Some thoughts on session beers I have made and looking at Ron Pattinson's book of recipes, I will through this out.
Torrified what will help a little, but not American.
Flaked maize has been in many session beers I make.
Invert sugar has higher sugars, and seems to give a nice flavor and fullness to the beer if the toffee flavors are not overboard.
Most British session beers are in the 149 to 152F range in the mash, but that is for the British Pale ale Malts. The hotter NA malts may work fine at 158-160 and give the desired results.
Thanks for the tips, Jeff. Isn't using maize or sugar counter to the body that I'm trying so hard to produce? Maybe I'm going in the wrong direction? Although I haven't had a lot of milds, many of them seem to be very thin bodied. I always considered that a flaw. Am I wrong in that? I have tried using some candi syrup in a low ABV beer, but other than some flavor from it, I wasn't too thrilled at what it did to the body.
I appreciate your suggestions!
This is something I've been wondering about myself. It seems most recipes I've see for British beers that are written by Brits call for relativly low to middle of the road mash temps. While recipes from US homebrewers seem to go with the upper range.
I have a book Brew Your Own British Real Ale, by Graham Wheeler. All the mild recipes have a mash temp of 153 and the bitters are all mashed at 151. Many of the recipes also include sugar.
Of course this could just be a fault with book, but I'm not so sure. It seems to well regarded on the Brit homebrew forums.