Don’t ask me what CC stands for. Or means. Absolutely no fucking idea. None. But dead cool to find a recipe for a Manchester-style Strong Ale.
There’s only been a minimal reduction in the gravity – 1.5º. But this was brewed very early in the year, on 4th January. Having said that, as late as October the gravity remained 1055º
Just as with XX, the flaked maize has been replaced by flaked rice. Though, in contrast to the Mild, the proportion of adjunct has been significantly reduced, roughly halved. The slack being taken up by the base pale malt. There’s also been a significant reduction in the sugar content.
Most, though not quite all, of the hops were English from the 1939 crop. The dry hops were a combination of more English from 1939 and Styrian from 1938. The latter having been kept in a cold store.
| 1940 Boddington CC | ||
| pale malt | 8.50 lb | 69.19% |
| crystal malt 60 L | 1.50 lb | 12.21% |
| flaked rice | 1.50 lb | 12.21% |
| malt extract | 0.33 lb | 2.69% |
| No. 3 invert sugar | 0.33 lb | 2.69% |
| caramel 1000 SRM | 0.125 lb | 1.02% |
| Cluster 170 mins | 0.50 oz | |
| Fuggles 170 mins | 3.50 oz | |
| Fuggles 30 mins | 4.00 oz | |
| Goldings dry hops | 0.50 oz | |
| OG | 1055 | |
| FG | 1014 | |
| ABV | 5.42 | |
| Apparent attenuation | 74.55% | |
| IBU | 97 | |
| SRM | 18 | |
| Mash at | 149º F | |
| Sparge at | 162º F | |
| Boil time | 170 minutes | |
| pitching temp | 62º F | |
| Yeast | Wyeast 1318 London ale III (Boddingtons) | |
This recipe is from my recently-released Blitzkrieg!, the definitive book on brewing during WW II.
The second volume contains the recipes. But not just that. There are also overviews of some of the breweries covered, showing their beers at the start and the end of the conflict.
Buy one now and be the envy of your friends!
Beautiful sounding beer.
ReplyDeleteOsvar