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New Belgium 1554


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#1 BarefootBrews

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Posted 28 March 2009 - 09:40 AM

I will be brewing this up in the next few weeks. I put it together based on discussions and notes found on various homebrew forums and from my tasting notes of 1554 when I visited NB a couple of years ago. Any suggestions and comments on the recipe are appreciated as always.7.0 lbs Dark German Munich3.0 lbs Pale0.75 lbs CaraMunich0.75 lbs CaraPils0.50 lbs Carafa Chocolate0.25 lbs Carafa III or Debittered Black0.75 oz Magnum (40 min)1 tsp Grains of Paradise (2 min)WYeast 2124 Bohemian Lager1554 is not really a porter, stout, or schwarzbier. It is brewed with a "light lager yeast strain" according to the NB website (https://www.newbelgium.com/beer/1554), but yet is labeled as an "Enlightened Black Ale".

#2 *_Guest_sdeweese_*

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Posted 31 March 2009 - 07:00 PM

I've not used the carafa grains so don't know how they might dictate the chocolaty roasted ale/lager uniqueness that is 1554 and for the life of me I can't remember where I got my recipe (though I'm inclined to think it came from the "disabled's" recipe forum) that was very close in my tasted/toasted mind yet very different from yours:


8 lbs pale malt
1.875 munich malt
1.5 carapils
.75 chocolate malt
.5 black patent

1.75 willamette (what i had) 35 min.

white labs 830-german lager @ 60 df for 10 days

og 1.057
fg 1.012

#3 Jimmy James

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Posted 01 April 2009 - 08:49 AM

I haven't had 1554 in a while but from what I recall I believe it does have some carafa in it. The carafa in my experience does give a nice chocolate flavor without being bitter or astringent. I have used it in red to light brown ales, I think to get the black color of 1554 you need some black patent probably as well. I don't remember 1554 having a roasted/burnt flavor to it, so the debittered black might be a better call for that brew than the black patent if it provides the same in terms of coloring.

#4 BarefootBrews

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Posted 01 April 2009 - 09:05 PM

Comments on the recipe thus far have seemed to go along with my initial thoughts. There needs to be a healthy addition of dark grains that do not add astringency....carafa. I would think that chocolate and black patent would be too over the top. However, I have been quite impressed with the flavor that pale chocolate malt adds. It's lacking in color for a 1554 clone though.

#5 BarefootBrews

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Posted 30 April 2009 - 11:31 PM

For those interested in how this turned out compared to the original.....The color was completely too dark. Mine was black rather than dark garnet. Held up to a light, I could not see through it. Aroma profile was pretty close with peppery spicy notes. Flavor was off. Black malts contributed too much. Needs to be more chocolate than dark roast. Body was too full.For the next attempt I will cut the CaraMunich to 1/2 lb. Drop the CaraPils. Probably reduce the Black malt to only 1 oz or cut it out completely. I fermented at 58 dF and ended up with quite a bit of phenolics, almost English like. I may go with a clean fermenting yeast such as a white labs 01 next time.

#6 Jimmy James

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Posted 01 May 2009 - 08:02 AM

Thanks for posting the follow-up. I always thought 1554 was black but it's been a while. I wonder if the Anchor Steam yeast, which I think is called SF Lager by White Labs, would be suitable? White Labs 001 is pretty clean too. Did you end up going with the Carafa III or some other black malt? Just curious what your final recipe was.

#7 Yeasty Boy

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Posted 03 May 2009 - 07:44 PM

From Grady Hull, Asst Brmstr:The malts are Pale, Carapils, Black, Munich, and Chocolate. Pale malt is about 60%, the rest is specialty. The bittering hops are Target and the BU is 21. The ABV is 5.6%. The mash is warmer and shorter than what you have listed. [150° for 60m] Lager yeast. I hope that helps!GradyBased on that I did Pils base, 2# Munich II, 12oz Debittered Black, 6oz Carapils, 4oz Chocolate. 1.057-14 SG, using Hellabock (not the cleanest lager yeast, but one of my fav's.) I still did 150, concerned about attenuation. Fermented at 50°, but I think they go warmer.


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