Hey Denny,
How’s your quest for an American mild going?
It’s been a year since I brewed one but all I really have left to do is tweak the bitterness level a LITTLE bit. Turns out it was all about finding the right ingredients…Mecca Grade malt, a hefty dose of organic C60, American Noble hops, and WY1450.
1450? Really? Didn’t see that coming. ;D
Mecca Grade base and specialty malts or is the C60 the only non base malt?
Mecca Grade Pamonta and Metolius…their versions of pale/pale ale and Munich. C60 is Briess…I’ve found their organic C60 is really nice.
Yeah, whoda think? 
I use it for at least 75% of what I make, including cider.
Denny, can you expound on why you use organic C60?
Ever consider using Mecca Grade’s Opal 44 in place of the C60? Supposed to give a toffee flavor or would that be out of place in the mild? More of a bitter recipe instead?
How much of each?
I have been exploring an American Mild. Often in English beers invert sugars are used. I was thinking that an American sub for English invert could be corn sugar. Karo makes a dark version that might work. I saw the guys at Basic Brewing used a cpl cups in a mild. Anyone here use Dark Karo?
I was thinking Willamette hops.
I have avoided Karo due to the sodium and vanilla in it. In my quest for an American mild, I found that I needed to get more body into the beer, not less, so for me using any type of sugar wouldn’t be an option.
I’d be interested to see your latest iteration if you are willing to share
I’ll have to dig it up later. If I forget, remind me!
I made one recently and it wasn’t entirely AMERICAN ingredients. It was the first time I used BRY 97. I think it turned out very nice for a 3.7 % ABV beer.
5 gallon batch
6 lbs Marris Otter
.5 lb Crystal 120
.25 lb Crystal 60
.25 lb Chocolate
.5 Oz Chinook @60
BRY 97
I might add some later hop additions next time I make this.
This is the latest version of mine…
#537 American Mild 8
A ProMash Recipe Report
Recipe Specifics
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 9.00
Anticipated OG: 1.041 Plato: 10.26
Anticipated SRM: 12.9
Anticipated IBU: 19.7
Brewhouse Efficiency: 73 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
44.4 4.00 lbs. MGEM Lamonta 1.037 3
44.4 4.00 lbs. MGEM Metolius 1.035 14
11.1 1.00 lbs. Crystal 60L America 1.034 60
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz. Debittered Citra Pellet 3.00 4.3 First WH
1.00 oz. Debittered Simcoe Pellet 2.20 9.0 60 min.
0.50 oz. Debittered Mosaic Pellet 2.70 5.5 60 min.
1.00 oz. Debittered Simcoe Pellet 2.20 0.4 1 min.
1.00 oz. Debittered Citra Pellet 3.00 0.5 1 min.
Yeast
Wyeast 1450 Denny’s Favorite
Mash Schedule
Mash Name:
Total Grain Lbs: 9.00
Total Water Qts: 30.00 - Before Additional Infusions
Total Water Gal: 7.50 - Before Additional Infusions
Tun Thermal Mass: 0.13
Grain Temp: 65.00 F
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
sacc 0 60 158 158 Infuse 167 30.00 3.33
Total Water Qts: 30.00 - After Additional Infusions
Total Water Gal: 7.50 - After Additional Infusions
Total Mash Volume Gal: 8.22 - After Additional Infusions
All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Thanks Denny! Is the Lamonta=Pale and Metolius=Munich?
Lamonta is a kinda pale ale malt, 3L. Metolius is Munich 12L. FWIW, I didn’t have much luck until I used these specific ingredients. Using other pale ale/Munich malts just weren’t getting me what I wanted. YMMV
I just placed an order for ingredients for my next three batches.
- halfarsed grodzke with wheat extract and a mini mash of oak smoked wheat and a bit of red wheat malt.
- ordinary bitter.
- a dark version of the pale mild like beer I brewed to try out brumalt, with larger amounts of pale chocolate malt and victory. Maybe a bit of oat malt.
What??? No Fuggles???