- Oct 6, 2019
- Reaction score
Personally I have being very happy with the Thomas Fawcett Mild Malt (only place I’ve seen stocking it is Malt Miller).Can anyone post some links here to mild malt specifications and suppliers? Somewhere down the road I would like to brew a mild, but I would like to compare malts first.
Application - Mild ale malt is used in the formation of brown and mild ales. It is kilned darker than pale malt and produces a sweeter wort. E.B.C. 7 SOLD PER KILO - Hops, Yeast and Malt direct to the homebrewer
They also do one made by Warminster (I’m not sure why the text box implies oats the link is to a mild malt.
Warminster Maltings is Britains Oldest working maltings. Malts are produced in the traditional floor malting process. Used extensively in the UK brewing industry. Now available to home brewers from The Malt Miller.
It is a tad more expensive to use Mild malt than Maris Otter or generic pale Malt but frankly NEIPA brewers happily pay a small fortune for hops so paying five pounds a batch for my base malt doesn’t seem all that extravagant and I would say so much of the flavour in a Mild comes from the malt that I am happy to pay a little more.
I mostly use the Greg Hughes recipe for Mild which produces a really nice nutty Mild. Yeast wise I have mostly used CML Beoir (although London Ale III is great when I feel like paying the premium.
Also to answer @The magistrate I’m another Mild brewer, I confess I’m not old enough to have being drinking mild when it was routinely available in pubs so most of my experience with it is with home-brew. For me it’s a extremely tasty beer that I can down a few pints of and not regret it the following morning, it really is a underrated style.