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Old 09-21-2009, 06:06 PM   #1
MBM30075
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Default Session APA?

I've been on a very hoppy, high flavor kick for a while. I've done barleywines, IIPAs, Belgian Grand Cru, etc...

Now, I'd like to try going the other way with a really smooth, mild session ale. I'm not sure what to call it, but it's kind of a mellowed-out, or ratcheted-down version of an APA.

Here's my recipe, calculations per Beer Smith:

Ingredients
*******************
6.00 lb. 2-Row US Pale Malt
1.00 lb. 20L Crystal Malt
0.50 oz. Cascade (5.5% @ 60 min)
0.50 oz. Cascade (5.5% @ 5 min)
1 package US-05
*******************

Calculations (full 5 gal. boil, 70% eff.)
*******************
1.035 OG
1.010 FG (estimated)
5.3 SRM
13.5 IBU
3.25% ABV
*******************

According to BrewPal (iPhone app), the 2 closest styles to this are English Bitter and Mild Brown Ale. I'm not going for either of these.

What am I going for?

Well, my dad loves (LOVES!) Miller Lite.

I'm trying to break him into the wonders of the rest of the beer world, but so far everything I've given him has been "too strong".

So, I'm trying to make a nice, mild beer, but with more distinctive APA flavoring, just LESS of the flavors. Make sense?
Almost like what you'd get if you watered down a standard APA, maybe? But without it tasting watered-down.

I couldn't find anyone else who had done this. How does this recipe look? Any suggestions to change it to make it better?

Thanks!

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Old 09-21-2009, 06:07 PM   #2
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Plus, this should be quick grain-to-glass, right?

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Old 09-21-2009, 06:14 PM   #3
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I'd cut down on the crystal if you want a nice refreshing beer that can be drunk in large quantities (yea, thats drinkability!). The latest Zymurgy has some good info on Milds and session beers too.

You could always do a SMaSH (Single Malt and Single Hop) beer. Use 2 row, and choose your favorite hop. Target the same gravity and less than 20 IBUs.

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Old 09-21-2009, 06:15 PM   #4
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Looks just like an American Bitter to me.

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Old 09-21-2009, 06:19 PM   #5
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@Jaysus,

Yeah, that's kind of the point. It meets the Standard Bitter qualifications, but I don't want the British flavor profile.

@Edcculus,

So maybe more like:

Ingredients:
**********************
7.00 lb. 2 Row US Pale Malt
1.00 oz. Cascade (6.3%) @ 60 mins
US-05 Yeast

Calculations:
**********************
1.036 OG
1.010 FG
3.0 SRM
25.7 IBU
3.27% ABV

How does that work?

Thanks!

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Old 09-21-2009, 07:20 PM   #6
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Looks like a pretty good session SMaSH! Using cascades and American yeast will keep out the "british mild" taste. Try to pitch and ferment below 70F for a cleaner taste.

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Old 09-21-2009, 07:29 PM   #7
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If I don't have a dedicated beer refrigerator, would a swamp bath keep it at or below 70F? My ambient temperature is normally right about 70 in that closet.

Thanks!

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Old 09-21-2009, 07:33 PM   #8
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A swamp bath would easily keep you below 70, especially if you used the t-shirt and fan trick. I am actually about to make an extremely similar beer. You should definitely keep the crystal or it will have almost zero body. I'm calling mine an American Pale Mild.

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Old 09-21-2009, 07:49 PM   #9
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But then it's not a SMaSH!

Getting a fan on the swamp bath would prove problematic. How effective is it without a fan?

To give you an idea of my setting, listen to this:

Over a month ago, I started a 1 gallon test homemade rum with an OG of 1.200+. After a day or two, I put it in a swamp bath to try to keep fermentation temps down so as to limit fusel alcohol production. After watching it slowly bubble for a month, I took an SG reading the other night. It was only down to 1.150! After that reading I put it on my kitchen counter to warm up. Fermentation has clearly sped up since. I used a champagne yeast, so I'm thinking it was just the low temps that slowed it down.

Thoughts?

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Old 09-21-2009, 07:50 PM   #10
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Also, lack of body might be just the thing my dad's taste buds are currently seeking.

I guess I have to ease him into good beer really, really slowly!

I wonder if he'll look down on this beer when I tell him that it's single-hopped, not triple-hopped like Miller Lite .

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