Blog Tracker
29-02-2020, 07:06
Visit the Shut up about Barclay Perkins site (http://barclayperkins.blogspot.com/2020/02/lets-brew-1966-boddington-strong-ale.html)
https://1.bp.blogspot.com/-lLtOMJD5RI0/XlOnjXtthxI/AAAAAAAAhoQ/4i6WjEC4Q1oksfRjhkWi2r29UgBsQg4nwCLcBGAsYHQ/s400/Boddington_Strong_Ale_1957_2.jpg (https://1.bp.blogspot.com/-lLtOMJD5RI0/XlOnjXtthxI/AAAAAAAAhoQ/4i6WjEC4Q1oksfRjhkWi2r29UgBsQg4nwCLcBGAsYHQ/s1600/Boddington_Strong_Ale_1957_2.jpg)
At some point in the 1950s or early 1960s, Boddington dropped their Strong Ale CC. And replaced it with a new, stronger beer simply called Strong Ale.
At 7.5 % ABV, it’s a Strong Ale in anyone’s book. That was achieved by a very high degree of attenuation for a beer of such a hefty gravity. I’s an odd feature of British beer that, while most of it became quite watery, some strong and very strong beers were almost always knocking about.
There’s nothing very exciting about the recipe. It’s much like their other beers, save for the lack of enzymic malt.
1966 Boddington Strong Ale
pale malt
11.25 lb
75.86%
crystal malt 80 L
1.75 lb
11.80%
wheat malt
0.33 lb
2.23%
malt extract
0.50 lb
3.37%
No. 3 invert sugar
1.00 lb
6.74%
Fuggles 90 min
1.25 oz
Goldings 30 min
1.25 oz
Goldings dry hops
0.25 oz
OG
1065.5
FG
1008.5
ABV
7.54
Apparent attenuation
87.02%
IBU
29
SRM
17
Mash at
146º F
Sparge at
162º F
Boil time
90 minutes
pitching temp
62.5º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
The above is an excerpt from my overly detailed look at post-war UK brewing, Austerity (http://www.lulu.com/content/paperback-book/austerity/23181344)!
http://www.lulu.com/content/paperback-book/austerity/23181344 (http://www.lulu.com/content/paperback-book/austerity/23181344)
https://2.bp.blogspot.com/-RmaoqYOczY4/W1tPUnpqvpI/AAAAAAAAe98/RyJHYLG_tSURahghqLGJt1bgEb-7MiBFwCLcBGAs/s400/Austerity_front_thumb.jpg (http://www.lulu.com/content/paperback-book/austerity/23181344)
Which is now also available in Kindle format (https://www.amazon.com/dp/B08359HJXZ).
More... (http://barclayperkins.blogspot.com/2020/02/lets-brew-1966-boddington-strong-ale.html)
https://1.bp.blogspot.com/-lLtOMJD5RI0/XlOnjXtthxI/AAAAAAAAhoQ/4i6WjEC4Q1oksfRjhkWi2r29UgBsQg4nwCLcBGAsYHQ/s400/Boddington_Strong_Ale_1957_2.jpg (https://1.bp.blogspot.com/-lLtOMJD5RI0/XlOnjXtthxI/AAAAAAAAhoQ/4i6WjEC4Q1oksfRjhkWi2r29UgBsQg4nwCLcBGAsYHQ/s1600/Boddington_Strong_Ale_1957_2.jpg)
At some point in the 1950s or early 1960s, Boddington dropped their Strong Ale CC. And replaced it with a new, stronger beer simply called Strong Ale.
At 7.5 % ABV, it’s a Strong Ale in anyone’s book. That was achieved by a very high degree of attenuation for a beer of such a hefty gravity. I’s an odd feature of British beer that, while most of it became quite watery, some strong and very strong beers were almost always knocking about.
There’s nothing very exciting about the recipe. It’s much like their other beers, save for the lack of enzymic malt.
1966 Boddington Strong Ale
pale malt
11.25 lb
75.86%
crystal malt 80 L
1.75 lb
11.80%
wheat malt
0.33 lb
2.23%
malt extract
0.50 lb
3.37%
No. 3 invert sugar
1.00 lb
6.74%
Fuggles 90 min
1.25 oz
Goldings 30 min
1.25 oz
Goldings dry hops
0.25 oz
OG
1065.5
FG
1008.5
ABV
7.54
Apparent attenuation
87.02%
IBU
29
SRM
17
Mash at
146º F
Sparge at
162º F
Boil time
90 minutes
pitching temp
62.5º F
Yeast
Wyeast 1318 London ale III (Boddingtons)
The above is an excerpt from my overly detailed look at post-war UK brewing, Austerity (http://www.lulu.com/content/paperback-book/austerity/23181344)!
http://www.lulu.com/content/paperback-book/austerity/23181344 (http://www.lulu.com/content/paperback-book/austerity/23181344)
https://2.bp.blogspot.com/-RmaoqYOczY4/W1tPUnpqvpI/AAAAAAAAe98/RyJHYLG_tSURahghqLGJt1bgEb-7MiBFwCLcBGAs/s400/Austerity_front_thumb.jpg (http://www.lulu.com/content/paperback-book/austerity/23181344)
Which is now also available in Kindle format (https://www.amazon.com/dp/B08359HJXZ).
More... (http://barclayperkins.blogspot.com/2020/02/lets-brew-1966-boddington-strong-ale.html)