Bells Oberon Clone - Spot On

[permo]

Well, i love me some oberon. I finally gathered the courage to try and clone it. I started out by harvesting yeast from 4 cans of fresh oberon. i stepped this initial starter up 4 times until i had a very healthy 5 liter starter. I then brewed the following recipe and it is SPOT ON. Side by side the beers are basically not distinguishable. `



Brew this recipe with confidence



Type: All Grain

Batch Size: 17.00 gal

Boil Size: 18.46 gal

Boil Time: 60 min



22 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 59.9 %

13 lbs Wheat, White (Cargill) (2.9 SRM) Grain 2 35.4 %

1 lbs 12.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 4.8 %

2.00 oz Perle [8.00 %] - First Wort 20.0 min Hop 4 11.6 IBUs

1.00 oz Perle [8.00 %] - Boil 10.0 min Hop 5 3.2 IBUs

1.00 oz Spalter [4.50 %] - Boil 10.0 min Hop 6 1.8 IBUs

1.00 oz Sterling [7.50 %] - Boil 10.0 min Hop 7 3.0 IBUs

1.00 oz Perle [8.00 %] - Steep/Whirlpool 20.0 min Hop 8 2.6 IBUs

1.00 oz Spalter [4.50 %] - Steep/Whirlpool 20.0 min Hop 9 1.5 IBUs

1.00 oz Sterling [7.50 %] - Steep/Whirlpool 20.0 min Hop 10 2.5 IBUs





Original Gravity: 1.057 SG

Final Gravity: 1.011 SG

Bitterness: 26.1 IBUs

Color: 5.6 SRM



Acid Rest Add 6.05 gal of water at 126.3 F 113.0 F 30 min

Protein Rest Add 2.01 gal of water at 209.7 F 133.0 F 30 min

Saccharification Add 4.02 gal of water at 204.8 F 154.0 F 30 min

sparge with 10.79 gal water at 168.0 FView attachment ImageUploadedByHome Brew1494458644.198529.jpg

 

[Big-R]

Hey Permo!

What were your fermentation times?

ASSume you kegged it... Did you condition it?

 

[JonM]

I was gonna ask the same thing - fermentation temp seems to be really critical to getting those awesome fruity esters. (BTW, I just kegged a pale ale using Bell's yeast and I fermented it at 64. Could definitely smell the fruity stuff before I added the dry hops.)

 

[David Sattelmeier]

I was gonna ask the same thing - fermentation temp seems to be really critical to getting those awesome fruity esters. (BTW, I just kegged a pale ale using Bell's yeast and I fermented it at 64. Could definitely smell the fruity stuff before I added the dry hops.)

I'm getting ready to try this, I have heard Bells ferments at a high temperature. I'm thinking of splitting a batch and fermenting half at at 64 and half at 74. Did anyone do anything to alter the water to meet a Munich profile?