1554 Clone attempt..
I dug through several threads and compiled a recipe that I think I'll start with.
Problem I'v run into is the recipe calls out Weyermann Munich II, and gives it 8.5 srm..
I can't find this anywhere...
I can only find Weyermann CaraMunich II, and it's 40-50srm..
I went ahead and got the caramunich II, but I also grabbed an equal amount of thier light munich, as it's 8-9, thinking substitution...
Am I heading the right direction here or no...??
The recipe I followed gives a color of 35, and with the CaraMunich II, brewmasters recipator gave me 41.. not huge....
Here's what I ended up with..
BeerSmith Recipe Printout - http://www.beersmith.com
Style: Belgian Specialty Ale
TYPE: All Grain
Batch Size: 5.50 gal
Boil Size: 7.39 gal
Estimated OG: 1.055 SG
Estimated Color: 40.3 SRM
Estimated IBU: 23.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Amount Item Type % or IBU
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 60.19 %
1 lbs 14.1 oz Caramunich II (Weyermann) (63.0 SRM) Grain 16.17 %
1 lbs 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 12.90 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 6.45 %
8.0 oz De-Bittered Black (550.0 SRM) Grain 4.30 %
0.75 oz Magnum [14.00 %] (25 min) Hops 23.2 IBU
Mash Schedule: My Mash
Total Grain Weight: 11.63 lb
Mash 154* for 45, then mashout @ 168* for 10.
From tasting impressions of the 1554 I'd reduce the chocolate malt, and add in a dark crystal along the lines of 120L. I'm not sure how much, but it definitely felt like it had the characteristic dark crystal flavors.
Caramunich is the not the same as Munich. If your recipe that you want to follow had a 8 SRM Munich, use the light Munich you bought. That said, I don't think that crystal malts are out of place here, I'd use a smaller quantity of the caramunich (pound or under) and some 120L (can't give you an estimate on quantity).
Did you read This TBN thread about it? One guy got a response e-mail from NB where they gave some good tips:
Oh yea, Weyermann Munich Type II (9ish *L) is about the same as most other maltster's Light Munich. Their Munich Type I (6ish *L) is lighter than most Light Munich malts. So you got the right stuff with that Lt. Munich.
Wow.. 12oz of Chocolate is way too much. I would definitely cut that down.
I'd imagine that you can get a lot of that color just from using straight Munich. Maybe a few oz of chocolate.. but thats it. Maybe some Special B?
Reading that I'd say use a mix of crystals for sure: 10 (CaraPils), something intermediate, and maybe a blend of 80 and a 120 / Special B. Be careful not to overdo a combination of 80 and dark, it can be overpowering, but they are definite contributions.
Also, I think Rogue Pacman yeast or notty would be a great yeast for this.....mash at 149-150 and ferment long and cool.
Basically just go find a good Schwartzbier recipe......black beer.
I think a pilsen base, with minimal crystal malt and enough black patent and chocolate to color it and you will be fine. It is supposed to be light bodied like a pilsener, just dark colored. I think the slight spice note comes from special B.
I wonder if some debittered dark malt would be nice?
I bet you would get close with this:
4 oz special B
4 oz black patent
4 oz chocolate - or dehusked dark malt maybe?
In that thread linked there was another e-mail response where the brewer said no aroma/flavor hops but there is a late spice addition at the taste threshold.
Pacman and Notty are both good and clean but might tend to over-attenuate. I think they would work as long as you account for that.
I have found that if I mash at 155 with a 1.060 brew, notty will take it too just below 1.020 if fermented cool.
I just don't get a lot of body when I have a glass of 1554, it seems light bodied and smoky tasting to me.
I've only had it a few times, once was on-tap at the brewery during the tour. I agree it doesn't really taste full-bodied, maybe medium-bodied. But keep in mind they use a lager yeast (same yeast as Blue Paddle) and ferment it warm (for lagers) so that's gonna make it attenuate more. Now that I just wrote that...I'm thinking you were spot-on with the Notty/Pacman recommendation...and fermented cool.
What do you suppose they use for spice addition?
I also have tinkered with the idea of making a "black kolsch" with WLP029. Same exact protocol as a standard kolsch, pilsen base with debittered black and little chocolate. This might also be something to consider if you like 1554.
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