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MeanGreen · 01-12-2012, 06:16 PM

Quote:

Originally Posted by Tiber_Brew

This beer, Move Overon, has matured now. The batch with the US-05 yeast has been on tap for about a week now. The other three taps are occupied, so I can't yet do a side by side comparison of the two yeasts. I will offer what notes I can on this beer in the mean time.

I brewed this on 4.22.10 and at kegging (5.3.10) the US-05 was 5.3% ABV and the WY1010 was 5.5% ABV.

The US-05 batch is a hazy lightish orange, just about the color of Oberon. It has great mouthfeel, with medium-light body. Hints of orange aroma and citrousy flavor are owed in part to the 0 minute cascade addition and the orange zest. Some hop aroma is present, but not overpowering. The smoothness and "noble" quality of the Czech Saaz is detectable, but this is clearly a malt driven beer. Very drinkable, as I have put a few long sessions in with this beer and always want a little more. I tried putting a slice of orange in the beer and it compliments it nicely if that's your thing. (I know plenty of people who drink Oberon with a slice of fruit as well.) Head retention is outstanding. Good lacing on the glass. This will be a beer to brew again, that's for sure.

Since this isn't an Oberon clone, I won't compare it to Oberon. (Other than I'd rather drink this than Oberon any day.)

I'll update with notes on the WY1010 batch (kegged and waiting) when it's on tap.

Cheers!
TiberIfoundmyhotsunnydaybeerBrew

I am going to brew this exact recipe, however wondering about a few things.

OG
FG
Eff

Also German Munich or Domestic? Lovibond on them

Based on your notes upping the c-40 to .75.

Anything else you would do?

CrackShotHolmes · 01-30-2012, 05:19 PM

Quote:

Originally Posted by Cryptochronolite

6lbs American 2 row
4lbs American White wheat
.5lbs Carapils

1oz Saaz 30min 3.5% AA (leaf)
1oz Saaz 15min 3.5% AA (leaf)

.5oz Saaz 3.5%AA and 1oz Cascade 5.5%AA in secondary (dry hopped for 14 days) (leaf)

Strike water was set to 136ºF.

Mash-in at 133ºF for 15 minutes.

Pull 3 quarts of mash, bring to boiling in a separate vessel.
(About 10 more minutes).
Return to mash-tun -
Decoction target temp is 155ºF, you may need to adjust your decoction volume. I used this decoction calculator for my math.

Rest at 155ºF for 60minutes.

Pull 1 gallon of mash. Bring to a boil, return for a mash out.
Mash target temp is 168ºF.
Rest at 168ºF for 15 minutes. (again, using the Quaff calculator for my old setup)

Chilled rapidly, heavy oxygen, fermented in primary at 63ºF for five days. Racked to secondary, added hops, bottled after two weeks.

The yeast from the oberon bottle is a little small, so I would expect you will have flocculation issues. I am unable to find a good substitute from WL or WY for this yeast, but it may not matter.

OG 1.059
FG 1.014-016.

let me know if there's any other way I can help. I have no made this on my 20 gallon system yet, but I plan to do it soon.

I brewed this recipe yesterday afternoon and pitched yeast at 5:00pm, Wyeast 1010. This morning at 8:00am the airlock was bubbling away nicely. Where I ferment, the ambient temp is 63*, but the actual temp of the wort is right now at 71*. Is the pushing the limit on this yeast, or should I be ok at 71*?

Thinking about putting together a swamp cooler for this brew, but if it's not necessary, then I don't really want to. What does everyone think?

Thanks for your help.

chairbornrangerx · 02-08-2012, 03:24 PM

Going to attempt a recipe from a mixture of all the previous posts in this thread

Questions though, I see several different recipes using a multitude of yeasts... has anyone nailed down which one is the closest?

I see:

1272 American Ale Yeast II
Wyeast Labs #1010
WLP320 American hefeweizen

Going to gather the ingredients to probably just start off with a 5gal batch

**Cryptochronolite** · 02-08-2012, 04:00 PM

The yeast from an Oberon bottle is the best. The commercial alternatives you mention are also good, but use a big healthy starter and oxygenate your wort. Best advice I can give.

HopRodGR · 02-12-2012, 09:16 PM

Crypto,

I'm planning on starting a harvest of Bell's Pale Ale yeast this week (since Oberon isn't here till March 30). How big of a starter did you use to pitch? I'm assuming stepping it up to 1L (using a stir plate) probably won't be quite big enough for a 5 gallon batch. Mr. Malty suggests a 1L starter on a stir plate would work at that OG, but considering the yeast is being harvested I'm a little hesitant to not go to 2L.

**Cryptochronolite** · 02-13-2012, 07:00 AM

I measure viability, so I've pitched as small as 250ml of slurry and as much as 1500ml. It really depends on yeast health, which is not entirely under anyone's control. If you followed sanitary procedure, it smells good and there looks like a good 1/4-1/2inch of white yeast cake in your 1000ml, then I would say pitch it. The key to healthy yeast reproduction is sterols, which are created from lots of oxygen and a tiny bit of nutrition. Oxygenate between propagation upgrades and select the lower-middle of the yeast cake each time. Good luck, I'm excited to hear how this turns out.

HopRodGR · 02-13-2012, 03:33 PM

Thanks for the guidance. This will be my first bottle harvest and first attempt at an Oberon clone. Mine will be a mini-mash with a pale and wheat DME base (I've only done extract to this point but am looking to move to all-grain sometime later this year), but the recipe is based pretty heavily on the insights from this thread, and emails I've read that people have gotten back from Bell's. What you've said about the Bell's yeast is echoed by the LHBS guys I've spoken to on this, it really makes the difference. Considering Oberon is such a mainstay up here in the summer, I'm pretty excited to see how this one turns out when it's ready in early April.

If anyone feels like critiquing, here is the link to what I plan on going with:

http://hopville.com/recipe/1139362/american-wheat-or-rye-beer-recipes/auberon

CrackShotHolmes · 02-23-2012, 01:15 AM

Crypto-
Just want to say thank you for the GREAT recipe. I only bottled 7 days ago and couldn't resist trying one tonight. Put it in the fridge for about 3 hours and had my first taste. BINGO, Oberon. Pretty much right on the money. I absolutely could not believe how good this beer taste 1 week in the bottle and barely carbed at all.

This recipe just jumped up to next in line to be brewed in my brew pipeline. There will be heavy volumes of this beer consumed in the next 6 months or so. Awesome job on the recipe!

HopRodGR · 02-23-2012, 11:03 AM

Thought I'd give a quick update on my Bell's bottle harvest. I'm now on day 8 and step 3 (250ml-->500ml-->1L) from the dregs of 5 bottles of Pale Ale bottled on 12/28. This is what I woke up to my starter doing this morning. Even on a stir plate all three steps have been given me some crazy levels of krausen. For anyone who's on the edge about harvesting yeast from some Bell's, I think it's safe to say that as long as it is relatively fresh, their strain has some serious life to it.

Henry22 · 03-02-2012, 03:13 AM

Quote:

Originally Posted by Paul_Aris

Alright I will copy and paste in from promash and post it. I am at work now so don't have access to it.

I did tap the kege last night and my oberon is full of flavor. I was very impressed. I did not try it side by side with the comercial version this time but will probably do that tonight or tomorrow seeing how I have some in the fridge.

Could you post your recipe, I am interested in brewing it.

Also Crypto, how would you recommend doing decoction with the BIAB method. I have never done a decoction but Oberon is one of my favorite if not my favorite beer and I am interested in trying to brew as close to a clone as possible.