What would you use?
I keep hearing things to the effect that “modern” mild malt is not a replacement for mild malt in old recipes, due to not having enough diastatic power. Is this true? Or should I just run with it?
I started out by toasting some pale malt to get a couple extra lovibond. that was okay. and tasty. but mostly I use a mix of pale and munich. no idea how accurate it is to historical mild malt but it makes a wonderful barley wine.