Weakest of the set was B. What that might stand for, I’ve no idea. I do know that it’s a pretty weak beer. With an OG about the same as the Table Ale of 10 years previously. And looking more like a post-WW I Mild rather than a pre-WW I one.
The big change in the grist is the arrival of adjuncts, in the form of flaked maize. Other than that, the recipe is much the same, consisting of just base malt and sugar. That base malt being a combination of English and foreign. Which was pretty standard for the period.
It wouldn’t be Boddington if there weren’t loads of different hops. The copper hops were English from the 1909, 1911 and 1912 harvests and Poperinge from 1911. And as dry hops, English from 1911 and 1912, plus Californian from 1911.
| 1913 Boddington B | ||
| pale malt | 6.75 lb | 81.76% |
| flaked maize | 1.00 lb | 12.11% |
| No. 3 invert sugar | 0.50 lb | 6.06% |
| caramel 2000 SRM | 0.006 lb | 0.07% |
| Strisselspalt 120 mins | 0.50 oz | |
| Fuggles 60 mins | 0.25 oz | |
| Goldings 30 mins | 0.25 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1037 | |
| FG | 1010 | |
| ABV | 3.57 | |
| Apparent attenuation | 72.97% | |
| IBU | 13 | |
| SRM | 7 | |
| Mash at | 152º F | |
| Sparge at | 161º F | |
| Boil time | 120 minutes | |
| pitching temp | 62.5º F | |
| Yeast | Wyeast 1318 London ale III (Boddingtons) | |
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