Style help: Mild

[Whorst]

My Mild is done. Started at 1.037, finished at 1.007. I believe that comes out to 3.8% abv. There are a few things I'll do differently when I brew it again. For one mash a little higher, and add more hops. I have a total of around 18 IBU, which I think is on the low end. This beer is definitely balanced, perhaps a tad on the maltier side. It's got soft, subtle, maltiness, but I guess I'm looking for more of rich, dark character. It reminds me of Everard's Mild, when they brewed it. I am looking for something more in the style of Cain's Dark Mild. I've got around 113g of chocolate malt, and around 56g of black patent. How much more of these malts do you think would be appropriate? Also, what about adding some roast barley? The color in the pic is deceiving. It's the color of a brown ale.

[Jim]

Anyone?

[Aleman]

I would be vary wary of adding any more dark malts, as you will start to hit roastiness which is probably not whats required. . . . Have you thought about Weyermann Carafa Special Malts they come in three grades . . Chocolate, Roast and Black . . . the thing about these malts is that they are dehusked and then roasted . . . and contribute colour and flavour without the roast character . . . they are very smooth . . . which go well in a mild If you can get them they are well worth a try.

Munich and Melanoidin malts both work well in raising that richness as well. . . . A light grade of Crystal replacing some of the base malts is something else to try I use Caramalt.

Problem is as the beer becomes 'richer' it also becomes less quaffable, so try adding a small amount of sucrose just to cut it back a bit

[booldawg]

I rather like a bit of caramelisation in a Mild rather than darker malts. I've only brewed one and would totally lose the black malt next time in favour of more crystal and a small quantity of roasted barly.

A 50/50 pale malt/munich malt mix is good to get a good mouthfeel and balance with hops.

[oblivious]

A lot add brewing sugar No 3 which is a dark syrup sugar, what about adding some caramel or Belgian candy syrup?

Also Whorst have you tried playing around with different yeast strains? WLP002,WLP005, brewlabs Thames valley 2 and 3 bring so much to the beer

[Whorst]

Thanks for the replies. I may try some of the Carafa Malts. I have to remember that this style is called Mild for a reason. Mine is pretty nice, I just keep trying for perfection. It's going on tomorrow, so I'll re-evaluate.

[subsub]

I've always used brewers caramel in my milds as I don't want to risk any roasted flavours.