So I know this is totally out of style, but I want to do a mild this weekend. I need a new session beer, because my ordinary bitter is almost gone, and my wife wants me to do some sweeter, darker beers. In the last couple beers I made, I used munich malt, and I love the color and maltiness that it gives a beer, with out the sweetness that I get from crystal. So putting this all together, I was thinking about doing a mild with a munich base. This is kind of the basis of where I am starting. I haven’t done any preparation yet, so I am up for all sorts of changes.
6lb Light Munich
2lb Pale 2 row
8oz Pale chocolate
4 oz Crystal 80
4 oz wheat
shooting for 1.045 OG
Hops:
.5 oz Magnum (13.1 AA) - 60 mins
1 oz EKG (4.5 AA) - 15 mins
I’ve brewed a recipe very similar to that and it turned out great. I used 60% Munich, 30% M.O., 8% Crystal 45 and 2% Pale Chocolate. I used WLP002 (same as WY1968). I think my OG was 1.036 and FG 1.010. It makes a very well rounded session beer that tastes like you mixed Cain’s Bitter(3.2%) and Cain’s Dark Mild. I think Munich is an excellent base malt in session beers. I’d mash high, @158, so it doesn’t end up thin. I’ve also made a Scottish 50/- with virtually the same recipe using WY1728 and some honey malt instead of dark crystal. It turned out well too.
Nothing at all ‘out of style’ about what you’re making; “style” is, after all, all about the final result in your glass and how it tastes.
The Munich will definitely get you there.
I’d even throw in a little bit of CaraAroma for some extra color and maltiness.
When I’ve done a beer in a similar vein to what you’re contemplating though, I go for somewhat lower bitterness than what your recipe indicates …but that’s just me.
In any case, you’re on target…and the 1968 is definitely a great yeast choice for this.