Cracked open my first pale mild last weekend and I feel like it’s a bit out of sorts. Recipe was 80% MO, 20% C-20, small amount of EKG to get it in the right (low) IBU range, mashed at 158 F. WLP007 @ 67-68 F for two weeks. I’m getting a lot of the fruity esters I’d normally associate with a darker mild and or bitters so I wonder if I fermented this in the low-60s if I’d like it better. The sweetness of C-20 really doesn’t go well with the already fruity ester in my opinion or maybe pale mild isn’t something that really works well? My other thought was that 20% of the C-20 was overkill. Anyone brewed one of these or have opinions? Perhaps just a straight mild with 100% MO? I don’t hate it and it drinks very, very easy with low carbonation and sitting at a petite 3.1% ABV, but I feel like there’s too much sweetness with the malt character and yeast character that’s hard to get past. Good thing it was small batch and there isn’t much of it to drink I suppose.