AG British Mild brown- Critique please

[Keffa]

So I've been creating a nice little portfolio of recipes, if you will, and this one is my newest. 5 gallon batch, all grain.

Let me know what you think:

Amount Item Type % or IBU
2.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 41.67 %
2.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 33.33 %
1.00 lb Pilsner (2 Row) UK (1.0 SRM) Grain 16.67 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 8.33 %
0.25 oz Goldings, East Kent [5.00 %] (20 min) Hops 3.2 IBU
0.25 oz Fuggles [4.50 %] (20 min) Hops 2.8 IBU
0.25 oz Fuggles [4.50 %] (15 min) Hops 2.3 IBU
0.25 oz Goldings, East Kent [5.00 %] (15 min) Hops 2.6 IBU
0.25 oz Goldings, East Kent [5.00 %] (10 min) Hops 1.9 IBU
0.25 oz Fuggles [4.50 %] (10 min) Hops 1.7 IBU
0.25 oz Fuggles [4.50 %] (5 min) Hops 0.9 IBU
0.25 oz Goldings, East Kent [5.00 %] (5 min) Hops 1.0 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale



Beer Profile

Est Original Gravity: 1.033 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 3.15 %
Bitterness: 16.5 IBU
Calories: 144 cal/pint
Est Color: 21.2 SRM


Mash at 150, ferment at 66.


Comments/Questions/Suggestions are welcome.

 

[bierhaus15]

Why all the different pale malts and hops? And no crystal malts? Most contemporary English milds are characterized by their lack of hop character and a pleasant caramel and slightly roasted malt flavor. I would recommend using all MO for the base malt and adding some dark crystal malt. One addition of fuggles or EKG at 60 minutes is sufficient for bittering.

 

[Keffa]

Why all the different pale malts and hops? And no crystal malts? Most contemporary English milds are characterized by their lack of hop character and a pleasant caramel and slightly roasted malt flavor. I would recommend using all MO for the base malt and adding some dark crystal malt. One addition of fuggles or EKG at 60 minutes is sufficient for bittering.

Character without leaning too sweet, mainly. I like hoppier milds, a local brewer makes a 3.5% mild brown that is reasonably hoppy for the style, and I'm attempting something along those lines. His uses a 60 minute addition, of what, I don't know, and then he does EKG/Fuggles late on. I think his is around 20 IBU.

I appreciate the comments though. Thank you

 

[weirdboy]

That mash temp sure seems low for a mild.

 

[Cellarbrau]

It looks like you're cleaning out the pantry.

Looks too thin, too hoppy and not enough maltiness. Simplify by alot.

This mild has been called excellent by pros, BJCP judges and real UK ale drinkers:

Use CaCl2 for any Calcium and mash for a medium to high body.
85% Marris Otter
6% Carastan
6% Special B
3% Chocolate Malt
18 IBUs @ 60 minutes from any suitable aroma hop (I like willamette or goldings)
Wyeast 1968 @68F

 

[Keffa]

That mash temp sure seems low for a mild.

Just a guess, didn't quite know where to put it at. First time doing a Mild.

I guess I should read the style guidelines a little better, says little to no hop aroma or flavor. Well then, when I get home, a little rework is in the making, me thinks.