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|
|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.