Wednesday 8 June 2022

Let's Brew Wednesday - 1901 Boddington Double Stout

You can’t fault Boddington for consistency. Just like their Stout was the strength of a London Porter, their Double Stout had a similar gravity to a London Single Stout.

You might have expected the Double Stout recipe to simply be a beefed-up version of their Stout, but it isn’t quite. There’s a smaller proportion of black malt. Overall, the percentage of sugar is about the same, but is distributed differently over the two types. I’ve made the same guesses for the sugars, that is, that they were No. 3 and No. 4 invert.

As with the Stout, the black malt was added to the copper rather than the mash tun. Would that extract more colour? I suspect it might. As, even assuming the one sugar was the very dark No. 4 invert, this still comes out looking a little pale.

The hops used were, once again, four types of English hops plus a few Californian. As with the Stout, there’s no indication of year they were harvested.

1901 Boddington Double Stout
pale malt 12.00 lb 84.21%
black malt 0.25 lb 1.75%
No. 3 invert sugar 1.50 lb 10.53%
No. 4 invert sugar 0.50 lb 3.51%
Cluster 135 mins 0.50 oz
Fuggles 60 mins 1.25 oz
Fuggles 30 mins 1.25 oz
Fuggles dry hops 0.50 oz
OG 1068
FG 1023
ABV 5.95
Apparent attenuation 66.18%
IBU 34
SRM 25
Mash at 156º F
Sparge at 165º F
Boil time 135 minutes
pitching temp 60º F
Yeast Wyeast 1318 London ale III (Boddingtons)



No comments: