Though I was struck by how similar the 1939 recipe is to the 1966 one. It contains all the same elements, just in different proportions. Even the sugars, for which I’ve substituted No. 2 invert, are much the same: 2 cwt. DMS, 2 cwt. Br, 1 cwt. Fl.
The hops were a combination of English, Oregon, and Styrian. The latter in such a small amount – 5 lbs from a total of 180 lbs – that I’ve left them out of the recipe. They were a mix of the 1937 and 1938 harvests. As most of the older hops had been in a cold store, I’ve left the quantities unchanged.
One big difference with later versions is the OG, a very respectable 1045º. It would never be that strong again. The rate of attenuation is on the way up, though it isn’t as high as after the war. I blame the enzymic malt in the grist.
Just let me know when you’re getting bored of Boddies Bitter recipes. It won’t stop me publishing, but it might make you feel a little better.
| 1939 Boddington IP | |||
| pale malt | 6.25 lb | 71.43% | |
| enzymic malt | 0.25 lb | 2.86% | |
| wheat flaked | 0.25 lb | 2.86% | |
| flaked maize | 1.50 lb | 17.14% | |
| No. 2 invert sugar | 0.50 lb | 5.71% | |
| Cluster 120 mins | 0.50 oz | ||
| Fuggles 120 mins | 0.50 oz | ||
| Fuggles 90 mins | 1.00 oz | ||
| Goldings 30 mins | 1.00 oz | ||
| Goldings dry hops | 0.50 oz | ||
| OG | 1045 | ||
| FG | 1010 | ||
| ABV | 4.63 | ||
| Apparent attenuation | 77.78% | ||
| IBU | 45 | ||
| SRM | 5 | ||
| Mash at | 149º F | ||
| Sparge at | 162º F | ||
| Boil time | 120 minutes | ||
| pitching temp | 61.5º F | ||
| Yeast |
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7 comments:
Ron...not bored at all - bring em on!!
Just wondering if the WLP028 slipped in there by accident, or on purpose?
Any reason the yeast is WLP028 for this one?
I didn't realise you remembered Boddies! (Assuming you do - I know I've drunk it myself, but I wasn't a beer geek back then & didn't take notes.)
Assuming you were somewhere in the Manchester region at the time, did you ever come across Hyde's bitter? I remember it clear as day from the 1980s - it was pale gold and both bitter and sharp, making me wonder in retrospect if I was somehow ordering the lager by mistake all that time (particularly as nobody else remembers it that way).
"2 cwt. Br". Brown sugar?
Raoul Duke,
that's a mistake, now fixed.
Phil,
I always used to drink Hyde's Mild , so I can't help you with the Bitter.
Only Boddies I ever had the "pleasure" of was that criminally horrid smooth flow shite.
This has been bugging me to hell. If Boddingtons was brewed at Stangeways in Manchester, why is the Boddingtons yeast known as "London ale III"?
Sorry if the question is stupid.
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