As I noted the last time I wrote about the International Homebrew Project, this year participants are being asked to create their iteration on a style, in this case the 'American Mild'. Using the guidelines laid out in a previous post, I want homebrewers to get creative, and if they are also bloggers to write about their recipes ahead of brewing them.
Before laying out my probable recipe, a quick word about schedule. American Mild Month starts on International Workers Day, also known as May 1st, so the aim is for brewers to have their beers ready for consumption on that day. Given a fairly standard schedule of 4 weeks from boil to glass, that would mean brewing no later than the first weekend in April, and I guess it also means folks have time to do a trial batch and make adjustments ahead of then.
For my own recipe, I am planning to take the 'American' bit to mainly refer to the ingredients I use, so I will be eschewing my usual Golden Promise base malt for 2-row from this side of the Pond. English crystal malts will not make an appearance, neither will English roasted malts, even though both are easily available at my local homebrew store. In will come specialty malts such as Victory and Special Roast. The most instantly definable 'American' element of the American Mild is likely to be the hopping, though trying to stay within the given definitions of a mild may prove tricky, but as I pointed out on the American Mild Month post there is a world of difference between 'low' and 'none'. Low to me means perceptible but not dominant, and that's what I will be aiming for.
Here then is my first sketch of my recipe, and I would appreciate any thoughts folks have about the recipe...
- 74% 2-Row
- 12% Victory
- 12% Special Roast
- 2% Black Malt
- 17 IBU Calypso for 60 minutes
- 6 IBU Calypso for 15 minutes
- 1 IBU Calypso for 1 minute
- Wyeast 1272 American Ale II yeast
- OG - 1.043
- FG - 1.011
- ABV - 4.3%
- SRM - 15 (deep amber)
- IBU - 24