• Favorite
  • Discuss
  • Subscribe
New Belgium 1554 Clone

New Belgium 1554 Clone

Belgian Specialty Ale • All Grain • 5 gal


Anyone got any other suggestions on yeast?

March 13, 2005 at 08:22pm

0.0/5.0 0 ratings

Ingredients (All Grain5 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


    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 0.27 oz Magnum - 14.5 AA% whole; boiled 30 min


    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • 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



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?

Post a Comment

Subscribe to this discussion.