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.