Originally Posted by Soldevi
So....My LHBS only has US chocolate and crystal. They DO have Maris Otter.
Would this turn out ok? The chocolate is 500 Lov. And we're talking normal Nottingham not windsor right?
I've found Briess crystal and roasted malts to be inferior to British counterparts for English-style ales. I'm not sure about other maltsters.
For example, Fawcett Crystal II (about 57-65L) is uniformly coloured and rich in flavor. Briess crystal 60 is mottled and not uniform; it looks very much like a blend of darker and lighter crystals were blended to get the right "balance."
Most English chocolate malts are the requisite 375-450L while Briess standard chocolate comes in at a pallid 350L. If I have to use Briess chocolate, I usually have to use more or add some de-bittered black malt to color-correct.
All of this said, you will still make a lovely mild with U.S. ingredients...I would venture a guess that a large percentage of US brewers who brew this recipe use domestic specialty grains.
To your yeast question, yes, use Notty. Windsor, by many reports, takes a long time to clear, and this beer is very good very young.