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1554 all over again
Belgian Specialty Ale • All Grain • 5 gal
Haven't brewed this yet -- looking to get something close to 1554 -- please comment if you have any suggestions!
May 24, 2009 pm 09:24pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 8 lbs
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 2 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- .5 lbs
Belgian Special B
Belgian Special B
- .5 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 1 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 2 lbs
Candi Sugar Amber
Candi Sugar Amber
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- .5 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 oz
Saaz - 5.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
White Labs WLP830 German Lager
White Labs WLP830 German Lager
This yeast is one of the most widely used lager yeasts in the world. Very malty and clean, great for all German lagers, pilsner, oktoberfest, and marzen.
Style (BJCP)
Category: 16 - Belgian and French Ale
Subcategory: E - Belgian Specialty Ale
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.077 | 1.026 - 1.120 |  |
| Terminal Gravity: | 1.016 | 0.995 - 1.035 | |
| Color: | 29.4 SRM | 1 - 50 | |
| Alcohol: | 8.0% ABV | 2.5% - 14.5% | |
| Bitterness: | 24.7 IBU | 0 - 100 | |
Discussion
I think you're half way there.
2009-05-25 2:57pm
You know 1554 is one of my favorite craft brews. When designing a recipe for it I would think more scwarzbier with a Belgian twist than think dark Belgian. If you check out the New Belgium Brewing Co. website, they even admit to using a lager yeast to brew this baby. So technically it is a black lager. With all of the candi sugar and all the extract I think you may be going a bit big. Think rounder flavors that marry well with a great smooth finish from extended lagering (cold conditioning).
What's a good lager yeast for fermentation at ale temps?
2009-05-26 10:16pm
Thanks for the feedback! -- I'm hoping to make some tweaks & brew this up this week. I want to try a lager yeast at ale temps. Anyone have a rec for a good lager yeast to use at ale temps?
Yeast
2009-05-27 12:38am
WLP029, WLP080, WLP862
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