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The 1554 bawm
Schwarzbier (Black Beer) • All Grain • 15 gal
Clone of the NB 1554 Black Ale, based off emails from the NB employees about the recipe.
November 2, 2009 pm 03:40pm
5.0/5.0 0 ratings
Ingredients (All Grain, 15 gal)
- 15 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 12 lbs
English 2-row Pils
English 2-row Pils
Pilsner base malt.
- 2 lbs
De-Bittered Black Malt (Mout Roost 1400); Dingemans
De-Bittered Black Malt (Mout Roost 1400); Dingemans
Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.
- 1 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 1.80 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 1.25 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 2 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 1 oz
Sterling - 7.5 AA% pellets; boiled 60 min
Sterling
Perceived to be similar to a Saaz and Mt. Hood combination. Finding favor as a Saaz replacement.
- 1 oz
Magnum - 13.0 AA% pellets; 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.
- 3 g
Seeds of Paradise - (omitted from calculations)
Seeds of Paradise
-
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: 4 - Dark Lager
Subcategory: C - Schwarzbier (Black Beer)
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.058 | 1.046 - 1.052 |  |
| Terminal Gravity: | 1.015 | 1.010 - 1.016 | |
| Color: | 30.2 SRM | 17 - 30 | |
| Alcohol: | 5.6% ABV | 4.4% - 5.4% | |
| Bitterness: | 33.8 IBU | 22 - 32 | |
Discussion
Detail
2009-11-06 1:16pm
Can you detail the addition times more clearly. Is the Honey in from start of the boil? Where did you get seeds of paradise? Both hop additions are at 60 min? This sounds like the closest recipe I have heard yet. I can't wait to try it.
Addition timing
2009-11-06 2:31pm
First off I got the Seeds of Paradise from my LHBS but they are alaso available from northernbrewer and morebeer web sites, they sell them in different size packages so be aware of that. Both hop additions go in at the beginning of the boil for 60 min, per information straight from New Belgium they do not use flavor or aroma additions in this beer, and honestly only list magnum as a confirmed hop they use, so you could skip the sterling if you wanted. Honey goes in at 10 minutes, just needs enough time to completely disolve. The seeds of paradise I cracked/semi-crushed in a bowl with the back of a spoon, although now I have a mortar and pestel, added this around the 5-10min mark left on the boil, this gives just enough time to impart a little flavor. If you want just the aroma of a spice or herb you can add it in the secondary when you would normally dry hop. We got a lot of good information straight from the brewery about this beer and I took the information from 3 different forums, and 5 different emails from them and put it all together for this recipe, Im kegging mine this weekend so I will know in a week or two for sure how close it came.
Fermenting Temp
2009-11-08 8:19pm
What fermentation temp did you shoot for?
Temps were 62*
2009-11-09 2:22pm
Per New Belgium they use a lager yeast and use "high temps" for fermenting it. Now keep in mind this is high temps for a lager, not an ale. I ended up using a dry german lager yeast that is supposedly from one of the bigger german facilities like paulaner or franz. The package said ideal temps were 54*-58* but it could be fermented all the way up to 71*, I chose 62-64 for the range to keep it in. Worked great.
Very close....
2009-12-29 6:53pm
So the batch has been done for a while, we split a 15gal batch 3 ways. The other two friends i split it with had some issues with higher than desired ferm temps and their came out a little thinner with not as much body or abv%. If/when I do this one again I will add the seeds of paradise with 5-10min left on boil instead of for the 5min after I cut the heat. Might even throw in some corriander next time also....just doesnt seem to have the complexity fo the NB 1554 I was shooting for. Still very tasty, nice roasted coffee/choclate flavor on the back of the tongue but not overpowering, very good session beer.
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