A few Utah breweries have Milds available here. With the 4% at the markets law here it works with what they can sell. The two I can get are marketed as Amber ales. They both have more of a crystal presence than chocolate malt and both use EKG.
Everything is better with a beer.
I love mild ale. And Scottish low gravity dark ales. They go down easy and are definitely the beer to have when you're having more than one. Or while you're brewing and obsessing over sanitation and hop additions.
One thing I haven't seen in this thread is the need for low carbonation.
Using Palmer's book's nomograph, and knowing the temperature and volume of beer I'm priming, I aim for 1.5-1.75 volumes of CO2 in my milds (most beers' recipes are primed for 2.5+ volumes CO2). Nice and smooth. A little prickle on the tongue and nearly no head. Each bottle is a little cask of mild.
I brewed this last spring and placed in a local contest:
5.25 gal 1037 22 ibu
3.5 lb UK Maris Otter pale
2.5 lb German Vienna
.25 lb Belgian Caramunich
.25 lb UK Crystal 150L
.1 lb Belgian Special B
.1 lb German Carafa II
.1 lb UK Chocolate
.1 lb UK Pale Chocolate
Mash at 154F 75 min
5.8 AAU Kent Golding hop pellets, 45 min into 90 min boil
Pitched Wyeast 1318 yeast
Single stage fermentation 15 days
Bottled 4.75 gallons with 53 gm corn sugar in wort at 66F (between 1.5 and 1.75 vol CO2)
Judged three weeks later.
Recipe based on 2009 AHA award winner.
Next time I'd shorten the mash time at that temperature to 60 minutes and reduce the boil time to 60 minutes too. I'm working on shortening my brew day.
This is a great winter brew (not that we really have a winter in San Diego, CA) but with the cooler temps it is a nice ale to have, with its wonderful roasted finish. I will need to brew another batch of this as I'm about to kick 5 gallons already.
QUOTE: "i wanna brew so bad ive got brewballs!" by Rycov