Mild Ale Malt

Posted: 3 years ago Quote #40
Has anyone had any direct experience with this malt type? I've recently become enamoured of mild as a style (it's historically very interesting) and the current BJCP style guide really doesn't do it justice (granted they are representing it in the present so I'm not at all complaining).

I've been making mine with Maris Otter pale malt as the base but I'm wondering about mild ale malt. My local suppliers don't carry anything labeled as mild malt so I've been doing some reading and I happened to come across a reference in BYO 150 Clones of all places.

They suggest a 50/50 mixture of pale malt and vienna or pale malt and light munich. Given the properties of Maris Otter I'm thinking the pale malt they're probably referring to would be North American - the vienna would be supplying that small 'nutty' flavour that North American pale malt is missing over Maris Otter. The munich just didn't sound right at all as I've never thought of even light munich as being 'nutty' (but this may just be my palette).

So I'm looking for opinions - is Maris Otter by itself fairly close to mild malt or should I be looking to make a mix of MO/vienna or MO/munich or even 2-row/vienna or 2-row/munich to get the flavour I'm shooting for?
Posted: 3 years ago Quote #41
Best suited for infusion mashing and due to the kilning process the malt goes through the wort produced is higher in dextrin content than Pale Ale, resulting in a sweeter finished beer. Best used in Mild Ales and Brown Ales.

Maris Otter could be used just the same; it would require a hotter mash, that's all. In other words, I don't think you need add Vienna or Munich or anything like that.