American Take on an English Pale Mild - lemme know

[monstersandpie]

Hi all. I'm getting set to brew a low gravity beer to grow up yeast for bigger things. I got to thinking it would be interesting to brew an American take on a Mild, the same way west coast brewers have done with pale Ales, IPAs, etc.

In general I'm going for something between a west coast pale ale and a mild. SG 1.035, a color that just barely gets into the mild range without leaving that of a pale ale and a BU:GU ratio that's closer to the pale ale but not quite there. Flavor and aroma hops to boot. For the malt, I'm hoping for some toasty, aw yeah biscuity, with just a touch of chocolately roastiness. I'm also adding a low crystal presence with some 75 and 150L in there. Despite all that, I'm trying for something with a very American clean drinkability.

Any comments are appreciated...

For 6 gallons -
OG: 1.035
IBU: 28.2
Color: 12.9 SRM

6.5lbs 2 Row Pale Malt
.75lbs Munich Malt 10L
.25lbs Crystal 75L
2 oz Crystal 150L
3 oz Chocolate Wheat 400L

Haven't decided on a mash temp yet but thinking around 152-154F.

.75oz Glacier 60min
.5oz Glacier 20min
.37oz Cascade 20min
.5 oz Glacier 0min
.37oz Cascade 0min
.25 oz Glacier Dry
.25 oz Cascade Dry

Growing up yeast for more clean American styles, either using Cal Ale or American Ale II for a little Enlish fruitiness.

Lemme know - thanks.

[BigNastyBrew]

Keep in mind I'm failry new here...

With that low gravity beer (lighter body?), Why not mash at 147-150 for 75 minutes or so? I think you'd be better with that profile.

I could be wrong though and I'm sure some will say so if I am.

[BDawg]

Small beer + low mash temp = thin & watery end product.
I'd think you want to mash as high as possible, closer to 156F or 157F.

I think this is a great idea. Let us know how it turns out.

[944play]

I'd think you want to mash as high as possible, closer to 156F or 157F.

+1. I'd go 158-160F and mashout at ~40 minutes. Add maltodextrin too, especially if Chico yeast is involved. It's really hard to get too much body in a small beer. I don't see much toasty biscuity in that recipe -- I'd want to see a lot more Munich and some Victory or Special Roast. I like the hop bill, though.

[dontblake]

Stellar idea. +1 on the high mash temp - don't want it to be too watery.
I think that the hop bill may be a bit agressive, but it you are trying for an americanized Mild, so that might be just fine. I recently did an american ordinary bitter and it turned out great.
good luck.

[brewinhard]

+1 on a higher mash temp (154-155). That should get you where you want to be!

[monstersandpie]

word. thanks for the replies and keep em coming.

big nasty - with that many brews in the works, you're a veteran, and i'm jealous. still, some small beers want high mash temps to 'trick' the drinker into feeling bigger than they are. conversely, there are some bigger styles with relatively light body - think a tripel or golden strong.

i think i'll be going higher on the temp based on the advice. i've only used american ale yeasts once and forgot that they attenuate like mo fos.

dontblake - i'm actually excited to hear that the hops schedule might be a bit big, but i am surprised. i've done this sort of late hopping in slightly bigger beers (1.050 or so) and found them wanting. let me know what you've experienced in your beers.

is there any sort of equivalent to the BU:GU ratio for late hopping? it seems like the presence of late and dry hops in the finished beer would be dependent on starting gravity (and finishing) the same way that hop bitterness can be weighed against gravity for balance...

[BigNastyBrew]

big nasty - with that many brews in the works, you're a veteran, and i'm jealous. still, some small beers want high mash temps to 'trick' the drinker into feeling bigger than they are. conversely, there are some bigger styles with relatively light body - think a tripel or golden strong.

Thanks for the tip! and the kind words.

I'm on batch 19. I started in December with Mr. Beer and went AG in Feb. I'm starting to really understand what grains do what function and which hops and yeast fit certain malt bills (on a limited scale) but haven't gotten into crafting gravity vs. body yet.