I wonder what form Table Ale was sold in? It could have been an exclusively bottled beer. Unfortunately, it doesn’t appear in the only Boddington price list I have. It does seem odd calling this a watery Mild, when it’s stronger than most post-WW II versions. But, at a time, when average OG was over 1050º, 1038º was watery. Outside London, there were Mild Ales of a similar strength, especially out in the sticks.
The malt was 10 quarters of English and 2.5 quarters of Californian. A pretty typical mix for the period. By this time, 100% English malt was unusual.
No. 3 invert is just a guess. Pretty sure it’s some sort of invert as it was manufactured by Garton. And No. 3 because it only turns up in Boddington Mild Ales. The Pale Ales have a different type.
A whole of different harvests of hops were used. English from 1898, 1899, 1900 and 1901, Californian from 1900.
| 1902 Boddington TA | ||
| pale malt | 7.50 lb | 90.91% |
| No. 3 invert sugar | 0.75 lb | 9.09% |
| Cluster 120 mins | 0.25 oz | |
| Fuggles 60 mins | 0.75 oz | |
| Fuggles 30 mins | 0.75 oz | |
| Fuggles dry hops | 0.25 oz | |
| OG | 1038 | |
| FG | 1006 | |
| ABV | 4.23 | |
| Apparent attenuation | 84.21% | |
| IBU | 24 | |
| SRM | 8 | |
| Mash at | 155º F | |
| Sparge at | 165º F | |
| Boil time | 110 minutes | |
| pitching temp | 60º F | |
| Yeast | Wyeast 1318 London ale III (Boddingtons) | |
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