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Old 06-23-2009, 06:33 PM   #21
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yeah I know - I thought it was low too, but after I did a side by side, it seems like 99% of the hops flavor in oberon comes from the dry hopping/aroma. It is really way more carammelly than I thought.

just a note, I did the decoc between protein to sacc - NOT to mash out. Single decoc only, I've tried a double once and it got too sweet.

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Old 07-10-2009, 01:42 AM   #22
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Is there possibly a way to mimic the decoction needed here on a stovetop? Right now I pretty much do DB's Partial Mash method for all my brews - working my way up to AG but want to get my technique right first (and waiting for SWMBO to authorize further beer-related purchases). I'm a huge fan of the Oberon - I lived in Michigan for a while about 10 years ago and pretty much lived on Oberon all summer long.

Anyway, I'd love to make this, so I'm wondering if you have any ideas for approximating this beer using stovetop PM.

Thanks in advance!

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Old 07-10-2009, 02:06 AM   #23
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Quote:
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.
Oberon is the one wheat beer I've tried & really liked. I've got a yeast culture & plan to brew it one day soon. Thanks for all your work on getting this recipe right !

Just FYi for anyone who follows this thread - a little info on Oberon's yeast strain - it does seem to be a house strain used in all their brews:

http://www.homebrewtalk.com/f12/what...58/#post348333

http://www.homebrewtalk.com/f12/safa...46/#post673016
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Old 07-13-2009, 10:43 PM   #24
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I am completely doubley tripply convinced that the key to this brew is a decoction. It may not be that way at the brewery, but it has to occur at home to keep this brew from being so dry.

cheers bitches! (and dudes)

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Old 07-16-2009, 01:57 AM   #25
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interesting.

I'm not all that familiar with decoction but could you add .5 lb of munch for some malty backbone...I guess my real question is how does a decoc. make the beer more sweet? :P

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Old 07-16-2009, 09:03 PM   #26
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well, I think the simple answer is it makes more non-fermentable sugars.

I think the complicated answer is called the Maillard interaction or process or something.

Maillard reaction - Wikipedia, the free encyclopedia

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Old 07-17-2009, 12:45 AM   #27
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Crypto, you might have just become my wife's new hero. We were in Michigan last week on vacation with her folks. 2 mini-kegs of Oberon later and she was begging me to find a recipe for it. Thanks for all of your hard work - the rest of us will enjoy it.

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Old 07-17-2009, 12:54 AM   #28
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no problem. It isn't hard work at all. I just brew it to drink it.

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Old 07-20-2009, 02:52 PM   #29
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I just brewed this yesterday! I changed my mash to an enhanced single decoction. Basically, doughed in at 99º to let it rest in the acid range, pulled about 60% of the mash (almost all the grains, and enough wort to cover) brought it to a protein rest at 122º for 10 minutes, raised to sacc rest at 154º fro 30 minutes, then boiled for 15 minutes. After 5 minutes of the boil, I started adding a small amount of mash back tot he main mash to bring the main mash temp to 120º and allowed the main mash to protein rest for 12 minutes, while the deco was still boiling away. I then added the remaining deco back into the main mash to raise up to my sacc rest temp of 155º. Rested for 40 minutes, infused with boiling water to 168º and fly sparged.

For more info on deco mashing and the enhanced schedule check out http://braukaiser.com/wiki/index.php...oction_Mashing

I hit my numbers dead on and think it will be a great brew. I am still dialing in my boil off though so I reached an O.G. of 1.054 because I didn't boil off as much as planned. Oh well, It will still be awesome.

Also I couldn't get any of the yeasts I wanted so this is fermenting away with Wyeast 1272 Am II and 1762 Belgian Abbey II.

I will report back in a few weeks.

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Old 07-22-2009, 12:36 PM   #30
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I can't wait to hear back.

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