I saw this clone of Bell's Oberon on the BYO website.
http://byo.com/blogs/entry/bell-s-oberon-clone-woodberon
I'm thinking of brewing it. Any thoughts?
This is Christopher Woods Oberon clone recipe:
WoodBeron (Bell's Brewery Oberon clone) Recipe (5 gal/19 L)
OG: 1.057 IBU: 20.5 SRM: 4.7
5 lbs. (2.27 kg) pale 2-row
5 lbs. (2.27 kg) white wheat
0.5 lbs. (0.27 kg) crystal malt 20 °L
1.5 oz. (43 g) Hersbrucker (60 min.)
1.5 oz. (43 g) Hersbrucker (20 min.)
1 oz. (28 g) Saaz (5 min.)
1 oz. (28 g) Saaz (1 min.)
1 oz. (28 g) Saaz (dry hop for 5 days)
3 Tbl crusher coriander (5 min.) (optional, see above)
Mash at 153 °F (67 °C) for 60 minutes. Ferment at 68 °F (20 °C) with a yeast starter made from a bottle of Bell's Oberon
*Apparently Bell's also adds extra sugar at bottling just to give the yeast a bit more food to produce the fruity and spicy character found in this beer.
http://byo.com/blogs/entry/bell-s-oberon-clone-woodberon
I'm thinking of brewing it. Any thoughts?
This is Christopher Woods Oberon clone recipe:
WoodBeron (Bell's Brewery Oberon clone) Recipe (5 gal/19 L)
OG: 1.057 IBU: 20.5 SRM: 4.7
5 lbs. (2.27 kg) pale 2-row
5 lbs. (2.27 kg) white wheat
0.5 lbs. (0.27 kg) crystal malt 20 °L
1.5 oz. (43 g) Hersbrucker (60 min.)
1.5 oz. (43 g) Hersbrucker (20 min.)
1 oz. (28 g) Saaz (5 min.)
1 oz. (28 g) Saaz (1 min.)
1 oz. (28 g) Saaz (dry hop for 5 days)
3 Tbl crusher coriander (5 min.) (optional, see above)
Mash at 153 °F (67 °C) for 60 minutes. Ferment at 68 °F (20 °C) with a yeast starter made from a bottle of Bell's Oberon
*Apparently Bell's also adds extra sugar at bottling just to give the yeast a bit more food to produce the fruity and spicy character found in this beer.