Up to 15% sugar or invert syrup. There's a good list of mild grain bills here:
http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=56335
Something like this must be interesting... with a low attenuation yeast the sugar will fully turn into alcohol while a lot of the malts will retain their sweetness:
- Highgate Dark Mild
Mild Ale Malt: 70%
Maltose/Caramel Syrup: 12%
Crystal Malt: 10%
Flaked Barley: 6%
Black Malt: 2%
I didn't get the point of sugar in milds, but then it dawned on me that these many of these ales don't use high attenuation yeasts anyway.
http://www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=56335
Something like this must be interesting... with a low attenuation yeast the sugar will fully turn into alcohol while a lot of the malts will retain their sweetness:
- Highgate Dark Mild
Mild Ale Malt: 70%
Maltose/Caramel Syrup: 12%
Crystal Malt: 10%
Flaked Barley: 6%
Black Malt: 2%
I didn't get the point of sugar in milds, but then it dawned on me that these many of these ales don't use high attenuation yeasts anyway.