I wonder what form Table Ale was sold in? It could have been an exclusively bottled beer. Unfortunately, it doesn’t appear in the only Boddington price list I have. It does seem odd calling this a watery Mild, when it’s stronger than most post-WW II versions. But, at a time, when average OG was over 1050º, 1038º was watery. Outside London, there were Mild Ales of a similar strength, especially out in the sticks.
The malt was 10 quarters of English and 2.5 quarters of Californian. A pretty typical mix for the period. By this time, 100% English malt was unusual.
No. 3 invert is just a guess. Pretty sure it’s some sort of invert as it was manufactured by Garton. And No. 3 because it only turns up in Boddington Mild Ales. The Pale Ales have a different type.
A whole of different harvests of hops were used. English from 1898, 1899, 1900 and 1901, Californian from 1900.
|1902 Boddington TA|
|pale malt||7.50 lb||90.91%|
|No. 3 invert sugar||0.75 lb||9.09%|
|Cluster 120 mins||0.25 oz|
|Fuggles 60 mins||0.75 oz|
|Fuggles 30 mins||0.75 oz|
|Fuggles dry hops||0.25 oz|
|Mash at||155º F|
|Sparge at||165º F|
|Boil time||110 minutes|
|pitching temp||60º F|
|Yeast||Wyeast 1318 London ale III (Boddingtons)|