1554 round 2..

Here's some pics from todays brew session. This time around I remembered the Seeds of Paradise, quite spicy to the tounge when crushed.
Had some issues with my wlp830, that maybe weren't even issues.
Created a starter, it took 5 days before there was any activity, and smelled a bit. (was first starter so I'm not familiar with "yeasty" smell) I borrowed a tube of 833, and it's starter took 3 days before activity as well. In the meantime a friend gave me some 830 from a Dort he brewed back in November. His 830, and my new 830, smelled exactly the same, so maybe I paniced over nothing. Either way, I now have ALOT of 830, and a fresh starter of 833 I can store.
Maybe the problem is taking the yeast out of it's "window" with ~64* temps. I don't know. Any input in this area is greatly appreciated.

So here's the carboy filling. And the damn chihuahua crying for his sample.. He's a beer lover...

What's really great is now he's laying outside the bathroom "guarding" the brew.. lol.

 

Recipe?

 

1554 is good stuff. Good luck with your batch.

 

Yes it is, that's why I need to clone it.. Costs too much sitting at Applebee's drinking it..

 

I thought about not posting it, as I've put in quite a lot of time in research to get where I'm at.
This batch is close, but it's not cloned.
My palette is not so discerning yet, but it's a bit sweeter, and maybe not roasty enough. It's close though. The bad thing is Applebee's won't let me fill a growler for direct taste comparison. Would be much easier with both of them sitting in front of me.

I changed up my ferment schedule with this one, and sub'd 833 yeast as I had no 830 on hand. Ended with an FG 1.020, a tad high I feel, so next time I'll go back to the standard "put it in the basement and forget about it for 2 weeks" method. I think had I gotten down to 1.010-1.012 the sweetness would be where it needs to be.

Here's the brewsheet;

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: 1555
Brewer: Brad
Asst Brewer: The Beaner
Style: Belgian Specialty Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.97 gal
Estimated OG: 1.053 SG
Estimated Color: 36.3 SRM
Estimated IBU: 20.6 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 60.84 %
1 lbs 14.0 oz Caramunich II (Weyermann) (63.0 SRM) Grain 16.30 %
1 lbs 8.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 13.04 %
10.1 oz Chocolate Malt (350.0 SRM) Grain 5.48 %
8.0 oz De-Bittered Black (550.0 SRM) Grain 4.35 %
0.50 oz Magnum [12.50 %] (35 min) Hops 15.3 IBU
0.25 oz Target [8.60 %] (35 min) Hops 5.3 IBU
2.00 gm Seeds of Paradise (Boil 5.0 min) Misc
1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.51 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
45 min Mash In Add 14.38 qt of water at 169.9 F 154.0 F
10 min Step Add 7.50 qt of water at 200.7 F 168.0 F

 

where are you getting your de-bittered black malt from?

 

I've picked up the last several orders from BrewMastersWarehouse.com

Have everything I need, and the $6.99 shipping is fed-ex. Much less wait time than from Austin, and prices are usually cheaper as well.

 

Here's the recipe I used to make a "1554" like beer. I don't know how close it is to the real thing (can't get NB around here), but it made a very good beer.

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

 

I may try this with Cry Havoc yeast.

 

December 2010 of BYO has a 1554 clone recipe from New Belgium.

 

This is going to throw a wrench in e works.... . It's a weird recipe, and I let it age a long time, but this was some great beer and dead on 1554

Recipe: O’Daniel’s Kentucky Common (even smaller grain bill recipe below)
Style: Specialty Beer
TYPE: All Grain

Recipe Specifications
————————–
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.054 SG
Estimated Color: 15.9 SRM
Estimated IBU: 25.0 IBU
Brewhouse Efficiency: 90.00 %
Boil Time: 60 Minutes

Ingredients:N
————
Amount Item Type % or IBU
6.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 70.59 % $9
2.00 lb Corn, Flaked (1.3 SRM) Grain 23.53 % $3.60
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.94 % $0.54
0.25 lb Chocolate Malt (350.0 SRM) Grain 2.94 % $0.60
1.00 oz Cluster [7.00 %] (60 min) Hops 25.0 IBU $1.99
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale $6.99
TOTAL - $22.50
Mash Schedule: My Mash
Total Grain Weight: 8.50 lb
—————————-
My Mash
Step Time Name Description Step Temp
60 min Step Add 12.75 qt of water at 163.3 F 150.0 F

Notes:
——
Mash for 24 hours to sour. Nothing else is added. Leave the top on the mash tun the whole time. If when you open it and it smells funky and the top looks a little funky, just scrape it off and continue to sparge. It will be fine.
Quote:

$25 from Northern Brewer with the liquid yeast, also has .75lbs of Chocolate and Crystal 120 left over..



==========================
NOTES
=========================

5/11 10PM - Started the mash, added between 3 1/4 and 3 1/2 gallons of 165 water to a prewarmed mash tun.. grain bill was pretty spot on.. will finish brewing tomorrow

5/12 6PM - got exactly 2 gallons of water out of the mash, there was a bit of a film on the top, but I just swirled it in.. added 3.5gallons of water @ 175F to sparge, brought to a rolling boil, added 1OZ of Cascade pellets (7.5) and boiled 60 mins, poured directly into fermenter and left on porch overnight

5/13 8PM - High poured wort from fermenter into bottling bucket cleaned with bleach water, then poured back into fermenter.. halfway though added yeast, sealed and added airlock.

5/14 10am - bubbling away nicely in the fermenter, but has slowed down by 11:30

6/18 9:30 - Bottled tonight from primary -
6/18 930 PM bottled from primary - added 5oz of light brown sugar diluted in water

I tried a few bottles around 7/30 and it was drinkable (barely) , but not great...tons in the closet so I chilled a 6er for tabs bday


9/28 drank a few with Doug, and they are delicious !! the extra time in the bottle is exactly what this beer needed !! Definately brew again Similar to New Belgium 1554

10-10 It is exactly the same as NB 1554 beer.. Kasey and I did a blind taste test, and apart from the head retention and lacing of 1554, the beer tastes identical !

 

Yea I looked at that recipe, an I don't entirely agree with it. Remember, it is a clone recipe... Just what we are doing.

 

This is interesting, I will have to give this a shot.

Is the souring technique you list the same as souring a portion of wort when cloning Guiness?

 

No idea ... It's the only beer I've soured !!

 

I don't think of that Guinness-like sour, or any sour, when I taste 1554 but I guess I could see how it would work. I believe 1554 is fermented with ale yeast rather than lager yeast (isn't it listed as an ale?) but I might be wrong.

 

It actually fermented with lager yeast, but at closer-to-ale temps. And I agree with the sour, I don't see it in the 1554, and all my research never hinted at anything like that, BUT, it could still have worked out. Stranger things have happened.