Let's Brew - 1913 Boddington PA

Sometime between 1903 and 1913, Boddington introduced a third Pale Ale, imaginatively called PA.

At just 3º stronger than AK, you have to wonder what the hell the point of it was. Having two Pale Ales of such a similar strength seems rather redundant. The only reason I can think of is if one was draught and the other bottled. A lower degree of attenuation leaves PA with the same ABV.

There’s one big difference in the recipes of AK and PA: flaked maize. It made up around 10% of AK’s grist, while it was absent in PA. Which I suppose means PA was a classier beer. Perhaps.

PA has a slightly higher hopping rate of 3.75 lbs per quarter (336 lbs) of malt compared to AK’s 3.25 lbs. Which inevitably leads to s slightly higher (calculated) IBU count. A shitload of different hops again: English from the 1909, 1911 and 1912 seasons, and Californian from 1911. The dry hops were English from 1911 and 1912, and Californian from 1911.

1913 Boddington PA
pale malt	10.00 lb	97.37%
No. 2 invert sugar	0.25 lb	2.43%
caramel 2000 SRM	0.02 lb	0.19%
Cluster 155 mins	0.50 oz
Fuggles 90 mins	0.75 oz
Goldings 30 mins	0.50 oz
Goldings dry hops	0.25 oz
Cluster dry hops	0.125 oz
OG	1045
FG	1014
ABV	4.10
Apparent attenuation	68.89%
IBU	27
SRM	8
Mash at	155º F
Sparge at	161º F
Boil time	155 minutes
pitching temp	61.5º F
Yeast	Wyeast 1318 London ale III (Boddingtons)