Boddington grists in 1971

We're back with Boddington beers in the early 1970s. And what were these beers conjured up from? Well, let’s take a look.

Just the two base malts, pale and lager. The latter appearing in the two Pale Ales. Which were both very pale in colour. Pretty obvious what the reason for its use was. The most popular other malt was wheat. At least I think it might be malt. The brewing record isn’t really clear. I assume it’s there for head retention.

Enzymic malt? I’m not sure what the point was of that. But loads of brewers threw some into their mash tuns.

Crystal malt is in the three darker Ales, the two Milds and the Strong Ale. For body and some colour, I would guess. Note that there’s none in either of the Pale Ales.

With its use of brown and chocolate malt, the Stout is reminiscent of those of Whitbread. An odd coincidence, that. Given what happened later. 

Boddington grists in 1971
Beer	Style	pale malt	brown malt	choc. Malt	crystal malt	lager malt	wheat malt	enzymic malt
XX	Mild	64.59%			13.60%		3.40%	2.55%
BM	Mild	65.24%			13.73%		3.43%	2.58%
Light Ale	Pale Ale	61.13%				16.09%	3.22%	3.22%
IP	IPA	63.48%				15.11%	3.02%	3.02%
SA	Strong Ale	68.57%			14.44%		3.61%	2.71%
WSS	Stout	65.96%	7.61%	7.61%
Source:
Boddington brewing record held at Manchester Central Library, document number M693/405/134.