Friday 22 May 2020

Boddington recipes after WW II

Before WW II, Boddington employed five types of malt: pale, high dried, black malt, crystal and enzymic. Plus wheat and flaked maize. The war didn’t change much. High-dried malt was replaced by amber malt, wheat was dropped and flaked barley swapped for the flaked maize. The last being a forced change.

In the case of XX and proportion of adjunct was around the same as in 1939. But for IP and Stout, it was quite a lot lower. The percentage of malt in IP increased by around 10 points, from 75% to 85%. This may seem odd, but wasn’t unusual. Sugar was in short supply and domestic barley production had increased dramatically.

Which explains why the amount of sugar in XX had fallen from 12% to 8%. Though the amount in IP did increase a bit. That’s excluding the malt extract DMS. Which appeared in every beer for some reason.

The types of sugar remained much the same in the beers: invert in XX and FL and B in IP. Though caramel was dropped from XX, with black malt being added to compensate.

Overall, there were surprisingly few changes in the ingredients Boddington used. The core ingredients of their beers – with a couple of exceptions, one of which was out of their control – remained essentially the same.


Boddington grists after WW II
Year Beer Style OG pale malt black malt amber malt crystal malt enzymic malt flaked barley
1946 XX Mild 1028 63.01% 1.79% 9.00% 2.22% 13.98%
1946 Bottling IP Pale Ale 1037 82.26% 2.42% 4.84%
1946 IP Pale Ale 1038 83.08% 2.31% 4.62%
1945 St Stout 1038 35.94% 4.11% 41.47% 11.06%
Source:
Boddington brewing record held at Manchester Central Library, document number M693/405/129.


Boddington sugars after WW II
Year Beer Style OG invert FL B caramel DMS total sugar
1946 XX Mild 1028 8.00% 2.00% 10.00%
1946 Bottling IP Pale Ale 1037 3.23% 4.84% 2.42% 10.48%
1946 IP Pale Ale 1038 3.08% 4.62% 2.31% 10.00%
1945 St Stout 1038 5.53% 0.03% 1.84% 7.41%
Source:
Boddington brewing record held at Manchester Central Library, document number M693/405/129.

1 comment:

qq said...

The other difference from 1939 is that they got the mad high-attenuation yeast during the war which would be another reason to reduce the sugar.