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20-12-2017, 08:08
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This is going to be a real treat. A Boddington beer with several types of malt. You must be so excited.

In 1903, Boddington still produced two Stouts: SS (Single Stout) and DS (Double Stout) at 1052º and 1069º, respectively. It looks like they dropped the latter and renamed SS simply Stout.

There’s no way that you could have called a beer with a gravity of just 1054º a Stout in 1914. Whitbread’s Porter, for example, was 1052º in 1914. Which has got me thinking more about Porter and its fate. It’s looking more and more as if, rather than disappearing, Porters were just relabelled as Stouts.

Let’s crack on with the grist, which is pretty exciting but also includes a big problem. The percentage of base pale malt is pretty low, only a third of the grist. Two other malts make up most of the rest: amber and high-dried. The percentage of amber malt is very high, making me wonder if this might be a diastatic form. Then there’s the high-dried.

I really don’t know what the best substitute for this malt is. I’m tempted to go with a dark Munich malt, but I’m really not sure how close that is. If you have a better idea, let me know.

The sugar in this beer is something described as “UI”. At least UI think that’s what it says. The handwriting is pretty bad. I’ve replaced it with No. 3 invert. Though it might have been something closer to No. 4 invert.

As with all Boddingtons records, the logs only tell me that the hops were English and Californian.

1914 Boddington Stout

pale malt
4.25 lb

black malt
0.05 lb

amber malt
3.50 lb

high dried malt
3.50 lb

No. 3 invert sugar
0.75 lb

caramel 2000 SRM
0.25 lb

Cluster 185 mins
0.50 oz

Fuggles 90 mins
0.50 oz

Fuggles 60 mins
0.50 oz

Fuggles 30 mins
0.50 oz




Apparent attenuation



Mash at
150º F

Sparge at
168º F

Boil time
135 minutes

pitching temp
63º F

Wyeast 1318 London ale III (Boddingtons)

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