At 7.5 % ABV, it’s a Strong Ale in anyone’s book. That was achieved by a very high degree of attenuation for a beer of such a hefty gravity. I’s an odd feature of British beer that, while most of it became quite watery, some strong and very strong beers were almost always knocking about.
There’s nothing very exciting about the recipe. It’s much like their other beers, save for the lack of enzymic malt.
|1966 Boddington Strong Ale|
|pale malt||11.25 lb||75.86%|
|crystal malt 80 L||1.75 lb||11.80%|
|wheat malt||0.33 lb||2.23%|
|malt extract||0.50 lb||3.37%|
|No. 3 invert sugar||1.00 lb||6.74%|
|Fuggles 90 min||1.25 oz|
|Goldings 30 min||1.25 oz|
|Goldings dry hops||0.25 oz|
|Mash at||146º F|
|Sparge at||162º F|
|Boil time||90 minutes|
|pitching temp||62.5º F|
|Yeast||Wyeast 1318 London ale III (Boddingtons)|
The above is an excerpt from my overly detailed look at post-war UK brewing, Austerity!
Which is now also available in Kindle format.