[deadpoetic0077]

I agree, the 4 oz each chocolate and roasted barley together would make it more like a porter.

Well after reading the porter section just now, I guess it may be considered that... depending on how roasty I want it... hm.....

[HoosierBrew]

I agree, the 4 oz each chocolate and roasted barley together would make it more like a porter.

I was going off the BJCP guidelines I found online and toasted/ roasted is one of the descriptors they use for milds.

"Flavor: Generally a malty beer, although may have a very wide range of malt- and yeast-based flavors (e.g., malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, vinous, fruit, licorice, molasses, plum, raisin). Can finish sweet or dry. Versions with darker malts may have a dry, roasted finish. Low to moderate bitterness, enough to provide some balance but not enough to overpower the malt. Fruity esters moderate to none. Diacetyl and hop flavor low to none. "

There are degrees of roast, though. Look, I'm sure it will be a good beer - that might be mistaken for a porter. Nothing wrong with that. Personally I'd lean more to malts like the Maris Otter, the torrefied, with crystal 80 and some crystal 60, and use 2 or 3 oz of roasted barley. But you're right, there is room for interpretation.

[deadpoetic0077]

I agree, the 4 oz each chocolate and roasted barley together would make it more like a porter.

I was going off the BJCP guidelines I found online and toasted/ roasted is one of the descriptors they use for milds.

"Flavor: Generally a malty beer, although may have a very wide range of malt- and yeast-based flavors (e.g., malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, vinous, fruit, licorice, molasses, plum, raisin). Can finish sweet or dry. Versions with darker malts may have a dry, roasted finish. Low to moderate bitterness, enough to provide some balance but not enough to overpower the malt. Fruity esters moderate to none. Diacetyl and hop flavor low to none. "

There are degrees of roast, though. Look, I'm sure it will be a good beer - that might be mistaken for a porter. Nothing wrong with that. Personally I'd lean more to malts like the Maris Otter, the torrefied, with crystal 80 and some crystal 60, and use 2 or 3 oz of roasted barley. But you're right, there is room for interpretation.

Not trying to ruffle feathers! Im a newbie! I just like hearing stuff from those who are more experienced than myself!

[HoosierBrew]

I agree, the 4 oz each chocolate and roasted barley together would make it more like a porter.

I was going off the BJCP guidelines I found online and toasted/ roasted is one of the descriptors they use for milds.

"Flavor: Generally a malty beer, although may have a very wide range of malt- and yeast-based flavors (e.g., malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, vinous, fruit, licorice, molasses, plum, raisin). Can finish sweet or dry. Versions with darker malts may have a dry, roasted finish. Low to moderate bitterness, enough to provide some balance but not enough to overpower the malt. Fruity esters moderate to none. Diacetyl and hop flavor low to none. "

There are degrees of roast, though. Look, I'm sure it will be a good beer - that might be mistaken for a porter. Nothing wrong with that. Personally I'd lean more to malts like the Maris Otter, the torrefied, with crystal 80 and some crystal 60, and use 2 or 3 oz of roasted barley. But you're right, there is room for interpretation.

Not trying to ruffle feathers! Im a newbie! I just like hearing stuff from those who are more experienced than myself!

No issue at all, man! Just throwing $0.02 out there.

[deadpoetic0077]

I agree, the 4 oz each chocolate and roasted barley together would make it more like a porter.

I was going off the BJCP guidelines I found online and toasted/ roasted is one of the descriptors they use for milds.

"Flavor: Generally a malty beer, although may have a very wide range of malt- and yeast-based flavors (e.g., malty, sweet, caramel, toffee, toast, nutty, chocolate, coffee, roast, vinous, fruit, licorice, molasses, plum, raisin). Can finish sweet or dry. Versions with darker malts may have a dry, roasted finish. Low to moderate bitterness, enough to provide some balance but not enough to overpower the malt. Fruity esters moderate to none. Diacetyl and hop flavor low to none. "

There are degrees of roast, though. Look, I'm sure it will be a good beer - that might be mistaken for a porter. Nothing wrong with that. Personally I'd lean more to malts like the Maris Otter, the torrefied, with crystal 80 and some crystal 60, and use 2 or 3 oz of roasted barley. But you're right, there is room for interpretation.

Not trying to ruffle feathers! Im a newbie! I just like hearing stuff from those who are more experienced than myself!

No issue at all, man! Just throwing $0.02 out there.

Ill take as many pennies as you can throw!

[OTIST]

A little Special Roast malt is a great way to get a touch of roasted flavor in Mild.  Brown malt.  Brown malt.  I was thinking brown malt and wrote Special Roast.  I made a great mild recently with Breiss Ashburne Mild base malt, some Brown and a bit o' crystal.  turned out great

[Iliff Ave]

What about some pale chocolate malt in place of the RB and chocolate? Maybe 6 oz total.

[bboy9000]

I love 1469 in all of my English ales.   I made a delicious mild with it. 

I would also try to use the English versions of the crystal malts if possible.  Not a must as the American ones work well too. 

[brewinhard]

I love 1469 in all of my English ales.   I made a delicious mild with it. 

I would also try to use the English versions of the crystal malts if possible.  Not a must as the American ones work well too.

Agreed. I really like the English crystal malts in english styles too. A bit fuller, rounder IMO.

[deadpoetic0077]

I ended up going with 4oz chocolate, 4 oz c60, 2 oz RB. the yeast they had was 13 so I went with that as well. I will post back to let you guys know how it turns out!