Question on Mild Ale Malt

[Nahowa111]

A few months ago a was at my local liqour store where I get some of my grains (if our brew shop is closed, he has weird hours) and decided to stock up on some grains. One grain I came across was a mild ale malt, the exact kind escapes right now. I was wondering if anyone had some good recipe suggestions. I only got a pound, but could easily get more. Thanks for any help. And yes, I am keeping them stored in a dry place and sealed.

 

[mabrungard]

Mild Ale malt has some similarity to Munich Malt. Richer, slightly darker than pale malts. Its outstanding as the primary component in Mild Ales and also as a major component in Brown Ales.

 

[Nahowa111]

Thanks for the tip. So I would use it at my base malt, much like a 6 row?

 

[Malticulous]

I believe this is what you are talking about.
http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_AshburneMildMalt.pdf

It's not going to convert much more than it's self.

 

[El Pistolero]

A few months ago a was at my local liqour store where I get some of my grains (if our brew shop is closed, he has weird hours) and decided to stock up on some grains. One grain I came across was a mild ale malt, the exact kind escapes right now. I was wondering if anyone had some good recipe suggestions. I only got a pound, but could easily get more. Thanks for any help. And yes, I am keeping them stored in a dry place and sealed.

Here's a recipe for Black Cat Real Lancashire Ale...it's an English Mild.

4 lb. British 2-row Pale Malt (sub your mild ale malt for this)
3/4 lb. flaked maize
1/2 rice hulls
1/2 lb. British Chocolate Malt
6 oz. British 55L Crystal Malt
1/2 oz. Peated Malt

60 mins
3/4 oz. Fuggles
5/5 oz. Invert Sugar

15 mins
1/4 oz. Fuggles
1 tsp. Irish Moss

OG 1.034
IBU 18
SRM 65

This recipe was from Beer Captured...I followed it pretty closely and it came out well. Very mild, a little sweet, a little smokey, and so black the fridge stays dark even after the light comes on.

 

[zman]

I used it in a Bourbon Vanilla Porter and it turned out better than the one I did with 2 Row

 

[Nahowa111]

Awesome, thanks again for the tips guys and happy brewing

 

[MrAverage]

Some traditional British bitters use a bit of mild malt in the grist. Here's one:

Hook Norton Best Bitter

OG: 1.035
FG: 1.006
ABV: 3.9%
IBU: 22
SRM: 11

UK Pale Ale Malt 38.3%
UK Mild Ale Malt 38.3%
Flaked Maize 7.9%
UK Medium Crystal 5%
UK Black Malt .5% - for color...probably a substitute for caramel color or possibly for Invert No. 2 or 3 which would have been used instead of:
White sugar 10%

Challenger hops for 90 min
Goldings for 15 min

Dry hop with Goldings

 

[MrAverage]

Its outstanding as the primary component in Mild Ales and also as a major component in Brown Ales.

Not trying to be argumentative...

just wanted to point out how odd it is that very few British milds seem to actually use Mild Malt in their grists (at least judging by clone recipes for milds out there on the web and in the usual British clone books by Wheeler and Protz).

 

[bierhaus15]

just wanted to point out how odd it is that very few British milds seem to actually use Mild Malt in their grists

Not all breweries used Mild Malt. Historically, it tended to be less expensive than pale malt and sometimes of lesser quality barley, though still two-row - and a few Lovibond more than PA malt. Don't think of Mild Malt as a malt specifically made for mild production. It was used in everything from milds, stouts, strong ales ect. Lastly, mild malt would often be mixed various amounts of 6-row and and 2-row barley of differing age and quality.