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) | |
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