Amazingly, the grist has got even simpler. As the flaked maize has been dropped. A conscious decision by Boddington as all the rest of their beers, with the exception of Stout, did contain maize. Leaving just base malt and sugar. There were however, two types of pale malt, both English.
As Boddington were totally vague about the type of sugar being used – it’s in a column simply headed “Sch’rne” meaning just “sugar” – I’ve had to guess what it might be. No. 3 invert seems the most likely option for a dark beer like CC.
Boddington normally used four or five different copper hops and this beer is no exception. Pacific from the 1921 harvest, English from 1922 and Hannover from 1923. There were so few of the last, just 5 lbs out of a total of a total of 160 lbs, that it’s not worth including them in the recipe.
One of the odd features of Boddington is that they used American hops as dry hops. Which really shocked me as I’ve always read that UK brewers hated the flavour of American hops. In this case the dry hops were Pacific from the 1921 harvest, English from 1921 and Hannover from 1923.
|1923 Boddington CC|
|pale malt||12.00 lb||95.05%|
|caramel 5000 SRM||0.125 lb||0.99%|
|No. 3 invert sugar||0.50 lb||3.96%|
|Cluster 155 mins||1.00 oz|
|Fuggles 90 mins||0.75 oz|
|Fuggles 60 mins||0.75 oz|
|Goldings 30 mins||0.75 oz|
|Cluster dry hops||0.25 oz|
|Goldings dry hops||0.25 oz|
|Mash at||152º F|
|Sparge at||168º F|
|Boil time||155 minutes|
|pitching temp||62º F|
|Yeast||Wyeast 1318 London ale III (Boddingtons)|