Hey everyone,
I'd like to brew a batch of beer based on a dark mild that my dad used to enjoy back in the old country. If I can get it close, I'll brew it again for the parents over Christmas. He mentions Timothy Taylor's Dark Mild as a favorite, and describes it as having the following characteristics:
- Dark ruby, almost black. Slightly lighter in colour than Guinness.
- Thick creamy head, and very good head retention.
- Good body and mouthfeel. Definitely not thin or watery (as many attempts at mild can be)
- Chocolatey in flavor, somewhat like cold hot chocolate. Slightly sweet, smooth tasting and neither roasty or hoppy.
Now, there's also a good description on the Timothy Taylor website, which gives more insight. It describes some subtle flavors that he may not be picking up:
www.timothytaylor.co.uk
Based on all of this, I've come up with the following draft recipe. Absent is brown malt, which I considered adding if I were to reduce the chocolate malt by a percent or so. I'm considering mashing high. Very high in fact, around 160F to get the body. I realize this breaks with convention, but may be necessary to get the appropriate mouthfeel in such a low abv beer. I could cheat and use rye, but would rather not.
DARK MILD
1.042-1.013 (3.8% abv), 20 IBU, 18 SRM
80% Golden Promise
9% Flaked barley
7% C80
4% UK Chocolate malt
1.5 oz Willamette @ 60 (5.5 gal)
WY 1469 (or 1968, which I have on hand)
I appreciate your feedback and suggestions, or advice based on experience brewing this tricky style. Thanks in advance!
I'd like to brew a batch of beer based on a dark mild that my dad used to enjoy back in the old country. If I can get it close, I'll brew it again for the parents over Christmas. He mentions Timothy Taylor's Dark Mild as a favorite, and describes it as having the following characteristics:
- Dark ruby, almost black. Slightly lighter in colour than Guinness.
- Thick creamy head, and very good head retention.
- Good body and mouthfeel. Definitely not thin or watery (as many attempts at mild can be)
- Chocolatey in flavor, somewhat like cold hot chocolate. Slightly sweet, smooth tasting and neither roasty or hoppy.
Now, there's also a good description on the Timothy Taylor website, which gives more insight. It describes some subtle flavors that he may not be picking up:

Dark Mild - Timothy Taylor's
A 3.5% dark ruby beer with roasted notes and a smooth, creamy taste. A favourite of lovers of a good mild. Especially popular in East Lancashire and loved as a guest further afield. One of the finest dark Yorkshire milds still in independent production.

Based on all of this, I've come up with the following draft recipe. Absent is brown malt, which I considered adding if I were to reduce the chocolate malt by a percent or so. I'm considering mashing high. Very high in fact, around 160F to get the body. I realize this breaks with convention, but may be necessary to get the appropriate mouthfeel in such a low abv beer. I could cheat and use rye, but would rather not.
DARK MILD
1.042-1.013 (3.8% abv), 20 IBU, 18 SRM
80% Golden Promise
9% Flaked barley
7% C80
4% UK Chocolate malt
1.5 oz Willamette @ 60 (5.5 gal)
WY 1469 (or 1968, which I have on hand)
I appreciate your feedback and suggestions, or advice based on experience brewing this tricky style. Thanks in advance!