For a start, 4º have been shaved off the gravity. Though a slight increase in the degree of attenuation means that the ABV isn’t all that much lower.
The recipe has become more complicated than the base malt and invert sugar of 1901. Two new elements have been added: flaked maize and caramel. Due to the vagueness of the description in the brewing record, I have no real idea what the type of sugar was used. I’ve just guessed it was something like No. 2 invert.
There’s been a big reduction in the hopping rate: down from 8 lbs per quarter (336 lbs) of malt to a mere 3.21 lbs. This is reflected in a big fall in the bitterness level, down from 43 to 23. As usual, loads of different hops were used: English from the 1909, 1910, 1911 and 1912 harvests, and Poperinge from1911. The dry hops were English from 1911 and 1912, and Californian from 1911.
|1913 Boddington AK|
|pale malt||8.25 lb||86.66%|
|flaked maize||1.00 lb||10.50%|
|No. 2 invert sugar||0.25 lb||2.63%|
|caramel 2000 SRM||0.02 lb||0.21%|
|Strisselspalt 125 mins||0.50 oz|
|Fuggles 90 mins||0.50 oz|
|Goldings 30 mins||0.50 oz|
|Goldings dry hops||0.25 oz|
|Mash at||155º F|
|Sparge at||163º F|
|Boil time||125 minutes|
|pitching temp||61.5º F|
|Yeast||Wyeast 1318 London ale III (Boddingtons)|