[majorvices]

I was thinking 85% mild malt, 13% crystal 60 and 2% chocolate malt.

[denny]

On  Sat. I'm heading over to Redmond OR where a couple breweries collaborated on a version if my American mild recipe.  I'll be curious to see what they did.

[mchrispen]

I switched to Fawcett and Simpsons crystal and roasts... made ALL the difference in mine. Really distinct differences especially the Simpsons Medium and Dark crystal.

Not sure I will every use any Briess Crystal ever again. Of course I will - but definitely not for any English or Scottish stule.

[cascadesrunner]

Denny did Juniper take a run at that?  I was talking to Curt awhile back and he was working on something like this.

[denny]

Denny did Juniper take a run at that?  I was talking to Curt awhile back and he was working on something like this.

Juniper and Wild Ride both.

[majorvices]

This one needs to be English Mild.

[BrewingRover]

Mine is
82% Maris Otter
12% Fawcett Crystal I
6% Chocolate Malt

I like a tiny bit of the roast flavor from the chocolate, as the English milds I've tried have had it.

[braufessor]

When I have used all Mild Malt (breiss ashburne) I found it too sweet almost. 
My general grain bill for milds now is
55-60% Maris Otter
20-25% Mild Malt (briess ashburne)
5% Wheat/Flaked Barley
15% specialty malts..... crystal/pale chocolate/brown/victory/chocolate/coffee kiln (depending on goal)

The first 85% I tend to keep pretty consistent and then play around with the 15% specialty grains depending if I want something that is roastier or something that is sweeter, etc.

I really like fawcett pale chocolate and brown malt in my milds though. 

* I tend toward dark mild (18-20 SRM) and some roast/chocolate/nut type flavors.

EKG to about 15-20 IBU's
1469 yeast (although 002/1968 and 1318 have also given me good beers).

[majorvices]

i have read that its best to go all Mild malt rather than using Maris Otter or standard 2 row. Any reason not too?

[hopfenundmalz]

I would grab a British maltster's Mild malt, seems like you could find Muntons Mild Ale malt if you tried.

[braufessor]

i have read that its best to go all Mild malt rather than using Maris Otter or standard 2 row. Any reason not too?

My only reason is personal preference...... with my own limited anecdotal evidence.  Did one with the entire 80% base portion ashburne mild.  I did not personally like it quite as much, although a homebrew trading friend said it was his favorite of any of my milds he had tried.

I scaled it back to 50/50 on the base portion with MO.  And eventually more of 1/3 to 2/3 Mild/MO blend. 

Like I said, I base it on nothing more than personal preference and probably somewhat on simply going with what has worked pretty consistently for me in competitions.  To be honest, I should probably revisit larger portions of mild malt again.

[braufessor]

I would grab a British maltster's Mild malt, seems like you could find Muntons Mild Ale malt if you tried.

**This too - the only mild malt I have found and had access to was the Breiss Ashburne - could be much better options out there.....

[hopfenundmalz]

I have used Munton's Mild Ale malt from AiH, makes a good mild.

[brewday]

Pauls Mild is another good one.

[erockrph]

This is a style that i have not tried commercially, but I am really interested in brewing. What kind of mash temps are you guys using? I would assume you'd want to target a high mash temp, but I've also heard that most UK breweries use lower mash temps. Also, is anyone using adjuncts like torrified wheat and/or sugar like you might use in a Bitter?