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-   -   Oberon clone (http://www.homebrewtalk.com/f37/oberon-clone-380993/)

SCBrewster 01-13-2013 01:00 AM

Oberon clone
Anybody have any suggestions for an Oberon extract recipe? Already got the craving!

histo320 01-13-2013 01:06 AM

I do not know of one but I am going to start working on a Partial Mash clone here soon.

Since it is a wheat beer I would imagine AG would be a better way to meet the true clone but I think extract would work as well.

Also, I have no clue what hops they use in it but it is citrusy (citra) but also spicy (chinook?). Who knows but that is half the fun.

SCBrewster 01-13-2013 01:10 AM

Yeah I'm sure there also has a lot to do with using the same yeast. I am going to have to learn how to culture yeast from one of the bottles

mlakota 01-13-2013 06:05 AM

This one was posted in a similar thread by AdamWiz and seemed to get some good reviews.

- 3 LB, 4 OZ Briess Bavarian Wheat DME
- 2 LB, 8 OZ Briess golden light DME
- 10 OZ Munich
- 6 OZ Crystal 60L
- 3/4 OZ Hallertauer pellets (60 min.)
- 1 OZ Hallertauer pellets (30 min.)
- 1/2 OZ Saaz pellets (15 min.)
- 1/2 OZ Saaz pellets (5 min.)
- Culture yeast from Oberon bottles or use WLP320 (American Hefeweizen)
- dry hop 7-14 days with 1 OZ Cascade leaf hops

If you look across other threads, people tend to agree that the yeast is key to this beer since there are no spices in it according to Bells. If you can culture some from their beers it would be best, and ferment a little warmer, 72-73*.

SCBrewster 01-13-2013 12:38 PM

Theres no orange peel or anything added? How do you get the orange flavor? From the hops? The yeast?

tagz 01-13-2013 12:56 PM

There is an outline of the recipe in Brewing with Wheat. I can look it up and get back to you. Although the one above looks like it's on the right track.

JonM 01-13-2013 01:07 PM


Originally Posted by SCBrewster (Post 4779955)
Theres no orange peel or anything added? How do you get the orange flavor? From the hops? The yeast?

It's the yeast. Bell's house yeast throws off orangey/pineappley esters when fermented warm, like around 70+.

SCBrewster 01-13-2013 01:33 PM

Has anybody used the WLP320 for this instead of culturing the yeast from the bottle? Seems like it would be MUCH easier if it yielded close to the same results

JonM 01-13-2013 01:45 PM

I hear 1272 is similar, but I don't know how it behaves at higher temps and what kind of esters it gives off.

And bottle harvesting is easier than you might think.

mlakota 01-13-2013 08:46 PM

Using yeast from bottles will definitely provide the closest clone. If you can make a starter, you can harvest yeast. Don't think any Oberon will still be around, but it's the same yeast from other beers. Use Bell's Amber or Pale.


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