Brew Date
February 6, 2006
Attenuation
79% apparent
64.5% real
Fermentables
American Crystal Malt 40L
0.50 lbs|11.1%
Info
Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.
Info
Sweet caramel flavor, adds mouthfeel and head retention. For pale or amber ales.
Gambrinus Honey Malt
0.25 lbs|5.6%
Hops
0.50 oz
Mount Hood 3.2%
60 min Boil
0.50 oz
Mount Hood 3.2%
30 min Boil
0.25 oz
Hallertauer Mittlefruh 4.2%
15 min Boil
Yeasts
1 pkg
Pilsner LagerWLP800
White Labs
Fermentation and Aging
General Info
This is a brew modeled after New Belgium’s 1554, my all time favorite beer. According to the New Belgium website, 1554 is actually a Zwartbier, a style of beer that was brewed and sold in 16th century Belgium. While 1554 is actually an ale and not a lager like a true schwarzbier, my version will lean more on the schwarzbier side - mainly so I can have the geeky name.
"Other than being dark in color, 1554 has little in common with Porters or Stouts. The beer is fermented at relatively high temperatures using a European lager yeast that imparts a refreshing, zesty acidity. Chocolate and coffee tones in the nose give way to a surprisingly clean finish," quotes New Belgium.
This is my attempt to brew a similar beer. I have to admit, I’m wondering if I should throw in some black patent malt to get the deep color. Hmmmm...we’ll see how it turns out without it first.
Procedure
- Steep crushed grains at 160° F for 30 minutes.
- Sparge with 168° water.
- Bring to a boil.
- Remove from heat and add extract.
- Bring back to a boil after extract dissolves.
- Total boil time is 60 minutes.
- At beginning of boil add first round of Mt. Hood hops and continue for 60 minutes.
- Add second round of Mt. Hood hops at 30 minutes.
- Add Halletauer hops for the last 15 minutes of boil.
- Cool wort.
- Pitch yeast.