ausdb said:
I was reading somewhere about mild ale malt and thought that munich would make a good substitute for it anyway. Thanks for the inspiration as I think its time to brew one and I will have no fears about calling it a mild!
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As much as I resented the annoying pom hassling my recipe, (or was it just a comment of mine to add Munich to improve flavour?? memory fails) I think it would be against the standards of old English brewers. It is more common to add brown sugar for extra flavour, I've heard.
Anyway, whether my beer is a Mild or not, it tasted bloody good less than two weeks after pitching yeast, so I call it a piss easy quick brew, regardless. Brewed this ages ago, and I think my Dad still has a bottle in his fridge. Might twist his arm to share it with me this Frinight.