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New Belgium 1554 Clone
Belgian Specialty Ale • All Grain • 5 gal
Anyone got any other suggestions on yeast?
March 13, 2005 pm 08:22pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 6.54 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 1.08 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1.23 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1.08 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.65 lbs
Belgian Special B
Belgian Special B
- 0.21 lbs
Belgian Black Roast
Belgian Black Roast
Adds a heavy roast flavor and dark color.
- 0.29 oz
Magnum - 14.5 AA% whole; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 0.27 oz
Magnum - 14.5 AA% whole; boiled 30 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
-
White Labs WLP550 Belgian Ale
White Labs WLP550 Belgian Ale
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.011 | 0.995 - 1.035 | |
| Color: | 23.4 SRM | 1 - 50 | |
| Alcohol: | 5.5% ABV | 2.5% - 14.5% | |
| Bitterness: | 28.3 IBU | 0 - 100 | |
Discussion
yeast suggestion
2005-03-14 2:04pm
if you use the belgian ale, it seems like it should be fermented at pretty low temperatures as I don\'t remember the 1554 having any extreme yeasty esters
yeast suggestion
2005-03-14 8:05pm
From the Brewery's website: The beer is fermented at relatively high temperatures using a European lager yeast that imparts a refreshing, zesty acidity. http://www.newbelgium.com/beers_bk.php
Is there an update to this?
2011-03-15 3:58pm
I am looking for a 1554 extract recipe. This one can obviously be converted, but the OG and TG numbers look to be a bit off from the NB website specs for the 1554. They show OG at 15.3 Plato and TG ag 4.5 Plato, leaving a slightly denser brew than this recipe would indicate. Any thoughts?
Yeast Suggestion
2021-12-22 6:06pm
Kviek Voss. At a higher temperature it'd remain fairly neutral but still give some interesting esters. (about 85-90 F) It would also speed up fermentation and maturation.
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