Boddington is a good example of a 7d per pint Bitter. Something which in London would have been a standard Bitter. Except in the North, most brewers didn’t make more than one beer in the style.
Increasing the rate of attenuation to minimise the effect gravity cuts seems to have been Boddington’s tactic. They managed to keep the ABV over 4% despite the OG falling to well below 1040º.
The hopping rate per quarter (336 lbs) of malt remained pretty constant. A falling gravity, however, meant that the rate per barrel was reduced. The quantity of dry hops remained around the same all through the war years.
|Boddington Bitter 1939 - 1945|
|Year||Beer||OG||FG||ABV||App. Atten-uation||lbs hops/ qtr||hops lb/brl||dry hops (oz / barrel)|
|Boddington brewing record held at Manchester Central Library, document number M693/405/129.|