With the temperature rising and lawn mowing becoming a weekly chore, I turn my attention away from the dark, murky stouts and toward wheat ales I can enjoy by the lake or after yard work. One of my favorites has always been Bell’s Oberon Wheat Ale, by the craft brewery in Kalamazoo, MI. This is our first attempt at a wheat ale and the ladies of DrinkHomeBrew.com will be happy to taste a creation that isn’t way hoppy or dark (their common complaint). Now if only we can talk the ladies into mowing the lawn to earn themselves a Bell’s Oberon Wheat Ale clone, that would be the true mark of success on our latest home brew.

Bells Oberon Clone

While the internet is full of clone recipes for Bell’s Oberon, we started with a recipe found at www.Brew365.com but modified the hops a bit (since Saaz was not available) and tried to make it our own. Thanks to Brew365.com for getting us started on the right path.

INGREDIENTS

  • 5 lbs. – 2 Row Pale Malt
  • 5 lbs. – Wheat Malt
  • 1 lb. – Munich Light Malt
  • 1/2 lb. – Crystal Malt
  • 1 Wyeast Activator packet (product review here)

HOPS

  • Hellertau (1/2 oz) – 60 minutes
  • Tettnang (1/2 oz) – 60 minutes
  • Tettnang (1/2 oz) – 30 minutes
  • Tettnang (1/2 oz) – 0 minutes @ flameout

MASHING

  • Mash the grains at 150 degrees in your lauter mash tun for 60 minutes. When temperature drops below this mark, add hot water to raise temperature.
  • Sparge the mash
  • Boil your wort, adding hops according to the schedule provided
  • Cool the wort quickly and add Wyeast Activator package (fully inflated around 3 hours after packet is “activated”)
  • Ferment in moderate temperatures, around 66 degrees to 68 degrees (we used our basement, which hits this mark during early spring)
  • Boil sugar in water, add to the fermenting bucket and bottle that goodness.
  • Wait 2-3 weeks in moderate temperatures and enjoy.

GRAVITY READING

  • OG: 1.052 (target 1.050)
  • FG: 1.012
  • ABV: 5.32%