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14-03-2018, 07:20
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It’s fascinating to see how much a beer I drank myself changed over the years. Would I have recognised older versions of Boddington’s Bitter for what they were? Who knows. But I suspect not for any further back than maybe the 1960s.

Though I was struck by how similar the 1939 recipe is to the 1966 one. It contains all the same elements, just in different proportions. Even the sugars, for which I’ve substituted No. 2 invert, are much the same: 2 cwt. DMS, 2 cwt. Br, 1 cwt. Fl.

The hops were a combination of English, Oregon, and Styrian. The latter in such a small amount – 5 lbs from a total of 180 lbs – that I’ve left them out of the recipe. They were a mix of the 1937 and 1938 harvests. As most of the older hops had been in a cold store, I’ve left the quantities unchanged.

One big difference with later versions is the OG, a very respectable 1045º. It would never be that strong again. The rate of attenuation is on the way up, though it isn’t as high as after the war. I blame the enzymic malt in the grist.

Just let me know when you’re getting bored of Boddies Bitter recipes. It won’t stop me publishing, but it might make you feel a little better.




1939 Boddington IP


pale malt
6.25 lb
71.43%


enzymic malt
0.25 lb
2.86%


wheat flaked
0.25 lb
2.86%


flaked maize
1.50 lb
17.14%


No. 2 invert sugar
0.50 lb
5.71%


Cluster 120 mins
0.50 oz



Fuggles 120 mins
0.50 oz



Fuggles 90 mins
1.00 oz



Goldings 30 mins
1.00 oz



Goldings dry hops
0.50 oz



OG
1045



FG
1010



ABV
4.63



Apparent attenuation
77.78%



IBU
45



SRM
5



Mash at
149º F



Sparge at
162º F



Boil time
120 minutes



pitching temp
61.5º F



Yeast
WLP028 Edinburgh Ale





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