I just brewed this Oberon clone recipe variation that I added mandarin orange peel based on a all grain recipe that I converted.
OG Estimate: 1.058, actual 1.059
FG Estimate: 1.013
Estimated SRM: 10 (With all grain it was closer to 3 think but the LME and DME have darker SRMs. At least the kind I could find.)
For 5 Gallons with a 3 Gallon Boil:
Extracts and Grains:
4.05 lbs Pale LME
3.90 lbs Wheat LME
1.00 lbs Munich Malt (can be "mashed" by steeping for 45 minutes at 153 F)
0.51 lbs Cara-Pils/Dextrine
0.50 lbs Crystal Malt 10L
0.80 oz US Hallertauer (60 Min)
1.33 oz Czech Saaz (45 Min)
0.74 oz Czech Saaz (30 Min)
0.74 oz Czech Saaz (15 Min)
0.55 oz Cascade (0 Min) (Omit if you were able to culture Bell's house ale yeast from Oberone or another ale)
BRY-97 Dry yeast American West Coast Ale (Said to be a clean American ale yeast like White labs 001 but with fruity and estery aromas)
Preferably Bell's house yeast but I didn't want to wait to brew
1 Tbsp Irish Moss (Boil 15 Min)
2 Clementines Peels (Boil 5 Min) Diced and soaked in juices of clementine, then left to dry. (Omit this for an Oberone Clone rather than a variation)
It came out with a very strong smell reminiscent of Oberon and Clementine
Much too dark to be an Oberon clone but I think it will be comparable other than color. I will be calling it West Coast Clementine Wheat.
I plan to primary for 3 weeks then bottle condition for 4 weeks. Should be ready about the same time as Oberone
will still be buying a case (or more) and a few 32oz at the pub.
I will update with my results in about 6 weeks.