Briess Ashburne Mild Malt experiences?

Ingredients
1

Was poking around Morebeers website and saw this:

looks interesting and a good candidate for a Smash beer, anyone have any experience with it?

2

I have enough for a Mild, will use it with other malts. I’m following the thread.

3

I recently used it in a Mild based on Machine House’s recipe.  When I posted my recipe here someone was concerned it would finish too sweet but I don’t find that at all. I am enjoying this beer. This beer has a roasty/chocolatety aroma and a nice viscosity.

Unfortunately, I can’t speak to the flavor of this malt in a SMaSH because I used chocolate and crystal malts with it.

Ref: Recipe: Machine House Dark Mild | Craft Beer & Brewing

4

I think that was me, wondering if it would be too sweet in high concentrations (based on hearsay of others on other forums).

I have used it several times up to 20%, maybe 30% of a grist.  Haven’t ever had too much sweetness from it, but I tend to step-mash most of my beers anyway.  I don’t think it has been detrimental to anything I’ve put it in…

I think it’s a good malt, but still trying to get a handle on it before building a recipe with higher percentages.  E.g., I have thought maybe a red ale/lager  with 60% Ashburne, 30% RedX, maybe some rye in there too.  Cashmere, Motueka, maybe Crystal/Mt Hood.  Touch of Victory/Biscuit/Abbey?

ETA:  I recall seeing reports on other sites/reddit of homebrewers that mentioned doing a SMASH of it with good results.  The Briess website lists a few Ashburne based recipes on their site, maybe one of those was a SMASH.  I know they have a barleywine called the Chupacabra that was not a smash but I think used a high percentage.