# American Mild **URL:** \ **Category:** Beer Recipes\ **Created:** [October 19, 2013, 9:15pm UTC](https://forum.homebrewersassociation.org/t/american-mild/14878 "2013-10-19T21:15:12Z")\ **Posts on this page:** 4\ **Page:** 2
**Author:** ![denny](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/denny/32/13092_2.png) [@denny](https://forum.homebrewersassociation.org/u/denny)\ **Post date:** [December 15, 2014, 9:55pm UTC](https://forum.homebrewersassociation.org/t/american-mild/14878/21 "2014-12-15T21:55:27Z")
> [@alestateyall](#): > > That’s what I want too. Yours is more of a session APA/IPA. Mine was more of a shrunk American Brown (but not this time unfortunately). But you;re using British ingredients, right? ---
**Author:** ![alestateyall](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/alestateyall/32/21186_2.png) [@alestateyall](https://forum.homebrewersassociation.org/u/alestateyall)\ **Post date:** [December 15, 2014, 10:03pm UTC](https://forum.homebrewersassociation.org/t/american-mild/14878/22 "2014-12-15T22:03:23Z")
> [@denny](#): > > > [@alestateyall](#): > > > > That’s what I want too. Yours is more of a session APA/IPA. Mine was more of a shrunk American Brown (but not this time unfortunately). > > But you;re using British ingredients, right? Sorry. I want mine to taste American (clean, American hops). I tried low fermentation temp with the Windsor hoping for a clean ferment.  I probably could have asked the forum for guidance and not gone there. But learning by doing is fun too. I brewed with what I had on hand. I had Windsor and English chocolate so I used those in place of American ingredients. As an aside, I am trying to empty my brew closet, so, I can start ordering my recipes one at a time.  Then, I will order exactly the ingredients I want rather than compromise based on what I have on hand. I only brew once per month so it is taking a while. ---
**Author:** ![jonhughey\_att.net](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/jonhughey_att.net/32/6277_2.png) [@jonhughey\_att.net](https://forum.homebrewersassociation.org/u/jonhughey_att.net)\ **Post date:** [December 15, 2014, 10:26pm UTC](https://forum.homebrewersassociation.org/t/american-mild/14878/23 "2014-12-15T22:26:42Z")
> [@alestateyall](#): > > > [@denny](#): > > > > > [@alestateyall](#): > > > > > > That’s what I want too. Yours is more of a session APA/IPA. Mine was more of a shrunk American Brown (but not this time unfortunately). > > > > But you;re using British ingredients, right? > > Sorry. I want mine to taste American (clean, American hops). I tried low fermentation temp with the Windsor hoping for a clean ferment.  I probably could have asked the forum for guidance and not gone there. But learning by doing is fun too. > > I brewed with what I had on hand. I had Windsor and English chocolate so I used those in place of American ingredients. > > As an aside, I am trying to empty my brew closet, so, I can start ordering my recipes one at a time.  Then, I will order exactly the ingredients I want rather than compromise based on what I have on hand. I only brew once per month so it is taking a while. ’ Actually, I like the session American Brown idea too. You could pack a lot of flavor in a ‘small’ beer like that. And FWIW I used 1450 in the standard American Brown I just made. It might be the best yeast choice for an American session beer IMO - it attenuates pretty close to 1056, but the full mouthfeel it gives makes it seem like it doesn’t. EDIT - I need to brew something like Denny’s and what you’re talking about. Good ideas. ---
**Author:** ![alestateyall](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/alestateyall/32/21186_2.png) [@alestateyall](https://forum.homebrewersassociation.org/u/alestateyall)\ **Post date:** [December 15, 2014, 10:49pm UTC](https://forum.homebrewersassociation.org/t/american-mild/14878/24 "2014-12-15T22:49:05Z")
I will try the 1450. I like that yeast. Actually, since the forum has been talking about lately I have wanted to try it in several brews. Tommy M. Starkville, MS [Previous page](https://forum.homebrewersassociation.org/t/american-mild/14878.md?page=1)