Newb here: Briess "Final Course" Recipe

[ryno1ryno]

Okay guys. I'm a newbie thanks to Mr.Beer!

It was too easy. So I decided to read and read and read about how to brew with more control. Let me just say, there are some serious beer nerds out there on the interwebs. And I mean that with the utmost respect. I'm an engineer myself.

But holy molly, there are some serious beer brewers out there and there is a ton of information to go with.

In saying all of that, I finally order me some ingredients from Midwest Supplies. My first attempt will be with Briess's recipe, "Final Course" (you can find it on their website):

Quantity Ingredient
6.6 lbs Briess CBW® Pilsen LME
0.75 lbs Briess Caramel Malt 40L
0.5 lbs Briess Caramel Malt 60L
0.25 lbs Briess Caramel Malt 120L
0.5 lbs Briess Chocolate Malt
1.25 oz East Kent Golding (5.0 AA) 60 minute boil time
1 vial WLP002 English Ale Yeast

Brewing Procedures:
1. Steep crushed grains at 160 – 170ºF for 30 minutes.
2. Remove grains.
3. Bring to boil.
4. Add East Kent Golding Hops.
5. Boil 60 minutes.
6. Cool and pitch WLP002 English Ale Yeast.

Fermentation:
Primary: 14 Days 65 – 68ºF
Secondary: 14 Days 35ºF


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Okay, I couldn't get all of the ingredients exactly. So I did what anyone else would do... deviate from the recipe and make my own.

Here is my alteration:

6 lbs Briess Amber LME
2 lbs Briess Caramel Malt 60L
1.25 oz Kent Goldings
1 vial WL002 English Ale Yeast

The big difference is I am not using a Pilsen LME base, but rather an Amber for the base.

I would like to hear the horror stories about using too much Amber (Carmel 60L) in a brew.

But, of course, as any stubborn human brewer, I'm gonna try it anyway and let you know what actually happened.

I plan to make 2 gallon batches since my Mr. Beer is only 2 gallons per... so I can change it up the second time. I am looking for ideas as well for my second batch.

Should I try to order a lighter base, Pilsner LME, in order to bring down the sweetness?

Could I just not use the LME? Or use less? ...perhaps use more malt?

You are more than welcome to confuse me to no end.

Thanks for reading! I am sure I will be addicted for now on as I pretty much am tired of the beer offered in my grocery store. I need my own set of 'go to' recipes once and for all.

 

[IkeKrizzule]

2 lbs Caramel/Crystal malt is probably a bit for 5 gallons, much, but Amber LME is going to also have some Caramel malt. So you might wind out with something overly sweet. Pilsner LME would be better, but even then I'd probably cut to 1 lb Caramel malt.

That said, you're going to make beer. You'll love it, you're clearly already addicted ... welcome.

 

[ryno1ryno]

Yes. The recipe from Briess "Final Course" claims it already is extremely sweet. But I am too curious to not try it just so i know what will happen with a boat load of Caramel 60L... even as a base.

My next batch I will def throttle back to see what difference it makes. I have a beer brewing store in my town, so this weekend I plan to pick up some Pilsner LME anyway. I need more LME to finish up my Malt Grains, Hops and Yeast anyway.

Funny thing is, I JUST bottled my 1st batch of Mr. Beer tonight. I also brewed the 2nd can from Mr. Beer tonight. Today, my custom ingredients came in the mail and my wife is like WTH? I responded with a... "You bought me the Mr. Beer kit, what did you expect?"

I have a feeling that I might not get burned out with this hobby, since in the end, you get to drink it and share it!

I will be working hard to establish at least 3-5 "goto" recipes.

 

[gcdowd]

I'd stick with the pilsen malt. I think the Amber LME has other specialty malts in it already and this might give you a little too much. Or get some other light extract

 

[nutty_gnome]

I brewed a 2 gallon batch with Amber DME to grow a larger pitch of wlp007. I started with 2 pounds of dry Breiss sparking amber DME. I added 6 ounces of Caraamber from Breiss rated at 30SRM. I was stunned at how dark the resulting, finished beer was. Way darker than predicted by Beersmith and I only boiled for 15 mins. But it wasn't overly sweet or caramel'ly. If you have the ingredients give it a go. The Final Course is supposed to be a sweet stout, isn't it? The December BYO that is out now is all about sweet stouts so you can learn a lot more if you pick up the magazine.