Boddington grists in 1923

Part two of my look at Boddington's beers either side of WW II. This time, it's the grists.

They weren't the most complex of recipes that Boddington used. Most of their beers had only three elements: pale malt, flaked maize and sugar. Though a couple didn't bother with the maize. The only exception was their Stout, which also contained high-dried malt, black malt and caramel.

Note the complete lack of crystal malt in any of their beers. Crystal really wasn't all that popular before WW II. Though in later years it does appear in Boddington Mild. Bit never in their Bitter. Unsurpringly, given its very pale colour.

The lack of coloured malts in anything but Stout wasn't unusual. Even when Mild became dark, most of the colour was derived from sugar or caramel.

Boddington grists in 1923
Beer	Style	OG	pale malt	high dried malt	black malt	flaked maize	caramel	sugar
IP	IPA	1049	78.00%			18.00%		4.00%
XX	Mild	1034	66.18%			26.47%		7.35%
Stout	Stout	1050.25	43.80%	43.80%	2.19%		2.92%	7.30%
CC	Strong Ale	1057	95.60%					4.40%
Source:
Boddington brewing record held at Manchester Central Library, document number M693/405/127.

Had the grists changed much since before the war? Not really:

Boddington grists in 1914
Beer	Style	OG	pale malt	high dried malt	black malt	amber malt	flaked maize	caramel	sugar
IP	IPA	1053	87.38%				8.74%		3.88%
B	Mild	1037	78.69%				14.75%		6.56%
BB	Mild	1048	81.52%				9.78%		8.70%
XXX	Mild	1051	85.23%				10.23%		4.55%
AK	Pale Ale	1044	84.51%				12.68%		2.82%
PA	Pale Ale	1046	86.60%				9.28%		4.12%
Stout	Stout	1054	32.39%	29.15%	0.40%	29.15%		2.43%	6.48%
CC	Strong Ale	1062	85.71%				6.12%		8.16%
Source:
Boddington brewing record held at Manchester Central Library, document number M693/405/126.

The only real difference is the use of amber malt in the Stout. And the proportion of flaked maize was generally lower.

Boddington use relatively little sugar in their beers. 10-15% was typical.