I might give that a crack this arvo Snow, ta.
Re: the Batemans Dark, well it sort of started there and has been heavily modified since, was and still is a very tasty drop.
Here is the recipe for the historic mild, (we oven roasted 1kg of the MO for 20 min).
1824 Mild
Mild
Type: All Grain
Batch Size: 20.00 L
Boil Size: 25.41 L
Boil Time: 120 min
Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
2.95 kg Pale Malt, Maris Otter (3.0 SRM) Grain 50.00 %
2.30 kg Cara-Pils/Dextrine (2.0 SRM) Grain 38.98 %
0.60 kg Amber Malt (22.0 SRM) Grain 10.17 %
0.05 kg Peat Smoked Malt (2.8 SRM) Grain 0.85 %
90.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 50.9 IBU
0.25 tsp Koppafloc (Boil 10.0 min) Misc
4.23 oz Oak Chips (Secondary 7.0 days) Misc
1 Pkgs Windsor Yeast (Lallemand #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.066 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.56 %
Bitterness: 50.9 IBU