The grist differs slightly from that used in 1942. A bit more base malt, a bit less sugar and the flaked wheat dropped entirely. A small amount of the base remained enzymic malt.
FL and B, just as in 1939, were the sugars employed. As I haven’t the foggiest what they were, I’ve substituted No. 2 invert. Given the amount used, they couldn’t have been anything dark.
Two types of hops, both English and from the 1941 harvest were added in the copper. I’ve reduced the quantity by 20% to take into account their 18 months age. One of the two copper hops was employed as the dry hops. The dry hopping continued to be reasonably heavy for a beer of its gravity.
|1943 Boddington IP|
|pale malt||8.25 lb||89.19%|
|flaked barley||0.50 lb||5.41%|
|malt extract||0.25 lb||2.70%|
|No. 2 invert sugar||0.25 lb||2.70%|
|Fuggles 120 mins||1.00 oz|
|Fuggles 90 mins||0.50 oz|
|Goldings 30 mins||0.50 oz|
|Goldings dry hops||0.50 oz|
|Mash at||148º F|
|Sparge at||162º F|
|Boil time||120 minutes|
|pitching temp||61º F|
|Yeast||Wyeast 1318 London ale III (Boddingtons)|