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22-05-2020, 07:10
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Before WW II, Boddington employed five types of malt: pale, high dried, black malt, crystal and enzymic. Plus wheat and flaked maize. The war didn’t change much. High-dried malt was replaced by amber malt, wheat was dropped and flaked barley swapped for the flaked maize. The last being a forced change.
In the case of XX and proportion of adjunct was around the same as in 1939. But for IP and Stout, it was quite a lot lower. The percentage of malt in IP increased by around 10 points, from 75% to 85%. This may seem odd, but wasn’t unusual. Sugar was in short supply and domestic barley production had increased dramatically.
Which explains why the amount of sugar in XX had fallen from 12% to 8%. Though the amount in IP did increase a bit. That’s excluding the malt extract DMS. Which appeared in every beer for some reason.
The types of sugar remained much the same in the beers: invert in XX and FL and B in IP. Though caramel was dropped from XX, with black malt being added to compensate.
Overall, there were surprisingly few changes in the ingredients Boddington used. The core ingredients of their beers – with a couple of exceptions, one of which was out of their control – remained essentially the same.
Boddington grists after WW II
Year
Beer
Style
OG
pale malt
black malt
amber malt
crystal malt
enzymic malt
flaked barley
1946
XX
Mild
1028
63.01%
1.79%
9.00%
2.22%
13.98%
1946
Bottling IP
Pale Ale
1037
82.26%
2.42%
4.84%
1946
IP
Pale Ale
1038
83.08%
2.31%
4.62%
1945
St
Stout
1038
35.94%
4.11%
41.47%
11.06%
Source:
Boddington brewing record held at Manchester Central Library, document number M693/405/129.
Boddington sugars after WW II
Year
Beer
Style
OG
invert
FL
B
caramel
DMS
total sugar
1946
XX
Mild
1028
8.00%
2.00%
10.00%
1946
Bottling IP
Pale Ale
1037
3.23%
4.84%
2.42%
10.48%
1946
IP
Pale Ale
1038
3.08%
4.62%
2.31%
10.00%
1945
St
Stout
1038
5.53%
0.03%
1.84%
7.41%
Source:
Boddington brewing record held at Manchester Central Library, document number M693/405/129.
More... (http://barclayperkins.blogspot.com/2020/05/boddington-recipes-after-ww-ii.html)
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Before WW II, Boddington employed five types of malt: pale, high dried, black malt, crystal and enzymic. Plus wheat and flaked maize. The war didn’t change much. High-dried malt was replaced by amber malt, wheat was dropped and flaked barley swapped for the flaked maize. The last being a forced change.
In the case of XX and proportion of adjunct was around the same as in 1939. But for IP and Stout, it was quite a lot lower. The percentage of malt in IP increased by around 10 points, from 75% to 85%. This may seem odd, but wasn’t unusual. Sugar was in short supply and domestic barley production had increased dramatically.
Which explains why the amount of sugar in XX had fallen from 12% to 8%. Though the amount in IP did increase a bit. That’s excluding the malt extract DMS. Which appeared in every beer for some reason.
The types of sugar remained much the same in the beers: invert in XX and FL and B in IP. Though caramel was dropped from XX, with black malt being added to compensate.
Overall, there were surprisingly few changes in the ingredients Boddington used. The core ingredients of their beers – with a couple of exceptions, one of which was out of their control – remained essentially the same.
Boddington grists after WW II
Year
Beer
Style
OG
pale malt
black malt
amber malt
crystal malt
enzymic malt
flaked barley
1946
XX
Mild
1028
63.01%
1.79%
9.00%
2.22%
13.98%
1946
Bottling IP
Pale Ale
1037
82.26%
2.42%
4.84%
1946
IP
Pale Ale
1038
83.08%
2.31%
4.62%
1945
St
Stout
1038
35.94%
4.11%
41.47%
11.06%
Source:
Boddington brewing record held at Manchester Central Library, document number M693/405/129.
Boddington sugars after WW II
Year
Beer
Style
OG
invert
FL
B
caramel
DMS
total sugar
1946
XX
Mild
1028
8.00%
2.00%
10.00%
1946
Bottling IP
Pale Ale
1037
3.23%
4.84%
2.42%
10.48%
1946
IP
Pale Ale
1038
3.08%
4.62%
2.31%
10.00%
1945
St
Stout
1038
5.53%
0.03%
1.84%
7.41%
Source:
Boddington brewing record held at Manchester Central Library, document number M693/405/129.
More... (http://barclayperkins.blogspot.com/2020/05/boddington-recipes-after-ww-ii.html)