MMJfan
Well-Known Member
No dry hopping. Will report back.
Well, how'd this turn out?
No dry hopping. Will report back.
I gave up on the recipe that started this thread:
So I tried this back on May 2nd:
5 lbs white wheat
4 lbs 2 row
.75 Munich
.5 Caravienna
.25 Torrified wheat.
1oz herbrucker at 45
.5 Saaz at 15
.5 Saaz at 7
Just tasted it this past weekend...nice. It has that slick sweetness that I get from Oberon. Stand by for SideXSide. I'm optimistic.
I didn't take the time to go through all 29 pages of this thread to see if it was mentioned/reinforced, but you will never nail down Oberon without using Bell's yeast. Bell recommends cultivating it from a bottle if you try to clone Oberon. You can spend your whole life dialing in ingredients, processes and temperature, but in the end its all about the yeast.
It's been said in this thread and other threads that 1272 comes pretty close. Some have even said that 1272 is the same strain Bells uses (not for me to decide). Anyhow, I have brewed this using both Bells yeast I have harvested from Oberon and using 1272 and from my personal experience, the difference is negligible at best. And given the time and effort it takes to harvest yeast compared to just smacking a pack of 1272, I'll stick with the 1272.
I'm brewing up the first batch of the season this weekend! I too usually do at least 4 or 5 batches over the summer as this is a great drinking beer on a hot summer day!
I have been brewing this recipe for several years and have been constantly tweaking it and, while I'm happy with my latest version posted above, I am again going to try something different.
I have never been able to replicate that fruitiness that you get from an Oberon. I get a little bit but not to the level you get from the real thing. Anyways, I'm going to attempt replacing the 2 Saaz aroma additions in my recipe with Citra. I brew an all Citra IPA that is just dripping with fruity flavor but that recipe calls for over 8 oz. of Citra altogether. I'm thinking of bittering with Saaz at 60, and then adding 1 oz of Citra at 10 minutes and then 1 oz of Citra at 5 minutes. And again, no dry hop.
I'll post my results in a few weeks when it is ready to drink! Worst thing that happens is it isn't as good as my previous recipe and I just go back to that!
One thing I have found to achieve the fruitiness that Oberon is, is running your yeast a little hotter. I use WY1272 interchangeably with harvested Bells yeast, and ferment both at 72F. I find that hits the spot in terms of fruitiness.
The hops are purely noble, the citrus part of the hersbrucker just melts into the high temp yeast esters to form that classic flavor.
Just my .02
I want to think that I remember the brewer at Bells mentioning to ferment a little warmer than usual to help get the fruitiness. That was years ago, though, so it's a bit of a distant memory.
I know they use the same yeast for most of their beers, so between the recipe and temperature, there must be something that helps bring out the fruitiness, and that makes sense.
First of all i know this is an old post and i apologize for dragging it up again , but i had my first sixer of this beer while trying different types of wheat ales to see what i might like ( i loved it ) only problem is i live in a little town in NM and ive never seen it here before , i spent the biggest part of a day going from store to store trying to find it with no luck , might have to drive the 20 miles back to the store i got it at to see if they have more or maybe see if i can get a store to bring in a case or two for me ..
I spent last night looking at clone recipes to make this and im courious if anybody here finally got this recipe nailed down ?
I also seen a decoct was being used by some but is it really needed ?
people are saying to harvest yeast from the bottle the beer comes in but i also saw on Bells website where thier selling the house yeast they use to make Oberon , has anyone used it and did it come close to taste ?? Im really wanting this beer again and if i could get a recipe thats really good and close to the original (Oberon) id be truly grateful....
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