mild malt?

[MileHighBrewer]

Has anyone tried using an english mild malt as a base for a sour? Curious to try it out, due to the higher amount of dextrin already in the grain vs basic 2row or pilsner.

 

[metic]

I've used it as a base malt in a few stock ale recipes, and a Flanders Red, partly with this in mind. They're all still ageing but they taste good so far. I think it would work well in any darker red/brown sours, and probably in pale ones too.

 

[mabrungard]

In my opinion, Mild malt is essentially the English version of Munich malt. I would not consider it to have higher dextrin content. That is dependent upon your mashing schedule.

 

[MileHighBrewer]

The pdf on carghill says it contains more dextrin from the kilning process

 

[mabrungard]

The pdf on carghill says it contains more dextrin from the kilning process

Interesting. I also note that high temperature kilning can create pyrodextrins that are less fermentable. Thanks for the note.