Looking for a recipe for 1554 clone

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mmmforbiddendonut

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I've been pondering what to brew next, and wondered if anyone had a recipe for a clone of New Belgium's 1554. Preferably one that would be extract/specialty grains. My LHBS carries most White Labs yeast.

Thanks
 

BarleyWater

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I was looking for this too, did a search and only found this thread. If anyone has a recipe, that would be awesome.
 
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mmmforbiddendonut

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Okay, I did my research and came up with four sites that had people attempting a clone, all with mixed results.

http://www.realbeer.com/discussions/showthread.php?threadid=10416
http://www.brewing-forum.net/brewin...one_375479.html
http://forum.northernbrewer.com/vie...;highlight=1554
http://www.belchak.com/?a=bxml&id=19

Out of this, I estimated an extract recipe based off of what I know I can get easily, as my LHBS has been *pathetic* in supply lately.

4# Liquid Pale Extract (Alexander's)
2# Light DME
1# Crystal 120L
.5# Chocolate Malt
.25# Black Patent

1oz Northern Brewer 60min
.5oz Hallertauer 15 min
.5oz Hallertauer 5 min

White Labs 530 or 810

Based off of NB's site and other sites, the beer is made with lager yeast at higher temperatures, and likely has some sort of spice that is unnamed by NB. Some believe it is Seeds of Paradise. I have no idea what these are or where to get them, so I'm leaving them out. NB also says they use a lager strain at ale temps. I'm guessing the San Francisco yeast at higher temps would be the best option, some used the Abbey yeast and said they missed. The one extract recipe I found had 1# debittered black malt, another ingredient I don't have at my disposal. Only worries I have is too much unfermentable sugars that will give me another unintended stout (I overused Dark LME on a porter and made a sweet stout recently.)
 

BarleyWater

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Austin Homebrew says that they will make a clone for you, just tell them what beer it is, and they will send you the recipe and ingredients.

Even if they don't have it in the list of clones they have, they say they can clone just about anything, I was thinking of giving it a try.
 
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Seeds of Paradise are like a very exotic peppercorn. Can replace regular ground pepper in high-end restaurants.

That's what I heard on a cooking show at least. The one with the guy who wears glasses and is actually pretty funny.

I'm suspecting they have a very distinct taste, so leaving them out would effect how close the clone comes to the actual beer.
 

logan3825

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Do you have to lager this beer at all or is the whole thing done at ale temps?
 

Sheldon

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Has anyone done a clone yet? BYO has several New Belgian beer clones in its latest issue. I am thinking of all grain 1554 and wanted some input and advice.

Sheldon
 

benbradford

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I did some research on this, and after all the threads, this is what I came up with...

Brewed it yesterday, and I will let you know how things worked out in a month!

Type: All Grain
Date: 9/21/2011
Batch Size: 6.00 gal
Brewer: Ben Bradford
Boil Size: 7.07 gal Asst Brewer: Me
Boil Time: 60 min Equipment: 6 Gallon Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
6 lbs 3.7 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 48.41 %
2 lbs 1.0 oz Munich Malt (9.0 SRM) Grain 16.04 %
2 lbs 0.5 oz Caramel Malt - 10L (Briess) (10.0 SRM) Grain 15.77 %
2 lbs 0.5 oz Carapils (Briess) (1.5 SRM) Grain 15.77 %
4.1 oz Chocolate Malt (350.0 SRM) Grain 2.01 %
4.1 oz Carafa III (525.0 SRM) Grain 1.99 %
0.53 oz Magnum [15.20 %] (60 min) Hops 23.6 IBU
0.25 oz Black Pepper (Boil 5.0 min) Misc
0.25 oz Coriander Seed (Boil 5.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Bohemian Lager (Wyeast Labs #2124) Yeast-Lager



Beer Profile

Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.03 % Actual Alcohol by Vol: 5.48 %
Bitterness: 23.6 IBU Calories: 240 cal/pint
Est Color: 21.1 SRM Color: Color


Mash Profile

Mash Name: Single Infusion, Full Body Total Grain Weight: 12.87 lb
Sparge Water: 1.73 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Full Body Step Time Name Description Step Temp
45 min Mash In Add 3.99 gal of water at 167.0 F 154.0 F
10 min Mash Out Add 2.89 gal of water at 190.4 F 168.0 F



Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
 

logan3825

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I did some research on this, and after all the threads, this is what I came up with...

Brewed it yesterday, and I will let you know how things worked out in a month!

