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Author Topic: American Mild  (Read 18267 times)

Offline denny

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Re: American Mild
« Reply #60 on: September 01, 2014, 12:12:39 pm »
Jim, looks good...lemme know how it goes!

Pete, I LOVE that name!

Will do. I'm thinking that a beer exchange may be in order. Something to pass the winter with. Maybe others will want to join in. We could have a Born to be Mild best of show...

Great idea!
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Offline klickitat jim

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Re: American Mild
« Reply #61 on: September 01, 2014, 12:14:48 pm »
I'm in. Denny can gather and judge, unless you can talk some famous judge into it Say mid january? Gives time to try a couple iterations before the fateful day.
« Last Edit: September 01, 2014, 12:16:37 pm by klickitat jim »

Offline pete b

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Re: American Mild
« Reply #62 on: September 02, 2014, 05:20:08 am »
Jim, looks good...lemme know how it goes!

Pete, I LOVE that name!
Thanks. Actually I bet there are a lot of names playing with"wild": "Mild, Mild West", "Where the Mild Things Are", and of course "Mild Thing". If it were an English Mild it would obviously be "Oscar Mild".
Edit: Can't believe I missed "Call of the Mild"
« Last Edit: September 02, 2014, 05:58:21 am by pete b »
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Offline klickitat jim

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Re: American Mild
« Reply #63 on: September 02, 2014, 09:41:47 am »
Jim, looks good...lemme know how it goes!

Pete, I LOVE that name!
Thanks. Actually I bet there are a lot of names playing with"wild": "Mild, Mild West", "Where the Mild Things Are", and of course "Mild Thing". If it were an English Mild it would obviously be "Oscar Mild".
Edit: Can't believe I missed "Call of the Mild"

and "do d doo d doo d dooo say hey babe, take a walk on the Mild Side"

Offline Jimmy K

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Re: American Mild
« Reply #64 on: September 03, 2014, 07:54:36 am »
Thanks!  Holy cow, there's a lot of ingredients!  At this point I'm hoping to keep it a bit simpler, but in the end it's the results that will count.  I'll use what I need to to get what I want.
I never really thought about it, but yeah if I were designing it from the ground up I'd never use that many malts.
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Offline denny

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Re: American Mild
« Reply #65 on: September 03, 2014, 09:11:33 am »
Thanks!  Holy cow, there's a lot of ingredients!  At this point I'm hoping to keep it a bit simpler, but in the end it's the results that will count.  I'll use what I need to to get what I want.
I never really thought about it, but yeah if I were designing it from the ground up I'd never use that many malts.

Oh, I'm not saying there shouldn't be that many ingredients.  I'm all for using whatever it takes to get the result you want.  I was just surprised.
Life begins at 60.....1.060, that is!

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Offline factory

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Re: American Mild
« Reply #66 on: September 03, 2014, 09:17:11 am »
Jim, looks good...lemme know how it goes!

Pete, I LOVE that name!
Thanks. Actually I bet there are a lot of names playing with"wild": "Mild, Mild West", "Where the Mild Things Are", and of course "Mild Thing". If it were an English Mild it would obviously be "Oscar Mild".
Edit: Can't believe I missed "Call of the Mild"

and "do d doo d doo d dooo say hey babe, take a walk on the Mild Side"
And don't forget "Mild Child"

Offline hoser

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Re: American Mild
« Reply #67 on: September 03, 2014, 10:45:51 am »
This is one I have been working on for a little while. This is my latest version that I still need to attempt. First few versions were loosely inspired by the San Diego NHC hoppy mild.

West Coast Mild

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

11-A  English Brown Ale, Mild

Min OG:  1.030   Max OG:  1.038
Min IBU:    10   Max IBU:    25
Min Clr:    12   Max Clr:    25  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         6.00    Wort Size (Gal):    6.00
Total Grain (kg):         4.43
Anticipated OG:          1.040    Plato:             10.03
Anticipated SRM:          17.7
Anticipated IBU:          30.6
Brewhouse Efficiency:       70 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    7.06    Gal
Pre-Boil Gravity:      1.034    SG          8.57  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops:         2 %
Additional Utilization Used For Pellet Hops:      10 %
Additional Utilization Used For First Wort Hops: -10 %
Additional Utilization Used For Mash Hoppings:   -30 %


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 82.1     3.63 kg.  Pale Malt(2-row)              America        1.036      2
  6.7     0.30 kg.  Crystal 60L                   America        1.034     60
  3.4     0.15 kg.  Victory Malt                  America        1.034     25
  3.4     0.15 kg.  Crystal 120                                  1.030    120
  2.2     0.10 kg.  Pale Chocolate Malt          America        1.029    200
  2.2     0.10 kg.  Chocolate Malt                America        1.029    350

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  7.00 g.     Columbus                          Pellet  15.00  13.7  First WH
  7.00 g.     Chinook                           Pellet  13.00   9.2  Mash H
 14.00 g.     Amarillo Gold                     Pellet   7.00   2.8  10 min.
 14.00 g.     Simcoe                            Pellet  11.90   4.8  10 min.
 28.00 g.     Amarillo Gold                     Pellet   7.00   0.0  0 min.
 28.00 g.     Simcoe                            Pellet  11.90   0.0  0 min.
 28.00 g.     Amarillo Gold                     Pellet  10.00   0.0  Dry Hop
 28.00 g.     Simcoe                            Pellet  10.00   0.0  Dry Hop


