The OG is, surprisingly, a couple of degrees higher than in 1901. Though it still looks more like a London Porter than a Stout.
A new aspect of the grist is the replacement of most of the pale malt by high-dried malt. I’m not sure what effect that would have on the beer’s character. At the same time, the percentage of black malt has been greatly reduced. Balanced out, in colour terms, by a healthy dose of caramel.
I’m still pretty much totally in the dark about the sugars employed. All I know for sure, is that here were two types. No. 3 and No. 4 are merely a guess. The quantities are about half of what they had been in 1901.
There are surprisingly few types of hops, just three: English from the 1909 and 1911 crops, and Poperinge from 1911.
|1913 Boddington Stout|
|pale malt||2.75 lb||22.60%|
|high-dried malt||8.50 lb||69.84%|
|black malt||0.25 lb||2.05%|
|No. 3 invert sugar||0.25 lb||2.05%|
|No. 4 invert sugar||0.25 lb||2.05%|
|caramel 2000 SRM||0.17 lb||1.40%|
|Strisselspalt 170 mins||0.50 oz|
|Fuggles 60 mins||0.25 oz|
|Fuggles 30 mins||0.25 oz|
|Mash at||153º F|
|Sparge at||160º F|
|Boil time||170 minutes|
|pitching temp||62.5º F|
|Yeast||Wyeast 1318 London ale III (Boddingtons)|