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Old 07-22-2009, 03:42 PM   #31
BrewSpook
 
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Dec 2008
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Crypto -

Hope you don't mind, I converted this to an extract so my FIL could take a crack at it. Here is what I came up with using stats for Briess DME.

% LB OZ Malt or Fermentable ppg °L
55% 3 14 Light Dry Malt Extract info 42 4
38% 2 10 Dry Wheat Extract info 42 3
7% 0 8 Dextrin (CaraPils) Malt info 33 2

Boil 45 mins 1.0 Saaz pellet 5.5
Boil 15 mins 1.0 Saaz pellet 5.5
Dry hop 14 days 1.0 Cascade leaf 5.5
Dry hop 14 days 0.5 Saaz leaf 3.5

Wyeast American Wheat (1010)
(will use harvested yeast from Oberon bottles)

Original Gravity
1.057
(1.051 to 1.059)
Final Gravity
1.014
(1.012 to 1.015)
Color
4° SRM
(Yellow)
12.8 HBU
18.9 IBU

5.7% A.B.V
186 per 12 oz

All calculations done on Hopville.com recipe generator
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Old 07-30-2009, 04:35 PM   #32
KCPyrate
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Jul 2009
Shawnee, KS
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Quote:
Originally Posted by BrewSpook View Post
Crypto -

Hope you don't mind, I converted this to an extract so my FIL could take a crack at it. Here is what I came up with using stats for Briess DME.

% LB OZ Malt or Fermentable ppg °L
55% 3 14 Light Dry Malt Extract info 42 4
38% 2 10 Dry Wheat Extract info 42 3
7% 0 8 Dextrin (CaraPils) Malt info 33 2

I'm interested in the extract version above but not sure about how the ingredients proportions work out or how many lbs of Malt to use based on the calculations... Is there missing info above or am I just not understanding how this is read?
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Old 07-31-2009, 12:28 AM   #33
adamjab19
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Apr 2008
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3lb 14oz of light dry malt extract
2lbs 10oz dry wheat extract
8oz dextrin malt
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Old 07-31-2009, 11:03 AM   #34
BrewSpook
 
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Exactly, the format didn't transfer as well as I hoped, but it all lines up. I was thinking you might even want to add 4oz Crystal (maybe 20-40) to darken it up a bit. My extracts always turn out a bit darker than planned, but 4 SRM is a bit low for Oberon, I'd want to add something to get the color up a bit.
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Old 08-03-2009, 02:32 PM   #35
Boerderij_Kabouter
 
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Wow... Mine just went into the kegs and it is going to be awesome. Sweet with an awesome hop aroma. I will save full judgment for a couple weeks from now, but I have very high hopes.

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Old 08-12-2009, 12:50 AM   #36
Cryptochronolite
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So Boerderij, How is it going with the oberon?

Antje.

 
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Old 08-12-2009, 01:05 PM   #37
Boerderij_Kabouter
 
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I haven't tapped it yet, but m close to doing so. I am bottle conditioning the half I fermented with Wyeast 1762 Belgian Abbey II and force carbing the Wyeast 1272 Am II. I should be able to draw my first conditioned and carbed pint this weekend. I will give a report then.

 
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Old 08-25-2009, 04:43 PM   #38
JSomps6
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well - how is it??

 
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Old 08-25-2009, 05:17 PM   #39
Boerderij_Kabouter
 
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Good reminder... whoops. I will do a sit down side-by-side-by-side review tonight with Danika. More to come.

 
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Old 08-26-2009, 02:15 PM   #40
Boerderij_Kabouter
 
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Brewlog

page 1


page 2


page 3


page 4


page 5


page 6


page 7
real attenuation cut out for picture limit, click here if interested.

page 8






Aroma 10/12
Sweet bread, lemon zest, and orange. A small hint of alcohol heat and wheatiness. Very similar to Oberon.

Appearance 3/3
Bellowy head that holds at around half a finger. Exactly the same color and stability as Oberon. The color is maybe 1 SRM darker than Oberon but VERY close. The above picture shows the center beer a bit darker but that is only because of the picture, my two samples were the exact color and more like the one shown on the right. This beer is brilliantly clear with both yeasts but the 1762 sample is not fully carbed yet, so the head was underwhelming as shown in the photos.

Flavor 15/20
Malty sweetness and citrus are great. The citrus has an orange zest character to it and the finish showcases a pleasant wheat flavor. Gives a warming sensation in the aftertaste. The 1762 had a spicey note that was not as nice, still fine but not like Oberon. The 1272 was very close to Oberon. I had a slight tinge of astringency just barely noticeable that I have been battling in all my brews. I didn't tell Danika about it and she didn't notice so I think I may just be on hype-alert for the astringency thing.

Mouthfeel 5/5
Perfect, clears nicely from the palate to finish dry while maintaining a full body during the mid palate. I like the mouthfeel of mine better than Oberon and think the finish is much more pleasant, though they are vary similar.

Overall 8/10
Right on the money, pretty damn good beer. This is one of the best beers I have brewed and will likely make this a pretty regular thing. It is very close to Oberon and the finish on mine was more pleasant IMO. Not even sure what I would change. I will likely make a full gallon starter next time and try to culture some yeast from Bells.

I scored the 1272 version a 41/50 overall. I really think this is a good beer which I rarely say about any homebrew, rarer yet my own.

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