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06-03-2018, 08:31
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Part two of my look at Boddington's beers either side of WW II. This time, it's the grists.

They weren't the most complex of recipes that Boddington used. Most of their beers had only three elements: pale malt, flaked maize and sugar. Though a couple didn't bother with the maize. The only exception was their Stout, which also contained high-dried malt, black malt and caramel.

Note the complete lack of crystal malt in any of their beers. Crystal really wasn't all that popular before WW II. Though in later years it does appear in Boddington Mild. Bit never in their Bitter. Unsurpringly, given its very pale colour.

The lack of coloured malts in anything but Stout wasn't unusual. Even when Mild became dark, most of the colour was derived from sugar or caramel.



Boddington grists in 1923


Beer
Style
OG
pale malt
high dried malt
black malt
flaked maize
caramel
sugar


IP
IPA
1049
78.00%


18.00%

4.00%


XX
Mild
1034
66.18%


26.47%

7.35%


Stout
Stout
1050.25
43.80%
43.80%
2.19%

2.92%
7.30%


CC
Strong Ale
1057
95.60%




4.40%


Source:


Boddington brewing record held at Manchester Central Library, document number M693/405/127.



Had the grists changed much since before the war? Not really:



Boddington grists in 1914


Beer
Style
OG
pale malt
high dried malt
black malt
amber malt
flaked maize
caramel
sugar


IP
IPA
1053
87.38%



8.74%

3.88%


B
Mild
1037
78.69%



14.75%

6.56%


BB
Mild
1048
81.52%



9.78%

8.70%


XXX
Mild
1051
85.23%



10.23%

4.55%


AK
Pale Ale
1044
84.51%



12.68%

2.82%


PA
Pale Ale
1046
86.60%



9.28%

4.12%


Stout
Stout
1054
32.39%
29.15%
0.40%
29.15%

2.43%
6.48%


CC
Strong Ale
1062
85.71%



6.12%

8.16%


Source:


Boddington brewing record held at Manchester Central Library, document number M693/405/126.



The only real difference is the use of amber malt in the Stout. And the proportion of flaked maize was generally lower.

Boddington use relatively little sugar in their beers. 10-15% was typical.



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