Boddington adjuncts and sugars in 1971

Not much in the way of adjuncts. Roast barley in the Stout, a little flaked maize in the Pale Ales. Bugger all really.

Rather more sugars. Making up a more substantial 10%-15% of the fermentables. If only I knew what they all are.

“Fla” and “Br” are the problems. Absolutely no clue what they might be. At least I know the invert was invert. Just not which type. CDM is Caramelised Dextro Maltose, used to add body and colour. That doesn’t leave me with much else to say, does it?

The malt extract was Diastatic Malt Syrup. Presumably, to help along in the mash. I can’t see why else you would use it. 

Boddington adjuncts in 1971
Beer	Style	roast barley	flaked maize	total adjuncts
XX	Mild			0.00%
BM	Mild			0.00%
Light Ale	Pale Ale		2.41%	2.41%
IP	IPA		2.27%	2.27%
SA	Strong Ale			0.00%
WSS	Stout	6.98%		6.98%
Source:
Boddington brewing record held at Manchester Central Library, document number M693/405/134.

Boddington sugars in 1971
Beer	Style	malt extract	caramel	Fla	Br	invert	CDM	total sugar
XX	Mild	4.53%	1.13%	3.40%		6.80%		15.86%
BM	Mild	4.58%	0.14%	3.43%		6.87%		15.02%
Light Ale	Pale Ale	5.36%		4.29%	4.29%			13.94%
IP	IPA	5.04%		4.03%	4.03%			13.10%
SA	Strong Ale	2.41%	0.45%	1.80%	2.41%	3.61%		10.68%
WSS	Stout					6.77%	5.07%	11.84%
Source:
Boddington brewing record held at Manchester Central Library, document number M693/405/134.