Wednesday, 7 March 2018

Let's Brew Wednesday - 1951 Boddington IP

A few years on, and Boddies’ Bitter has changed a bit. Proof that commercial recipes are often in a permanent state of flux.

For a start, the gravity has increased by three points. And the rate of attenuation has gone up, leaving a beer over 4.5% ABV. Hopulon, the hop preparation has been dropped.

The other big change is the lack of an adjunct. I was quite surprised to see that. Because I know Boddington included flaked maize in the 1960’s and 1970’s. Pretty much in all their IP recipes, really, other than in war years. It’s a surprise to see them brewing with just malt and sugar.

The hopping rate has been reduced. Another surprise. I’d expected it to be much more bitter, given the beer’s reputation. 19 calculated IBUs is bugger all. Though as the beer is extremely dry, maybe it comes across as more.

One nice thing. The description of the base malt is just one word: Newark.

1951 Boddington IP
pale malt 7.50 lb 85.71%
enzymic malt 0.25 lb 2.86%
No. 2 invert sugar 1.00 lb 11.43%
Fuggles 90 mins 0.75 oz
Goldings 30 mins 0.75 oz
Brewer's Gold dry hops 0.125 oz
Goldings dry hops 0.25 oz
OG 1040
FG 1005
ABV 4.63
Apparent attenuation 87.50%
IBU 19
Mash at 153º F
Sparge at 160º F
Boil time 110 minutes
pitching temp 61º F
Yeast Wyeast 1318 London ale III (Boddingtons)

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