Based in Kingston-upon-Thames in the West of London, Hodgson was a relatively small brewery. Acquired by Courage in 1943, it stopped brewing in 1949.
The grist is quite an unusual one. It’s all malt, for a start. By this date I would have expected at least some sugar. It also doesn’t use pale malt as the base, but high-dried malt. The closest modern equivalent is Simpson’s Imperial. If you can’t get hold of that, use 20 L Munich malt.
There’s also a bit of crystal and a small amount of black malt which provides a lot of the colour. All in all, a grist quite different to any others I’ve seen for this type of beer.
All I know about the hops is that they were English. And there were three different types. No further details were recorded in the log.
| 1886 Hodgson Kingston Ale | ||
| high-dried malt | 18.75 lb | 96.77% |
| black malt | 0.13 lb | 0.65% |
| crystal malt 60 L | 0.50 lb | 2.58% |
| Fuggles 120 mins | 2.50 oz | |
| Fuggles 60 mins | 2.50 oz | |
| Goldings 30 min | 2.50 oz | |
| Goldings dry hops | 1.00 oz | |
| OG | 1080 | |
| FG | 1023 | |
| ABV | 7.54 | |
| Apparent attenuation | 71.25% | |
| IBU | 75 | |
| SRM | 27 | |
| Mash at | 152º F | |
| Sparge at | 165º F | |
| Boil time | 120 minutes | |
| pitching temp | 52.5º F | |
| Yeast | Wyeast 1099 Whitbread Ale | |
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