Tuesday, 6 March 2018

Boddington grists in 1923

Part two of my look at Boddington's beers either side of WW II. This time, it's the grists.

They weren't the most complex of recipes that Boddington used. Most of their beers had only three elements: pale malt, flaked maize and sugar. Though a couple didn't bother with the maize. The only exception was their Stout, which also contained high-dried malt, black malt and caramel.

Note the complete lack of crystal malt in any of their beers. Crystal really wasn't all that popular before WW II. Though in later years it does appear in Boddington Mild. Bit never in their Bitter. Unsurpringly, given its very pale colour.

The lack of coloured malts in anything but Stout wasn't unusual. Even when Mild became dark, most of the colour was derived from sugar or caramel.

Boddington grists in 1923
Beer Style OG pale malt high dried malt black malt flaked maize caramel sugar
IP IPA 1049 78.00% 18.00% 4.00%
XX Mild 1034 66.18% 26.47% 7.35%
Stout Stout 1050.25 43.80% 43.80% 2.19% 2.92% 7.30%
CC Strong Ale 1057 95.60% 4.40%
Source:
Boddington brewing record held at Manchester Central Library, document number M693/405/127.

Had the grists changed much since before the war? Not really:

Boddington grists in 1914
Beer Style OG pale malt high dried malt black malt amber malt flaked maize caramel sugar
IP IPA 1053 87.38% 8.74% 3.88%
B Mild 1037 78.69% 14.75% 6.56%
BB Mild 1048 81.52% 9.78% 8.70%
XXX Mild 1051 85.23% 10.23% 4.55%
AK Pale Ale 1044 84.51% 12.68% 2.82%
PA Pale Ale 1046 86.60% 9.28% 4.12%
Stout Stout 1054 32.39% 29.15% 0.40% 29.15% 2.43% 6.48%
CC Strong Ale 1062 85.71% 6.12% 8.16%
Source:
Boddington brewing record held at Manchester Central Library, document number M693/405/126.

The only real difference is the use of amber malt in the Stout. And the proportion of flaked maize was generally lower.

Boddington use relatively little sugar in their beers. 10-15% was typical.

6 comments:

J. Karanka said...

Ron, were the mash schedules of the pales and milds different in 1914? Makes you wonder why bother with separate mashes for the IP and XXX when gravities and grist are nearly the same. You could mash once and give different boil schedules and hops. Same with the PA which seems like a weaker version of the same grist.

Ron Pattinson said...

J. Karanka,

IP and AK were mashed a few degreess warmer than the Milds.

J. Karanka said...

Nice one, so the pales potentially had more body? I assume the primings at time of racking must have made some difference.

Chris Boddington said...

Hi, just in case of interest I thought I’d share my Boddingtons collection with you

https://m.facebook.com/media/set/?set=a.10213785152533162.1073741910.1537165476&type=1&l=1af078a428

Ron Pattinson said...

Chris,

thanks. Are you a member of the brewing family?

Chris Boddington said...

Sadly no, thought I’d love to see the brand and brewing back properly in the uk.