Author Topic: American Mild  (Read 1132 times)

Offline alestateyall

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American Mild
« on: October 19, 2013, 02:15:12 PM »
I am a big fan of session beers that capture a style but have less calories and alcohol. I think more breweries should brew session beers.

I wanted an American Brown Session Ale. So I decided to shrink a recipe and see how it turned out. I am ecstatic. This beer has a lot of brown ale character with 1040 OG, 4.1% ABV, and 130 calories. I love this beer.

Taste: starts with a mild chocolate flavor.  Flavor ends with good dose of citrus and a lingering very mild (pleasant) bitterness. Dry finish.

Here is the recipe.

Batch size: 6 gallons
OG: 1040
SG: 1008
ABV: 4.1%
SRM: 14.9
5.66# Rahr Premium Pilsner malt
2.35# Rahr 2-row malt
0.4# Chocolate malt
0.26# Caramel 40 malt
0.2# Victory malt
0.15# Honey malt

0.75 oz Cascade (6.8%) @ 60
0.25 oz Cascade (6.8%) @ 15
1 whirlfloc tablet @ 15
1 oz Zythos (10.9%) @ flame out
1 pkg. US-05 yeast @ 64F

Mash at 150F for 1 hour.

Potential improvements: this beer might be improved with some Carapils/carafoam or other malt to increase the body. Might also just increase the mash temp. Also, I subbed pilsner malt because I was nearly out of 2-row. Using all 2-row might be better.
« Last Edit: October 19, 2013, 06:33:46 PM by alestateyall »

Offline garc_mall

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Re: American Mild
« Reply #1 on: October 19, 2013, 04:33:02 PM »
Increase the mash temperature. A LOT. I mash my Session beers (both hoppy and sweet) at 162, otherwise they end up too dry. IMO, Mash temperature increases don't affect the sweet/bitter ratio very much. Adding crystal type malts (Cara-anything) will increase the sweetness.
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Online HoosierBrew

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Re: American Mild
« Reply #2 on: October 19, 2013, 05:45:27 PM »
+1 to mashing high for a session beer.  I would go no lower than 158 up to the mentioned 162. That looks pretty solid !
Jon H.

Offline alestateyall

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American Mild
« Reply #3 on: October 19, 2013, 07:14:38 PM »
Thanks for the tips, guys. I will try a higher mash temp with future milds.
« Last Edit: October 20, 2013, 09:16:52 AM by alestateyall »

Offline klickitat jim

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Re: American Mild
« Reply #4 on: October 19, 2013, 07:33:54 PM »
I'm going to do the same with my brown. Get it down around 1.040-45

Offline guitalele81

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Re: American Mild
« Reply #5 on: October 20, 2013, 06:02:26 PM »
Nice recipe! Will Will definitely try something similar soon.

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Re: American Mild
« Reply #6 on: October 20, 2013, 06:24:46 PM »
American mild is an oxymoron! That's just not how 'merica does things! But it needs to change!
Nice recipe but IMO it needs more hops and a less attenuative, yet still American, yeast. Maybe WLP041?

Offline The Professor

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Re: American Mild
« Reply #7 on: October 20, 2013, 08:31:42 PM »
American mild is an oxymoron! That's just not how 'merica does things!...

You mean "that's not how 'merica overdoes things."   ;D
Seriously though, I think the recipe looks great (it's actually quite similar to a brew I do once in a while).

I really wouldn't change any of the ingredients or ratios.  I agree that it would probably be better though with a yeast other than S-05.
If you're using dry yeast, I'd be more inclined towards something like S-04. 
It'll still be an "American Mild" because you made it in America.  8)
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Offline erockrph

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Re: American Mild
« Reply #8 on: October 20, 2013, 09:11:54 PM »
I really wouldn't change any of the ingredients or ratios.  I agree that it would probably be better though with a yeast other than S-05.
If you're using dry yeast, I'd be more inclined towards something like S-04. 
It'll still be an "American Mild" because you made it in America.  8)

Agreed. Since the gravity is so low you can even get away with using something like WY1968 even if you're not set up to make a starter. I don't know why "American" has come to mean "no yeast character".
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Offline garc_mall

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Re: American Mild
« Reply #9 on: October 20, 2013, 09:18:15 PM »
WY1272 is also a good one for session beers if you want to have an "American" strain. It provides a little more character, and supports the malt.
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Offline alestateyall

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Re: American Mild
« Reply #10 on: October 21, 2013, 05:23:05 AM »
The first thing I will do to decrease attenuation is increase the mash temp. But changing yeast is a good option too.

Re: needing more hops. Beersmith put the IBU at 22.6. I wanted to make sure I didn't over do it with such a small gravity. With more finish gravity I think you could support more hops.

That being said I like the hops where they are.

PS. American Mild is a bit of an oxymoron.

Online morticaixavier

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Re: American Mild
« Reply #11 on: October 21, 2013, 07:47:23 AM »
American mild is an oxymoron! That's just not how 'merica does things! But it needs to change!
Nice recipe but IMO it needs more hops and a less attenuative, yet still American, yeast. Maybe WLP041?

let's remember, Mild is the opposite of Old not the opposite of strong. so in that sense, given that we are still a pretty young nation I would say that an American mild is perfectly appropriate.
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Offline The Professor

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Re: American Mild
« Reply #12 on: October 21, 2013, 08:48:00 AM »
let's remember, Mild is the opposite of Old not the opposite of strong. so in that sense, given that we are still a pretty young nation I would say that an American mild is perfectly appropriate.

RIGHT!!  Good point.
Historically, the term "mild" has nothing whatsoever to do with ABV or hopping rate.
AL
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Offline gmac

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Re: American Mild
« Reply #13 on: November 04, 2013, 08:49:07 PM »
Should have read this before posting pretty much the exact same question. But I want to get even lower, 3 to 3.5 ABV.
And I also did mis-use mild as opposed to stale. But I'm sure you know what I meant.