In the recipe. Which has several new ingredients: crystal malt, wheat malt and flaked maize. Quite change from the austere recipe of 1923. Though it does lack the enzymic malt that Boddington put into all their other beers except Stout. The same is true of the Diastatic Malt Syrup that appears in their Mild and Bitter.
The sugars are more complicated than they appear. In the original a combination of sugars called B and Fl . I’ve lumped them together as No. 3 invert. Hopefully, it’s somewhere close.
Loads of different hops again: Oregon from the 1935 crop, Styrian from 1933, English from 1934 and 1935. The quantity of Styrian hops was too small to be practically included in the recipe below. Just 5 lbs from a total of 220 lbs. Styrian from the 1934 harvest and English from 1935 were employed as dry hops.
| 1936 Boddington CC | ||
| pale malt | 7.00 lb | 56.20% |
| crystal malt | 1.50 lb | 12.04% |
| flaked maize | 2.75 lb | 22.08% |
| wheat malt | 0.33 lb | 2.65% |
| No. 3 invert sugar | 0.75 lb | 6.02% |
| caramel 2000 SRM | 0.125 lb | 1.00% |
| Cluster 240 mins | 0.75 oz | |
| Fuggles 90 mins | 1.00 oz | |
| Fuggles 60 mins | 1.00 oz | |
| Goldings 30 mins | 1.00 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1055.5 | |
| FG | 1013.5 | |
| ABV | 5.56 | |
| Apparent attenuation | 75.68% | |
| IBU | 54 | |
| SRM | 24 | |
| Mash at | 148º F | |
| Sparge at | 162º F | |
| Boil time | 240 minutes | |
| pitching temp | 62º F | |
| Yeast | Wyeast 1318 London ale III (Boddingtons) | |
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