Saturday, 12 October 2019

Let's Brew - 1951 Boddington Stout

Time to return to that most exciting of decades, the 1950s. With a rather atypical Stout recipe from Manchester.

Here’s proof that not all English Stouts were sweet after WW II. With the level of hopping and rate of attenuation, there’s no way this would have come across as sweet.

The grist is quite interesting, too, with four different malts: pale amber, crystal and black. There’s a surprisingly large amount of amber malt, almost a third of the grist. So much, in fact, that I’m wondering whether it was diastatic or not.  Malt, as with XX, seems to have been added in the copper.

At least Boddington brewed their Stout properly. And didn’t parti-gyle it with Bitter, as some other breweries did.

It’s hopped at a rate of 6.5 lbs per quarter of malt, which is quite high. Higher than their Bitter. That’s reflected in the IBU count.

1951 Boddington Stout
pale malt 4.25 lb 44.00%
crystal malt 80 L 1.25 lb 12.94%
amber malt 3.00 lb 31.06%
black malt 0.50 lb 5.18%
No. 3 invert sugar 0.33 lb 3.42%
caramel 1000 SRM 0.33 lb 3.42%
Fuggles 95 mins 1.00 oz
Fuggles 45 mins 1.00 oz
OG 1040
FG 1012
ABV 3.70
Apparent attenuation 70.00%
IBU 27
SRM 38
Mash at 153º F
Sparge at 162º F
Boil time 95 minutes
pitching temp 61º F
Yeast Wyeast 1318 London ale III (Boddingtons)

This is one of the many recipes in my book on brewing after WW II.


Daniel Pettersson said...

I feel that i must ask a question about the malts. I can't recall that i have ever seen a 1000srm caramel malt. Isn't that classified as black malt? Please correct me if i am wrong. :)

Ron Pattinson said...

Hi Daniel,

that isn't a malt, it's caramel.

Kevin said...

Brewers Caramel Daniel. More for coloring really. For homebrewers just a milliliter will give a substantial darkening in color. I bought a bottle some time back but I've never needed to adjust color enough to have needed it.

Northern England Brewer said...

Would the amber malt be the same or similar to amber malts produced today? And in recipes that include "high dried" malts, could they have been amber malt? If not, what else might they be? Would British Vienna or Munich malt be close? Thanks. I'm interested in making these Boddingtons stouts, the 1939 version too.

Ron Pattinson said...

Northern England Brewer,

high-dried isn't the same as amber malt. Evidently Simpson's Imperial malt is the closest modern equivalent. It's a malt of 50-60º Lovibond with diastatic power.