I started out to make 10 gals of mild essentially as large starters for some upcoming 20 gal batches.
But, my efficiency was higher than I had expected. OG was about 1.045, was aiming for 1.038 or so.
My recipe was:
13 lbs Maris Otter
1 lb C45
1 lb C120
4 oz pale chocolate.
2 oz EKG@60
1 oz EKG at flameout with a 15 min stand
Split into two 5 gal batches. One with a very fresh Wyeast West Yorkshire, no starter. The other with two older but not expired vials of WLP Irish Ale.
I wasn't anticipating the gravity so I didn't use a starter, these were supposed to be a starter.
My question, if I had to categorize the beer, without tasting it I know it's tough but would this be more similar to a Northern English Brown or a Best Bitter?