted by Cryptochronolite View Post
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.

Anybody tried using Maris Otter for the base malt for the added maltiness?
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Old 05-06-2011, 04:37 PM   #112
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Cincybrewer -
Munich does require mashing to convert, but this recipe is from before I knew that. When I first started brewing, I kind of just jumped in and started making a bunch of stuff before I had any technical knowledge about ingredients. Since this beer turned out so well, I left it in the recipe anyways. I now have made both a partial mash and an all-grain version of this recipe, let me know which you would like and I can post it for you. As for dry yeast, I think the WB-05 would be better than the Danstar German. I think the German yeast would give you some of the banana and clove flavors common to German hefes that you wouldn't want in this beer(although it probably would be pretty tasty, it wouldn't be as much like oberon).
Thanks for the info. I'm pretty much an extract only brewer right now but maybe there is a sub for munich that will get me pretty close. Thanks for the advice on the yeast, I think I'd want to keep it away from the banana and clove flavors.
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Old 05-11-2011, 09:40 AM   #113
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I'm pretty much an extract only brewer right now but maybe there is a sub for munich that will get me pretty close.
Since it's not a big part of the recipe, I would just go with the Munich. Just because you're not mashing it and getting fermentable sugars from it, that doesn't mean it's not contributing anything. It will still add some characteristic color and flavor. I have seen plenty of extract recipes that steep a small amount of Munich.
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Old 05-11-2011, 10:52 AM   #114
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Please post the all grain version of this, thanks!
Here's the AG recipe, sorry it took so long - I missed your post.

- 4lb, 8oz Wheat malt
- 4lb, 4oz 2-row
- 10 oz Munich
- 8 oz caravienne
- 1 oz Hallertauer(4.3%AA) 60 min.
- 1/2 oz Hallertauer(4.3%AA) 30 min.
- 1/2 oz Saaz(3.3%AA) 15 min.
- 1/2 oz Saaz(3.3%AA) 5 min.
- 1 oz Cascade leaf hops for dry hopping
- WLP320 American hefeweizen, or culture from Bell's oberon or pale ale bottles

Mash @ 153 for 60 min, mashout to 168, boil as usual, primary for 4-7 days @ 70-72 degrees F then dry hop with 1 oz. Cascade hops for 7-14 days. OG is about 1.056, FG about 1.014, 23 IBUs. I used this recipe for the first time last week, so I haven't tasted the final product yet, but judging by the sample I tasted it is pretty close to my extract Oberon recipe that has been successful. My old recipe had crystal malt instead of the caravienne, but I got a tip that the caravienne might work out better for this recipe.
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Old 05-11-2011, 12:50 PM   #115
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Originally Posted by AdamWiz View Post
Since it's not a big part of the recipe, I would just go with the Munich. Just because you're not mashing it and getting fermentable sugars from it, that doesn't mean it's not contributing anything. It will still add some characteristic color and flavor. I have seen plenty of extract recipes that steep a small amount of Munich.
Interest, I didn't know that. Thanks.
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Old 05-11-2011, 01:47 PM   #116
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I just transferred my newest iteration of Titania and I think it is going to be my best yet. See post #106 for the recipe. I just added all the dry hops, and it isn't carbed, but I LOVE the malt profile on this beer.

I think the Melo malt is going to be the way to go.

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Old 05-11-2011, 05:17 PM   #117
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I just transferred my newest iteration of Titania and I think it is going to be my best yet. See post #106 for the recipe. I just added all the dry hops, and it isn't carbed, but I LOVE the malt profile on this beer.

I think the Melo malt is going to be the way to go.
Good to hear. I picked up a few pounds of Melo for a version of this recipe with that express purpose, to replace the effect of the decoction in a single infusion.

Make sure you post back with final results!
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Old 05-11-2011, 06:39 PM   #118
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I will. Give it two weeks.

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Old 05-12-2011, 05:13 PM   #119
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Originally Posted by Cryptochronolite View Post
wait that sounded pretentious. and stupid.

What I meant to say was, I love obsessing over the flavors of beers. I would like suggestions of what beer I can obsess over next.
Hi Crypto, I have been reading this thread, and keep coming back to it many times as I will be brewing your recipe this weekend.

Have you ever had Honkers Ale, if not give it a try and maybe you can obsess over that beer next?

Thanks for all of your input on this thread.

John
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Old 05-15-2011, 08:21 PM   #120
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Originally Posted by AdamWiz View Post
Here's the AG recipe, sorry it took so long - I missed your post.

- 4lb, 8oz Wheat malt
- 4lb, 4oz 2-row
- 10 oz Munich
- 8 oz caravienne
- 1oz Hallertauer(4.3%AA) 60 min.
- 1/2 oz Hallertauer(4.3%AA) 30 min.
- 1/2 oz Saaz(3.3%AA) 15 min.
- 1/2 oz Saaz(3.3%AA) 5 min.
- 1 oz Cascade leaf hops for dry hopping
- WLP320 American hefeweizen, or culture from Bell's oberon or pale ale bottles

Mash @ 153 for 60 min, mashout to 168, boil as usual, primary for 4-7 days @ 70-72 degrees F then dry hop with 1 oz. Cascade hops for 7-14 days. OG is about 1.056, FG about 1.014, 23 IBUs. I used this recipe for the first time last week, so I haven't tasted the final product yet, but judging by the sample I tasted it is pretty close to my extract Oberon recipe that has been successful. My old recipe had crystal malt instead of the caravienne, but I got a tip that the caravienne might work out better for this recipe.
what's the batch size of this recipe?
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