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My three main base malts are Golden Promise, Maris Otter and Mild Ale Malt, the latter two from Warminster. For pale ales, golden ale and bitters, I tend to use 50/50 Golden Promise and Maris Otter. Mild or brown ale - Mild Ale Malt. Stouts and p0rters - 50/50 Golden Promise and Mild Ale Malt...

Your right, upping the ABV won't reduce IBUs, but upping the volume by 2L will. If I'm right, upping the volume by 10%, will reduce IBUs by a similar degree.

I wonder whether it'll be gone before its ready... :beer1:

This is not a malt guide as such... but this PDF from Warminster Malting has been very useful to me... http://www.warminster-malt.co.uk/wp-content/uploads/2014/05/Warminster-Product-Characteristics-2016-I1.pdf

@Scaggs According to my *** packet calculations, your IBUs are around 140. Plus flame out additions too. @Zephyr259 gave good advice... I'd be tempted to add 1000g of honey or golden syrup or 500g of each. Mixed with 1L boiled water and added to the FV and leave for another 2/3 weeks. This...

ecky thump... BITTER! Bet @Scaggs would win a gurning competition while drinking that... o_O It may need some extra conditioning time, me thinks. Reminds me of a few Victorian K Ale hopping rates... In those days it was common practice to keep them maturing for months. 7%+ ABV and 100+ IBUs on...

ashock1

Just in case you don't know... The malt extract for home brewing i.e. for kits and partial mash recipes, isn't the same thing. The Maridian stuff is more concentrated.

I have used the malt extract from Holland and Barrett... Maridian barley malt extract, couple of quid per jar. This is what I always use when Ron's recipes require malt extract. I just mix with wort pre-boil. But I don't think its needed for mashing, just doesn't seem right not to have some if...

I love a good mild ale in the pub, luckily a pub not far from me has a mild on cask most of the time. Another style which I brew is AK pale ale, you could say its a pale mild... Low ABV and IBU. I've brewed this beer from Shepherd Neame, an AK from 1946... I can down 6-8 bottles on a summers...

GerritT makes some good points to consider... Especially the black malt and mash temps. You can take this with a pinch of salt... As I don't follow new fangled mashings techniques, here is what I do with my pale mild... Starting water/grain ratio: 2.5/1 1st mash --- 20 mins @63c --- 40 mins...

Yes... :p

@Chippy_Tea ... Are you having a run-off vote of (lets say) the top 5? i.e. first and second round!

That looks good. I like goldings later in the boil, I have also combined the two 50/50 as a later addition, which is also nice. I just think goldings work better in a pale mild.

It looks fine to me. I'd be tempted to reduce the CaraRed a tad and a bit more PA malt if it was me brewing, but should be fine. If you haven't anymore grain, you could add in a little demerara sugar (5%) to up the ABV a little. But I like my milds on the thin side. I brew a paler mild (8 SRM)...

Clint for obvious reasons. His lighthearted quips often lighten my day...

Ooh... It's going to be close... I think some of the naysayers have voted twice or more! @strange-steve how many logins do you have now, must be several... :tinhat:

Horses for courses... I almost always use one of these three yeasts... London Ale III, Nottingham or Belgian Ardennes. With a good brewing process, use kettle finnings such as britewort or protofloc (Irish moss) and a bit of time, my beers almost always drop crystal clear without further mucking...

A lot of naysayers, just like Brexit... Next you'll want the voting to be run again in hope for a different outcome. Perhaps a well brewed bog standard bitter is better than a lot of the johnny foreigner swill. So none are in doubt.... I'm sitting on the fence as far as TTL is concerned.

Oh... That's my wifes favorite phrase... :(