October 23, 2014

One Last Summer Fling – Louie’s Oberon Clone

by LouieMacGoo
Categories: All Grain, BIAB, Brewing, Recipes
Tags: , ,
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Louie's Oberon Clone
Louie’s Oberon Clone – Photo credit Jeff DeWeese

Here in Michigan one of the things that we look forward to in the spring besides the Detroit Tigers Opening Day is the Bell’s Brewery release of Oberon Ale. The return of this hazy, golden orange colored wheat beer is almost a state holiday and many people, non-brewers mostly cannot wait until this seasonal beer comes back to their local beer store. I have to say that as much as I like Oberon I like brewing my own version even more. Just like the original Oberon recipe this one uses no fruits or added citrus to give it it’s complex citrusy flavor but relies solely on the hops and yeast to bring out the taste that is so well balanced with the wheat and barley. If your like me and don’t want to let go of summer just yet give this recipe a try and feel that warm summer sun for just a little longer.

Please Note: This recipe we originally developed for the BIAB brewing method so you may need to adjust the grain amounts for traditional All Grain brewing.

 

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6.5 gal 60 min 28.7 IBUs 5.3 SRM 1.055 1.014 5.4 %
Actuals 0 0 0.0 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Wheat or Rye Beer 6 D 1.04 - 1.055 1.008 - 1.013 15 - 30 3 - 6 2.3 - 2.6 4 - 5.5 %

Fermentables

Name Amount %
Briess ~Two (2) Row 9.169 lbs 58.13
White Wheat Malt 6.113 lbs 38.75
Caramel/Crystal Malt - 20L 7.86 oz 3.11

Hops

Name Amount Time Use Form Alpha %
Hallertauer 1 oz 60 min Boil Pellet 4.8
Hallertauer 1 oz 30 min Boil Pellet 4.8
Saaz 1 oz 10 min Boil Pellet 3

Miscs

Name Amount Time Use Type
Yeast Nutrient ~ Wyeast 0.75 tsp 10 min Boil Other

Yeast

Name Lab Attenuation Temperature
BRY-97 Danstar 75% 64°F - 69°F

Mash

Step Temperature Time
Saccharification 154°F 75 min
Mash Out 168°F 10 min

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