Weizenbock Recipe - Oberon Dark

Recipe Info

Recipe Image

Oberon Dark

by on
All Grain
5.5 Gallon(s)
6.5 Gallon(s)
60 min
88%
This was supposed to be a Bell's Oberon clone but came out dark - ended up as a pretty good weizenbock, somewhere around 12 SRM.

Fermentables

45% - Red Wheat - US
5
38
3
Mash
45% - Vienna - US
5
36
4
Mash
9% - Munich Light - DE
1
37
10
Mash

Hops

Pekko
0.5
Pellet
Boil
60 min(s)
17.4
26.2
Saaz
1
Pellet
Boil
30 min(s)
2.8
6.5
Saaz
2
Pellet
FlameOut
0 min(s)
2.8
0.0

Yeast

Bell's Oberon Yeast
80%

Other Stuff

Gypsum
0.6
tsp
FlameOut
Yeast Nutrient
0.25
tsp
FlameOut

Mash Steps

Saccharification Rest
Infusion
152
90 min

Special Instructions

1.
Adjusted water profile to Ca 58.8, Mg 14.0, Na 69.0, Cl 124.0, SO4 119.3
2.
Pitched 32oz yeast starter cultured from Bell's Oberon
3.
Strike 5 gallons at 160 F
4.
Flameout hopstand for 20 minutes
5.
Ferment at 69 F for 7 days

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Oberon Dark
Weizenbock
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.065 OG
  • 1.013 FG
  • 32.7 IBU (tinseth) Bitterness
  • 0.50 BG:GU
  • 6.4° SRM Color
  • 88% Efficiency
  • 6.7% ABV Alcohol
  • 219 per 12oz Calories
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