Yeast
-----

White Labs WLP007 Dry English Ale


Water Profile
-------------

Profile:           Lincoln, NE
Profile known for: Moderate Hardness

Calcium(Ca):          61.0 ppm
Magnesium(Mg):        15.0 ppm
Sodium(Na):           35.0 ppm
Sulfate(SO4):         84.0 ppm
Chloride(Cl):         20.0 ppm
biCarbonate(HCO3):   190.0 ppm

pH: 8.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:    9.76
Water Qts:   13.19 - Before Additional Infusions
Water Gal:    3.30 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.35 - Before Additional Infusions

Saccharification Rest Temp : 156  Time:   0
Mash-out Rest Temp :           0  Time:   0
Sparge Temp :                  0  Time:   0


Total Mash Volume Gal: 4.08 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

Offline tommymorris

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Re: American Mild
« Reply #68 on: September 03, 2014, 11:59:59 am »
How do you quantify (if you can) the balance relative to OG, mouthfeel, maltiness of a mild beer with lots of late hop additions? For bitterness there is a metric (IBU/OG). Is there a good metric to help know if have too little or too much late hops for a given recipe? The IBU/OG ratio doesn't work in this situation.

For me there is still a proper balance. You can have too much hop flavor if you don't have supporting mouthfeel or malt backbone. In my experience there isn't a metric, it's more experience with the recipe. However, there are lots of measured quantities related to hops. Perhaps it's possible to create a metric.

Just wondering what people think.

Offline morticaixavier

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Re: American Mild
« Reply #69 on: September 03, 2014, 12:45:50 pm »
How do you quantify (if you can) the balance relative to OG, mouthfeel, maltiness of a mild beer with lots of late hop additions? For bitterness there is a metric (IBU/OG). Is there a good metric to help know if have too little or too much late hops for a given recipe? The IBU/OG ratio doesn't work in this situation.

For me there is still a proper balance. You can have too much hop flavor if you don't have supporting mouthfeel or malt backbone. In my experience there isn't a metric, it's more experience with the recipe. However, there are lots of measured quantities related to hops. Perhaps it's possible to create a metric.

Just wondering what people think.

I agree there is still a balance to be acheived but I'm not sure it's something you can reduce to a formula. with hops the flavor varies in kind as well as intensity and some flavors/aromas will be more pleasant at higher levels than others.

It seems to me that it will have to be a process of trial and error informed by accumulated knowledge of the hop varieties and even specific harvests.
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Offline yso191

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Re: American Mild
« Reply #70 on: September 03, 2014, 03:22:57 pm »
Well I'm going to take the devil's advocate position in one regard: balance. 

I can't imagine disliking a ~3% beer because the mouthfeel is thin but the hop bitterness and flavor are all that the brewer can force into the beer.  In other words I don't think I would dislike an unbalanced beer if it is unbalanced in the direction of hoppiness.

I can see I'm going to have to chime in with an experimental beer myself...
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Offline HoosierBrew

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Re: American Mild
« Reply #71 on: September 03, 2014, 03:48:32 pm »
I think it depends on what you're after. If the idea is a sessionable beer with some 'mild-like ' character, but West coast hopped (and you expect/are ok with the hop dominance), then it sounds pretty achievable. It would definitely take some experimentation to dial in some level of balance with this type of beer though. I use BU:GU to build a recipe - it's a great tool to get in the ballpark of what you're after. But hoppy session beers are notorious for being difficult to achieve skillfully. IIRC, Founder's almost gave up on the 'Session IPA' idea with their All Day IPA before getting it where they wanted.
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Offline klickitat jim

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Re: American Mild
« Reply #72 on: September 03, 2014, 04:54:24 pm »
Mine will not be hoppy. To start I'm shooting for a Mild but with American flavors. Me like malt

Offline tommymorris

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Re: American Mild
« Reply #73 on: September 03, 2014, 05:05:59 pm »

I think it depends on what you're after. If the idea is a sessionable beer with some 'mild-like ' character, but West coast hopped (and you expect/are ok with the hop dominance), then it sounds pretty achievable. It would definitely take some experimentation to dial in some level of balance with this type of beer though. I use BU:GU to build a recipe - it's a great tool to get in the ballpark of what you're after. But hoppy session beers are notorious for being difficult to achieve skillfully. IIRC, Founder's almost gave up on the 'Session IPA' idea with their All Day IPA before getting it where they wanted.

Founders All Day IPA works for me, barely. I think anymore hop flavor (not talking bitterness) and it would be too fruity and not enough beer.

Offline klickitat jim

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Re: American Mild
« Reply #74 on: September 03, 2014, 05:08:06 pm »

I think it depends on what you're after. If the idea is a sessionable beer with some 'mild-like ' character, but West coast hopped (and you expect/are ok with the hop dominance), then it sounds pretty achievable. It would definitely take some experimentation to dial in some level of balance with this type of beer though. I use BU:GU to build a recipe - it's a great tool to get in the ballpark of what you're after. But hoppy session beers are notorious for being difficult to achieve skillfully. IIRC, Founder's almost gave up on the 'Session IPA' idea with their All Day IPA before getting it where they wanted.

Founders All Day IPA works for me, barely. I think anymore hop flavor (not talking bitterness) and it would be too fruity and not enough beer.

Great way to explain it. Especially citrusy hops. At some point you might as well drink a screw driver.