Type: All Grain
Date: 9/21/2011
Batch Size: 6.00 gal
Brewer: Ben Bradford
Boil Size: 7.07 gal Asst Brewer: Me
Boil Time: 60 min Equipment: 6 Gallon Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.5 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 48.41 %
4 lb Munich Malt (9.0 SRM) Grain 16.04 %
8 oz Carapils (Briess) (1.5 SRM) Grain 15.77 %
10 oz Chocolate Malt (350.0 SRM) Grain 2.01 %
1.0 oz Black Malt
5.8 AAU Target hops 60m
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Bohemian Lager (Wyeast Labs #2124) Yeast-Lager



Beer Profile

Est Original Gravity: 1.059 SG
Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.7 % Actual Alcohol by Vol: 5.48 %
Bitterness: 21 IBU Calories: 240 cal/pint
Est Color: 35 SRM Color: Color


Mash Profile
Mash at 154°
Boil 90m


Ferment @ 65°
Try this one. It is the exact copy from BYO magazine December 2010.
 

benbradford

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Thanks for that! Sometimes these recipes seem simple, when published...

Anyone try this?
 

benbradford

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Have this above recipe on tap now, and I can't say that it is great.

I won't even say that it is good.

Not enough roasty flavors, hops seem muted, and the yeast doesn't seem to match.

Back to the drawing board.
 

jlauritz

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Ten years ago I thought 1554 was the best beer in America. Here's my all grain version from when I lived in NYC and couldn't get New Belgium Beer, so I never did a side by side comparison. But I liked it enough. I haven't tried it yet since moving back to NB territory.

St. Valantine's Black Heart Ale
16-E Belgian Specialty Ale
Author: Lauritz
Date: 1/25/03

Size: 5.0 gal
Efficiency: 76.3%
Attenuation: 65.0%
Calories: 199.93 kcal per 12 fl oz

Original Gravity: 1.059 (1.040 - 1.070)
Terminal Gravity: 1.021 (1.008 - 1.016)
Color: 24.27 (3.00 - 8.00)
Alcohol: 5.04% (4.00% - 8.00%)
Bitterness: 20.9 (20.00 - 40.00)

Ingredients:
4 lb American 2-row
1 lb German Vienna
3 lb American Munich
1 lb American Caramel 90°L
2 lb Belgian Biscuit
.5 lb Belgian Special B
.25 lb Roasted Barley
.5 oz Saaz (6.5%) - added during boil, boiled 60 min
.5 oz Saaz (6.5%) - added during boil, boiled 30 min
8.00 fl oz WYeast 1214 Belgian Abbey
.5 tsp Rose Hips - added to secondary
1 tsp Chicory - added to secondary
1 tsp Peppercorn - added to secondary

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Results generated by BeerTools Pro 1.5.12
 

jlauritz

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I also made an imperial version.

mperial 1554
18-E Belgian Dark Strong Ale
Author: Lauritz
Date: 5/13/10

Size: 5.0 gal
Efficiency: 72%
Attenuation: 81.6%
Calories: 339.35 kcal per 12 fl oz

Original Gravity: 1.102 (1.075 - 1.110)
Terminal Gravity: 1.019 (1.010 - 1.024)
Color: 30.05 (15.00 - 20.00)
Alcohol: 11.04% (8.00% - 12.00%)
Bitterness: 32.2 (15.00 - 25.00)

Ingredients:
2 lb Belgian Biscuit
1 lb Special B - Caramel malt
.5 lb Black Roasted Barley
1 lb Crystal Malt 80°L
9 lb Munich Liquid
3 lb Light
1 oz Czech Saaz (5.00%) - added during boil, boiled 60 min
1 oz Czech Saaz (5.00%) - added during boil, boiled 30 min
8.00 fl oz White Labs WLP099 Super High Gravity Ale
1 tsp Rose Hips - added to secondary
2 tsp peppercorn - added to secondary
2 tsp chicory - added to secondary

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


Results generated by BeerTools Pro 1.5.12
 

Brewmiser

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I made the BYO extract version of this, it's in the secondary now. I really like the original hoping it's close.
 

Brewmiser

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I made the BYO extract version of this, it's in the secondary now. I really like the original hoping it's close.
Follow-up,

Just crack open my 1554 clone, & it's a good beer but not the same as 1554 I think it's a little too much toasty roasted malt flavor. maybe this will calm down with age?
 

benbradford

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Either the liquor store guy doesnt know a thing or he is being misquoted... Yeast has nothing to do with color :)
 

Brewmiser

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never heard any type of yeast adding color. make a beer cloudy? yes, but never color.
 

prigmade

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The 1554 clone and below is what I found to be best. Although there are multiple paths to reach a beer that tastes like 1554 I felt that this was best since it only used ingredients listed on New Belgium's website that they say they use in the beer.

