flyboys3
Member
I Have been wanting to try a a.g. for a while now and found this recipie for a oberon clone.
Grain Bill
5 lbs. - 2 Row Pale Malt
5 lbs. - Wheat Malt
1 lb. - Munich Malt (get the lighter stuff if you have a choice)
1/2 lb. - Crystal Malt (10L)
Hop Schedule (28 IBU)
1/2 oz - Northern Brewer (or Hallertau, your choice) (60 min.)
1/2 oz - Saaz (60 min.)
1/2 oz - Saaz (15 min.)
1/2 oz - Saaz (0 min. - flameout)
Yeast
Here are three choices, in order preference:
1. Culture Yeast from the Bell's Oberon bottle EARLY in the brewing season
2. Wyeast 1272 American Ale Yeast [fruitier than WLP001]
3. White Labs California Ale Yeast (WLP001) or Safale US-56
Mash/Sparge/Boil
Mash at 150° to 152° for 60 min.
Sparge as usual
Boil for 60 minutes
Cool and ferment at 66° to 68°
But have questions........
2 row pale malt, i guess rahr 2 row pale is o.k
but what about the wheat malt? there seems to be a lot of different wheat malts so wich one should I go with?
And the Crystal Malt (10L)
I foun some but it was not 10L it was 50-60 L
what is the L for anyway?
maybe I should just forget about it, but i want to try it and don't want to screw it up too bad!
as for the yeast I have a 6 pack of oberon left and was going to try to harvest for a starter but here we go again how big of a starter 1000 ml ok?
any help/advice you could provide would be great.
Thanks
Grain Bill
5 lbs. - 2 Row Pale Malt
5 lbs. - Wheat Malt
1 lb. - Munich Malt (get the lighter stuff if you have a choice)
1/2 lb. - Crystal Malt (10L)
Hop Schedule (28 IBU)
1/2 oz - Northern Brewer (or Hallertau, your choice) (60 min.)
1/2 oz - Saaz (60 min.)
1/2 oz - Saaz (15 min.)
1/2 oz - Saaz (0 min. - flameout)
Yeast
Here are three choices, in order preference:
1. Culture Yeast from the Bell's Oberon bottle EARLY in the brewing season
2. Wyeast 1272 American Ale Yeast [fruitier than WLP001]
3. White Labs California Ale Yeast (WLP001) or Safale US-56
Mash/Sparge/Boil
Mash at 150° to 152° for 60 min.
Sparge as usual
Boil for 60 minutes
Cool and ferment at 66° to 68°
But have questions........
2 row pale malt, i guess rahr 2 row pale is o.k
but what about the wheat malt? there seems to be a lot of different wheat malts so wich one should I go with?
And the Crystal Malt (10L)
I foun some but it was not 10L it was 50-60 L
what is the L for anyway?
maybe I should just forget about it, but i want to try it and don't want to screw it up too bad!
as for the yeast I have a 6 pack of oberon left and was going to try to harvest for a starter but here we go again how big of a starter 1000 ml ok?
any help/advice you could provide would be great.
Thanks