I brewed the following recipe back on November 23, 2009. I just opened my first bottle today, and it is a really tasty beer. Roasty, a little bready, dark and IMO, very drinkable. I don't know how close it is to NB 1554 because I've only had one in my life (it inspired me to try and brew it), but it is damn good. I call it "Darkness". Here's the 411:
Darkness
23-A Specialty Beer
Author: Marc L.
Date: 11/23/09
Size: 6 gal
Efficiency: 80.35%
Attenuation: 68.6%
Calories: 171.32 kcal per 12.0 fl oz
Original Gravity: 1.051 (1.026 - 1.120)
Terminal Gravity: 1.016 (0.995 - 1.035)
Color: 24.26 (1.0 - 50.0)
Alcohol: 4.59% (2.5% - 14.5%)
Bitterness: 26.7 (0.0 - 100.0)
Ingredients:
6.0 lb 2-Row Brewers Malt
2 lb Biscuit Malt (Mout Roost 50)
1.0 lb Crystal Malt 120°L
1.0 lb Vienna Malt
.5 lb Special B - Caramel malt
.5 lb Wheat Malt
2 oz De-Bittered Black Malt (Mout Roost 1400)
4.0 oz Chocolate Malt
.5 oz Northern Brewer (9.8%) - added during boil, boiled 60 min
.5 oz Saaz (5.8%) - added during boil, boiled 30 min
.5 oz Northern Brewer (9.8%) - added during boil, boiled 5.0 min
.5 oz Saaz (5.8%) - added during boil, boiled 5.0 min
0.0 ea White Labs WLP810 San Fransisco Lager
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:03:00 Mash In - Liquor: 5.0 gal; Strike: 166.14 °F; Target: 151.0 °F
01:03:00 Sach Rest - Rest: 60 min; Final: 149.1 °F
01:03:00 Sparge - First Runnings: 0.0 gal sparge @ 168.0 °F, 0.0 min; Sparge #1: 3.38 gal sparge @ 201.0 °F, 0.0 min; Total Runoff: 6.88 gal
Notes
Mash temp was lower than planned...150-151.
Results generated by BeerTools Pro 1.5.3