Brewed 58L of a special mild over the Bank Holiday weekend. It should ferment out at about 4.7%. This is generally weaker than I would normally make a brew, but I wanted something that I could sup a few pints of during the summer months without falling over! I used some exotic malts such as Vienna malt and Victory malt, as well as an unusual sugar called Panela. This is raw brown cane sugar boiled down to a hard block and contains all the impurities as well – it tastes delicious!