For a start, the gravity has increased by three points. And the rate of attenuation has gone up, leaving a beer over 4.5% ABV. Hopulon, the hop preparation has been dropped.
The other big change is the lack of an adjunct. I was quite surprised to see that. Because I know Boddington included flaked maize in the 1960’s and 1970’s. Pretty much in all their IP recipes, really, other than in war years. It’s a surprise to see them brewing with just malt and sugar.
The hopping rate has been reduced. Another surprise. I’d expected it to be much more bitter, given the beer’s reputation. 19 calculated IBUs is bugger all. Though as the beer is extremely dry, maybe it comes across as more.
One nice thing. The description of the base malt is just one word: Newark.
| 1951 Boddington IP | ||
| pale malt | 7.50 lb | 85.71% |
| enzymic malt | 0.25 lb | 2.86% |
| No. 2 invert sugar | 1.00 lb | 11.43% |
| Fuggles 90 mins | 0.75 oz | |
| Goldings 30 mins | 0.75 oz | |
| Brewer's Gold dry hops | 0.125 oz | |
| Goldings dry hops | 0.25 oz | |
| OG | 1040 | |
| FG | 1005 | |
| ABV | 4.63 | |
| Apparent attenuation | 87.50% | |
| IBU | 19 | |
| SRM | 6 | |
| Mash at | 153º F | |
| Sparge at | 160º F | |
| Boil time | 110 minutes | |
| pitching temp | 61º F | |
| Yeast | Wyeast 1318 London ale III (Boddingtons) | |
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