Recipe from:
http://aaronzink.net/homebrew/2011/04/1600-clone-of-new-belgium-1554/
------------------------------------------------------------------------------
“1600″

Specs

Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.063 SG
Estimated Color: 27.1 SRM
Estimated IBU: 30.1 IBU
Estimated ABV: 6.36%
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Grains

9.00 lb Pale Malt (2 Row) Bel (3.0 SRM) 65.45 %
2.00 lb Cara-Pils/Dextrine (2.0 SRM) 14.55 %
2.00 lb Munich Malt (9.0 SRM) 14.55 %
0.50 lb Carafa II (412.0 SRM) 3.64 %
0.25 lb Chocolate Malt (350.0 SRM) 1.82 %
Hops

1.00 oz Target [9.50 %, pellet] (60 min)
0.25 tsp Grains of Paradise [crushed] (Boil 10.0 min)
Mash

Single infusion @ 155.4F, batch sparge @160F. The water in LA is pretty hard, but I had to add 0.6 tbsp of bicarbonate (baking soda) to bring get the mash pH to the level I wanted.

Pre-boil gravity was 1.059, spot on with what I was expecting.

Yeast

I chose 3 packets of Wyeast #1221 since it is designed for fermenting at higher temperatures and gives a clean finish. I had to use so many due to the high O.G. and I didn’t have time to make a starter for this one but I’d recommend it. 1.5-2L should do nicely.

Fermented at 68F for 10 days. Due to the large quantity of yeast, I installed a blowoff tube expecting a highly-vigerous fermentation, and it did not disappoint! Strong fermentation. Final gravity of 1.015 after 10 days, so 6.2%, almost spot on with 1554 (6%).

Kegged after 10 days, hit with 2.4 volumes of CO2 and conditioned @50F for 3 weeks.
------------------------------------------------------------------------------

I am bottling tomorrow and can post on how it turns out even though my OG was somewhat far away at 1.048. This was my first all grain so efficiency was quite low as I am still figuring things out.
 

prigmade

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The beer turned out good and had a little more body than 1554. I ended up with 4.9% ABV. I would recommend lowering the Carafa II and Chocolate malt down because it was more roasty and chocolaty than 1554. My beer also did not have the "superior head retention" that he mentioned in his tasting notes on his site. My head disappeared after about a minute. I would definitely recommend this clone because it was very close to 1554 despite the differences mention and if you lower those two malts you should be even closer.

Note: I just drank another 1554 clone and this beer did have great head retention(~3mm the entire time). Some of my beers have inconsistent carbonation compared to the rest.
 

Sheldon

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I may try this on a short batch based on the recommended reductions and raise the carapils a bit.
 

OKCAg2002

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Bump an old thread. I'm thinking about trying this out. Anyone have some advice?? Where can I can find grains of paradise?
 

lousbrews

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The beer turned out good and had a little more body than 1554. I ended up with 4.9% ABV. I would recommend lowering the Carafa II and Chocolate malt down because it was more roasty and chocolaty than 1554. My beer also did not have the "superior head retention" that he mentioned in his tasting notes on his site. My head disappeared after about a minute. I would definitely recommend this clone because it was very close to 1554 despite the differences mention and if you lower those two malts you should be even closer.

Note: I just drank another 1554 clone and this beer did have great head retention(~3mm the entire time). Some of my beers have inconsistent carbonation compared to the rest.
You could try doing a late mash addition of the carafa. I do this for dark lagers, it might help a lot on this case.
 

SavoryChef

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I talked to the guy who designed this recipe and he said it had 20% c20. But not sure if he was joking,
 

beerhappy

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I'm gonna brew a 1554 clone for my brother probably in November. I think Prigmade was on to something with his recipe. The New belgium website states 2-row, munich, carapils, chocolate and black malt. I don't think there's any crystal malts and that makes sense, 1554 is a pretty dry beer. They also hint they ferment it warm so that indicates that Wyeast 2112 California lager might be a good choice.

My recipe will be
9lbs 2-row
1lbs munich
0.5lbs carapils
0.5lbs chocolate
0.25lbs debittered black malt

Hops
Nugget addition at 60mins for about 20-25 ibus
The website also mentions an herbal component to the aroma of the beer so I'm gonna interpret that as a small flameout addition of Nugget. Perhaps 0.5 oz.

I'm gonna mash lower than what they say. I think 160F will be way too dextrinous. I'm thinking 152F should make a nice dry beer.

I will ferment with 2112 at about 60F. Might be a while but I will eventually report back.
 
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