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I have some grains I want to use up, so I think I am going to make a mid or a brown or maybe something in between.

5.5 lbs of Marris Otter
1 lbs of Melanoiden
8oz of Biscuit
6oz of C40
5oz of CaraMunich
5oz of C120
2oz of Black Patent
and 1/2lbs of sugar I am going to caramelize first. (Edited to 1/2lbs not 1.2 as I first typed)

Hops I was thinking something like:
0.5 oz simcoe at 60 for 15 IBUs
and 10 IBUs of something for aroma (I was kinda hoping for EK Goldings but I should probably use something I have)

IBU's 25
Color 18
OG 1.047
I was going to mash high (68C) but I don't know how much of the caramelized sugar will ferment. I figure its a grab bag of 4GU's. At 80% attenuation I would get a final gravity of 08. But I want to aim for 12 (4% ABV) with a nice toasty/malty, easy drinking brew.

I've never seen Melanoiden in a brown or mild, am I way off base by putting it in here and in such a quantity? Do you think it would be too sweet?

I openly welcome your thoughts.

It does look like a lot of melanoidin, but it could also be a very tasty beer. Give it a whirl...

I used caramelized sugar in a mild ale I made in September, but I didn't use any crystal malts. I mashed high, and it went from 37 or so down to 12. I don't remember the stats exactly. I don't see any reason not to use melanoiden malt, although 1lb may be a bit much.

I guess that's in the 12% range, not counting the sugar. Nash would be the guy to ask. It's his secret ingredient.

mr x wrote:I guess that's in the 12% range, not counting the sugar. Nash would be the guy to ask. It's his secret ingredient.

By gravity contribution it's 11.5% including the sugar.

Edit:
Looking at my recipe I see a typo I meant 1/2lbs sugar not 1.2 lbs, I will fix that now.