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?