A couple of good points here, however it brings me back to how they used to be made commercially with mashing as low as 60°C, this will give you a thin bodied, almost water like mild but it will give you the best fermentability. For myself I use a split 63/65°C mash but 64°C is perfectly okay for a single temperature mash.Martt2 wrote:If anything, I'd mash low for a mild to make sure it dried out. I'd also use molasses/treacle/invert or just brown sugar. Not strictly on the list from OP but in all good supermarkets!
Sugar is also another good ingredient for a mild, at home I have a block of Invert Sugar No. 3 and my favourite recipe is made up of 95% Pale Malt, 5% Black Malt and 11% Invert Sugar No. 3, it is a good showcase for the characteristics of the sugar.
If you wish to include sugar into your recipe just use all the percentages you already have but base it on a total grist weight of 3.5kg and then just work out how much sugar you need to reach 4.0% ABV
Which would be:
2,975g Pale Malt
245g Crystal Malt
175g Chocolate Malt
105g Wheat Malt
And a sugar addition of 9%, or around 315g to keep it 4.0% ABV. It is a good alternative.
