Originally Posted by Duster72
I just did this. I used the recipe that is posted all over the net and used a really nice pitch I built up from a 2H bottle.
It's not close. Assuming that the recipe that has been posted all over the net is somewhat accurate, that means it's the yeast.
I would recommend trying 2565 or 3463 and possibly trying it at higher temperatures.
OR - make the kit - somebody else said it made a good beer, whether it's close to oberon or not.
This is straying off topic from the OP's query, but I'll throw it out there anyways
I've made 3 versions of this beer so far. One with the Ober-Easy kit. One AG with a recipe I found on the net. Then the last was my own design. The last one turned out the best and most like oberon. In fact I shared it with many people that said it tasted more like the oberon from 3-4 years back before they started changing it.
Here is what I did:
10 lbs Crisp Maris Otter Malt (3.0 SRM) Grain 42.11 %
10 lbs White Wheat Malt (2.4 SRM) Grain 42.11 %
2 lbs Munich Malt - 10L (10.0 SRM) Grain 8.42 %
1 lbs 4.0 oz Caramel/Crystal Malt - 15L (15.0 SRM) Grain 5.26 %
8.0 oz Caravienne Malt (22.0 SRM) Grain 2.11 %
1.00 oz Saaz [4.30 %] (60 min) Hops 9.2 IBU
1.50 oz Northern Brewer [8.50 %] (60 min) Hops 27.2 IBU
1.00 oz Saaz [4.30 %] (15 min) Hops 2.4 IBU
1.00 oz Saaz [4.30 %] (0 min) Hops -
This is a 10 gal recipe and I split it between 2 yeasts. One of them was with a cultured Bell's yeast and the other was with the Fat Tire yeast that Wyeast distributed.
The Bell's yeast version was awesome and was gone in no time at all
This is a beer I'll keep making since I don't live in Michigan anymore and who knows if they will ever step up their distribution.