Boddington Bitter grists 1939 - 1945

The Boddington Bitter story continues. Though I am doing it in reverse chronological order.

Fewer changes in the grist than you might have expected. Mostly swapping the adjuncts around: flaked maize to flaked rice to flaked barley. Exactly what I’d expect, other than missing out the oats phase.

The proportion of base pale malt increased during the war at the expense of unmalted grains. Which at the outbreak of war had formed a whopping 16% of the grist.

Similarly, sugar’s share increased. The same types of sugar throughout the war, but lots of variation in the proportions. If I had any idea what either “FL” or “B”, I might be able to guess as to why they kept swapping the quantities around. But I don’t, so I can’t. “B” could possibly stand for Barbados, implying some sort of cane sugar.

Boddington Bitter grists 1939 - 1945
Year	Beer	OG	pale malt	enzymic malt	wheat malt	flaked maize	flaked rice	flaked barley
1939	IP	1045	72.48%	3.02%	3.02%	16.11%
1940	IP	1045	72.97%	3.04%	3.04%		12.16%
1941	IP	1040	83.61%	3.69%	3.69%
1942	IP	1040	81.01%	2.53%	3.80%			5.06%
1943	IP	1041	86.40%	2.40%				4.80%
1944	IP	1038	85.52%	2.67%				5.34%
1945	IP	1037	83.48%	2.61%	0.00%	0.00%		5.22%
change		-17.78%	15.17%	-13.62%	-100.00%	-100.00%
Source:
Boddington brewing record held at Manchester Central Library, document number M693/405/129.

Boddington Bitter sugars 1939 - 1945
Year	Beer	OG	malt extract	Flavex	B	total sugar
1939	IP	1045	2.68%	1.34%	1.34%	5.37%
1940	IP	1045	3.38%	2.70%	2.70%	8.78%
1941	IP	1040	2.46%	1.64%	4.92%	9.02%
1942	IP	1040	2.53%	1.69%	3.38%	7.59%
1943	IP	1041	3.20%	1.60%	1.60%	6.40%
1944	IP	1038	1.78%	2.90%	1.78%	6.47%
1945	IP	1037	1.74%	1.74%	5.22%	8.70%
change		-17.78%	-35.22%	29.57%	288.70%	61.96%
Source:
Boddington brewing record held at Manchester Central Library, document number M693/405/129.