user 70770
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- Jan 26, 2011
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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.
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.
