| Amount | Fermentable | % |
|---|---|---|
| 3.00 pounds | Light Liquid | 66.7% |
| 0.50 pounds | American Crystal Malt 40L | 11.1% |
| 0.50 pounds | British Chocolate Malt | 11.1% |
| 0.25 pounds | British Crystal Malt | 5.6% |
| 0.25 pounds | Gambrinus Honey Malt | 5.6% |
| 4.50 pounds | Total Fermentable Weight | 100% |
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.50 ounces | Mount Hood | 60 minutes | Boil | Pellets | 3.2% | |
| 0.50 ounces | Mount Hood | 30 minutes | Boil | Pellets | 3.2% | |
| 0.25 ounces | Hallertauer Mittlefruh | 15 minutes | Boil | Pellets | 4.2% | |
| 1.25 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Pilsner Lager | White Labs | WLP800 | Liquid |
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.