Two milds that come to mind that were shit hot were Everard's and Cain's. Here I try to get close. This recipe is assuming 60% efficiency. I'm hoping the combination of pale chocolate and regular chocolate malt add layers of mild chocolate notes.
2.95kg Maris Otter
.227kg British Pale Chocolate
.113kg British Chocolate Malt
.227kg American Crystal 120L
.02835kg EKG @ 45 minutes(60 minute boil)
Dry hop with small amount of EKG in either primary or cask.
Yeast? S-33, S-04, WLP-002?
O.G. 1.035
F.G. 1.010-1.012
A Mild Mannered Whorst
