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30-05-2018, 07:04
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2018/05/lets-brew-wednesday-1947-boddington-xx.html)
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One last watery Mild before the end of May. This time, one from the late 1940s. Probably one of the most depressing times to be a beer drinker in Britain.
I can remember Boddie’s Mild quite well. It was one of the semi-dark kind. Though compared to their straw-coloured Bitter, it looked pretty dark. I assume that the version I drank was the direct successor to this beer.
With an OG of just 1028º, it’s not exactly high-gravity. Though thanks to a high degree of attenuation, it is just about 3% ABV. So just about intoxicating.
The grist is fairly simple: pale malt, crystal malt, flaked barley and sugar. Three different types of sugar: DMS, Fla. and invert. I’ve substituted No. 3 invert for them. Hopefully it’s somewhere close to what was in the original.
The hops were English (1945), Styrian (1945), Czech (1945) and 3 lbs hopulon. I’ve bumped up the hops by 21 lbs to account for the latter. The quantity of Styrian hops is so small – 2 lbs out of 105 lbs, I’ve left them out.
What next I wonder, now I'm done with watery Mild? Any suggestions?
1947 Boddington XX
pale malt
4.00 lb
65.31%
crystal malt 80 L
0.50 lb
8.16%
enzymic malt
0.125 lb
2.04%
flaked barley
0.75 lb
12.24%
No. 3 invert sugar
0.75 lb
12.24%
Fuggles 115 mins
0.75 oz
Saaz 30 mins
0.75 oz
OG
1028
FG
1005.5
ABV
2.98
Apparent attenuation
80.36%
IBU
21
SRM
10
Mash at
154º F
Sparge at
162º F
Boil time
115 minutes
pitching temp
62º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2018/05/lets-brew-wednesday-1947-boddington-xx.html)
https://4.bp.blogspot.com/-IbTBIyVeCdQ/Ww15wNfx_-I/AAAAAAAAexc/BdtvBOYd1pgVwk1UBNjcRS26tzEf1nXNQCLcBGAs/s400/Boddington_Nut_Brown_Ale_1957.jpg (https://4.bp.blogspot.com/-IbTBIyVeCdQ/Ww15wNfx_-I/AAAAAAAAexc/BdtvBOYd1pgVwk1UBNjcRS26tzEf1nXNQCLcBGAs/s1600/Boddington_Nut_Brown_Ale_1957.jpg)
One last watery Mild before the end of May. This time, one from the late 1940s. Probably one of the most depressing times to be a beer drinker in Britain.
I can remember Boddie’s Mild quite well. It was one of the semi-dark kind. Though compared to their straw-coloured Bitter, it looked pretty dark. I assume that the version I drank was the direct successor to this beer.
With an OG of just 1028º, it’s not exactly high-gravity. Though thanks to a high degree of attenuation, it is just about 3% ABV. So just about intoxicating.
The grist is fairly simple: pale malt, crystal malt, flaked barley and sugar. Three different types of sugar: DMS, Fla. and invert. I’ve substituted No. 3 invert for them. Hopefully it’s somewhere close to what was in the original.
The hops were English (1945), Styrian (1945), Czech (1945) and 3 lbs hopulon. I’ve bumped up the hops by 21 lbs to account for the latter. The quantity of Styrian hops is so small – 2 lbs out of 105 lbs, I’ve left them out.
What next I wonder, now I'm done with watery Mild? Any suggestions?
1947 Boddington XX
pale malt
4.00 lb
65.31%
crystal malt 80 L
0.50 lb
8.16%
enzymic malt
0.125 lb
2.04%
flaked barley
0.75 lb
12.24%
No. 3 invert sugar
0.75 lb
12.24%
Fuggles 115 mins
0.75 oz
Saaz 30 mins
0.75 oz
OG
1028
FG
1005.5
ABV
2.98
Apparent attenuation
80.36%
IBU
21
SRM
10
Mash at
154º F
Sparge at
162º F
Boil time
115 minutes
pitching temp
62º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
More... (http://barclayperkins.blogspot.com/2018/05/lets-brew-wednesday-1947-boddington-xx.html)