A Tart Wheat Beer...

[rocketmandrew]

I am wanting to make a Oberon Clone but i want to make it like the old
Oberon. Some of you might remember when Oberon first came out and
still had a tartness to it. I was wonder if anyone have any clues how
i might get that in my beer. The recipe that i am going to follow is
listed below. Please tell me what i might add to get the tartness.

All Grain Recipe - Bells Oberon ::: 1.050/1.013 (6 Gal)
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°

[don o]

There are a couple threads at the homebrewtalk web sight
http://homebrewtalk.com/f12/oberon-clone-25851/ claims to have Bell's
recipe for Oberon. The other is http;//homebrewtalk.com/f70/bells-
oberon-clone-31422/index2.html and is a discussion of a home brew
recipe. Safeale US-56 is now US-06.
Don O

[Tom Lieb]

Perhaps you can try a little Acidulated malt which provides a tartness due
to lactic acid. Probably 4 ounces would do.
Tom

Cool and ferment at 66� to 68�

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[Mike Jones]

 Tom,

You are just a wealth of information!  I REALLY hope to be able to get to the meeting this month!  Things have just been too crazy & busy.

Michael Jones
 

[Tom Lieb]

Hope to see you Mike.  Right Brain, our next meeting place,  is always a good time!