Mashing a Dark Mild now. By using 1:2 sulfite/chloride ratio, the malted oats, and 158°F mash temp, I am hoping to get more body in this beer.
Edit: this beer scored a 32 at NHC First Round (Indianapolis). Gail Milburn judged this beer.
*Disclaimer*: Any comment I add is simply the way I brew beer. I am not paid or sponsored by anyone. There are certainly other ways that can be equally effective which other brewers may contribute. This is what I’ve found that works for me using my equipment and processes so I offer this for your consideration. YMMV