So I have been drinking this beer tonight and I have to say that it is one of my all-time favorites! Anyways, just wanted to know if anybody has a clone recipe for this beer? Any help would be great!
Jason
Jason
Got some in the keg right now. It's quite yummy:
5 lbs Pale Malt (2 Row) Bel (3.0 SRM) 48.19 %
2 lbs Biscuit Malt (23.0 SRM) 19.28 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) 9.64 %
1 lbs Vienna Malt (3.5 SRM) 9.64 %
8.0 oz Special B Malt (180.0 SRM) 4.82 %
8.0 oz Wheat Malt, Ger (2.0 SRM) 4.82 %
4.0 oz Chocolate Malt (350.0 SRM) 2.41 %
2.0 oz Roasted Barley (300.0 SRM) 1.20 %
0.50 oz Northern Brewer [8.50 %] (60 min) 19.0 IBU
0.50 oz Saaz [4.00 %] (30 min) 4.1 IBU
1 Pkgs San Francisco Lager Yeast
I am wanting to make this as well.
I found this kit @ Austin Home Brew Supplies
http://www.austinhomebrew.com/product_info.php?cPath=178_452_43_322&products_id=1735
I don't know whether to get the Extract or the Mini-Mash though.
Does anyone know the difference?
almost a pound of roasted grains? that seems crazy...i thought this was supposed to be a schwarzbier? black lagers shouldn't have roasted barley at all...i'd assume they use mostly carafa II
It's technically a dark Belgian Specialty Ale. And I believe that NB uses a Belgian yeast strain for all of their beers, so the SF Lager yeast may not give the appropriate flavor.
Born of a flood and centuries-old Belgian text, 1554 Enlightened Black Ale uses a light lager yeast strain and dark chocolaty malts to redefine what dark beer can be. In 1997, a Fort Collins flood destroyed the original recipe our researcher, Phil Benstein, found in the library. So Phil and brewmaster, Peter Bouckaert, traveled to Belgium to retrieve this unique style lost to the ages. Their first challenge was deciphering antiquated script and outdated units of measurement, but trial and error (and many months of in-house sampling) culminated in 1554, a highly quaffable dark beer with a moderate body and mouthfeel.p
Belgian Darks offer a massive range of characters. Colors play within the amber to light brown to deep garnet hues, with thick, rocky heads of great retention. Aromas can be anywhere from traces of yeast, spiced, malty, floral and even slightly intoxicating. Flavors from dry and spiced, to sweet and malty. Most have a low level of bitterness.
Got some in the keg right now. It's quite yummy:
5 lbs Pale Malt (2 Row) Bel (3.0 SRM) 48.19 %
2 lbs Biscuit Malt (23.0 SRM) 19.28 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) 9.64 %
1 lbs Vienna Malt (3.5 SRM) 9.64 %
8.0 oz Special B Malt (180.0 SRM) 4.82 %
8.0 oz Wheat Malt, Ger (2.0 SRM) 4.82 %
4.0 oz Chocolate Malt (350.0 SRM) 2.41 %
2.0 oz Roasted Barley (300.0 SRM) 1.20 %
0.50 oz Northern Brewer [8.50 %] (60 min) 19.0 IBU
0.50 oz Saaz [4.00 %] (30 min) 4.1 IBU
1 Pkgs San Francisco Lager Yeast
I am glad to hear you like 1554 so much. I'm not going to give you style guidelines because I think they're a bunch of hooey.
Malt: The basic idea is to brew a big beer, relatively high gravity with a lot of unfermentable content to keep the body high and the alcohol moderate. Some 2-row, but a lot of Munich, Caramel, and Carapils malts. Use chocolate and black malt extremely sparingly, a little bit goes a long way for color. If there were a black malt that had no bittering effect, that would probably be the one to use.
Hops: Bitterness is moderate to high, enough to offset all that extra sweetness. Water is kept soft to keep the bitterness quite mellow. There is no aroma hop in 1554. If anything, you could put in some kind of spice at flavor threshold.
Yeast: Lager yeast, ale temperatures. Particular strain doesn't matter, as long as it is a low sulfur producer.
Finishing wise, this beer is straightforward.
Hope this helps, good luck and happy brewing.
It's from a member of our brew club. He was trying to get close. It was a very good beer. Might want to try it without the RB and maybe use a belgian ale yeast.is this your own clone recipe or one of the Kit clones?
It wasn't...2lbs of Biscuit seems like a lot
Got some in the keg right now. It's quite yummy:
5 lbs Pale Malt (2 Row) Bel (3.0 SRM) 48.19 %
2 lbs Biscuit Malt (23.0 SRM) 19.28 %
1 lbs Caramel/Crystal Malt -120L (120.0 SRM) 9.64 %
1 lbs Vienna Malt (3.5 SRM) 9.64 %
8.0 oz Special B Malt (180.0 SRM) 4.82 %
8.0 oz Wheat Malt, Ger (2.0 SRM) 4.82 %
4.0 oz Chocolate Malt (350.0 SRM) 2.41 %
2.0 oz Roasted Barley (300.0 SRM) 1.20 %
0.50 oz Northern Brewer [8.50 %] (60 min) 19.0 IBU
0.50 oz Saaz [4.00 %] (30 min) 4.1 IBU
1 Pkgs San Francisco Lager Yeast
I'd put it in the fridge for a month or two, then rack to another keg...I am almost 21 days in primary of the AHS clone. Pitched the Wyeast they recommended and it's sat at around 65 for 3 weeks tomorrow.
I may go ahead and rack this one to a corni hit it with 30psi and put it back in the brew closet for another week or two. Anyone have any idea how long one like this might take to come together once the little yesters are done doing their thing?
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