Wednesday 6 December 2023

Let's Brew Wednesday - 1966 Boddington Best Mild

Now here’s a big change: another Mild has appeared. Which is slightly odd. My guess would be that it happened in the middle of the 1950s.

The recipe is near identical to XX. There’s just a little more pale malt, a little less caramel and no black malt in Best Mild. Unsurprisingly, it’s a paler beer.

I can remember Boddington Mild not really being dark, but half dark. Though, compared to their pale Bitter, it did appear dark. Now I can see what’s happened. They brewed a Dark Mild then when they introduced a Best Mild made it pale. Which was usually the way it worked: Ordinary Mild dark, Best Mild pale. Then at some point, probably in the 1970s, Boddington dropped their Ordinary Mild. 

1966 Boddington Best Mild
pale malt 5.25 lb 71.33%
crystal malt 80 L 0.75 lb 10.19%
enzymic malt 0.25 lb 3.40%
malt extract 0.33 lb 4.48%
No. 3 invert sugar 0.75 lb 10.19%
caramel 1000 SRM 0.03 lb 0.41%
Fuggles 120 min 0.75 oz
Goldings 30 min 0.75 oz
OG 1033.5
FG 1003.5
ABV 3.97
Apparent attenuation 89.55%
IBU 22
SRM 13
Mash at 147º F
Sparge at 162º F
Boil time 90 minutes
pitching temp 62º F
Yeast Wyeast 1318 London ale III (Boddingtons)

The above is an excerpt from my overly detailed look at post-war UK brewing, Austerity!


Anonymous said...

Would the colour have been an amber/ruby colour?

Iain said...

Ron, I find a lot of the Lulu links on your page (including the URL in today's blog post) to return a 404 error. The books are there on the site, you just have to search or them. For example, this appears to be the link for Austerity!.

Anonymous said...

Might be a silly question, but what quantity of water do you start with and how many pints at the end?

Ron Pattinson said...


the volumes are:

mash: 3.25 US gallons
sparge: 8.35 US gallons
Beer: 6 US gallons