We want to use crystal malt to give it some extra flavor and body, and more importantly to make it copper colored rather than pale gold in hue. Perfect in a bitter.
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Written by Terry Foster
Issue: November 2013
We want to use crystal malt to give it some extra flavor and body, and more importantly to make it copper colored rather than pale gold in hue. Perfect in a bitter.
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Recipe
MEMBERS ONLY
XX Mild Ale
We want to use crystal malt to give it some extra flavor and body, and more importantly to make it copper colored rather than pale gold in hue. Perfect in a bitter.
Recipe
MEMBERS ONLY
Gordon Strong's Dark Mild Ale
Gordon Strong provides a recipe designed with some of the best characterisitics of a dark mild ale after judging the category at the 2019 GABF competition.