This is taken from a photo that I didn’t take myself. It’s one of Bailey’s (of Boak & Bailey). I’m very glad he sent me some photos as they fill in a gap my own.
The most obvious difference with the 1971 version is the gravity, which is three points higher. There’s also no lager malt in this one. Otherwise, the grist is very similar: pale malt, enzymic malt, wheat, flaked maize and sugar. The same three proprietary sugars, DMS, Fla. And Br. As someone pointed out, DMS is probably Diastatic Malt Syrup.
The hops are very vague again. I all know is that they were English. And there were slightly fewer that in 1971.
The rate of attenuation is very high, just a tad under 90%, which must have left a very dry beer.
Where next? 1950s or 1980s?
|1966 Boddington IP|
|pale malt||7.00 lb||80.00%|
|enzymic malt||0.25 lb||2.86%|
|flaked maize||0.25 lb||2.86%|
|No. 2 invert sugar||1.00 lb||11.43%|
|Fuggles 90 min||1.00 oz|
|Goldings 30 min||0.75 oz|
|Goldings dry hops||0.25 oz|
|Mash at||150º F|
|Sparge at||168º F|
|Boil time||90 minutes|
|pitching temp||62.5º F|
|Yeast||Wyeast 1318 London ale III (Boddingtons)|