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Old 10-16-2008, 08:44 PM   #11
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From Bell's site:

Quote:
An American wheat ale brewed with Saaz hops. Spicy and fruity, Oberon is the color and scent of a summer afternoon.

Original Gravity:
1.057
Alc. by Vol.:
5.8% - 190 cal. per 12 oz.
So the OP cannot be right. I would be very interested in one of these.

EDIT: Are the numbers posted here from your actual batch or the target numbers? Maybe the OG was just off a bit and that affected the flavor?

Last edited by Boerderij_Kabouter; 10-20-2008 at 03:54 PM.
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Old 01-15-2009, 01:17 AM   #12
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Quote:
Originally Posted by TheSchwill View Post
I'm going to try out this kit.

http://www.perfectbrewingsupply.com/...products_id=38

it is at my LHBS.
This kit has been in the primary for a week and a half. The instructions say primary one week secondary one week then bottle. I was going to leave it in the primary 2 weeks at least and thinking maybe three. Any thoughts on this? I've been reading posts about people leaving batches in their primary for three weeks but not sure if that depends on what style or if there is any benefit to using a secondary for certain styles if it even matters at all.
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Old 02-03-2009, 03:23 PM   #13
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Default Hops

According to the brewer at Bell's, Oberon does not use any spice (orange peel, or corriander specifically). My first batch lacked the fruity citrus that I so love in my Oberon. For my second batch I am going to try a dry hop with 9% Centennial hops. In other beers when I have dry hopped in the 2ndary with Centennial I have gotten a real good orange/lemon flavor. I'll let you know how it goes.

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Old 02-26-2009, 11:15 AM   #14
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Sounding promsing... I'd love to find a decent clone of this

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Old 02-26-2009, 12:37 PM   #15
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Quote:
Originally Posted by RandalG View Post
This kit has been in the primary for a week and a half. The instructions say primary one week secondary one week then bottle. I was going to leave it in the primary 2 weeks at least and thinking maybe three. Any thoughts on this? I've been reading posts about people leaving batches in their primary for three weeks but not sure if that depends on what style or if there is any benefit to using a secondary for certain styles if it even matters at all.
This batch didn't turn out as good as I had hoped. Doesn't taste much like Oberon.Much darker and sweeter.I'm new to HB and this is only my 2nd batch so it could be due to error on my part but it's still very drinkable.This is one of my faves so I'm sure I'll attemt it again at some point.
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Old 06-17-2009, 11:00 AM   #16
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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.

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Old 06-17-2009, 01:12 PM   #17
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^ Thanks for that. Oberon is one of my favorite brews. I'm new to AG with just one batch under my belt so far but once I build enough confidence in what I'm doing I'll be giving this a shot.Let us know how this batch turns out.

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Old 06-17-2009, 02:17 PM   #18
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If you wouldn't mind, could you post the AAU's for those hop additions?

Great work! I may have to try this...

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Old 06-17-2009, 11:27 PM   #19
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oops yeah, the saaz was 3.5 and the cascade was 5.5.

Also, the cascade was super fresh. In two cases LHBS recieved the shipment within two days.

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Old 06-21-2009, 01:49 PM   #20
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I just plugged the latest recipe into BeerSmith and it looks great. One question; 13.8 IBU??? That seems awfully low... is that right?

Style: American Wheat or Rye Beer
TYPE: All Grain
Taste: (0.0)

Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 13.14 gal
Estimated OG: 1.058 SG
Estimated Color: 3.7 SRM
Estimated IBU: 13.8 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
12 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 57.14 %
8 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 38.10 %
1 lbs Carapils (Briess) (1.5 SRM) Grain 4.76 %
2.00 oz Cascade [5.50 %] (Dry Hop 5 days) Hops -
1.00 oz Saaz [3.50 %] (Dry Hop 5 days) Hops -
2.00 oz Saaz [3.50 %] (30 min) Hops 8.4 IBU
2.00 oz Saaz [3.50 %] (15 min) Hops 5.4 IBU
0.55 tsp Irish Moss (Boil 10.0 min) Misc
2.20 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
2.20 tsp Yeast Nutrient (Primary 3.0 days) Misc
1 Pkgs American Wheat Ale (Wyeast Labs #1010) Yeast-Ale


Mash Schedule: My Mash
Total Grain Weight: 21.00 lb
----------------------------
My Mash
Step Time Name Description Step Temp
15 min Protein Rest Add 23.10 qt of water at 143.1 F 133.0 F
50 min Sacc Rest Add 11.00 qt of water at 208.8 F 155.0 F
10 min Mash out Decoct 9.27 qt of mash and boil it 168.0 F

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Last edited by Boerderij_Kabouter; 06-22-2009 at 12:08 AM.
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