This is about as fresh as any of my recipes get. I only harvested the brewing record earlier this week and the recipe itself I wrote yesterday. I'm almost done with Boddington for WW II. Just a couple of 1946 recipes to knock up and that's it.
As with IP, XX isn’t a great deal different from the version of the year previous. Same OG, same ingredients. Just small difference in the proportions of those ingredients.
There’s a little more crystal malt and flaked barley. And a little less malt extract. The other proportions are more or less unchanged.
Just to spice things up, there was just a single type of English hops, from the 1943 season. And a couple of pounds of that hopulon stuff. Which at this point was reserved exclusively for XX. IP got 100% actual hops.
In terms of calculated colour and bitterness, it’s identical to the 1944 iteration.
| 1945 Boddington XX | ||
| pale malt | 4.00 lb | 63.19% |
| crystal malt 80 L | 0.75 lb | 11.85% |
| black malt | 0.125 lb | 1.97% |
| flaked barley | 1.00 lb | 15.80% |
| malt extract | 0.125 lb | 1.97% |
| No. 3 invert sugar | 0.33 lb | 5.21% |
| Fuggles 125 mins | 0.75 oz | |
| Fuggles 30 mins | 0.75 oz | |
| OG | 1028 | |
| FG | 1005 | |
| ABV | 3.04 | |
| Apparent attenuation | 82.14% | |
| IBU | 20 | |
| SRM | 13 | |
| Mash at | 146º F | |
| Sparge at | 162º F | |
| Boil time | 125 minutes | |
| pitching temp | 62º F | |
| Yeast | Wyeast 1318 London ale III (Boddingtons) | |
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