Mild Recipe?

[DonutBrew]

I had an English Mild a while back, and it had a wonderful tea-like quality to it. Not sure if it was a little astringent, had some tannin to it, or what. Can anyone help me formulate a recipe to make a mild that would be like that?

Thanks!

 

[headbanger]

Though I have not tried it, this looks like a good basic mild recipe...

Size: 5.5 gal
Efficiency: 70%
Attenuation: 70.0%
Original Gravity: 1.037
Terminal Gravity: 1.011
Color: 18.71 SRM
Alcohol: 3.4% ABV
Bitterness: 20.7 IBU (tinseth, 10% pellet adjustment)

Ingredients:
7.0 lb Maris Otter
0.5 lb Crystal Malt 60°L
6.0 oz Crystal Malt 120°L
2.0 oz British Black Patent
0.25 lb Pale Chocolate Malt
1.0 oz East Kent Goldings (5.0%) – added during boil, boiled 60 min
Safale S-04
Mash In – Liquor: 2.58 gal; Target: 154 °F

 

[DonutBrew]

I've made milds before, but never have I thought of using any black patent. Thanks for the suggestion, that actually may just work for the astringency I want! (Still open for other suggestions though)

 

[SenorPepe]

Funny you say that because I just brewed my first mild, Reaper's Mild and I think it tastes very tea-like. Especially if you keep the carbonation low.

 

[Yooper]

I've made Jamil's mild recipe, the one in Brewing Classic Styles. It came out perfectly!

 

[corncob]

Here is one I have been eyeing lately:

Shut up about Barclay Perkins: Let's Brew Wednesday - 1915 Courage X

Here is the first mild I have made:
Shut up about Barclay Perkins: Let's Brew Wednesday - 1934 Kidd XXX


I am drinking it now. Also a bit tea-like. Due to an equipment failure, I ended up mashing for about 3 hours and boiling for an hour-and-a-half (which is why I have been eyeing the 1915 recipe). I think the long, low mash and long boil might be magic. It is certainly delicious and unlike anything I have ever tasted. Also it turned out a lot darker than predicted (tannins??).